chocolate truffles

Today we will begin a new series called Disasters in the Kitchen as Erin Tries to Prepare for a Party.  And we will begin with the least disastrous of items–the chocolate truffles, which were actually more messy than they were disastrous.

This past weekend Gerrit and I, as well as my family, went to Louisiana to celebrate the wedding of my friend Sarah.  The night before the wedding, the bridesmaids threw Sarah a little lingerie shower, for which I volunteered to make the food.  There were only a handful of us, so really it was not going to be too difficult.  But then I decided to do extravagant things (like decorate cookies…which we’ll get to later) and so I ended up spending a great deal of time in the kitchen during the week before the wedding.  Not that I’m complaining.  Just explaining.

I made the chocolate truffles early in the week and put them in the freezer until we left, took them in a cooler, and now the leftovers are back in my freezer (again…not complaining).  These were really very simple to make, although a bit time consuming.   Also my hands have never been so messy in the kitchen.  The basic idea of the chocolate truffle is that you mix melted chocolate and cream, let it harden, roll it into balls, and then either dip the balls in chocolate or cover them with a dusting of cocoa powder.  The problem is that once the chocolate/cream has refrigerated, the heat of your hands melts it quickly as you roll them, and as a result it seemed like I probably could have made about 5 more truffles from the chocolate that remained on my hands.

Yet again I am not complaining though because these were delicious delicious delicious.  Chocolate truffles are the kind of thing that seem like a luxury, something that I could never make at home and have them taste as good as the perfect little candies you buy at chocolate shops.  So I was surprised that I could not only do it, but have them taste amazingly rich, with that  hard chocolate coating and soft chocolate center, and also have them look decent (aka-actually in sphere resembling shapes).

And again, the amazingness!  There are so many flavor combinations.  I made regular dark chocolate truffles along with chocolate amaretto truffles.  But I am already plotting my next moves…chocolate liquor…triple chocolate…chocolate and peanut butter…chocolate orange…

Chocolate Truffles
adapted from Simply Recipes

Prep Time: 1 hour
Wait Time: 4 hours

Makes about 2 dozen

5.25 oz. bittersweet chocolate (60-70% cacao), finely chopped *
1/3 cup heavy whipping cream
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips
Paraffin Wax

1. In a double boiler over simmering water, combine chocolate and cream.  Stir until chocolate is melted and mixture is smooth.  Stir in vanilla.  Allow mixture to cool and then cover and chill in refrigerator for 2 hours, until chocolate is firm and can be formed into balls. **
2. With a small spoon, scoop chocolate and roll into balls that are about 1/2 inch to 3/4 inch in diameter.  It may take more squishing the chocolate together than actual rolling.  Try to work quickly, as the heat from your hands will quickly melt the chocolate.  Place the rolled balls onto a sheet tray lined with parchment paper.  When all chocolate has been rolled into balls, place in freezer for at least one hour (if they remain in freezer for an extended period of time, cover with plastic wrap).
3.  In a double boiler, melt chocolate chips.  Add a shaving or two of paraffin wax which will help the chocolate to thin out into a smoother consistency.  Once chocolate has melted, remove from heat so that it does not get so warm as to melt the truffles as they are dipped in.
4. Place a single truffle on top of a fork.  Dip it into the melted chocolate, using a spoon or another fork to scoop more chocolate on top of the truffle if necessary.  When truffle is covered in chocolate, allow the excess chocolate to drain away and then return the truffle to the parchment lined sheet tray to dry.  When all of the truffles have been covered with chocolate, return the sheet tray to the freezer for another hour, until outer coating of chocolate has completely hardened.  Transfer truffles to resealable plastic bags or airtight containers.  Store in refrigerator or freezer.

* This is one and a half 3.5 oz. bars.  The original recipe called for 8 oz. of chocolate, but I do not have a kitchen scale and the bars I bought were only sold as 3.5 oz.

** Alternately, you can bring the cream to a simmer and then pour it over the chocolate, which, in theory, will cause the chocolate to melt.  But all of my chocolate did not melt, so I moved it over to a double boiler.

Chocolate Amaretto Truffles
adapted from Simply Recipes

Prep Time: 1 hour
Wait Time: 4 hours

Makes about 2 dozen

5.25 oz. bittersweet chocolate (60-70% cacao), finely chopped
1/3 cup heavy whipping cream
1 1/2 tablespoons amaretto
1 cup semisweet chocolate chips
Paraffin Wax
1 tablespoon sliced almonds

1. In a double boiler over simmering water, combine chocolate, cream, and amaretto.  Stir until chocolate is melted and mixture is smooth.  Allow mixture to cool and then cover and chill in refrigerator for 2 hours, until chocolate is firm and can be formed into balls.
2. With a small spoon, scoop chocolate and roll into balls that are about 1/2 inch to 3/4 inch in diameter.  It may take more squishing the chocolate together than actual rolling.  Try to work quickly, as the heat from your hands will quickly melt the chocolate.  Place the rolled balls onto a sheet tray lined with parchment paper.  When all chocolate has been rolled into balls, place in freezer for at least one hour (if they remain in freezer for an extended period of time, cover with plastic wrap).
3.  In a double boiler, melt chocolate chips.  Add a shaving or two of paraffin wax which will help the chocolate to thin out into a smoother consistency.  Once chocolate has melted, remove from heat so that it does not get so warm as to melt the truffles as they are dipped in.
4. Place a single truffle on top of a fork.  Dip it into the melted chocolate, using a spoon or another fork to scoop more chocolate on top of the truffle if necessary.  When truffle is covered in chocolate allow excess chocolate to drain away and then return the truffle to the parchment lined sheet tray and garnish with one sliced almond.  When all of the truffles have been covered with chocolate and garnished, return the sheet tray to the freezer for another hour, until outer coating of chocolate has completely hardened.  Transfer truffles to resealable plastic bags or airtight containers.  Store in refrigerator or freezer.

One Response

  1. Rebecca August 8, 2011 at 9:33 pm |

    These are scrumptious!

    Reply

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