How to Make Chocolate Truffles
A Classic French Creation - Perfect for Holiday Gift Giving
Nov 10, 2008
Chocolate truffles are named after the French mushroom-like fungus of the same name. Both kinds of truffles have a thin outer coating and softer center, resembling each other visually.
Known for its luxurious taste and texture, the chocolate truffle is a long-loved favorite. Truffles have a velvety smooth center called ganache, made with a solid semisweet chocolate and cream. When cooked at the right temperature, the ganache cools to form a rich, slightly firm paste with an intense chocolate flavor.
These bite-sized truffles are perfect for parties, teacher appreciation days, birthdays, or any occasion that calls for a wildly decadent dessert that's easy to make and easy to transport.
Dark Chocolate Truffles
Ingredients:
- 1-2/3 cups (10 oz) semisweet chocolate chips
- 1/4 cup whipping cream
- 1 Tblsp butter, softened
- 2 Tblsp liqueur ( Irish Creme or a hazelnut liqueur are good)
- 1 teas vanilla extract
- 1/2 cup chopped macadamia nuts (or hazelnuts)
Directions:
- Place chocolate in bowl.
- Combine whipping cream and butter in small saucepan, simmer over med-high heat till mixture is smooth, stirring constantly.
- Pour mixture over chocolate, stir once and then cover for 20 mins.
- Uncover and stir until chocolate is melted and mixture is smooth.
- Stir in vanilla and liqueur, cover and refrigerate for 20 mins or till mixture is firm enough to shape.
- Using a melon baller, place 24 spoonfuls on a plate. Cover and refrigerate for 2 hours.
- Place chopped nuts in shallow bowl and roll each chocolate truffle in nuts to coat.
- Store in airtight container in refrigerator. Serve cooled or at room temp. The shelf life of truffles is 3 weeks.
White Chocolate Truffles
Ingredients:
- 1-2/3 cups (10 oz) white chocolate chips
- 2 Tblsp whipping cream
- 2 Tblsp liqueur (your choice)
- 1/2 teas vanilla extract
- 1/2 cup chopped macadamia nuts
Directions:
- Place chocolate in small bowl. Place whipping cream in small saucepan and simmer over med-high heat, stirring constantly. Pour over chocolate, stir once and cover bowl. Let stand 5 mins., uncover, stir until chocolate mixture is smooth.
- Stir in vanilla extract and liqueur, cover and refrigerate for 20 mins.
- Shape into balls and roll truffles in nuts to coat.
- Store in airtight container in refrigerator and serve cool or at room temperature. Remember to eat these within three weeks, as the shelf life can't be guaranteed after that point.
The great truth about truffles is this: The varieties for the center and the coating are as endless as your imagination. Some options for the filling can include coffee, cinnamon, honey, preserves, spices, various extracts, nuts. Options for the coating can include cocoa, powdered sugar, chocolate sprinkles, toffee chips, shredded coconut, toasted nuts.
A variety of liqueurs is available to experiment with the ganache flavor as well. Each variation in the recipe will keep the truffles from becoming ordinary. Each time a new flavor is tried, a new truffle is born. Enjoy the varieties and the intense flavors that will come from your creativity in the kitchen.
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