Basic Chocolate Truffles Plus 4 Variations Recipes

Steps:

• In a heavy pan on a low heat, melt chocolates, whipping cream and butter together, stirring occasionally; when melted, pour into a small bowl and cool mixture; refrigerate for 2 hours or until mixture hardens.
• Using a melon baller or a teaspoon, quickly form mixture into approximately ¾-inch rounds; refrigerate until cold; roll in cocoa or dip in chocolate; refrigerate for up to 2 weeks.
• Variations on a theme: ORANGE LIQUEUR TRUFFLES Add ¼ cup (50 mL) Grand Marnier, Cointreau or Triple Sec to truffle mixture after it has melted; stir in ¼ tsp (1 mL) grated orange rind to heighten orange flavour.
• KAHLUA TRUFFLES add 3 tbsp (45 mL) Kahlúa to truffle mixture after it has melted.
• RUM TRUFFLES add 3 tbsp (45 mL) rum to truffle mixture after it has melted.
• DARK CHOCOLATE COATED TRUFFLES Melt 8 oz (250 g) bittersweet chocolate in a heavy pot over low heat; remove from heat; place cold truffle on skewer or dipping fork, and swirl in chocolate to coat; place on wax or parchment paper to set.

Steps:

• 1. Line an 8-inch square baking pan with parchment, with overhang on two sides. In a saucepan, bring heavy cream and salt to a simmer.
• Place chocolate in a heatproof bowl and pour hot cream mixture over top; let stand 5 minutes then stir until smooth. Pour mixture into baking pan and refrigerate until set, at least 2 hours.
• When mixture is firm, cut into 1-inch squares and toss in cocoa powder. (See variation section below for instructions on rolling the truffles into balls). To store, box up truffles and refrigerate them at least 15 minutes and up to 2 weeks.

Steps:

• 1. Bring cream to a boil.
• 2. Place the chocolate and the butter into a bowl.
• 3. Pour hot cream over the chocolate and LET SET 2 MINUTES.
• 4. After 2 minutes, whisk and then add the alcohol.
• 5. Allow the ganache to firm up.
• 6. After the ganache has set, pipe out the truffles onto a parchment-lined baking sheet in equal amounts (you can also use a small ice cream type scoop, but these make much larger truffles). Let set until firm (about 30-45 minutes).
• 7. Using rubber gloves and cocoa powder, roll the firm ganache into balls. They don't have to be perfectly round, as they will be rolled again. Use the cocoa powder to keep the ganache from sticking to your gloves.
• 8. Chill, then roll again.
• 9. Let truffles come to room temperature before dipping, then decorating.