Chocolate And Tangerine Truffles Recipes

CHOCOLATE TRUFFLES

Steps:

• Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
• Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
• With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.

HOMEMADE CHOCOLATE TRUFFLES RECIPE

Steps:

• Place the chocolate in a heat-proof bowl. Set aside.
• Heat the heavy cream until it is simmering. You can heat it on the stove or in the microwave.
• Add the butter, if using, to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate sit for 5 minutes minutes. Add the vanilla extract then stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 1-2 hours. Tip: Pour into a flat shallow dish, such as a 8×8 inch baking pan, so the mixture evenly and quickly sets.
• Scoop the set truffle mixture into 2 teaspoon-sized mounds. This cookie scoop is the perfect size. For larger truffles, 1 Tablespoon size mounds. Roll each into balls. This gets a little sticky, so see my tips above.
• Roll each into toppings, if desired. Truffles taste best at room temperature!
• Cover tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks.

CHOCOLATE TRUFFLES

Steps:

• Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Make sure that you have chopped the chocolate as finely as possible to allow it to melt quickly and easily. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once; the shock of the temperature extremes would cause the fat in the chocolate to separate. As the chocolate melts, you will see some elasticity if there is no fat separation. This means the chocolate still has an emulsion; the fat molecules are still holding together. If the ganache separates, it loses its elasticity, collapses, and becomes very liquid. I use a hand-held immersion blender to ensure a smooth ganache and to keep the emulsion of the chocolate. Add the remaining cream gradually and mix until all of the hot cream is incorporated and the ganache is smooth and homogenous.
• If the ganache separates, it is very easy to fix. Simply add a small amount of cold cream and whisk well. This will bring the ganache back together. The ganache should be thick, shiny, and smooth. Add the desired flavoring and mix until fully incorporated. Pour the ganache onto a plastic wrap-covered baking sheet and spread evenly with a rubber spatula. Cover the ganache with plastic wrap and allow it to cool for at least 4 hours at room temperature. I usually make the ganache at the end of the day and let it cool overnight. As it cools, it will thicken and set.
• When the ganache has cooled to the consistency of toothpaste, scrape it into a pastry bag fitted with a 1/2-inch plain tip. Do not stir the ganache when you do this. Incorporating air by stirring will cause the ganache to harden. Pipe 1-inch-diameter mounds spaced 1 inch apart on a parchment paper-covered baking sheet. To pipe the mounds, hold the pastry bag at a slight angle and allow the tip to touch the parchment as you begin to pipe. Once you have formed the mound, stop squeezing and lift the tip straight up, leaving a small tail on the top of each mound. You can also use a spoon and drop small mounds of ganache onto the baking sheet. Let the truffles harden at room temperature for a couple of hours (or in the refrigerator for 15 minutes), until they are hard enough to roll with your hands.
• When I roll the truffles, I usually wear surgical gloves. The gloves are not mandatory but if you do not use them, be sure your hands are very clean. To roll the mound into a ball, place a truffle between both palms, squeeze slightly, and roll between your hands. The truffles will look nicer if they are as round as possible. When all the truffles are rolled into balls, they are ready to be coated. If they have become too soft, place them in the refrigerator for 1 to 2 hours until they are firm enough to dip.
• You can use either a dipping fork or your hands to dip the truffles in chocolate. To use the fork, drop the truffle into the bowl of tempered chocolate and then retrieve it with the dipping fork. Hold the fork over the bowl for several seconds to allow the excess chocolate to drip back into the bowl. Gently scrape the bottom of the fork against the side of the bowl to remove any excess chocolate and roll the dipped truffle in the desired garnish. Place on a parchment paper-covered baking sheet. If you use your hands, dab some chocolate in the palm of one hand. Roll the truffle in that palm to completely coat it with chocolate. Place the enrobed truffle on the baking sheet. Repeat for the remaining truffles. This method is very quick but it can also be extremely messy.
• When all of the truffles have been coated once, repeat the enrobing procedure. This is necessary only when you enrobe the truffles by hand rather than with a fork. The truffles are usually more evenly coated when dipped with a fork. As soon as each truffle gets a second coating, immediately roll it in the desired garnish. You need to do this before the chocolate sets or the topping will not adhere. At this stage, it is good to have a friend help because it is hard to dip and roll at the same time. Place the truffles on a clean parchment paper-covered baking sheet and allow them to set, about 5 minutes.
• The truffles will keep for up to 2 weeks at room temperature, when stored in an airtight container.
• To toast coconut: Preheat the oven to 400°F (204°C). Spread the coconut on a baking sheet and place in the oven for about 3 minutes. Remove from the oven and stir to keep the sugar in the coconut from burning. Return to the oven and toast until golden brown, about 3 more minutes. Remove the baking sheet from the oven and cool on a wire rack.
• To toast nuts: Preheat oven to 300°F (148°C). Spread the nuts evenly on a baking sheet and place in the oven. Toast for about 30 minutes, until they are golden brown. You will be able to smell the nuts when they are ready. A good test is to break a nut in half and check to see if it is light brown on the inside. Toasting nuts brings out their natural flavor. Remove them from the oven and allow to cool completely on the baking sheet on a wire rack.

CHOCOLATE TRUFFLES

Steps:

• In a microwave, melt chocolate chips and milk; stir until smooth. Stir in vanilla. Refrigerate, covered, 2 hours or until firm enough to roll. , Shape into 1-in. balls. Roll in coatings as desired.

CHOCOLATE TRUFFLES

Steps:

• Line cookie sheet with foil. In 2-quart saucepan, melt baking chocolate over low heat, stirring constantly; stir in butter until melted and smooth. Remove from heat; stir in whipping cream. Pour mixture into small bowl. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.
• Drop mixture by rounded measuring teaspoonfuls onto lined cookie sheet. Return to refrigerator 5 to 10 minutes or until firm enough to shape. Shape into balls. Freeze uncovered 30 minutes.
• In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Using 2 forks, dip and roll chocolate balls, one at a time, into melted chocolate; tap off excess chocolate. Place on lined cookie sheet. Immediately sprinkle with nuts. If chocolate has cooled too much, reheat. Repeat with remaining chocolate balls.
• Refrigerate truffles about 10 minutes or until chocolate is set. Store in covered container in refrigerator. Remove from refrigerator about 10 minutes before serving.

EASY CHOCOLATE TRUFFLES

Steps:

• Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently until the butter melts and the cream reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture. Add any flavourings to the truffle mix at this stage (divide the mixture between bowls and mix in liqueurs or other flavourings, a tsp at a time, to taste. Try bourbon, Grand Marnier, coconut rum or the zest and juice of an orange), or leave plain. Cool and chill for at least 4 hrs.
• To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto baking parchment.
• Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on baking parchment. Try: crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest and juice in cocoa powder. To coat in chocolate, line a baking tray with baking parchment. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.
• To give as presents, place 8-10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge until you're ready to give them. Will keep in an airtight container in the fridge for three days, or frozen for up to a month. Defrost in the fridge overnight.

TANGERINE & CHOCOLATE TRUFFLES

Steps:

• Place dark chocolate chips in a medium glass bowl and microwave on high for 1 minute, stirring until melted.
• Add the salt to the smooth chocolate mixture and mix well, then put the melted chocolate aside until it has cooled completely.
• Next add the cheese to the chocolate mixture and using a mixer beat on medium speed until smooth.
• Add the powdered sugar and zest to the chocolate/cheese mixture and beat until well blended.
• Pour the mixture into a small baking pan lined with plastic wrap, cover and refrigerate for 12 hours.
• Remove chocolate from pan by pulling up on the plastic wrap. Remove the plastic and cut the chocolate into 24 pieces.
• Roll each chocolate peice into a ball.
• You are almost done, roll each of the chocolate balls in the finely chopped almonds.
• Store if you can in an airtight container.