Chocolate Truffles

I made chocolate truffles for my sweetheart tonight. He loves my fudge recipe, so I thought he might dig these truffles too. I always thought making truffles was hard, but it doesn’t have to be! Making truffles is actually very easy. And rolling the truffles is awesomely messy. It reminded me of making mudpies as a kid. My hands were so dirty! The kitchen hand soap dispenser looked like it had been attacked by chocolate by the end of the project. Anyway, in case you would like to make chocolate truffles for your sweetheart I thought I would post the recipe.

CHOCOLATE TRUFFLES

2 Tablespoons of butter

1 cup heavy whipping cream

16 oz. bittersweet chocolate (for a more kid-friendly taste, try semi-sweet chocolate)

2 teaspoons of your favorite flavoring or liqueur (Grand Marnier, Frangelico, etc), optional

DIRECTIONS:

In a medium non-stick saucepan, heat the cream and butter over med.-low heat. It is not necessary to scald pasteurized milk, so I heated my cream and butter to 150 degrees or until small bubbles formed at the sides of the pan.

In the meantime, place your chopped chocolate in the top of your double boiler. Don’t forget to fill the bottom of your double boiler with water. Place the double boiler over low heat. If you don’t own a double boiler, you can improvise with a saucepan and a bowl.

Once the chocolate is shiny, stir until smooth. Slowly add heated cream. Mix until smooth. If desired, add your custom flavorings.

Remove top portion of the double boiler and allow it to cool on a rack for one hour or until room temperature. Refrigerate for four hours or until set.

Once the ganache has set, you will need to scoop the chocolate and roll it into balls. Pour cocoa (or garnish of choice) on to a large plate for rolling the truffles. I used a 1/2 T scoop but you may wish to go smaller and use a teaspoon or a melon baller.

After you have rolled the truffle into a ball, roll the truffle in cocoa powder and set aside.

After you are finished rolling the truffles, return them to the refrigerator for storage. Allow them to set for several hours or overnight.

Makes about 36 truffles.

Variations: You can roll the truffles in hazelnuts (good if using Frangelico), roll in coconut, roll in sprinkles, or dip in chocolate for a crunchy coating. I don’t like my truffles very sweet so I simply roll mine in cocoa powder and eat them with a nice cappuccino. Make these your own! Have fun with it!

This recipe is truly easy! If you are interested in step-by-step photos of making this recipe, I wrote a guest post at Gluten Free Cooking School, How to Make Chocolate Truffles here.

If you liked this post, please Stumble it! or Add to Del.icio.us.

Posted by Natalie
Filed under: Candy Recipes, Chocolate

---

More Posts Like This:

• Chocolate Biscuits and Strawberries
• Chocolate Pumpkin Cake
• Celiac Diagnosis Challenges and then Dessert