(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
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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
Never store chocolate in the refrigerator or freezer, as rapid changes in temperature or humidity can cause the exterior of the chocolate to bloom, a cosmetic defect that doesn't affect the flavor of the chocolate but is nonetheless undesirable.
To extend the life of chocolate, wrap it tightly in plastic and store it in a cool, dry place. Milk and white chocolates will keep for at least six months; dark chocolates will be fine for a few years.
Chocolate Truffle Croquembouche
Milk Chocolate Truffle Hearts
Peanut-Butter-Truffles-and-Chestnut
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Christmas candy ball tree
Raspberry Cream Candies
Two Chocolate Truffules
Salted Caramel Whiskey Truffules
Labels: truffles recipe
