Chocolate Truffles

Adapted from Food Networks Recipe
Ingredients

  • 7 ounces bittersweet chocolate, chopped fine
  • 2 tablespoons unsalted butter
  • 1/3 cup heavy cream
  • 2 tsp light corn syrup
  • 3 tbsp brandy
  • 1/3 cup Dutch process cocoa powder for coating
  • 6 ounces semisweet or bittersweet chocolate, chopped fine

Equipment

  • an shallow container, preferably glass, measuring about 40 sq inch.
  • rubber spatula
  • candy thermometer

Preparation

  1. Place the 7 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave in medium for 1.5 min.
  2. Remove and stir, and repeat this process 1 more time. Set aside.
  3. Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering.
  4. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes.
  5. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy.
  6. Gently stir in the brandy.
  7. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
  8. Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
  9. Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
  10. In the meantime, place the 6 ounces of chocolate into a double boiler (real or improvised). Stirring the chocolate occasionally, test the temperature of the chocolate with a candy thermometer and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
  11. Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if your hands are unwashably dirty.
  12. Prepare the following on the table: the melted chocolate, still warmed, the dish of coating cocoa, and parchment paper on cookie sheet to hold the final product.
  13. Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with the coating cocoa powder.
  14. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing.
  15. In the meantime, continue placing the chocolate-coated truffles in the coating cocoa. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan.
  16. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

Makes about 20-25 truffles. Instead of cocoa you can also use nuts or toasted coconut flakes for coating.

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