(for the chocolate truffles)
1 3/4 cups bittersweet chocolate, roughly chopped
1/2 cup heavy whipping cream
1/2 cup salted caramel (the recipe blow)
3 T whiskey
1/4 cup unsalted butter, cubed
1 t instant espresso powder
1 t sea salt and more for sprinkling
1/2 cup unsweetened cocoa powder
(for the caramel sauce)
3 T water
1 T light corn syrup or maple syrup
1 cup granulated sugar
1 T unsalted butter
3/4 cup heavy whipping cream
1/2 to 1 t or more salt
1 t vanilla extract
[how to make]
(for the chocolate truffles)
*Place the chocolate in a large bowl.
*Place the ingredients (from cream to butter) in a saucepan over medium-low heat, stirring every now and then until the mixture comes to a boil.
*Pour the hot cream mixture over the chopped chocolate and let the ingredients stand for 30 seconds to a minute without stirring.
*Add in the instant espresso powder and sea salt and whisk the mixture until thick, smooth, and glossy.
*Taste and add more salt if you feel it is necessary.
*Cover the bowl with plastic wrap and chill for 5 hours or overnight.
*Scoop 2 T-sized mounds of the mixture and roll the truffles into ball shapes and then dust with the cocoa powder. Then sprinkle with sea salt. (Either grease your hands with a little oil or dust them with cocoa powder before rolling.)
*Keep the truffles chilled until ready to serve.
(for the caramel sauce)
*In a small pan, add the water, corn syrup, and sugar. Then stir just enough to combine.
*Place the pan over medium heat without stirring -- you can swirl the pan.
*As soon as the caramel becomes a bubbly amber color, turn off the heat. This should take 5 to 7 minutes.
*Stand back (this is known to splatter), and add the butter and heavy whipping cream.
*When the mixture calms down slightly, stir the ingredients until the sauce is silky smooth.
*Add the salt and vanilla and stir to taste.
(The truffles last about two weeks in the fridge, and the sauce does too.)
-makes about 18-
Note: I found this recipe in "52 weeks, 52 sweets" by Vedika Luthra.
Labels: chocolate truffles recipe, truffles recipe
<white chocolate & almond truffles>
1/2 cup whipping cream
2 T butter
a pinch of salt
1lbs. 2oz. white chocolate, chopped
2 cups blanched almonds
[how to make]
*Put the cream, butter and salt in a saucepan and bring to the boil over low heat.
*Pour the boiled cream into a heatproof bowl and add 9ox. of the chocolate.
*Using a spatula, start to ix the ingredients in a circular motion, just in the center of the bowl.
*Keep mixing in a tight circle until the chocolate starts to melt and emulsify with the liquid.
*Gradually widen the circle until all the chocolate has melted and you have a shiny, smooth ganache.
*Refrigerate the ganache for about 1 hour, giving it a quick whisk every 15 minutes to speed up the cooling process.
*Fill a piping bag with the ganache and pipe long logs onto a sheet of greaseproof paper.
*Refrigerate and allow to set completely.
*Meanwhile, preheat the oven to 350 degrees.
*Put the almonds on a baking sheet and roast in the preheated oven for a few minutes, stirring halfway through, until lightly toasted.
*Allow the almonds to cool completely, then finely chop them.
*Melt the remaining chocolate in a heatproof bowl over a pan of simmering water.
*Transfer the chilled logs of chocolate to a chopping board and cut into 2" lengths.
*Have the following ready: the bowl of melted chocolate; the toasted almonds on a plate; and a sheet of greaseproof paper.
*Dip and roll the truffles in the melted chocolate, fish out with a fork, then, roll them in the nuts.
*Allow to set on the greaseproof paper.
<Cherry & Kirsch chocolate truffles>
9 oz. dark tempered chocolate
6 oz. dark or milk chocolate, finely grated
(for cherry puree)
1 lb. cherries, pitted and halved
2 T sugar
juice of 1 orange
(truffle ganache)
1/4 cup whipping cream
3 T Kirsch liqueur
1 T salted butter
2 T honey
3 oz. dark chocolate, chopped
3 oz. milk chocolate, chopped
[how to make]
(for the cherry puree)
*Put the cherries, sugar and orange juice in a saucepan over medium heat.
*Bring to the boil, then cook for a further 10 minutes.
*Allow to cool slightly, then transfer to a food processor and process until smooth.
*Pass the puree through a strainer to make it extra smooth.
(for the turffle ganache)
*Put the cream, 1/4 cup of the cherry puree, the Kirsch, butter and honey in a saucepan and bring to the boil over low heat.
*Pour the boiled mixture into a heatproof bowl and add the dark and milk chocolates.
*Using a spatula, start to mix the ingredients in a circular motion, just in the center of the bowl.
*Keep mixing in a tight circle until the chocolate starts to melt and emulsify with the liquid.
*Gradually widen the circle until all the chocolate has melted and you have a shiny, smooth ganache.
*Refrigerate and allow to set completely.
*Scoop out a teaspoon at a time of the chilled ganache and roll between your hands to make a smooth ball.
*Have the following ready: the bowl of tempered chocolate; the grated chocolate on a plate; and a sheet of greaseproof paper.
*Dip and roll the truffles in the tempered chocolate, fish out with a fork, then roll them in the grated chocolate.
*Allow to set on the greaseproof paper.
-each makes two dozen-
Note: I found this recipe in "Patisserie at Home" by Will Torrent.
Labels: chocolate truffles recipe
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"Peanut Butter Truffles" about 20
1/2 cup confectioners' sugar
3 T peanut butter
1 oz cream cheese, softened
2 T salted dry-roasted peanuts, chopped coarse
20 peanut halves
1/4 t vanilla extract
4 oz semisweet chocolate, chopped
1 T vegetable oil
>how to make<
*Line large plate with parchment paper.
*Stir sugar, peanut butter, cream cheese, chopped peanuts, and vanilla in bowl until uniform.
*Roll mixture into twenty 1/2" balls; space balls evenly apart on prepared plate.
*Freeze, uncovered, for 15 minutes.
*Microwave chocolate and oil in bowl, covered, at 50 % power, stirring occasionally, until smooth, 2 to 4 minutes.
*Using toothpick, pick up 1 ball and dip into chocolate to coat, letting excess chocolate drip back into bowl.
*Return ball to plate, remove toothpick, and immediately place peanut half over toothpick hole.
*Repeat with remaining with balls.
*Freeze balls, uncovered, until chocolate has hardened, about 10 minutes.
*Serve, or store in refrigerator until serving time.
(Truffles can be refrigerated in airtight container for up to 1 week.)
This recipe is quoted from Cook's Illustrated.
"Chestnut & Chocolate Truffles" about 20
85g dark chocolate
50g butter
50g caster sugar
2 t vanilla extract
230g chestnuts (pre cooked)
>how to make<
*Melt the dark chocolate over a bain marie.
*While waiting, cream together the butter, caster sugar, and vanilla until fluffy in a medium sized bowl.
*Add in the minced chestnuts and mix all together until well mixed and smooth.
*Add in the melted chocolate and mix to combine.
*Roll into balls and cover with cocoa powder.
Labels: chestnut truffles recipe, chocolate truffles recipe, peanut butter truffles recipe, truffles recipe
