Home     About Us     Chew on This     Who Knew?     Pied Piper     Thoughts

Thursday, February 10, 2011

Chew on This | Chocolate Truffles

Sometimes the road to happiness, isn't always a road...

Truffles, ahhh, Happiness!

Some people might think of truffles as the quintessential indulgence.  I sure do.

Who would believe that a little brown chocolate ball could be filled with such seductively rich, creamy lusciousness.  They're expensive to buy but not so much to make. And whether devoured behind closed doors or shared, these sinfully delicious little treats are to live for.

This is what you will need:
Good quality chocolate, heavy cream, butter, and vanilla. 
Optional coating: unsweetened cocoa, coconut, finely chopped nuts or confectioners' sugar.

Chop the chocolate (I like 72% dark-though you could use half semi-sweet and half dark or bitter).

Melt the chopped chocolate and the butter in the top of a double boiler which has been placed over barely simmering water.  Stir constantly until melted.   Remove from heat and add the vanilla.

Stir in the heavy cream and refrigerate until cool and thickened.

Using a small ice cream scoop or a melon baller, scoop enough truffle mixture to form a small ball.  Drop onto a parchment covered cookie sheet.  Refrigerate 10-15 minutes.

Roll the truffles in your choice of coverings-unsweetened cocoa powder, coconut,  finely chopped nuts or powdered confectioners' sugar.

These decadent little treats can be inhaled now or if ya really want to share, package them in a pretty little box and spread the happiness and the love.

Here is the recipe:

 Chocolate Truffles

2 cups of top quality chocolate (I used dark 72%-you could use 1 cup semi-sweet 1 cup dark)
2/3 cup heavy cream
5 T butter
1 t vanilla

Presentation:  roll chocolate truffles in finely chopped nuts, unsweetened cocoa powder, coconut, or confectioners'  sugar. 

Melt chopped chocolate and butter in the top of a double boiler which has been placed over
simmering water.  Stir constantly.  When melted, add 1 t vanilla and pour in the heavy cream.   Stir to blend and refrigerate until cool and thickened.
With a small ice cream scoop or a melon baller, scoop up enough chocolate truffle to make a small ball.  Place on a cookie sheet which has been covered with parchment paper.  Refrigerate for about 10-15 minutes. 
Remove and roll truffles between palms to form smooth round balls-then roll in powdered cocoa, confectioners sugar, finely chopped coconut or very finely crushed nuts.

Truffles can be served chilled or at room temperature-I like mine at room temperature. Truffles can be frozen, but do you really think they would last long enough to be frozen. Makes about 36.

No comments:

Post a Comment