Posts Tagged ‘chocolate truffles’

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Truffles- The Chocolate Kind

December 10, 2009

 

Recently I was on the San Francisco television show View from the Bay demonstrating how to make walnut cranberry truffles. Here is a link.

Truffles are a perfect holiday treat for many reasons.

  1. They are made with chocolate.
  2. They are small so you can indulge without going overboard.
  3. They last for quite a while so you can make them ahead.
  4. As a hostess gift they are something different than a bottle of wine.
  5. The flavor combinations are infinite.
  6. They are made with chocolate. Yes, I know that is # 1 but it bears repeating.

Here are a couple different recipes for truffles. If you take the chocolate from the fridge and it is too hard to scoop let sit at room temperature for a bit. Conversely, if it is too soft put back in the fridge. Enjoy!

Walnut Cranberry Truffles

Yield about 30, 3/4 to 1-inch truffles

3/4 cup heavy cream

10 ounces bittersweet chocolate, chopped

1/3 cup dried cranberries, finely chopped

1 cup walnuts, toasted and finely chopped

In a small pot, bring the cream to a boil just around the edges. Add the chocolate and whisk until the chocolate is melted and the mixture is smooth. Stir in the cranberries.

Transfer the chocolate mixture to a pie pan or 9 inch pan. Refrigerate until firm, 1-2 hours.

Using a teaspoon scoop the truffles. Return to the refrigerator and let firm up again, about 30 minutes.

Place the walnuts on a plate or pie pan. Roll the truffles in the nuts and then roll them lightly between your palms until they are a nice round shape.

Refrigerate until ready to serve.

Chocolate Peanut Butter Truffles

Makes thirty 1-inch truffles

 1/2 cup heavy (whipping) cream

10 ounces bittersweet chocolate, finely chopped

1/4 cup smooth peanut butter

1/2 cup unsalted peanuts, ground

Warm the cream in a small saucepan over medium-high heat, stirring frequently, until hot and bubbling around the edges, about 3 minutes. Put the chocolate in a medium bowl and pour the cream over it. Let sit for 30 seconds, then whisk until smooth. Whisk in the peanut butter. Spread the chocolate cream in a 9-inch pan or pie plate. Refrigerate until hard, at least 1 hour to overnight.

Place the ground peanuts on a plate or in a pie dish. Line 2 baking sheets with wax paper.

Using a measuring teaspoon or melon baller, scoop out 30 heaping spoonfuls of the truffle mixture. Place them in a single layer on one of the prepared baking sheets. When all of the scoops have been made, lightly roll them between the palms of your hands to give them a nice round shape. If at any point the chocolate gets too warm and the truffles become difficult to roll, refrigerate the chocolate for 30 minutes until it firms up.

To scoop truffles: Dip the spoon or melon baller in hot water after every couple of scoops. Tap gently on the sheet pan to loosen the truffle mixture. To keep your hands clean while rolling truffles, where thin rubber gloves. This will also keep the truffles from getting too soft if you have hot hands.

Roll the truffles, a few at a time, in the ground peanuts. You may need to gently press the peanuts into the truffles to get them to stick. Place in a single layer on another wax paper- lined baking sheet. Cover with plastic wrap and refrigerate.

Before serving the truffles, let them sit at room temperature to soften slightly, 15 to 30 minutes. This will make them a little creamier.

Mocha Truffles

Makes thirty 1-inch truffles

3/4 cup heavy (whipping) cream

1 tablespoon ground coffee

6 ounces bittersweet chocolate, finely chopped

4 ounces milk chocolate, finely chopped

1/3 cup cocoa powder

Warm the cream in a small saucepan over medium-high heat, stirring frequently, until hot and bubbling around the edges, about 3 minutes. Remove the pan from the heat, add the coffee, and cover the pan. Let steep for 10 minutes.

Strain the cream into a bowl and discard the coffee. Return the cream to the pan. Again, heat the cream until it is bubbling around the edges. Remove the pan from the heat.

Put the two chocolates in a medium bowl and pour the cream over them. Let sit for 30 seconds, then whisk until smooth. Spread the chocolate cream in a 9-inch pan or pie plate. Refrigerate until hard, at least 1 hour. You can leave it overnight.

Place the cocoa powder on a plate or in a pie dish. Line 2 baking sheets with wax paper.

Using a measuring teaspoon or melon baller, scoop out 30 heaping spoonfuls of the truffle mixture. Place them in a single layer on one of the prepared baking sheets. When all of the scoops have been made, lightly roll them between the palms of your hands to give them a nice round shape. If at any point the chocolate gets too warm and the truffles become difficult to roll, refrigerate the chocolate for 30 minutes until it firms up.

Roll the truffles, a few at a time, in the cocoa powder. Place in a single layer on the second baking sheet. Cover with plastic wrap and refrigerate.

Before serving the truffles, let them sit at room temperature to soften slightly, 15 to 30 minutes. This will make them a little creamier.

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