Truffles
For variations, see below
Truffles are bite-sized chocolate confections usually made from ganache, a mixture of chocolate and cream. Traditionally, truffles are formed into small balls and rolled in cocoa powder, giving them a rustic look reminiscent of their fungal namesakes.
Adding a little butter at the end of mixing to your truffles gives them a luxurious, melting texture, and makes them taste extra rich.
It is important to beat the truffle mixture until light and fluffy for proper texture once the truffle mixture cools to room temperature.
Truffles can also be dipped in chocolate for a more finished look, or the ganache can be used as a filling for molded chocolates.
Truffle recipes range from basic chocolate truffles to candies with more elaborate, complex flavor schemes.
Truffles
from Martine's Chocolates in New York City
All ingredients should be at room temperature.
12 ounces dark chocolate (60% cocoa), broken into very small pieces
8 ounces (1 cup) heavy cream
1/2 stick (4 Tbsp.) butter
Powdered sugar or cocoa powder, for coating truffles
Bring cream to a boil. Pour over chocolate, drop in butter, and stir fast until all clumps are melted and ganache mixture is smooth.
To thicken and cool, whisk the mixture and transfer from one steel bowl to another until you form a frosting-like consistency that feels cool to the touch. Double wrap in Saran wrap (on top of the mixture and then the bowl) and stick mixture in the fridge. Check on it every 10 minutes to see if it's moldable.
Using a spoon, scoop 1-inch mounds of ganache onto a baking sheet lined with foil. Return to the refrigerator for 2 minutes.
Roll each spoonful of truffle in the palms of your hand, creating balls. Immediately toss truffle into a bowl of either sugar or cocoa powder. Or using a paint brush, sprinkle truffles with powdered food coloring, or gold luster dust.
Best Truffles (whipped)
from http://busycooks.about.com/
"Best Truffles is an exquisite candy recipe, from my Aunt Carol Sue. I have been looking for this recipe for 30 years; I was overjoyed when my sister Laura found it! I remember making it as a child; the unusual method makes the most velvety truffles ever." (Linda Larsen, About.com Guide)
1-1/2 pounds (24 ounces) milk chocolate (or 3 cups milk chocolate chips)
1/2 cup heavy whipping cream
1/2 cup half and half cream
1-1/2 teaspoons vanilla
Melt chocolate in double boiler over hot, not boiling, water. When melted, beat until smooth.
Meanwhile, combine cream and half and half, and heat until scalding. Remove from heat and cool to 130 degrees F. Add warm cream to melted chocolate all at once. Beat until smooth and well blended.
Remove from heat and add vanilla. Cover and chill in refrigerator until hard.
When cool, beat with electric mixer until light and rather fluffy. Cool in refrigerator until firm. Roll 1 teaspoon candy into a ball and roll immediately into one of the toppings.
Toppings: Chocolate or white confectioner's coating, melted, or chocolate shot, or a combination of cocoa powder, cinnamon, and powdered sugar.
Makes 36-40 truffles or approximately 2 pounds.
Aztec Truffles: These dark chocolate treasures are flavored with cinnamon and chile, two spices commonly paired with chocolate in Aztec culture. There is also a hint of orange to complement the fruitiness of the dark chocolate. These measurements are for 12 ounces of dark chocolate: Add the zest from one orange and one cinnamon stick in with the cream as you heat it. Strain out the zest and cinnamon from the cream and pour it over the chocolate. Finish by rolling the truffles in 1/3 cup cocoa powder that has been mixed well with 1 tsp. cayenne.
Variations below from http://www.famousfrenchdesserts.com/chocolate-truffle-recipes.html
Pistachio Truffles: Make a dark chocolate ganache, crush 1/2 cup unsalted pistachios and stir into warm ganache, roll in crushed pistachios and/or cocoa powder.
Orange Grand Marnier Truffles: Make a dark chocolate ganache, soak teeny-tiny cubes of orange rind in Grand Marnier and drain, stir in orange cubes when ganache is still warm.
Coconut Truffles: Use white chocolate in place of dark or milk chocolate. For 12 - 14 ounces white chocolate, add 1 cup ground coconut while the ganache is still warm. After rolling into balls, dipped in additional melted white chocolate (you'll need about 8 ounces), then roll in additional ground coconut. You will need about 1 1/2 cups coconut for rolling. You could also omit the coconut added to the ganache and simply roll in the ground coconut for a lighter coconut taste.
Coffee Truffles: Make dark chocolate truffles (using 12 ounces chocolate), dip in melted dark chocolate (you'll need about 8 ounces) and roll in 1 1/2 cups ground coffee or coffee powder (the highest quality you can find).
Hazelnut Truffles: For 12 ounces of milk chocolate, stir in about 1/2 cup of crushed Hazelnuts while the ganache is still warm. Dip in 8 ounces of melted milk chocolate and roll in 1 cup more of crushed Hazelnuts.
Rum Raisin Truffles: Use 12 ounces dark chocolate. Soak 1 cup raisins in 1/2 cup rum in a small bowl for 2 hours. Make sure that the rum covers the raisins. Drain. Add to the ganache while still warm. Dip each ball in melted dark chocolate (additional 8 ounces) and then roll it in cocoa powder (about 1 1/2 cup).
