Calling all Chocoholics... Chocolate Truffles Recipe

 

 

 

 

 

 

 

 

 

 

As promised here's the Chocolate Truffle Recipe

Ghirardelli Sinful Chocolate Truffles

Prep Time:  15 min

Inactive Prep Time:  2 hrs

Cook Time:  10 min

Level:  Intermediate

Serves:  30 truffles

1/4 cup heavy whipping cream
2 bars (8 ounces) bittersweet chocolate baking bars, broken in 1/4-inch pieces recommended: Ghirardelli)
6 tablespoons unsalted butter, cut into small pieces
1/3 cup Ghirardelli unsweetened cocoa

In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.

Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper (or parchment paper). Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.

Flavoring Variations:  I used 1 (one) bar of bittersweet chocolate (4 ounces - 60 % cocao) and 1 (one) bar of semi-sweet chocolate (4 ounces) for a total of 8 ounces.  The percentage of cocoa depends upon how much "bitterness" you prefer. I like the bitter aftertaste, but most people I know prefer it a bit sweeter. I also added 1 tablespoon of espresso (you may use any good, strong coffee instead) and 1 teaspoon of pure vanilla extract.

It's good to try different liquers. My favorite is brandy. Whatever you choose use 1 tablespoon only in place of the coffee or 1-1/2 teaspoons of liquer and 1-1/2 teaspoons of coffee.

Coating Variations: You may use any finely chopped nuts. I used pecans because that's what I had on hand. I also used powdered sugar.

Tip: Shave the chocolate instead of trying to break the pieces up. It's easier (no mess) and it melts better.

Even though the recipe says the skill level is intermediate it is very easy if you follow the instructions.

Disclaimer:  The blogger is NOT responsible for any weight gain, overdose, or coma due due to consumption of any/all chocolate at any time or any where in the Milky Way galaxy.

The recipe was provided by The Foodnetwork and is in the public domain through Ghiradelli.

Copyright 2008 by Linda Bourgault, lulugraphix. All rights reserved.