Chocolate Truffles 2
2 pounds of Belgian chocolate (or any brand of good quality chocolate)
one quart of heavy cream
1/4 lb. unsalted butter 1
/3 C liqueur of choice
cocoa powder
Serves 4 (just kidding…. this makes over 2lbs. of truffles, but they are incredibly addictive)
Melt chocolate and cream over a double boiler. Whisk in butter and liqueur. Continue to whisk as the mixture cools and thickens. Pour into quart containers and refrigerate. To serve, scoop out with melon baller, roll in powdered cocoa.
White Chocolate Truffles
1/4 C butter
1/2 C confectioner’s sugar
1 teaspoon almond extract
1 egg yolk
8 oz. white chocolate, broken into small pieces
1 C chopped blanched almonds, lightly toasted
Makes about 2 dozen truffles
Melt chocolate and butter in the top of a double boiler over low heat, stirring constantly. Remove from heat. Add sugar, egg yolk and almond extract; beat with an electric mixer until smooth. Transfer to a shallow glass casserole dish. Cover and refrigerate 1 hour.
Shape mixture into 1 inch balls. Roll in almonds. Cover and refrigerate at least 8 hours. Place in miniature foil cups at room temperature to serve. Store in airtight container in refrigerator.
Peanut Butter and Chocolate Truffles
1 C peanut butter chips
3/4 C butter
1/2 cup cocoa
1 can (14 oz) sweetened condensed milk
1 tablespoon vanilla
Coatings: crushed graham cracker crumbs, confectioners sugar or crushed nuts
Makes about 3 dozen truffles
In a heavy saucepan, over low heat, melt chips with butter. Stir in cocoa until smooth. Add condensed milk and vanilla. Cook and stir until thickened and well blended, about 4 minutes. Remove from heat. Chill until firm enough to handle. Shape into 1 inch balls. Roll in desired coating. Chill until firm. Store, covered in refrigerator.
Chocolate Truffles
Despite the name “Truffles,” this is not hard to do!
1/2 pound chocolate
1 1/2 tablespoon unsalted butter
1/4 cup liqueur - any flavor
1/2 cup heavy cream
1/3 cup powdered sugar
1/2 pound chocolate for covering
• Melt the chocolate with the butter, cream and liqueur.
• Beat well to blend together.
• Pour into a bowl and chill.
• When firm enough to shape, roll into balls.
• It helps to roll them in cocoa powder and set on a sheet of waxed paper.
• Leave in the freezer to chill and meanwhile slowly melt the remaining chocolate.
• Dip the truffles into the chocolate, allowing the excess to drip off.
• Let set on sheets of waxed paper.
Note: This makes an extravagant dessert to serve with whipped cream, chocolate sauce, hot coffee and liqueurs. This is an easy and delicious recipe for making truffles. It can be varied by the liqueur used for flavoring and by the addition of different fruits or nuts. It also works especially well with white chocolate.
Yield: 2 dozen truffles
Chocolate Truffles
½ Cup unsalted butter
2 1/3 C confectioner’s sugar
½ C cocoa
1/4 cup heavy or whipping cream 1 1/2 teaspoon vanilla
Centers: pecan, walnuts, whole almonds or after-dinner mints
Coatings: coconut, crushed nuts,confectioners sugar
Makes about 3 dozen truffles
Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners’ sugar and the cocoa; add alternately with cream and vanilla to butter. Blend well. Chill until firm. Shape small amount of mixture around desired center; roll into 1 inch balls. Drop into desired coating and turn until well covered. Chill until firm.