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Cut Into Small Pieces: Chocolate Truffles

This document provides instructions for making chocolate truffles. It lists the ingredients needed which are chocolate, heavy cream, butter and liqueur. It describes melting the chocolate and cream together then chilling the mixture before forming into balls and rolling in various coatings like cocoa powder, melted chocolate or nuts. Different toppings that can be used are also listed. The truffles are then chilled again before serving.

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Mariann Jane Gan
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© Attribution Non-Commercial (BY-NC)
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40 views1 page

Cut Into Small Pieces: Chocolate Truffles

This document provides instructions for making chocolate truffles. It lists the ingredients needed which are chocolate, heavy cream, butter and liqueur. It describes melting the chocolate and cream together then chilling the mixture before forming into balls and rolling in various coatings like cocoa powder, melted chocolate or nuts. Different toppings that can be used are also listed. The truffles are then chilled again before serving.

Uploaded by

Mariann Jane Gan
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Chocolate Truffles: 8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces 1/2 cup (120

ml) heavy whipping cream (double cream) (35-40% butterfat) 2 tablespoons (28 grams) unsalted butter,

cut into small pieces

2 tablespoons alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few) (optional) Different Coatings for Truffles: Dutch-Processed Cocoa Powder

Melted or Tempered Chocolate


Confectioners Sugar (Icing or Powdered) Toasted and Chopped Nuts (pecans, walnuts, almonds, hazelnuts) Toasted Coconut Shaved Chocolate

Chocolate Truffles: Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two. Stir with a rubber spatula until smooth. (If the chocolate doesn't melt completely, place in the microwave for about 20 seconds, or over a saucepan of simmering water, just until melted.) If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight). Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, a small ice cream scoop, a melon baller, or a small spoon form the chocolate into round or misshaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving. Makes 30 small truffles. To Toast Nuts: Preheat oven to 350 degrees F (177 degrees C) and bake nuts (pecans, walnuts or almonds) about 8 - 10 minutes or until brown and fragrant. For hazelnuts toast about 15 minutes or until the skins start to blister. Remove from oven and roll in a clean dish towel. Let the nuts 'steam' for about 5 minutes and then remove the skins. Once the nuts have cooled, chop coarsely.

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