Truffles

Truffles

Makes 9 dozen     

Source: BA 11/80

Rich and chocolatey - the ultimate gift for Christmas. 

These require a bit of time and effort if you hand-dip them in chocolate as indicated in the recipe. If you want the chocolately goodness without the hassle, make the round balls as indicated in the first part of the recipe, then simply roll in cocoa (dusting off the excess) or in finely ground nuts, coconut, or chocolate, then place in paper or foil candy cups. These will be a bit messier to eat, but a lot less trouble to make.

19

oz

semisweet chocolate  

 

 

530

grams

2

cups

whipping cream

 

 

500

ml

cup

unsalted butter

 4

ounces

112

grams

6

Tbs 

sugar  (caster)

3

ounces

85

grams

 

 

 

 

 

 

 

16

oz

semisweet chocolate for dipping

 

 

455

grams

Chop chocolate in processor until fine.
Boil together the cream, butter and sugar.
Pour boiling mixture into processor over chocolate, while running.
Process several seconds until smooth.
Divide into three 2 cup [500 ml] measuring cups, filling to 300 ml each.
Mix 2 Tbs. [30 ml]  liquor into each. (Note: for Amaretto, add tsp. [2.5 ml] almond extract).
Chill until firm.

Scoop out with small (1 1/8" [3 cm] scoop onto waxed paper or parchment.
Freeze until firm, then reshape into perfect balls.
Freeze until firm.
Temper 1 pound [455 grams] semisweet chocolate.
Pour into glass pie plate set on heating pad (lowest setting).
Quickly roll each truffle by hand in tempered chocolate, doing only 3 dozen at a time.
Place finished truffles in refrigerator.
Reheat and stir chocolate between batches to keep temper.
When set, decorate with colored white chocolate decorations, as indicated below.

Favorite Christmas flavors and decorations:

  • Grand Marnier (wreath made with green and pink chocolate)
    Amaretto (white chocolate drizzle)
    Raspberry Framboise (pink chocolate drizzle)
    Peppermint Schnapps (light green chocolate drizzle)
    Bailey's Irish Cream (milk chocolate drizzle)

Notes for dipping: 

  • Place melted dipping chocolate in a shallow dish, such as a glass pie plate.
    Place an electric heating pad (wrapped in plastic wrap) under the pie plate to keep warm.
    Keep only about ” to ” [1.25 to 2 cm] of chocolate in the plate.
    Pick up the uncovered centers with one hand, roll and lift out with the other.
    The fingers on your rolling hand will quickly cover with chocolate. Leave it there until you are finished with that batch, then clean them.
    Excess chocolate should be gently scraped on the edge of the plate as you lift out the truffle.
    After dipping the truffles, place on waxed paper (or parchment), then gently swirl the extra chocolate from your fingers to the top of the truffle as you pull your hand away.

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