Truffles
Subject: truffle recipes
From: Bruce_Allen_Maxwell@GS106.SP.CS.CMU.EDU
Here's a few truffles recipes from the book Chocolate Truffles by
Carrie Huber. I have lots more if anyone is interested but I've
already spent lots of time typing these in and figure I have to find a
breaking point somewhere.
The Basic Chocolate Truffle
Making the Ganache:
To prepare ganache, chop or grate chocolate into small pieces.
Place in top half of double boiler along with cream. Put hot (not
boiling) water in bottom half of a double boiler, making sure the
water doesn't touch the top pan. Stir often with wooden spoon. When
all of the chocolate has melted, beat until well combined. Remove
from heat, let cool to room temperature. Transfer to covered bowl and
refrigerate overnight to harden. (Ganache will keep in this state for
a few days if necessary.)
Take a little ganache at a time and form 1" balls, using
fingertips (with as little contact as possible so the chocolate
doesn't soften). Keep unused portion refrigerated as you work. Place
balls on waxed paper-lined baking sheet; continue until ganache is
used up. Refrigerate baking sheet until ganache is hardened,
overnight or up to two days. Allow to set in refrigerator at least
two hours before loosely covering with waxed paper.
Foil can be substituted in all cases for waxed paper, but never use
clear plastic wrap. It clings too tightly to the candies and traps
moisture inside which discolors the chocolate.
Prepare Chocolate Coating:
Chop or grate chocolate into small pieces. Heat chocolate and
oil together in top of double boiler over hot water, stirring until
smooth with a wooden spoon. Insert candy thermometer and begin
dipping the ganache balls when temperature registers between 85-90F.
If chocolate begins to cool and thicken before you're finished
dipping, reheat over hot water. Work with only 1/2 dozen at a time,
keeping the rest refrigerated. Drop a single ganache ball into the
chocolate, turning to coat well, then lift it with the fork. Allow
excess chocolate to drip back into pan, then gently rap fork against
edge of pan to remove more chocolate from ball. Failure to do this
will cause a large dribbly "platform" or "skirt" to form around the
base of each hardened truffle. (this makes it difficult to pack them
side by side in a box.)
There are two schools of thoughts as to the proper method of
depositing truffles onto the baking sheet: A) If you are conservative
by nature it's best to gently slide them off the fork with a
butterknife, onto the waiting baking sheet. B) If you intend to
further decorate the truffle, the second method, (for the show-offs
among us) involves dropping the truffle off the fork upside down
directly onto the baking sheet. Quickly manipulate the single strand
of chocolate, adhering to the fork, into some glorious shape atop the
candy, like the pros do. Either way is acceptable, although the
second way requires some practice and an accurate thermometer to get
it right. If your chocolate temperature is off by a few degrees,
you're likely to find a chocolate highway - not a chocolate strand -
adhering to the fork when that critical moment comes.
The perfect finale for the basic recipes, for instance, is a
sprinkling of shaved dark chocolate over the top, or better yet,
gently rolling each newly-dipped truffle in the shavings to coat
completely.
Refrigerate all truffles after dipping several hours or
overnight to harden.
Bavarian Mint Truffles
When chocolate and cream ganache have cooled to room
temperature, stir in Creme de Menthe before refrigerating.
Sprinkle dipped truffles with green sprinkles.
Dark Rum Truffles
When chocolate and cream ganache have cooled to room
temperature, add rum and lime juice before refrigerating.
Top dipped truffles with slivers of lime peel.
Bourbon Pecan Truffles
When ganache has cooled to room temperature, fold in
bourbon and chopped pecans before refrigerating.
Top dipped truffle with a whole pecan.
Amaretto Truffles
When ganache has cooled to room temperature, add Amaretto.
Roll dipped truffle in chopped almonds
Exquisite Almond Truffles
The most popular truffle I have ever made :-)
Makes 48.
Heat and stir 16 ounces of white baking pieces, cream and cream of
coconut or cream and butter just till melted. Remove from heat. Stir
in almonds and Amaretto (or vanilla extract). Transfer to 8x8x2inch
baking pan; cover. Freeze 2 hours or until firm. Cut filling into 48
portions; shape each portion into a ball. Place on baking sheet.
Freeze 15 minutes.
Melt chocolate using tempered method below. Using a fork, dip balls
one at a time into chocolate; place on waxed-paper-lined baking sheet.
Melt 4 ounces white baking pieces and 1 tablespoon shortening over hot
water. Spoon over candies.
Kahlua Cream Truffles
When ganache has cooled to room temperature, add Kahlua
before refrigerating.
Top dipped truffle with a chocolate coffee bean.
Irish Cream Truffles
When ganache has cooled to room temperature, add Irish
cream before refrigerating.
Roll dipped truffle in chocolate sprinkles
Grand Marnier Truffles
Melt chocolate, cream and butter together. When cool,
add Grand Marnier before refrigerating.
Top dipped truffle with candied orange peel.
Truffles
A very good basic recipe that can be modified to your own taste.
Makes 32 pieces
In a heavy 2-quart saucepan combine chocolate, margarine and cream.
Cook and stir over low heat till chocolate melts. Gradually stir half
the hot mixture into egg yolk. Return to saucepan. Cook and stir
over medium heat till mixture is slightly thickened. Remove from
heat. Stir in liqueur or extract. Transfer mixture to small bowl.
Cover and chill until completely cool and smooth, stirring
occasionally (about 1-1/2 hours).
Beat with electric mixer on medium speed until slightly fluffy (about
2 minutes). Chill till mixture holds its shape (10 to 15 minutes).
Drop by well-rounded teaspoons onto baking sheet lined with waxed
paper. Chill till firm (30 minutes). Gently shape into balls. Roll
in desired coating. Store, covered, in cool, dry place.
From the Dinner Co-op