|
|
 Easy Chocolate Truffles | Status Approved | | Name |  Easy Chocolate Truffles | | Category | American, Desserts, European | | Serves/Yields | About 2 dozen truffles | | Source | Kate's own | | Difficulty | Easy | | Prep. Time | 10 minutes | | Cook Time | 5 minutes | | Introduction | | This recipe for Ganache makes wonderful truffles. Here we are adding liquor to the ganache, then chilling and whipping it to a creamy consistency. Unless you are familiar with tempering chocolate for coating, I would use a coating blend or white chocolate. The truffles can also be rolled in unsweetened cocoa powder, finely chopped nuts, chocolate jimmies or toasted coconut. Surprise your valentine with home made truffles! | | Ingredients | | 8 ounces chopped chocolate , milk, dark or white
1 cup heavy cream
4 Tbsp butter
4 Tbsps Gran Mariner, Kaluah, Peppermint Schnapps, Ameretto,Chambord or any other liguer of your choice
Add in's (optional) Minced candied ginger , finely chopped dried cherries , blueberries , strawberries or cranberries . | | Directions | | Step: 1 | In a double boiler or a bain marie over medium heat, heat the cream. Add the chocolate and stir until smooth. Add the butter and stir until completely combined. Be careful to not over heat the mixture or it can bind and become grainy. Remove mixture from double boiler and cool slightly before adding the liquor.
| | Step: 2 | Whip the ganache immediately or place the ganache in the fridge to cool completely. Remove the ganache from the frisge if it has been chilled and let it sit for about ten minutes, depending on the temperature of the room. With an electric mixer on high speed, beat the ganache until light and fluffy.
Line a cookie sheet with wax paper and using a melon baller or a cookie scoop, make small balls of the ganache. Place the balls on the cookie sheet and refrigerate to harden. For dipping the balls need to be firm. Dipping can take a bit of practice to achieve a nice look, but don't be afraid to give it a try! | | Step: 3 | To temper chocolate. ( this step is not needed if using white chocolate. Finely chop your chocolate and gently melt to a temp of no more than 91 degrees F. Any hotter and the chocolate won't set up to a nice hard finish. This can be done in the microwave on the defrost setting,. Microwave for a few seconds at a time, then stir and check the temp, add more time if not warm enough. Dip cool, not cold centers in the chocolate and place on a wax paper lined cookie sheet to harden, or roll in crushed nuts etc right away. |
Time submitted: Wednesday, February 07. 2007 at 09:54:33 Contributed By: Kate
Rate It| Average score: 3.62 () votes: 8 |  |  |  |  | |  | Comments
| | Login/Create an Account | 0 Comments | | The comments are owned by the poster. We aren't responsible for their content. |
No Comments Allowed for Anonymous, please register |
|
Printer Friendly
Email to friend
Subscribe this RSS
