Free Recipe Classic Chocolate Truffles
Recipe Type: Free Candy Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6
Ingredients for Classic Chocolate Truffles Recipe
Stephen Ceideburg
1 lb Bittersweet chocolate,
-finely chopped
1-1/2 c Whipping cream
3 tb To 4 tb cocoa powder
1-1/2 lb Bittersweet chocolate *
Classic Chocolate Truffles Preparation
* to be tempered (see directions below) These truffles are as close as you can get to eating pure chocolate. When you bite through the outer coating, you are treated to a creamy rich chocolate center. They will make you feel like royalty. Melt the chopped chocolate in the top of a double boiler over hot, not simmering, water, stirring frequently with a rubber spatula to ensure even melting. In a 1-quart saucepan over medium heat, bring the cream to a boil. Remove both pans from the heat, remove the top pan, from the double boiler and wipe it dry (see Editor’s Note), pour the cream into the melted chocolate, and stir together until thoroughly blended. Transfer the mixture to a bowl, cover, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours). Line 2 baking sheets with parchment or waxed paper. Fit a 12- inch pastry bag with a #5 large, plain round tip and fill partway with the truffle cream. Holding the pastry. bag 1 inch above the paper, pipe out mounds about 1 inch in diameter. Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours. Dust your hands with cocoa powder and roll the mounds into balls. These will be the truffle centers. Cover and chill the centers for another 2 hours in the freezer. Melt and temper the 1 1/2 pounds bittersweet chocolate. Line 2 more baking sheets with parchment or waxed paper. Remove the truffle centers from the freezer 1 sheet at a time. Place a truffle center into the tempered chocolate, coating it completely. With a dipper or fork remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper. Then dip a fork into the chocolate and form lines across the tops of the truffles by moving the fork from one side of the baking sheet to the other, letting the chocolate drop off. Repeat with the remaining sheet of truffle centers. Let the truffles set at room temperature or chill them in the refrigerator for 10 to 15 minutes. When the truffles are set, place them in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer. The truffles are best served at room temperature. Variations Instead of dipping the truffle centers into tempered cho- colate, roll them in cocoa powder, confectioners’ sugar, or finely chopped nuts as soon as they are rolled into balls. Classic White Chocolate Truffles Substitute 1 pound white chocolate for the bittersweet chocolate in the centers, and use 3/4 cup whipping cream. Dip the centers and line the tops of the truffles with tempered white chocolate, or roll the centers in confectioners’ sugar as soon as they are rolled into balls. Classic Milk Chocolate Truffles Substitute milk chocolate for the bittersweet chocolate in the centers and for the coating, and 1 cup whipping cream. Quick tempering method Chop 1 1/2 pounds of chocolate into very small pieces and set aside 1/2 pound. Melt the remaining 1 pound in the top of a double boiler over hot, not simmering, water, stirring frequently with a rubber spatula to ensure even melting. The chocolate should not exceed 120 degrees F (110 degrees F for white cho- colate) or it will burn. Remove the double boiler from the heat, then remove the top pan of the double boiler and wipe it dry. Stir in the remaining chocolate in three to four batches, making sure that each batch is completely melted before adding the next. When all the chocolate has been added, the chocolate will be tempered. Editor’s note: It’s important to follow this step. Carole Bloom says water is the enemy of chocolate and that even a few drops can cause a pan of chocolate to seize up and resemble mud. If this happens, she says you cannot salvage it. Make sure all utensils are completely dry when working with chocolate. Yield: 60 1-inch round truffles. From Truffles, Candies and Confections by Carole Bloom. The Oregonian FOODday, 2/9/93. Posted by Stephen Ceideburg From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini
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