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Chocolate Truffles
Oct. 15th, 2010 12:19 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
red_trilliumSince I got the ok, here's an easy chocolate recipe. This is pretty easy and goes over really really well with people. The only time consuming/hard bit is making balls and rolling them in cocoa. It makes great gifts & you can make them over a couple days so you can do different flavours. It's easy to adapt
Ingredients:
-300ml/about 1 1/4 cups double (thick pouring) cream
-500g/17.63 ounces couverture chocolate/dark cooking chocolate/baking chocolate, grated or broken into small pieces (I often buy the cooking buttons and break them in quarters) (ROUGH CONVERSION: if using cooking buttons the size of US quarters roughly, this is about 3 1/3 cups of the whole pieces; if using chocolate chips like Nestle makes then it's about 2 1/4 cups). I mix a dark and light chocolate together about 1/2 and 1/2 to give it a nice taste. You can also use white chocolate, although I haven't tried this.
-150g cocoa powder (not sweetened), sifted (or not, I don't and the exact amount doesn't really matter, maybe 1/2 a cup to a cup)
-**1 to 2 TSP of vanilla, orange, rum, peppermint, strawberry etc essences if desired or 1to 2 TBLS of dried coffee (usually one flavour per batch)
-**approx 125 to 150g sprinkles, chopped nuts, desicated coconut etc if desired
Pour the cream into a heavy-based saucepan or double boiler & bring to the boil. Remove the pan from the heat and let cool until lukewarm. (I have previously put the boiled cream into a bowl and place it over a pan with boiled water in the bottom--just be sure the water doesn't touch the bottom of the bowl but usually just use the heavy pot).
Add flavoured essence or coffee to taste; usually orange, strawberry and peppermint only need 1 TSP. **If you want to make several different flavours of truffle you can split your milk and chocolate into 2 portions before adding the flavours/mixing). Add the grated/broken chocolate and beat with an electric mixer for about 5 minutes.
Transfer the bowl to the fridge and chill for at least 10 minutes or until the mixture is firm enough to shape with your hands (usually more than 10 minutes in my experience, about 30 minutes).
Sift the cocoa into a deep bowl or spread a thick layer on a baking sheet. Make sure your hands are clean and dry, then dust them with cocoa. Drop about 2 heaped teaspoons of the mixture (or slightly less! they are very rich) onto a pile of the cocoa & quickly shape into a ball while rolling in the cocoa. (I've found that if I make different flavours it's best to make different shapes so I can tell people what they are getting).
Put into paper cases (or onto a baking sheet/into a container lined with paper) in a single layer and refrigerate until harder. Store in airtight containers (you can store in layers with sheets of baking paper between them once they've firmed up).
When you give them as gifts make sure the recipient knows to keep it refrigerated. You can give them away in inexpensive airtight containers or pick up "Chinese takeaway" boxes and line with baking paper.
You can also roll the truffles in sprinkles, chopped nuts, desicated coconut. If I make more than one flavour (I usually do) then I shape the different flavours differently and put a hand made 'key' in with them so the recipient knows what flavours you've given them.
Ingredients:
-300ml/about 1 1/4 cups double (thick pouring) cream
-500g/17.63 ounces couverture chocolate/dark cooking chocolate/baking chocolate, grated or broken into small pieces (I often buy the cooking buttons and break them in quarters) (ROUGH CONVERSION: if using cooking buttons the size of US quarters roughly, this is about 3 1/3 cups of the whole pieces; if using chocolate chips like Nestle makes then it's about 2 1/4 cups). I mix a dark and light chocolate together about 1/2 and 1/2 to give it a nice taste. You can also use white chocolate, although I haven't tried this.
-150g cocoa powder (not sweetened), sifted (or not, I don't and the exact amount doesn't really matter, maybe 1/2 a cup to a cup)
-**1 to 2 TSP of vanilla, orange, rum, peppermint, strawberry etc essences if desired or 1to 2 TBLS of dried coffee (usually one flavour per batch)
-**approx 125 to 150g sprinkles, chopped nuts, desicated coconut etc if desired
Pour the cream into a heavy-based saucepan or double boiler & bring to the boil. Remove the pan from the heat and let cool until lukewarm. (I have previously put the boiled cream into a bowl and place it over a pan with boiled water in the bottom--just be sure the water doesn't touch the bottom of the bowl but usually just use the heavy pot).
Add flavoured essence or coffee to taste; usually orange, strawberry and peppermint only need 1 TSP. **If you want to make several different flavours of truffle you can split your milk and chocolate into 2 portions before adding the flavours/mixing). Add the grated/broken chocolate and beat with an electric mixer for about 5 minutes.
Transfer the bowl to the fridge and chill for at least 10 minutes or until the mixture is firm enough to shape with your hands (usually more than 10 minutes in my experience, about 30 minutes).
Sift the cocoa into a deep bowl or spread a thick layer on a baking sheet. Make sure your hands are clean and dry, then dust them with cocoa. Drop about 2 heaped teaspoons of the mixture (or slightly less! they are very rich) onto a pile of the cocoa & quickly shape into a ball while rolling in the cocoa. (I've found that if I make different flavours it's best to make different shapes so I can tell people what they are getting).
Put into paper cases (or onto a baking sheet/into a container lined with paper) in a single layer and refrigerate until harder. Store in airtight containers (you can store in layers with sheets of baking paper between them once they've firmed up).
When you give them as gifts make sure the recipient knows to keep it refrigerated. You can give them away in inexpensive airtight containers or pick up "Chinese takeaway" boxes and line with baking paper.
You can also roll the truffles in sprinkles, chopped nuts, desicated coconut. If I make more than one flavour (I usually do) then I shape the different flavours differently and put a hand made 'key' in with them so the recipient knows what flavours you've given them.
