Chocolate Truffles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Dark Chocolate Truffles
16 ounces dark sweet chocolate
10-12 ounces heavy cream (not half and half)
1-2 tablespoons liqueur/flavoring (optional)
Extra chocolate for dipping and assorted ingredients for rolling (sugars, nuts, sprinkles, etc.)
Milk Chocolate Truffles
16 ounces milk chocolate
8 ounces heavy cream (not half and half)
1-2 tablespoons liqueur/flavoring (optional)
Extra chocolate for dipping and assorted ingredients for rolling (sugars, nuts, sprinkles, etc.)
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Directions: |
Directions:Heat cream to almost boiling, stirring frequently. Pour hot cream over chopped chocolate and stir with a whisk until smooth. Add liqueur or flavoring if desired. Allow to chill for a couple of hours or overnight. Using a ½-ounce scoop, scrape out ganache mounds and roll into balls. Roll in sugars, nuts, or sprinkles immediately. If dipping in melted chocolate, chill the balls until firm before dipping. Allow them to set. Trim and put into candy papers. |
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Number Of
Servings: |
Number Of
Servings:About 50 truffles |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: I buy my chocolate online because I haven’t found a good local source for it. I really like Guittard “French Vanilla” semisweet chocolate in the 10-pound block for dark chocolate truffles and Guittard “Old Dutch” milk chocolate for milk chocolate truffles. Callebaut is another brand that I’ve used and enjoy. Two good online retailers are http://www.chocosphere.com or http://www.worldwidechocolate.com
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