In Her Kitchen

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Chocolate Truffles

Posted on | December 15, 2010 | by Lauren | No Comments | Print Recipe

Hey Jennifer,

I had a get together at my house the other day with some mommy friends of mine and although I didn’t want to make a meal, I wanted to have some special snacks for our afternoon “off”. I remembered making these once before and they were really easy and so yummy! They made me feel kind of fancy while hosting. I think I will make these as gifts for my nrighbors for Christmas since they are so easy to make a large batch! Please try them! They are sooo good!

xoxo,
Lauren

Chocolate Truffles

Source: http://www.foodnetwork.com/recipes/ina-garten/hazelnut-truffles-recipe/index.html – altered
Servings: 10-12

Ingredients

  • 4 ounces milk chocolate
  • 9 ounces semisweet chocolate, divided
  • 1/2 cup & 2T heavy cream
  • 1T instant espresso powder (oprional)
  • 1t vanilla extract
  • 1T cooking oil
  • 3 ounces melted white chocolate for decoration (optional)
  • 1/2 cup cocoa powder for decoration (optional)
  • *If possible, buy chocolate bars or chocolate hunks (sold at specialty grocery stores). The higher the cocao percentage the better. Chocolate chips have stabelizers in them and it can change the way the truffles set up.**

Directions

  1. This is just a photo to show you an example of the hunks of chocolate that I buy. They come just like this in a clear bag.

  2. Finely chop the 4 ounces of milk chocolate and 3 ounces of the semisweet chocolate, I recommend using a serrated knife (the finer you chop the chocolate, the easier your other steps will be). Place the chopped chocolate into a medium/ large mixing bowl and add the vanilla. Set a fine mesh strainer over the top of the bowl and set aside. Save the rest of the semisweet chocolate for later.

  3. Pour the heavy cream into a small saucepan and barely bring to a boil making sure to whisk constantly so the it doesn’t burn.

  4. Once the cream has just barely come to a rolling boil, remove from the heat and whisk in the tablespoon of instant espresso powder until it’s dissolved. I really recommend using the espresso powder. If you are not a fan of coffee flavoring, reduce the espresso powder to just a couple of teaspoons. If you reduce the amount of espresso powder it will just bring out the flavor of the chocolate and not make it have a coffee flavor.

  5. Pour the cream mixture through the strainer over the bowl of chopped chocolate. Using a rubber spatula stir the chocolate vigorously until completely melted and smooth. If for some reason you still have lumps after stirring for a few minutes, you can always put the bowl of chocolate over a steaming pot of water for a minute or two to help continue to melt it.


  6. Let the mixture cool and once it has come to room temperature, refrigerate for at least an hour or so until firm. Using a small “icecream scoop” scoop out small rounds and place them in rows on a cookiesheet lined with waxpaper.
  7. Once you have scooped out the entire mixture, place the cookie sheet in the refrigerator while following the next steps.

  8. In a large glass bowl add the remaining 6 ounces of semisweet chocolate and cooking oil. Place the bowl over a small pot of barely simmering water making sure not to let the bottom of the bowl touch the water. Stir constantly making sure not to let the water get any hotter than barely simmering. Keep stirring until the chocolate is about 80% melted and only small lumps remain. Remove from the bowl from the pot and continue to stir until the chocolate is completely smooth.

    Remove the cookie sheet of truffles from the refrigerator. Take two spoons and dunk them in the melted chocolate. One at a time place the cooled truffles onto one of the spoons and using the other spoon, pour a spoonfull of chocolate over the truffle. Keep switching the truffle from one spoon to the other until completely coated in the melted chocolate. Once coated, place the truffle back on to the wax paper and repeat with the rest of the cooled truffles. When all the truffles have been coated in melted chocolate, put back in the refrigerator until the chocolate coating has cooled and hardened into a shell.

  9. For decoration, you can roll the truffles in cocoa powder, drizzle with white or dark chocolate, or top with sprinkles or nuts. I serve them on a small cake stand or festive holiday platter.

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