Robert Linxes Chocolate Truffles Recipes

ROBERT LINXE'S CHOCOLATE TRUFFLES

Robert Linxe's Chocolate Truffles image

Categories Candy Milk/Cream Chocolate Dairy Dessert Cocktail Party Valentine's Day Wedding Winter Anniversary Shower Chill Edible Gift Party Gourmet

Yield Makes about 60 truffles (do not double recipe)

Number Of Ingredients 3

Ingredients

11 ounces Valrhona chocolate (56% cacao)
2/3 cup heavy cream
Valrhona cocoa powder for dusting

Steps:

Finely chop 8 ounces of the chocolate and put in a bowl.
Bring heavy cream to a boil in a small heavy saucepan. Make sure your pan is small, so you'll lose the least amount of cream to evaporation, and heavy, which will keep the cream from scorching. Linxe boils his cream three times - he believes that makes the ganache last longer. If you do this, compensate for the extra evaporation by starting with a little more cream.
Pour the cream over the chocolate, mashing any big pieces with a wooden spoon.
Then stir with a whisk in concentric circles (don't beat or you'll incorporate air), starting in the center and working your way to the edge, until the ganache is smooth.
Let stand at room temperature until thick enough to hold a shape, about 1 hour, then, using a pastry bag with a 3/8-inch opening or tip, pipe into mounds (about 3/4 inch high and 1 inch wide) on parchment-lined baking sheets. When piping, finish off each mound with a flick of the wrist to soften and angle the point tip. Freeze until firm, about 15 minutes.
Meanwhile, melt 3 more ounces of the same Valrhona and smear some on a gloved hand. Gently rub each chilled truffle to coat lightly with chocolate. The secret to a delicate coating of chocolate is to roll each truffle in a smear of melted chocolate in your hand. Linxe always uses gloves.
Toss the truffles in unsweetened Valrhona cocoa powder so they look like their namesakes, freshly dug from the earth. A fork is the best tool for tossing truffles in cacao. Shake truffles in a sieve to eliminate excess cacao. Store truffles in the refrigerator.

CHOCOLATE TRUFFLES

Chocolate Truffles image

Provided by Ina Garten

Categories dessert

Time 1h53m

Yield 60 truffles

Number Of Ingredients 8

Ingredients

1/2 pound good bittersweet chocolate such as Lindt
1/2 pound good semisweet chocolate such as Ghiradelli
1 cup heavy cream
2 tablespoons Grand Marnier, optional
1 tablespoon prepared coffee
1/2 teaspoon good vanilla extract
Confectioners' sugar
Cocoa powder

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.

CHOCOLATE TRUFFLES

Chocolate Truffles image

Provided by Bobby Flay

Time 2h20m

Yield 200 pieces

Number Of Ingredients 7

Ingredients

50 grams (scant 2 ounces) Vietnamese cinnamon chips
2 tablespoons ancho chili powder
15 grams (1/2-ounce, about 2 tablespoons) whole allspice berries
1 liter (about 4 cups) heavy cream
700 grams (1 pound 9 ounces) 60 percent dark chocolate, uniformly chopped
300 grams (11 ounces) milk chocolate, uniformly chopped
40 grams (1.5 ounces about 3 tablespoons) butter, room temperature, cut into uniform pieces

Steps:

Dry Roast the spices in a saute pan over medium-high heat until you can smell the perfume from the spices. Once the spices have been roasted for a bit, then add the heavy cream. Remove from heat and steep 1 hour. Strain out the spices.
Reheat the strained cream and pour the warm cream over the chocolate. Stir with a spatula to mix the chocolate completely until melted and combined. Once the chocolate is uniform in texture, add the butter and stir until well combined.
Pour into another bowl and allow to cool to room temperature. Place in a pastry bag and form little blobs onto a tray. Refrigerate until firm to the touch. Remove and roll to desired form.

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