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Categories:Viewed: 132 - Published at: 3 years ago
Ingredients
- 12 ounces finely chopped bittersweet chocolate (2 cups, semisweet chocolate or chocolate chips)
- 1 cup heavy cream
- 2 teaspoons vanilla extract or 12 teaspoon raspberry flavoring (combined with 1/4 cup melted raspberry jam) or 1 tablespoon espresso powder (combined with 1 1/2 tablespoons coffee liqueur) or 12 teaspoon hazelnut flavoring (plus toasted chopped hazelnuts) or 18 teaspoon orange oil (combined with 1 to 2 tablespoons orange liqueur) or 12 cup finely chopped chocolate-covered english toffee bar (or praline candy bar)
- 1 lb finely chopped chocolate (or chocolate chips (about 2 2/3 cups) or 1 cup cocoa
- chopped nuts
- candy sprinkles
- sugar, decorations
- nonpareils
- cocoa nibs
- toasted coconut
Method
- Centers:.
- Place the chocolate and cream in a microwave-proof bowl.
- Heat in the microwave until the cream is very hot.
- Remove from the microwave and stir until the chocolate is melted.
- Add the flavors or flavor combinations of your choice.
- Stir till everything is well-combined.
- Line a 9" x 13" baking sheet with parchment or plastic wrap, and pour the chocolate over it; don't spread it out.
- Cover the pan, and refrigerate for 60 to 90 minutes, until the mixture is thick and "scoopable.
- ".
- Assembly:.
- When the mixture is cool enough to hold its shape, scoop small balls of the chocolate onto a baking sheet that's been lightly dusted with cocoa.
- A teaspoon cookie scoop is exactly the right size for this; you want balls that are about the size of a small chestnut, or a small melon ball.
- For perfectly round truffles, quickly roll each one between the palms of your hands.
- You have to do this quickly, or the chocolate will become too soft.
- Your palms will soon be coated with chocolate -- yum!
- Refrigerate the centers for about 30 minutes, covered, till they've firmed up a bit.
- Coating:.
- To take the simplest route, coat the shaped centers in unsweetened cocoa powder (Dutch-process preferred, as it's smoother in flavor than natural).
- Put the cocoa in a shallow pan and roll the centers around in it; or place cocoa and 4 or 5 centers at a time in a plastic bag, and shake gently to thoroughly coat.
- To coat with melted chocolate, heat 2 cups of the chopped chocolate (reserving some to add later) in the microwave until it's melted.
- Add the remaining chopped (unmelted) chocolate to the melted chocolate.
- Stir constantly until the chocolate is thick and shiny.
- This is the potentially messy part.
- If you have a chocolate dipping tool, use it to dip each center in the melted chocolate, setting the dipped truffles on a piece of parchment or on a plastic-lined wire rack.
- Immediately, as you make them, sprinkle each truffle with the garnish of your choice.
- Be aware that if you don't cover the chocolate coating with a garnish, you'll probably see dull patches on its lovely sheen after a day or so; this is because you didn't temper the chocolate, to keep it shiny.
- If you have a chocolate temperer, and want to temper your coating chocolate before dipping the centersgo for it!
