Home Party Dessert Recipe
12/29/2007
Chocolate Truffle Croquembouche
>makes 76 truffles<
Truffles:
1 cup plus 2 T whipping cream
3/4 cup (1.5 stick) unsalted butter
2 1/4 lbs bittersweet or semisweet chocolate, chopped
3/4 cup sour cream
6 T orange liqueur
1 1/2 T grated orange peel
1 1/2 cups powdered sugar
1 1/2 cups unsweetened cocoa powder
* Bring cream and butter to boil in heavy large saucepan.
* Reduce heat to medium; stir until butter melts.
* Add chocolate; whisk until melted and smooth.
* Remove from heat.
* Whisk in sour cream, liqueur and orange peel.
* Pour into 9" x 13" baking dish.
* Refrigerate mixture until firm enough to hold shape, about 1 hour.
* Line 4 large cookie sheets with foil; sift powdered sugar over 2 sheets and cocoa powder over 2 sheets.
* Using 3/4 oz ice cream scoop (1.5 T), scoop truffle mixture, mounting slightly, and release onto sugar-dusted sheet.
* Repeat to form total of 28 large truffles on sugar-dusted sheets and 28 on cocoa-dusted sheets.
* Using 1/4 oz ice cream scoop (1.5 t), scoop truffle mixture and release onto sugar-dusted sheet.
* Repeat to form total of 10 small truffles on sugar-dusted sheets and 10 on cocoa-dusted sheets.
* Freeze truffles 10 minutes.
* Roll each truffle on sugar-dusted sheets in sugar, then roll between palms of hands into smooth round and set onto clean cookie sheet.
* Roll each truffle on cocoa-dusted sheets in cocoa, then roll between palms of hands into smooth round and set onto same cookie sheet as sugar-dusted truffles.
Freeze 1 hour.
Dipping:
1 3/4 lbs imported white chocolate, chopped
1 1/2 lbs bittersweet chocolate, chopped
38 candied violets (optional)
* Line 2 cookie sheets with foil.
* Melt white chocolate in top of double boiler over simmering water, stirring until candy thermometer registers 115 degrees.
* Remove from over water.
* Submerge 1 large sugar-dusted truffle in white chocolate, tilting pan if necessary.
* Using long fork, lift truffle from chocolate.
* Tap fork gently against side of pan to remove excess chocolate.
* Using knife as aid, slide truffle off fork and onto clean foil-lined cookie sheet.
* Wipe for clean.
* Repeat process with all remaining sugar-dusted truffles.
* Freeze truffles for 15 minutes.
* Reheat remaining white chocolate to 115 degrees over simmering water.
* Repeat dipping process to give truffles a double coating of white chocolate.
* Melt bittersweet chocolate in top of clean double boiler over simmering water, stirring until candy thermometer registers 115 degrees.
* Dip spoon into bittersweet chocolate and wave quickly over white chocolate-coated truffles, creating zigzag lines.
* Refrigerate truffles.
* Line 2 more cookie sheets with foil.
* Using dipping process described above, dip cocoa-dusted truffles into bittersweet chocolate, dipping each truffle only once.
* Immediately top each with candied violet, if using.
* Refrigerate truffles 1 hour.
( Can be prepared 3 weeks ahead. cover and chill truffles and remaining melted bittersweet chocolate separately.)
Assembly:
1 12" tall styrofoam cone
waxed paper to cover the cone
76 toothpicks
Rose leaves and miniature white roses or other small flowers
* Remelt remaining bittersweet chocolate.
* Brush melted bittersweet chocolate in 2" wide strip down length of cone.
* Wrap waxed paper around cone, covering completely and pressing against chocolate to adhere.
* Place cone on platter.
* Holding toothpick at sharp angle, press 2/3 of toothpick into cone near base.
* Press 1 large truffle onto toothpick.
* Repeat with more toothpicks and remaining large truffles, alternating dart and white truffles and attaching in spiral design toward top of cone.
* Begin attaching small truffles 4" from top of cone and continue to cover completely.
( Can be prepared 1 day ahead. cover and chill.)
* Press rose leaves between truffles on cone, covering any spaces.
* Press toothpicks into roses and attach to leaves between truffles.
>Note<
* I used 2 smaller cones instead of a tall one.
* I used chocolate chips to cover any spaces.
* I used miniature Christmas ornaments for decoration.
* The original recipe comes from Bon Appetit.
>makes 76 truffles<
Truffles:
1 cup plus 2 T whipping cream
3/4 cup (1.5 stick) unsalted butter
2 1/4 lbs bittersweet or semisweet chocolate, chopped
3/4 cup sour cream
6 T orange liqueur
1 1/2 T grated orange peel
1 1/2 cups powdered sugar
1 1/2 cups unsweetened cocoa powder
* Bring cream and butter to boil in heavy large saucepan.
* Reduce heat to medium; stir until butter melts.
* Add chocolate; whisk until melted and smooth.
* Remove from heat.
* Whisk in sour cream, liqueur and orange peel.
* Pour into 9" x 13" baking dish.
* Refrigerate mixture until firm enough to hold shape, about 1 hour.
* Line 4 large cookie sheets with foil; sift powdered sugar over 2 sheets and cocoa powder over 2 sheets.
* Using 3/4 oz ice cream scoop (1.5 T), scoop truffle mixture, mounting slightly, and release onto sugar-dusted sheet.
* Repeat to form total of 28 large truffles on sugar-dusted sheets and 28 on cocoa-dusted sheets.
* Using 1/4 oz ice cream scoop (1.5 t), scoop truffle mixture and release onto sugar-dusted sheet.
* Repeat to form total of 10 small truffles on sugar-dusted sheets and 10 on cocoa-dusted sheets.
* Freeze truffles 10 minutes.
* Roll each truffle on sugar-dusted sheets in sugar, then roll between palms of hands into smooth round and set onto clean cookie sheet.
* Roll each truffle on cocoa-dusted sheets in cocoa, then roll between palms of hands into smooth round and set onto same cookie sheet as sugar-dusted truffles.
Freeze 1 hour.
Dipping:
1 3/4 lbs imported white chocolate, chopped
1 1/2 lbs bittersweet chocolate, chopped
38 candied violets (optional)
* Line 2 cookie sheets with foil.
* Melt white chocolate in top of double boiler over simmering water, stirring until candy thermometer registers 115 degrees.
* Remove from over water.
* Submerge 1 large sugar-dusted truffle in white chocolate, tilting pan if necessary.
* Using long fork, lift truffle from chocolate.
* Tap fork gently against side of pan to remove excess chocolate.
* Using knife as aid, slide truffle off fork and onto clean foil-lined cookie sheet.
* Wipe for clean.
* Repeat process with all remaining sugar-dusted truffles.
* Freeze truffles for 15 minutes.
* Reheat remaining white chocolate to 115 degrees over simmering water.
* Repeat dipping process to give truffles a double coating of white chocolate.
* Melt bittersweet chocolate in top of clean double boiler over simmering water, stirring until candy thermometer registers 115 degrees.
* Dip spoon into bittersweet chocolate and wave quickly over white chocolate-coated truffles, creating zigzag lines.
* Refrigerate truffles.
* Line 2 more cookie sheets with foil.
* Using dipping process described above, dip cocoa-dusted truffles into bittersweet chocolate, dipping each truffle only once.
* Immediately top each with candied violet, if using.
* Refrigerate truffles 1 hour.
( Can be prepared 3 weeks ahead. cover and chill truffles and remaining melted bittersweet chocolate separately.)
Assembly:
1 12" tall styrofoam cone
waxed paper to cover the cone
76 toothpicks
Rose leaves and miniature white roses or other small flowers
* Remelt remaining bittersweet chocolate.
* Brush melted bittersweet chocolate in 2" wide strip down length of cone.
* Wrap waxed paper around cone, covering completely and pressing against chocolate to adhere.
* Place cone on platter.
* Holding toothpick at sharp angle, press 2/3 of toothpick into cone near base.
* Press 1 large truffle onto toothpick.
* Repeat with more toothpicks and remaining large truffles, alternating dart and white truffles and attaching in spiral design toward top of cone.
* Begin attaching small truffles 4" from top of cone and continue to cover completely.
( Can be prepared 1 day ahead. cover and chill.)
* Press rose leaves between truffles on cone, covering any spaces.
* Press toothpicks into roses and attach to leaves between truffles.
>Note<
* I used 2 smaller cones instead of a tall one.
* I used chocolate chips to cover any spaces.
* I used miniature Christmas ornaments for decoration.
* The original recipe comes from Bon Appetit.
Labels: chocolate, Christmas, Christmas tree, Croquembouche, truffle