December 11, 2009

WONKATEERS, PROJECT #4: CLASSIC DARK CHOCOLATE TRUFFLES


Classic Dark Chocolate Truffles


For this recipe, use a high quality chocolate. If making a large batch for holiday giving, I recommend the bittersweet “Pound Plus” Bar from Trader Joes.


You can in this instance use chocolate chips, but you will get better results from a higher quality of chocolate. If you’re limited to what you can find at your local grocery, try Guittard or Ghiradelli semisweet chocolate chips.

Ingredients:

1 ½ cups (350 grams) semisweet chocolate (around 50-62% cacao), finely chopped

1 cup (250) grams heavy cream (I prefer organic)

3 Tablespoons (50 grams) unsalted sweet cream butter, room temperature

Cocoa powder for coating


• Finely chop the chocolate and place in a medium bowl.

• In a microwave or on a stovetop, boil heavy cream.

• Pour over the chopped chocolate.

• Allow to sit for two minutes.

• Whisk until cream and chocolate are fully incorporated and no lumps remain.

• Stir in butter. You have now created a ganache.

• Refrigerate until firm (at least two hours).

• Fill a small shallow bowl with unsweetened cocoa powder.

• Using a small kitchen scoop, portion ganache, one scoop at a time directly into the cocoa powder.

• Lightly toss to coat and place finished truffle in a small paper candy cup.  You can typically find these at the grocery store and craft stores near the cupcake papers.


The truffles can be keep refrigerated for up to two weeks, or stored for three months in the freezer. Right! Like they'd last 24 hours in my house!


VARIATIONS


Instead of cocoa powder, roll in crushed nuts, shredded coconut, or chocolate sprinkles.

Rum Truffles: Add a tablespoon of dark rum to the ganache after adding the butter. Works with Kahlua, Baileys, or your favorite liqueur.


Espresso Truffles: Stir a tablespoon of espresso powder in to the cream before pouring over the chocolate.

Peppermint Truffles: Add a teaspoon of peppermint extract after adding the butter.

Tea Infused Truffles: Add a tea bag to the cream as you bring it to a boil.


Honey Truffles: Add a 2 Tablespoons honey to the cream before pouring over chocolate.

9 comments:

  1. These sound really good! I don't think I have ever made truffles before so I might just try these.

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  2. Oh my! These look delicious. My candy making abilities have been limited to peanut butter fudge and toffee. I really need to expand my horizons. Coming over from SITS...

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  3. Oh, I cannot WAIT to test this recipe out! So glad you stopped by my blog so I could find yours and add it to my reader!

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  4. Oh wow. These look amazing! I have never attempted to make candy but you have just inspired me to do so! I can't wait!! Thanks for stopping by my blog! Happy SITS saturday :) xo, KA

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  5. My mouth was watering reading the recipe! They seem easier than I had imagined they would be! Thanks for sharing the recipe!

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  6. Clearly you are a mind reader!!! I have a dinner party to attend adn I'm in charge of a dessert, NOW I HAVE A RECIPE, WEEEEEEEEE YOU ROCK!

    Thanks for the follow, I got ya back!
    Cameron
    www.conquerthemonkey.com

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  7. oh yummy yumminess, that's just so mean, putting up not only a photo so tasty I licked my screen, but the recipe? Evil woman! Returning the visit SITS, happy saturday SITS sharefest!

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  8. I love truffles! (Are you getting the picture of my chocolate addiction, here?)

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  9. OH my gosh! This was so not the day to stop over here and see this as I am trying to lose some weight! I LOVE truffles.

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