I love making these. they are an all afternoon project - it takes three different rounds. Each time I've been experimenting with different rolling methods, but I think it's just with practice that each time they get a little rounder and rounder. It's a paitence game - working between the heat of melted chocolate and the cool of chilled base. Overall, though, I love the simplicity for the elegance, the crunchy outside and the gooey inside. pure happiness in chocolate form!
Ingredients:1 1/4 cup whipping cream
9 ounces bittersweet chocolate, chopped
8 ounces bittersweet chocolate, chopped
Optional for coating:
Unsweetened cocoa powder
Cocoa nibs
Coconut (unsweetened or sweetened)
Chopped nuts
Directions:
In a small sauce pan, bring the whipping cream to a simmer. Simmer for 2 minutes. Then remove from heat and let cool slightly for 5-10 minutes.
While cooling, melt 9 ounces of chocolate in a small sauce pan on as low of heat as possible (can use a double boiler if you want...you'll waste less chocolate if you do, but make a bigger mess).
Whisk the cream and the chocolate together. Chill until solid (and your spoon will stand up in it), about 3 hrs. This is your truffle base. (If you want a flavored middle, add before chilling: a tsp of vanilla, balsamic vinegar, orange zest, or a half teaspoon of any spice you want such as cinnamon, or just a pinch of cayenne pepper.)
While cooling, melt 9 ounces of chocolate in a small sauce pan on as low of heat as possible (can use a double boiler if you want...you'll waste less chocolate if you do, but make a bigger mess).
Whisk the cream and the chocolate together. Chill until solid (and your spoon will stand up in it), about 3 hrs. This is your truffle base. (If you want a flavored middle, add before chilling: a tsp of vanilla, balsamic vinegar, orange zest, or a half teaspoon of any spice you want such as cinnamon, or just a pinch of cayenne pepper.)
Once firm, take the truffle base by the teaspoonful and roll into balls. Place the balls (careful to make the not touch) into a glass pan or a baking sheet lined with wax paper. Chill the balls for 1 hrs, until solid.Once the balls are solid, melt the remaining 8 ounces of chocolate in a small saucepan over very low heat. In batches, remove the balls from the fridge or freezer (so remaining balls stay cold while you are working). Take one ball at a time and place it in a spoonful of chocolate. If you are going to leave it coated only in chocolate, then let sit for 1 minute. Then roll it over and coat other side with chocolate and place on a wax paper prepared tray. If you want to roll in a topping, coat the whole ball all at once with melted chocolate and then roll it in the desired topping after it has sat for at most 10 seconds. Repeat with remaining balls.
Let cool at room temperature for 1 hour.
3 comments:
I've always melted the chocolate by putting it in the hot cream. I let the cream cool for just a couple minutes and then I stir in all the chocolate. It looks like a gross brown mess at first, but it always comes together perfectly.
And, although they aren't as fancy, I sometimes skip the hard chocolate outside and just roll the balls in cocoa powder or crushed nuts. Its far less of a mess and the chocolate coating is always the hardest step.
oh my god. so yum.
I've been known to skip the chocolate coating, too, but I also really love the crunch/soft combination. This time, instead of using a double boiler I used super low heat for melting to chocolate to go on the outside - and I was able to spoon it and I hardly made a mess. it was almost easier than rolling the balls.
and someday, I will make the perfect round truffle.
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