Prep 1 hr
Cook 15 mins
From chef Michael Smith (via www.foodtv.ca), a very basic truffle recipe that can be customized in a zillion ways. I find truffles are really quite simple to make, but pretty time consuming. Most definitely worth it for special occasions! Plain truffles are delicious, but try adding peppermint or liqueur flavourings (such as Kahlua or Grand Mamier) to yours. Then, coat them in chocolate and decorate them with your favourite topping. The combinations and variations are endless, and entirely up to you! Cook time does NOT include time to chill. Truffles can be stored in a covered container in the fridge for a couple of weeks. I've had no problems freezing them, either!
For the Filling
- 8 ounces bittersweet chocolate (good quality)
- 1 cup 35% cream
- 1 ounce liqueur (optional) or 1 teaspoon peppermint extract (optional)
For the Chocolate Coating
- 8 -10 ounces bittersweet chocolate (good quality)
- 2 cups Rice Krispies (optional) or 1⁄4 cup shredded coconut (optional) or 1⁄4 cup cocoa powder (optional) or 2 ounces white chocolate (optional)
- Chop first 8 oz of chocolate into small, even pieces.
- Heat cream in a small saucepan to just below a simmer.
- Pour cream over chocolate, let sit for 30 seconds and then begin to stir until smooth and glossy. If you're using a liqueur or other flavouring, this would be the time to add it.
- Cover with plastic wrap. To prevent formation of a skin on top, gently press the plastic wrap down until it is touching the entire surface of the filling. Place in refrigerator to set for a few hours, or even better, overnight.
- Roll truffle filling into balls, using a melon baller or teaspoon, and place on wax paper. You may need to refrigerate/freeze briefly to stiffen the balls back up again before coating.
- If you're using a topping, prepare it now. If you're going to roll your truffles in a topping (ex. Rice Krispies), pour the topping in a shallow pan. If you're going to dust or sprinkle your topping (ex. cocoa powder or shredded coconut), have it handy.
- Melt second 8-10 oz of chocolate slowly and gently in a double boiler (or in a bowl sitting on top of a saucepan of hot - not boiling - water). Be careful not to get any water into the chocolate or it will seize up!
- Dip truffles into the chocolate using a fork, letting the excess drain through the tines.
- Roll in Rice Krispies (if using). Place coated truffles on wax paper on a rack or baking sheet. Sprinkle or dust with a topping (if using) while the chocolate is still wet and put into the refrigerator to harden.
- If you're drizzling with white chocolate, skip the rolling/dusting part and just set your chocolate coated truffles on wax paper on a baking sheet and refrigerate to harden. Melt your white chocolate in a zip-top bag, then cut a tiny hole in one corner to squeeze it out and drizzle over the truffles.