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Chocolate Truffles

Chocolate Truffles

Ingredients

8 ounces heavy cream
16 ounces dark chocolate or 18 ounces of milk or white chocolate
1 tablespoon butter (optional)
1 to 2 teaspoons extract, syrup or flavor, to taste
4 ounces melted chocolate for dipping
Coating of choice cocoa powder, finely chopped nuts, crushed candy, powdered sugar, toasted coconut, etc.

Cooking Instructions

Chop the chocolate into fine pieces to help ensure smooth and quick melting. Place chocolate in medium mixing bowl. In a small heavy bottom sauce pan, heat heavy cream over medium heat, stirring often. Heat cream until bubbles begin to form on the edge, but it is not boiling. Add in extract or other flavor and stir to combine. Note: If using herbs or other solid flavoring, (cinnamon stick, cardamom pods, chopped mint, citrus zest, etc.), allow to steep in warm cream for 1 hour then strain solids out and reheat cream.

Add hot cream to chocolate, and stir to combine and melt chocolate. Add butter and stir to combine. Once thoroughly combined, pour out onto a shallow bowl or plate, cover, and cool at room temperature until firm, at least 4 hours.

Note: Cooling at room temperature will help make the truffles stable and remain firm at room temperature. Mixture can be cooled by placing in a refrigerator, but the finished truffles will tend to be very soft at room temperature.

Form chocolate into mounds by scraping cooled ganache into a piping big fitted with a ½-inch tip, or use a scoop to form 1 inch diameter mounds of chocolate. Allow to harden at room temperature for a couple of hours, or refrigerate for 15 minutes, until they are hard enough to roll with your hands.

Roll the chocolate mounds into balls. If chocolate gets too soft, place them in a refrigerator for 1 to 2 hours until firm enough to dip. Dip all of the balls into melted chocolate. Place dipped balls on baking sheet. Once all the balls have been coated, repeat for a second coat of melted chocolate and immediately roll in coating of choice. Place truffles on a clean parchment covered baking sheet and allow them to set, about 5-10 minutes.

The truffles will keep for up to 2 weeks at room temperature when stored in an airtight container.



Variation with liquor or fruit puree flavoring

Chocolate Truffles II (For use with alcohol or fruit puree flavoring)
Ingredients
6 ounces heavy cream
16 ounces dark chocolate, or 18 ounces milk or white chocolate
1-2 ounces liquor or fruit puree
1 tablespoon butter (optional)
1 to 2 teaspoons extract, syrup or flavor, to taste (optional)
4 ounces melted chocolate for dipping
Coating of choice (cocoa powder, finely chopped nuts, crushed candy, powdered sugar, toasted coconut, etc.)

Cooking Directions
Chop the chocolate into fine pieces to help ensure smooth and quick melting. Place chocolate in medium mixing bowl. In a small heavy bottom sauce pan, heat heavy cream over medium heat, stirring often. Heat cream until bubbles begin to form on the edge, but it is not boiling. Add liquor or fruit puree, extract or other flavor and stir to combine. Note: If using herbs or other solid flavoring, (cinnamon stick, cardamom pods, chopped mint, etc.), allow to steep in warm cream for 1 hour then strain solids out and reheat cream.

Add hot cream to chocolate, and stir to combine and melt chocolate. Add butter and stir to combine. Once thoroughly combined, pour out onto a shallow bowl or plate, cover, and cool at room temperature until firm, at least 4 hours.

Note: Cooling at room temperature will help make the truffles stable and remain firm at room temperature. Mixture can be cooled by placing in a refrigerator, but the finished truffles will tend to be very soft at room temperature.

Form chocolate into mounds by scraping cooled ganache into a piping big fitted with a ½-inch tip, or use a scoop to form 1 inch diameter mounds of chocolate. Allow to harden at room temperature for a couple of hours, or refrigerate for 15 minutes, until they are hard enough to roll with your hands.

Roll the chocolate mounds into balls. If chocolate gets too soft, place them in a refrigerator for 1 to 2 hours until firm enough to dip. Dip all of the balls into melted chocolate. Place dipped balls on baking sheet. Once all the balls have been coated, repeat for a second coat of melted chocolate and immediately roll in coating of choice. Place truffles on a clean parchment covered baking sheet and allow them to set, about 5-10 minutes.

The truffles will keep for up to 2 weeks at room temperature when stored in an airtight container.

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