GALE'S FAMOUS TRUFFLES
Provided by Food Network
Categories dessert
Time 13h10m
Yield 50 to 60 truffles
Number Of Ingredients 5
Steps:
- In a saucepan, combine the creme fraiche and espresso and bring to a boil over medium heat. As soon as it boils, turn off the heat. Meanwhile, put the chopped bittersweet chocolate in a medium bowl. Strain the hot creme fraiche mixture into the bowl. Whisk until the chocolate is melted and the mixture is smooth. Cover and let rest in a cool place overnight. The mixture will become firm but not too hard to pipe easily.
- The next day, using a pastry bag fitted with a large plain tip, pipe bite-size "kisses" of the mixture onto parchment paper-lined baking sheets. Refrigerate briefly just until set, about 30 minutes. Use your palm to gently press down the point that sticks up on each truffle. Transfer to the freezer and freeze until hard, 2 to 3 hours or overnight.
- In the top of a double boiler set over barely simmering water, melt the semisweet chocolate. It should be liquid, but not so hot that you can't touch it; if it is too hot for you, wear disposable surgical gloves. Spread the cocoa powder out on a sheet pan with sides. Working in 2 batches if necessary to avoid crowding the pan of cocoa, dip the frozen truffle centers 1 at a time into the melted chocolate, shake off any excess, and set them down in the cocoa. When all the truffle centers are dipped and the chocolate has started to set, gently but thoroughly shake the sheet pan to roll the truffles around in the cocoa until coated. Carefully remove to another sheet pan and refrigerate, uncovered, 30 minutes. You can sift the unused cocoa and use it for another purpose. Transfer to an airtight container and keep chilled until almost ready to serve. Bring to room temperature before serving.
BITTERSWEET CHOCOLATE TRUFFLES
Provided by Warren Brown
Categories dessert
Time 1h55m
Yield approximately 5 1/2 dozen truffles
Number Of Ingredients 5
Steps:
- Finely chop the chocolate block or use pistoles. The size of the chocolate pieces is key. Make sure the chocolate is in small pieces so that the heat from the boiled cream can melt all of the chocolate.
- Place chopped chocolate in a large non-reactive bowl. In a medium saucepan, bring cream, salt, and vanilla bean to a boil. Once mixture has boiled and foamed up, immediately remove the pan from the heat and pour it over the chocolate. Let chocolate and cream mixture sit for 3 minutes. With a wooden spoon, begin stirring small circles in the middle of the bowl. As the smooth mixture begins to form in the middle, slowly expand the size of the circle until the cream and chocolate is fully incorporated. Remove vanilla bean and stir in butter. Cover mixture and let sit until firm.
- Fill a piping bag or zip top freezer bag with the truffle mixture and pipe into 1 tablespoon size dollops. Allow dollops to set up until they are firm. Roll dollops into round truffles. Truffles can be coated in powdered sugar, cocoa powder, ground nuts, coconut, etc.
- Optional: Add 1-ounce distilled liquor or liqueurs (i.e. brandy, Kirsch, etc.) to butter for additional flavor variations. Distilled liquors or liqueurs add flavor without adding extra sweetness.
BITTERSWEET-CHOCOLATE TRUFFLES
Chef Jody Williams serves this truffle mixture family-style at holiday parties, with spoons, so guests can scrape off shavings of ganache and toss them through cocoa powder or sandwich between wedges of clementine. It will end up on the table in whatever vessel you chill it in, which could be a pie plate or a decorative platter-it's your house!
Provided by Jody Williams
Categories Bon Appétit Dessert Chocolate Dark Chocolate Milk/Cream Grappa Christmas New Year's Eve
Yield Makes about 24
Number Of Ingredients 6
Steps:
- Place chocolate in a medium heatproof bowl. Bring cream, salt, and 2 Tbsp. grappa to a simmer in a small saucepan over medium-high heat. As soon as bubbles begin to form at edges of pan, remove from heat and pour over chocolate. Let sit 3 minutes to let chocolate melt. Whisk (or blend with an immersion blender if you have one) until emulsified and smooth. Scrape into a shallow bowl or pie plate. Let ganache cool; cover and chill until firm, at least 2 hours.
- Place cocoa in a medium bowl; set out on table with ganache and some spoons so guests can drag spoons across chocolate to make curls and toss in cocoa. Serve with clementines and amaro.
- Do Ahead
- Ganache can be made 3 days ahead. Keep chilled.
DOUBLE CHOCOLATE TRUFFLES
Here's a delicious holiday treat that's very rich and chocolaty. -Ruth Gordon, Lakewood, New York
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a microwave-safe bowl, melt the semisweet chocolate chips and butter with cream; stir until smooth. Add vanilla; cool. Refrigerate until almost solid but still workable, about 1 hour. , Shape into 1/2-in. balls. In a microwave, melt white chips and 1 tablespoon shortening; stir until smooth. Dip half of the balls in white chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set. , Microwave milk chocolate chips and remaining shortening; stir until smooth. Dip remaining balls in milk chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set. , If desired, drizzle truffles with melted chocolate of opposite color. Store in an airtight container.
Nutrition Facts : Calories 122 calories, Fat 9g fat (5g saturated fat), Cholesterol 9mg cholesterol, Sodium 23mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
BITTERSWEET TRUFFLES
These delectable truffles make great holiday gifts. For pretty packing, look for mini foil or paper candy cups in the baking aisle of supermarkets or at specialty shops. While the truffles are still slightly soft, roll them in the desired coatings. Kids might like to help with this step.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h
Yield Makes 24
Number Of Ingredients 3
Steps:
- Place chocolate in a medium bowl. Bring cream to a boil in a small saucepan over medium-high heat; pour over chocolate. Let sit 2 to 3 minutes, then whisk until smooth. Refrigerate (uncovered) until somewhat firm, about 1 hour.
- Spoon mounds (2 level teaspoons each) of chocolate mixture onto a large baking sheet lined with parchment or wax paper. Return to refrigerator 15 minutes.
- With your hands, roll mounds into balls. Place desired coatings in shallow bowls; roll balls in coatings, pressing in and covering completely. Return to baking sheet; chill until set, about 30 minutes.
Nutrition Facts : Calories 65 g, Fat 5 g, Protein 1 g
BITTERSWEET CHOCOLATE TRUFFLES
Categories Candy Chocolate Dessert Christmas Valentine's Day Oscars Edible Gift Bon Appétit
Yield Makes about 30 truffles
Number Of Ingredients 6
Steps:
- For truffle base:
- Bring cream to simmer in heavy small saucepan. Remove from heat; cool to lukewarm, 10 minutes.
- Meanwhile, stir 7 ounces chocolate in metal bowl over saucepan of simmering water until smooth. Remove from heat. Add 2 ounces chocolate; stir until smooth. Stir in cream. Chill truffle base until firm enough to roll, about 3 hours.
- Line rimmed baking sheet with waxed paper. Roll 2 teaspoons truffle base between fingertips into ball. Transfer to prepared sheet. Repeat with remaining truffle base. Chill until firm, about 1 hour.
- For chocolate coating:
- Line another rimmed baking sheet with waxed paper. Stir chocolate in metal bowl over saucepan of simmering water just until melted. Remove from heat. Cool slightly.
- Scoop some of warm (not hot) melted chocolate into palm of hand. Place 1 chilled truffle in hand and roll in palm to coat. Transfer to prepared sheet. Repeat with remaining melted chocolate and truffles, rewarming chocolate if necessary. Roll in cocoa powder if desired. For variations, see page 61 for instructions on rolling in toppings. Chill until firm, about 1 hour. Do ahead Can be made 1 week ahead. Store in airtight container and keep chilled. Let stand at room temperature 1 hour before serving.
BITTERSWEET CHOCOLATE TRUFFLES
A touch of coffee intensifies the chocolate flavor of these easy, rich truffles. After shaping into balls, they're rolled in cocoa powder or coconut.
Provided by My Food and Family
Categories Baking Ingredients
Time 2h15m
Yield Makes 2 doz. or 24 servings, one truffle each.
Number Of Ingredients 8
Steps:
- Add coffee granules to cream in large microwaveable bowl; stir until coffee is completely dissolved. Add butter and sugar; mix well.
- Microwave on HIGH 3 min. or until mixture comes to full boil, stirring every 1-1/2 min. Add chocolate and vanilla; stir until chocolate is completely melted.
- Refrigerate 2 hours or until firm enough to handle. Shape into 24 balls, each about 1 inch in diameter. Roll in cocoa and/or coconut.
Nutrition Facts : Calories 130, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 25 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
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- Bring cream to simmer in heavy small saucepan. Remove from heat; cool to lukewarm, 10 minutes.
- Meanwhile, stir 7 ounces chocolate in metal bowl over saucepan of simmering water until smooth. Remove from heat. Add 2 ounces chocolate; stir until smooth. Stir in cream. Chill truffle base until firm enough to roll, about 3 hours.
- Line rimmed baking sheet with waxed paper. Roll 2 teaspoons truffle base between fingertips into ball. Transfer to prepared sheet. Repeat with remaining truffle base. Chill until firm, about 1 hour.
- Line another rimmed baking sheet with waxed paper. Stir chocolate in metal bowl over saucepan of simmering water just until melted. Remove from heat. Cool slightly.
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