Basic Chocolate Truffles

A great basic recipe, I like it with almond extract instead of the vanilla, but try your favourite liqueur or some nuts or fruit!

8 oz (224g) semi sweet chocolate, finely chopped
1/2 cup whipping cream
1/2 tsp vanilla
icing sugar, ground almonds (toasted) or sprinkles

Place chopped chocolate in a large bowl.  Pour cream into a small saucepan and set over medium high heat.   Bring just to a boil.  Pour over chocolate.  Add vanilla.  Stir until completely melted and mixture is evenly blended. Pour into a small bowl and refrigerate, uncovered, until completely cool and firm enough to roll into a ball - at least 2 hours.  If you need to store longer, cover and refrigerate up to 3 days.

Line a tray or baking sheet with waxed or parchment paper.  Let chocolate mixture sit at room temperature until it is soft enough to handle.  Scoop up a scant 1 tbsp of cooled chocolate mixture and roll into a ball.  Place on tray.  Repeat with remaining mixture.  Refrigerate balls until firm at least 15 minutes.

Place icing sugar, ground almonds or sprinkles in a large bowl.  Roll balls in bowl until evenly coated.

Truffles will keep well refrigerated in an airtight container for up to 1 week.

All Purpose Truffles

Anyone who knows me knows that I am a huge chocolate lover.  I really should have posted these for Christmas because that is when I usually make them.  However work interceded and I didn't have the time to make them.  I will post this recipe though because Valentines day is coming up and really do you need an excuse to make truffles?

Consider this a base recipe, add flavourings (rum, triple sec, toasted almonds, whatever) to it to customize.   I find melting a bit of chocolate and drizzling over the finished ones makes for a simple but pleasing finish.

FILLING

½ cup Whipping Cream

2 tbsp unsalted butter

1 tbsp corn syrup

1 tbsp rum, orange, raspberry or coffee flavoured liqueur

8 oz semi sweet, bittersweet or milk chocolate, melted

COATING

12 oz semisweet or bittersweet chocolate

2 cups sifted unsweetened cocoa powder

In non aluminum pan, stir together cream, butter syrup, and liqueur, if using; bring to simmer over low heat.  Remove from heat and let cool for 5 minutes.  In medium bowl, combine chocolate and cream mixture; beat until smooth.  Let cool for two to three hours at room temperature, until mixture reaches about 80F on a candy or instant read thermometer.

In bowl, using electric mixer, beat chocolate mixture on medium until thick and smooth.  Spoon mixture into pastry bag fitted with ½ inch plain tube; pipe ¾ inch balls onto parchment paper or foil lined baking sheets.  Or using teaspoon shape chocolate mixture into balls.  Chill for at least one hour.

Coating;  In heatproof bowl set over hot water, melt chocolate; remove and let cool to about 90F on candy or instant read thermometer.  Using fork, submerge truffle in warm chocolate to coat.  Remove with fork, scraping excess chocolate on to side of bowl; roll in cocoa powder to coat.  Repeat with remaining truffles.  When firm roll truffles, several at a time in strainer, with waxed paper below to catch excess cocoa.  Store truffles in tin or plastic container with tight fitting lid and keep at cool room temperature for up to one week.  Makes 35 to 50 truffles depending on size.