Big Batch Rich Chocolate Truffles Recipes

BITTERSWEET CHOCOLATE TRUFFLES

Steps:

• Finely chop the chocolate block or use pistoles. The size of the chocolate pieces is key. Make sure the chocolate is in small pieces so that the heat from the boiled cream can melt all of the chocolate.
• Place chopped chocolate in a large non-reactive bowl. In a medium saucepan, bring cream, salt, and vanilla bean to a boil. Once mixture has boiled and foamed up, immediately remove the pan from the heat and pour it over the chocolate. Let chocolate and cream mixture sit for 3 minutes. With a wooden spoon, begin stirring small circles in the middle of the bowl. As the smooth mixture begins to form in the middle, slowly expand the size of the circle until the cream and chocolate is fully incorporated. Remove vanilla bean and stir in butter. Cover mixture and let sit until firm.
• Fill a piping bag or zip top freezer bag with the truffle mixture and pipe into 1 tablespoon size dollops. Allow dollops to set up until they are firm. Roll dollops into round truffles. Truffles can be coated in powdered sugar, cocoa powder, ground nuts, coconut, etc.
• Optional: Add 1-ounce distilled liquor or liqueurs (i.e. brandy, Kirsch, etc.) to butter for additional flavor variations. Distilled liquors or liqueurs add flavor without adding extra sweetness.

BIG BATCH RICH CHOCOLATE TRUFFLES

Steps:

• Chop the chocolate and butter into small pieces and place in a large metal bowl.
• Bring the cream to a boil.
• Immediately pour the hot cream over the chocolate and butter.
• Stir until the chocolate and butter are completely melted.
• Stir in the brandy.
• Pour the ganache into a flat, shallow, ungreased pan and chill until firm.
• Shape the ganache into rough balls using a melon ball cutter.
• Immediately drop each ball into a pan of sifted cocoa powder or confectioner s sugar, rolling it around to coat completely.
• Truffles can be stored in the refrigerator for 7 to 10 days.
• Allow them to soften slightly at room temperature before serving.

RICH CHOCOLATE TRUFFLES

Steps:

• In saucepan, combine whipping cream & butter.
• Cook over medium heat, stirring constantly, just until mixture boils; remove from heat. Stir in chocolates until melted; continue stirring until mixture cools & thickens slightly.
• Stir in vanilla.
• Pour into shallow glass dish.
• Cover; chill until firm.
• With spoon scoop mixture into 1 inch balls.
• Coating Melt chocolate & shortening over low heat; stirring constantly.
• (use 1 Tbsp of shortening for every 6 oz. of chocolate).
• When mixture is smooth remove from heat. Dip each truffle into coating.
• (I found dr opping them in the chocolate & then fishing them out with a spoon worked best. But work quickly or they will melt) Then either place them on foil or in foil candy papers & allow to harden.
• Mix powdered sugar & milk.
• Drizzle over truffles in various designs.

DARK CHOCOLATE TRUFFLES

Steps:

• Heat chocolate, oil, and 3 tablespoons water in a double boiler, stirring, until just melted. Remove from heat and stir in vanilla and sea salt.
• Transfer to an 8-inch baking dish and refrigerate until mixture is set but still pliable, about 2 hours.
• Using a 1-inch scoop or melon baller, scoop out chocolate mixture and transfer to a parchment-lined baking sheet. Coat hands in cocoa and roll chocolate into balls. Refrigerate on parchment-lined baking sheet 10 minutes.

RICH CHOCOLATE TRUFFLE PIE

Steps:

• In microwave dish combine chocolate chips and 1/2 of the cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar & vanilla. Set aside.
• In small bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time. mix well and spoon into crust.
• Refrigerate at least 8 hours before serving.