Chocolate Truffles
I've tried a few recipes, but this is probably the easiest and best one I'ev founds to make creamy, purely chocolaty truffles. (Adapted from The Cafe Cook Book):
Ingredients:
2/3 cup heavy cream
14 oz chocolate, the higher percentage of cocoa solids, the better (to a point). I like something in the 70s.
4 tablespoons butter, set out to soften
Unsweetened cocoa powder.
1) Chop the chocolate into little pieces. This is the most boring and part of the process, but it's easy.
2) Bring cream to boil over medium heat. Stirring often, let it bubble until its reduced to about 3 tablespoons.
3) Take off the heat and stir in the chocolate and butter. Let sit for a couple of minutes then stir it again until it is smooth. If it won't smooth out, you can put it back on very low heat and stir until it is smooth.
4) Pour into a large plate, cover with plastic wrap, and put in the fridge for about 1 hour until it is set but not too hard.
5) Take out of fridge and uncover. Using either a teaspoon or mellon baller, dig in to the chocolate and scrape across. It should curl as you scrape into a little ball. If it doesn't, put back in fridge for a bit. Once you have your chocolate ball, roll it lightly in some cocoa powder, and you have a truffle. They can be stored in a covered container in the fridge for a few days, but they should be served at room temperature!
Variations:
1) In step 2 or 3, I've added vanilla, powdered ginger, and cayenne pepper to milk or chocolate (I don't know which is better).
2) In step 5, I sometimes spread nutella over the surface of the chocolate. It's not neat, but when you roll up the truffles, you'll get a nutella center. The same goes for ground, roast nuts.
I've tried a few recipes, but this is probably the easiest and best one I'ev founds to make creamy, purely chocolaty truffles. (Adapted from The Cafe Cook Book):
Ingredients:
2/3 cup heavy cream
14 oz chocolate, the higher percentage of cocoa solids, the better (to a point). I like something in the 70s.
4 tablespoons butter, set out to soften
Unsweetened cocoa powder.
1) Chop the chocolate into little pieces. This is the most boring and part of the process, but it's easy.
2) Bring cream to boil over medium heat. Stirring often, let it bubble until its reduced to about 3 tablespoons.
3) Take off the heat and stir in the chocolate and butter. Let sit for a couple of minutes then stir it again until it is smooth. If it won't smooth out, you can put it back on very low heat and stir until it is smooth.
4) Pour into a large plate, cover with plastic wrap, and put in the fridge for about 1 hour until it is set but not too hard.
5) Take out of fridge and uncover. Using either a teaspoon or mellon baller, dig in to the chocolate and scrape across. It should curl as you scrape into a little ball. If it doesn't, put back in fridge for a bit. Once you have your chocolate ball, roll it lightly in some cocoa powder, and you have a truffle. They can be stored in a covered container in the fridge for a few days, but they should be served at room temperature!
Variations:
1) In step 2 or 3, I've added vanilla, powdered ginger, and cayenne pepper to milk or chocolate (I don't know which is better).
2) In step 5, I sometimes spread nutella over the surface of the chocolate. It's not neat, but when you roll up the truffles, you'll get a nutella center. The same goes for ground, roast nuts.
VIEW 4 of 4 COMMENTS
truffles??! mmmmmm