These are quite qood and a bit decadent.
Spiced Brandy Truffles
about 30 truffles
Prep: 30 minutes
Chill: 2 hours
Ingredients
1 11-1/2-ounce package milk chocolate pieces
1/2 cup chopped walnuts, toasted
1/4 cup dairy sour cream
2 teaspoons brandy or 1/4 teaspoon brandy extract
1/2 teaspoon ground nutmeg (divided use)
1/4 cup sifted powdered sugar
1/4 teaspoon ground cinnamon
Directions
1. In a small heavy saucepan melt chocolate pieces over low heat, stirring constantly. Remove from heat. Stir in walnuts, sour cream, brandy or brandy extract, and 1/4 teaspoon of the ground nutmeg. Transfer mixture to a bowl. Cover and chill at least 2 hours or until chocolate mixture is firm enough to shape into balls.
2. Line a baking sheet with waxed paper; set aside. In a small bowl combine powdered sugar, cinnamon, and the remaining 1/4 teaspoon ground nutmeg. Shape chocolate mixture into 3/4-inch balls. Roll each ball in the powdered sugar mixture and place on prepared baking sheet. Cover and chill until firm. Store truffles tightly covered in the refrigerator for up to 2 weeks. Let stand at room temperature about 30 minutes before serving. Makes about 30 truffles.
Hazelnut Truffles
120 candies
Prep: 1 hour
Chill: 3 hours
Ingredients
1 14-ounce can sweetened condensed milk
1 13-ounce jar (about 1-1/4 cups) chocolate-hazelnut spread
4 ounces unsweetened chocolate, chopped
1 tablespoon Irish cream liqueur or vanilla
2/3 cup halved hazelnuts (filberts), toasted*
Finely or coarsely chopped toasted hazelnuts (filberts)
Unsweetened cocoa powder
Directions
1. In a heavy medium saucepan combine sweetened condensed milk, chocolate-hazelnut spread, and unsweetened chocolate. Cook over low heat until chocolate melts, stirring constantly. Remove saucepan from heat. Cool slightly. Stir in liqueur or vanilla until smooth. Transfer to a mixing bowl; cover and chill about 3 hours or until firm.
2. Line a baking sheet with waxed paper. For each truffle, form about 1 teaspoon of the chocolate mixture around 1 toasted hazelnut half to make a 3/4-inch ball. Roll in chopped toasted nuts or cocoa powder.
3. Store in a tightly covered container in the refrigerator for several weeks or freezer up to 3 months. Makes 120 candies.
*To Toast Hazelnuts: Place nuts in a skillet. Cook over medium-low heat, stirring or shaking skillet often for 7 to 10 minutes or until skins begin to flake and nuts are light golden brown. Watch carefully to avoid overbrowning. Remove nuts from skillet and place on a clean kitchen towel. When hazelnuts are cool enough to handle, rub the nuts together in the towel, removing as much of the brown skin as possible.Need recipe for truffles?
Let the wise Alton Brown show you the way: http://www.foodnetwork.com/food/recipes/鈥?/a>
1/2 C unsalted butter, softened
2 1/3 C confectioner's sugar
1/2 C cocoa
1/4 cup heavy or whipping cream
1 1/2 teaspoon vanilla
Centers:
pecan, walnuts, whole almonds or after-dinner mints
Coatings:
coconut, crushed nuts,confectioners sugar
Makes about 3 dozen truffles
Cream butter in large mixer bowl. Combine 2 1/2 cups confectioners' sugar and the cocoa; add alternately with cream and vanilla to butter. Blend well. Chill until firm. Shape small amount of mixture around desired center; roll into 1 inch balls. Drop into desired coating and turn until well covered. Chill until firm.
How about some chocolate %26amp; ginger truffles? These ones are to die for!
Ingredients
8oz (225g) ginger cake - crumbed
1 tbsp cocoa powder
2 tbsp orange marmalade
1 tbsp dark rum
3oz (75g) 70% cocoa, dark chocolate
To roll in:
10oz (275g) grated white chocolate (grate straight from the fridge and then keep in the freezer)
Method
1. Mix all the truffle ingredients together to make a soft squidgy dough. Roll into balls, and then roll in the grated white chocolate.
2. You can also roll in nuts, cocoa or coat in melted chocolate and leave to set on greaseproof paper.
http://www.foodnetwork.com/food/recipes/鈥?/a>
Truffles Recipe courtesy Sherry Yard, The Secrets of Baking
The original chocolate truffle was a French confection meant to simulate the much-sought-after truffle fungus. They were rolled rough like the real fungus, not round, and covered in cocoa powder to replicate the dirt they grow in. (Whose idea was it to make people think they were eating dirt?) Chocolate truffles are a rich, decadent treat with a special elegance all their own. Don't be intimidated! Truffles are easy to make and always appreciated. The choice of alcohol to use is yours. It can be a liqueur, such as Chambord or Grand Marnier, or another spirit like bourbon or rum. The alcohol can also be left out entirely. Substitutions for it could include brewed coffee, orange juice, or fruit puree.
Truffle:
1 recipe Master Ganache, recipe follows, with the addition of:
2 tablespoons (1/4 stick) unsalted butter, softened
1 tablespoon light corn syrup
2 tablespoons liqueur, such as Grand Marnier, kirsch, bourbon, or rum
Coating:
2 cups sifted unsweetened cocoa powder
8 ounces bittersweet chocolate
Follow the method for Master Ganache, adding the butter to the chocolate and the corn syrup to the cream before bringing the cream to a boil.
Pour the hot cream and corn syrup over the chopped chocolate and butter. Tap the bowl on the counter to settle the chocolate into the cream, then let sit for 1 minute. Using a rubber spatula, stir slowly in a circular motion, starting from the center of the bowl and working out to the sides. Be careful not to add too much air to the ganache. Stir until the chocolate is completely melted, about 2 minutes.
Add the liqueur and stir to combine. Allow the ganache to cool at room temperature until it is firm. This should take at least 4 hours in a 65 degree F room or 2 hours in the refrigerator.
Once the ganache is firm, it can be formed into truffle balls. Using a piping bag, a mini ice cream scoop, or a tablespoon, make 1 inch diameter blobs. Then roll the blobs into somewhat uniform balls by hand. This is messy, no doubt about it. If they begin to warm up and become soft, refrigerate for 10 to 15 minutes. If you have hot hands or it is a hot day, it may feel as though you can't get a grip on the truffle. Work near a sink with cold running water. When the ganache feels like it's melting, cool your hands under the running water then dry them and dust with a little cocoa powder. Be careful not to get too much cocoa powder on the truffles, or they will taste like cocoa powder.
After the truffles are rolled, they can be finished in a variety of ways. The original cocoa powder is the easiest, and quite good.
Line a baking sheet with parchment paper.
Using a serrated knife, finely chop the chocolate into 1/4-inch pieces and place in a medium heatproof bowl. Fill a medium saucepan half full of water, bring it to a simmer, and then turn off the heat. Create a double boiler by placing the bowl on top of the saucepan. Stir the chocolate occasionally with a rubber spatula until it melts, about 2 minutes.
When the chocolate has melted, take it off the heat. Stir it slowly with a rubber spatula until the temperature drops to 90 degrees F, about 5 minutes. Place the remaining cocoa powder in a small bowl.
Drop 1 rolled ganache ball in the melted chocolate. Remove it with a fork, tap off the excess chocolate, and toss it into the cocoa powder. Roll the truffle around in the cocoa until it is well coated. Transfer the truffle to the prepared baking sheet and let it harden. Repeat with each truffle, coating 1 at a time.
Master Ganache:
Can deep, dark, intense, rich, velvety smooth chocolate be a spiritual experience? It certainly is heavenly when mixed with cream. Praise the pastry angels and pass the bonbons!
This is the basic ganache recipe. Use it for truffles, tarts, fillings, you name it. Follow the same technique when adjusting the recipe for firm and soft ganache. An alternative food processor method is given, which can be applied to any ganache recipe in this chapter.
My desire is not only to introduce you to ganache but also to make it a staple in your refrigerator. As long as you don't eat it all as a midnight snack, it can be available to help you throw together dessert at a moment's notice.
8 ounces bittersweet chocolate
1 cup heavy cream
Using a serrated knife, finely chop the chocolate into 1/4-inch pieces. Don't be lazy here. Big chunks will not melt.
Traditional method: Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. Boiling means the cream will actually rise up in the pan and threaten to boil over.
Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl, and working out to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted, about 2 minutes. It may look done after 1 minute of stirring, but keep going to be sure it's emulsified.
Food processor method: Place the chopped chocolate in a food processor fitted with the steel blade. Bring the cream to a boil in a small saucepan over medium heat (or bring to a boil in the microwave.)
Immediately pour the hot cream into the food processor, on top of the chocolate. Let sit for 1 minute, then pulse the machine 3 times. Scrape down the sides with a rubber spatula and pulse 3 more times, until all the chocolate is melted. This smooth, silky chocolate is now ganache. Transfer the ganache to a bowl.
Let the ganache sit at room temperature until it cools to 70 degrees F. In a 65 degree F room, this will take approximately 4 hours or 2 hours in the refrigerator. You can speed up the process by pouring the ganache out onto a clean baking sheet (thinner layers cool faster.) Once the ganache reaches 70 degrees F, it is ready to be used. At this point it can be covered and stored in the refrigerator for up to 2 weeks.
go to chow.com
Minty Truffles. We made these at my cabin and they are DEE-LISH-ISS!!!
1 cup whipping cream
1 cup (lightly packed) fresh mint leaves (about 1 ounce)
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1/4 cup Vandermint liqueur or cr猫me de cacao
1/2 teaspoon vanilla extract
2 ounces bittersweet (not unsweetened) or semisweet chocolate, grated
30 (about) paper candy cups
Preparation:
Bring cream and mint leaves to boil in medium saucepan. Remove from heat. Cover; let steep 1 hour. Strain into large bowl, pressing on leaves to release cream. Return cream to saucepan. Simmer until reduced to 1/2 cup, about 5 minutes. Add 12 ounces chopped chocolate and butter to cream. Whisk over low heat until melted and smooth. Stir in liqueur and vanilla. Freeze until firm, about 20 minutes.
Scoop up 1 tablespoon chocolate mixture. Roll between palms to form ball, then roll ball in grated chocolate. Place in candy cup. Repeat with remaining chocolate mixture and grated chocolate. Arrange truffles in airtight containers; chill. (Can be made ahead. Refrigerate up to 2 weeks, or freeze up to 1 month.) Let stand at room temperature 10 minutes before serving.
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