BITTERSWEET CHOCOLATE TRUFFLES
Categories Candy Chocolate Dessert Christmas Valentine's Day Oscars Edible Gift Bon Appétit
Yield Makes about 30 truffles
Number Of Ingredients 6
Steps:
- For truffle base:
- Bring cream to simmer in heavy small saucepan. Remove from heat; cool to lukewarm, 10 minutes.
- Meanwhile, stir 7 ounces chocolate in metal bowl over saucepan of simmering water until smooth. Remove from heat. Add 2 ounces chocolate; stir until smooth. Stir in cream. Chill truffle base until firm enough to roll, about 3 hours.
- Line rimmed baking sheet with waxed paper. Roll 2 teaspoons truffle base between fingertips into ball. Transfer to prepared sheet. Repeat with remaining truffle base. Chill until firm, about 1 hour.
- For chocolate coating:
- Line another rimmed baking sheet with waxed paper. Stir chocolate in metal bowl over saucepan of simmering water just until melted. Remove from heat. Cool slightly.
- Scoop some of warm (not hot) melted chocolate into palm of hand. Place 1 chilled truffle in hand and roll in palm to coat. Transfer to prepared sheet. Repeat with remaining melted chocolate and truffles, rewarming chocolate if necessary. Roll in cocoa powder if desired. For variations, see page 61 for instructions on rolling in toppings. Chill until firm, about 1 hour. Do ahead Can be made 1 week ahead. Store in airtight container and keep chilled. Let stand at room temperature 1 hour before serving.
BITTERSWEET CHOCOLATE TRUFFLES
A touch of coffee intensifies the chocolate flavor of these easy, rich truffles. After shaping into balls, they're rolled in cocoa powder or coconut.
Provided by My Food and Family
Categories Baking Ingredients
Time 2h15m
Yield Makes 2 doz. or 24 servings, one truffle each.
Number Of Ingredients 8
Steps:
- Add coffee granules to cream in large microwaveable bowl; stir until coffee is completely dissolved. Add butter and sugar; mix well.
- Microwave on HIGH 3 min. or until mixture comes to full boil, stirring every 1-1/2 min. Add chocolate and vanilla; stir until chocolate is completely melted.
- Refrigerate 2 hours or until firm enough to handle. Shape into 24 balls, each about 1 inch in diameter. Roll in cocoa and/or coconut.
Nutrition Facts : Calories 130, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 25 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
BITTERSWEET CHOCOLATE TRUFFLES
Provided by Warren Brown
Categories dessert
Time 1h55m
Yield approximately 5 1/2 dozen truffles
Number Of Ingredients 5
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.
CACAO BEAN BITTERSWEET CHOCOLATE TRUFFLES
_**Editor's note:** The recipe and introductory text below are from_ [Truffles : 50 Deliciously Decadent Homemade Chocolate Treats](http://www.ecookbooks.com/products.html?affiliateID=16283&item=09378) _by Dede Wilson. Cacao beans, from which we get all our wonderful chocolate, are now available in raw form. Called cacao (or cocoa) nibs, they look like tiny brown nuggets similar in shape to kasha or buckwheat groats. Cacao nibs are not sweet, but they have an intense chocolate flavor unlike any other product. In this recipe, they are steeped in cream to add flavor to the ganache and chopped for use as a topping._
Provided by Dede Wilson
Yield Makes about 55
Number Of Ingredients 5
Steps:
- 1. Place cream in a 2-quart wide saucepan add 1/4 cup cacao nibs. Cook over medium heat until it just comes to a simmer. Remove from heat and let sit for 10 minutes; strain out nibs and discard. Reheat to a simmer, remove from the heat, and immediately sprinkle 8 ounces finely chopped chocolate into cream. Cover and allow to sit for 5 minutes; the heat should melt the chocolate. Stir very gently until smooth.
- 2. Pour mixture into a shallow bowl. Cool to room temperature, cover with plastic wrap, then allow to sit, preferably overnight, until firm enough to roll. (Or you may refrigerate ganache until firm, about 4 hours.)
- 3. Place remaining nibs and chocolate in the bowl of a food processor fitted with a metal blade. Process by pulsing on and off until both are finely ground but not powdery; place in a small bowl. Coat your hands with cocoa powder and roll ganache into 3/4- to 1-inch balls.
- 4. Toss truffles in chocolate-nib coating. Place in fluted paper cups, if desired, and serve at room temperature.
BITTERSWEET CHOCOLATE-CASSIS TRUFFLES
Indulge yourself! These easy truffles feature a hint of Crème de Cassis liqueur (my favorite). Hint: Make sure to finely chop the chocolate before you begin, or it may not completely melt when whisked with the cream. If there are lumps in your truffle mixture, set it over a slightly larger bowl of hot (not boiling) water and stir until melted.
Provided by Brenda.
Categories Candy
Time 3h30m
Yield 30 Truffles
Number Of Ingredients 4
Steps:
- Place the chocolate in a medium-size heatproof bowl.
- Bring the cream just to a boil in a small saucepan. As soon as it begins to boil, pour it through a FINE strainer and into the bowl with the chocolate.
- Whisk the cream and chocolate together until the chocolate is completely melted. Whisk in the Crème de Cassis.
- Cover and refrigerate until stiff and cold, at least 3 hours and up to 1 day.
- Scoop up some of the chilled chocolate mixture with a very small scoop, or a teaspoon and roll between your palms to make 3/4-inch balls (they don't have to be perfectly round). Work quickly so the chocolate doesn't melt in your hands. (I just used the small scoop and did not roll in my hands) Transfer the balls to a waxed paper-lined baking sheet, setting them 1/2-inch apart.
- Wipe your hands periodically with paper towels to remove any chocolate left behind from rolling.
- If the truffle mixture becomes too soft to roll, return it to the refrigerator briefly to firm up before continuing.
- Lightly cover the balls with plastic wrap and return to the refrigerator until cool and firm. Place the *cocoa powder in a pie plate or other flat-bottomed dish with sides, and roll the truffles in the cocoa powder a few at a time, until coated.
- Store the truffles in a waxed paper-lined tin in the refrigerator until ready to serve.
- *Another idea would be to roll the truffles in a finely powdered nut mixture.
- If you'd like to make your own Creme de Cassis, try Recipe #183432.
Nutrition Facts : Calories 17, Fat 1.7, SaturatedFat 1, Cholesterol 5.4, Sodium 1.8, Carbohydrate 0.9, Fiber 0.5, Protein 0.4
BITTERSWEET CHOCOLATE TRUFFLES
This recipe is an adoptee from the RecipeZaar account, and I haven't tried it yet. I will repost here when I have tried the recipe.
Provided by Aunt Cookie
Categories Candy
Time 35m
Yield 3 lbs
Number Of Ingredients 7
Steps:
- Heat milk, cream, butter, invert sugar and vanilla to a simmer.
- Pour over chocolate, stir to incorporate and let cool until mixture can be piped.
- Pipe with plain tip on to sheet pan covered with parchment.
- Cool.
- Roll/toss in cocoa powder.
Nutrition Facts : Calories 863.4, Fat 93.9, SaturatedFat 59, Cholesterol 291.5, Sodium 69.3, Carbohydrate 5.1, Sugar 0.1, Protein 4.2
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