Chocolate Truffles!!!

Friday, January 4

Oh, Chocolate! How can you not love chocolate? It’s delicious, it’ll make you happy and it will even help you fill out your jeans! There’s not much that is better than chocolate, except for chocolate covered in chocolate. And that’s what we are about to do here. Cover chocolate in more chocolate!!!

Not only do they taste wonderful but they also make beautiful gifts. That is if you don’t eat them all first.

Okay, so my truffle making venture got a little carried away but I didn’t hear anyone complaining. 8 dozen truffles later I was one happy gal!

Here’s the fun part…making them. But I must warn you, things will get kinda messy!!

The first thing to do is make the ganache centers. This is a basic basic recipe that is easy and pretty much foul proof. Here’s what you will need…

8 ounces (227 grams) semisweet chocolate chips
1/2 cup heavy whipping cream
2 tablespoons (28 grams) unsalted butter

—–

Candy melts
Oil

Heat the cream and butter over medium heat until it starts to boil. Immediately pour over the chocolate chips and stir until completely melted.


This is the point where you can keep it just as it is or add your favorite flavors. I’ve included some ideas below. Pour into a shallow bowl and let cool completely in the refrigerator.


Once it has cooled and is firm you can scoop small amounts and roll them into balls. Like I said….it get’s messy! Place the ganache balls back in the fridge to harden up again.

In the mean time, in a double boiler melt the candy melts. Candy melts are an easy choice for coating your truffles. You don’t have to worry about tempering it. You can find them at most craft stores, Wilton makes a decent one.

If you don’t have a double boiler you can always place a bowl over a pot of boiling water (make sure you only have an inch or so of water in your pan). You want the candy melts to be runny so if it appears too thick add a bit of oil to it to thin it out. A teaspoon or so should do the trick.

Drop the cooled (not frozen) truffles into the coating and remove with a fork allow the extra chocolate to drip off then place on a pan to harden. This would be the time you would want to add a topping if you choose to. Once the coating hardens, and it will quickly, nothing will stick to them.

Tip: If you dip frozen truffles into warm chocolate they will more than likely crack as they harden up. A cooled truffle works best for dipping.

Here are some flavoring ideas. There are tons of options out there so get creative…these will help get you going.

These are plain chocolate topped with chocolate flakes

Coconut:
Add1/4-1/2 teaspoon coconut extract and 1/4 cup chopped coconut

 

Almond:
Add 2 Tablespoons Amaretto  or 1/4-1/2 teaspoon almond extract
and 1/4 cup chopped almonds

Hazelnut:
Add 2 Tablespoons Frangelico  or 1/4-1/2 teaspoon hazelnut extract
place a hazelnut inside before rolling truffle

Mint:
Add 1-2 Tablespoons Creme de Menthe
Top with crushed mint candy

Macadamia Nut:
Add macadamia nuts to the centers as you roll them

Coffee:
Add 2 Tablespoons instant espresso to the cream while you heat it.
Top with a coffee bean

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