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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Truffles Recipe

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This recipe for Chocolate Truffles is from The Wright Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 oz. bittersweet chocolate, chopped fine
3 t unsalted butter
1/2 C heavy cream
1 T light corn syrup
1/4 C brandy
1/2 C coco powder, finely chopped nuts for coating truffles
8 oz. semisweet or bittersweet chocolate chopped fine
Directions:
Directions:
Place the 10 oz. of chocolate and butter in a medium size glass mixing bowl. Microwave for 30secs. Remove and stir, and repeat this process 1 more time. set aside.

heat the heavy cream and corn syrup in a small saucepan over med heat until simmering remove from heat and pour the mixture over the melted chocolate mixture; let stand for two min. Using a rubber spatula, stir gently starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth. Gently stir in brandy. pour the mixture into an 8x8 inch pan and place in fridge for 1 hour.

Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the fridge for 30 min.

Place the cocoa powder, nuts and or toasted coconut each in its own pie pan and set aside.

In the meantime, place 8oz of chocolate into a med mixing bowl which is sitting on top of a heating pad lined bowl. Stirring the chocolate occasionally test the temp until it reaches 90 -92ºF; do not allow the chocolate to go above 94ºF

Remove the truffles from the fridge and shape into balls by rolling between the palms of your hands.

Roll truffle in chocolate sauce, then in coco powder or nuts. place back on sheet pan. cool for 1 hr. and serve or store in airtight container in fridge. Best served at room temp.
Number Of Servings:
Number Of Servings:
30
Preparation Time:
Preparation Time:
2 hrs 30 mins

 

 

 

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