Basic Chocolate Truffles (plus 4 variations)

evelyn/athens's Note:

I like this recipe cause it's all there - very simple instructions, and lots of interesting variations once you master the basic recipe. Truffles are wonderful confections to make at home - not difficult at all. From Food and Wine magazine. Rolling time not included.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Yield: 30 truffles

• 8 ounces bittersweet chocolate
• 1 ounce unsweetened chocolate
• 1/2 cup whipping cream
• 1/4 cup unsalted butter
• cocoa, for rolling

Directions:

1. In a heavy pan on a low heat, melt chocolates, whipping cream and butter together, stirring occasionally; when melted, pour into a small bowl and cool mixture; refrigerate for 2 hours or until mixture hardens.
2. Using a melon baller or a teaspoon, quickly form mixture into approximately ¾-inch rounds; refrigerate until cold; roll in cocoa or dip in chocolate; refrigerate for up to 2 weeks.
3. Variations on a theme: ORANGE LIQUEUR TRUFFLES Add ¼ cup (50 mL) Grand Marnier, Cointreau or Triple Sec to truffle mixture after it has melted; stir in ¼ tsp (1 mL) grated orange rind to heighten orange flavour.
4. KAHLUA TRUFFLES add 3 tbsp (45 mL) Kahlúa to truffle mixture after it has melted.
5. RUM TRUFFLES add 3 tbsp (45 mL) rum to truffle mixture after it has melted.
6. DARK CHOCOLATE COATED TRUFFLES Melt 8 oz (250 g) bittersweet chocolate in a heavy pot over low heat; remove from heat; place cold truffle on skewer or dipping fork, and swirl in chocolate to coat; place on wax or parchment paper to set.

Reviews

[Nori M]

I just finished making and wrapping up 50 of these scrumptious treats for my mom's 60th birthday party. They are soo easy to make. First I tried to coat them with chocolate by dipping them, but I didn't like how the chocolate pooled at the bottom of the cup. I put the cooled truffles on a cookie rack with wax paper underneath. Then I poured chocolate on top, refrigerated it and then removed them from the rack. I loved how they turned out. The finished product fit perfectly into the boxes I made. Feel free to email me if you want the pattern.

[Chef #1376400]

The taste is just right! I left the mixture overnight in the fridge and had to leave it out for 10-15 mins for the mixture to be soften enough to make a ball (this could be because I used heavy whipping cream instead of just whipping cream). I made the Kahlua version and could hardly scent the Kahlua. I will try adding a bit more next time.

[Retro Kali]

Delicious, easy. But you definately need a melon baller. :) these melt at the slightest hint of body temperature,so you have to use a utensil. We rolled ours in colored sugar, and cocoa powder.