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Recipe Thursday-Chocolate Truffles-Three Ways

Posted on January 31st, 2013 | Posted in Dessert, Recipes

I have always admired truffles because of their rich flavor. I consider them a delicacy and a true treat! When New Year’s Eve came around I figured this was the perfect opportunity to make a beautiful treat for all of my friends. I made these Chocolate Truffles-Three Ways by adding different flavors to the ganache and rolling them in different toppings. I truly could not choose a favorite, but they were a hit New Year’s Eve. Next time that you are looking for a one bite treat reach for one of these chocolate truffles!

Chocolate Truffles-Three Ways

Hometown Provisions Truffles

I halved the original recipe, because I figured 6 dozen would be enough. I rolled my cardamom in cinnamon sugar, rum in crushed candied ginger and plain in coco powder.

Yield 6 Dozen
Ingredients

Ganache:
2 cups heavy cream (HPH010)
1 1/2 pounds semisweet chocolate chips (NCC1412)
6 tablespoons cold unsalted butter, cut into tablespoons (880000)
Pinch of salt (991861)

Truffle Flavorings:
1 1/2 tablespoons dark rum
1 teaspoon ground cardamom (CQC014)

Method
To make the ganache: In a large saucepan, bring the cream to a simmer. In a large bowl, combine the chopped chocolate with the butter and salt. Pour the hot cream over the chocolate. Let stand until the chocolate and butter are melted, about 5 minutes. Whisk the ganache until smooth and shiny.

Divide the ganache into 3 bowls. To flavor it, add the rum and cardamom to a batch and leave one batch plain chocolate. Cover the ganache and refrigerate until firm, about 3 hours.

Line 3 large rimmed baking sheets with parchment paper. Using a 1-tablespoon-size ice cream scoop, drop level tablespoons of the ganache onto the baking sheets. Chill until firm, about 1 hour.

Coat the truffles: Spoon the coatings into small bowls. Moisten your hands with ice water and roll the ganache into balls, then roll in the coatings. Package the truffles in decorative bags or boxes. The coated truffles can be refrigerated up to 3 days. Serve directly out of the refrigerator.

Truffle Coating ideas: Rum filling with coconut, candied ginger or toffee, Cardamom filling with cinnamon-sugar, amaretti or candied ginger, Plain chocolate filling with raspberry, coco powder, malt balls or peanuts

Recipe adapted from delish.com

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