December 20, 2020This is about...
Homemade Chocolate TRUFFLES ---YUM!
Homemade Chocolate TRUFFLES ---YUM!
THIS HAS BEEN A VERY UNUSUAL HOLIDAY SEASON.
But to be safe and healthy, it's best not to take any risks. So, I'll basically still be hanging out at home. Next year hopefully will be so much better. STILL I THINK WE'RE ENTITLED TO SOME EXTRA TREATS THIS YEAR. So along with a few batches of Christmas cookies, although they will be much smaller batches,
I'm making some homemade chocolate truffles this year.
THEY ARE SO DECADENT. AND SO EASY TO MAKE. It's not necessary to even have a stove.
They are basically a chocolate ganache. So what's a chocolate ganache? Simply, it's finely chopped chocolate combined with very hot heavy cream, and then stirred until smooth and shiny. The basic ratio is 2:1-- chocolate to cream. So once you have that under your belt, you can make a few or a lot with ease. If you like, you can add a bit of butter, pure vanilla extract, grated orange zest, rum or other flavorings. Then just chill the mixture until firm, shape it into balls and roll in sprinkles, chopped nuts, or cocoa.
What you end up with are super creamy, chocolatey bites of heaven. A YUMMY GIFT FOR SOMEONE WHO NEEDS A TREAT RIGHT NOW--THAT MIGHT EVEN BE YOU!
HAPPY HOLIDAYS!
LESSONS Learned:
1. Don't use chocolate chips. They have stabilizers that will affect the creaminess.
2. The better quality the chocolate, the better they will taste. If you can find 60-70% cocoa. One of my faves for this is Lindt Excellence bars.
3. Using a serrated knife will help to finely chop the chocolate, and the finer you chop the chocolate, the faster it will melt.
4. Use only heavy cream, or whipping cream (which has a little less milk fat). Half and half or milk won't work.
5. To make them vegan you can also use canned full fat coconut milk well-shaken. Or even better, if you can find it, canned coconut cream.
6. Wearing gloves makes rolling the truffles way less messy.
Homemade Chocolate Truffles
Ingredients:
8 ounces chocolate, at least 60%, NOT chips
1/2 cup (4 ounces) heavy cream
1 Tablespoon unsalted butter, room temperature
1/2 - 1 teaspoon pure vanilla extract
Optional flavoring possibilities: 1 1/2 teaspoons-1 Tablespoon rum, bourbon, or orange or coffee liqueur, 1/2 teaspoon peppermint extract, 1 teaspoon grated orange rind.
For coating: sprinkles, chopped nuts, cocoa powder, toasted coconut
Make the Truffles:
Using a serrated knife, or other sharp knife, thinly slice the chocolate bar to finely chop it. Place the chopped chocolate in a medium-size bowl.
Heat the cream in the microwave on high until it is hot but not boiling. Start with 30 seconds. It may take up to one minute. Alternatively, you can heat the cream over low heat in a small saucepan until there are small bubbles around the edge and it's steaming, but not boiling.
Pour the hot cream over the chopped chocolate and butter, cover and set aside for 4-5 minutes.
Add the vanilla, or other flavorings if using, and whisk the mixture together until it's smooth and shiny. You now have a ganache.
Pour the ganache into a shallow baking dish (8" x 8') or pie plate. Refrigerate until firm, about 30-45 minutes.
Choose whatever coatings you want and place in them in small bowls.
Choose what size you want for your truffles. I like them smaller than larger, about 2 teaspoons to one Tablespoon. Of course you can make them larger if you want. Use anything from a melon baller, a one Tablespoon measure, to a 2 Tablespoon cookie scoop to portion them.
With gloved hands, scoop up one piece, roll between your gloved hands until smooth, and immediately place in one of the coatings and roll with your fingers or by gently shaking the bowl to cover. Place in your storage container and make the rest. If they get too soft to coat, refrigerate them for a few minutes first.
Truffles keep best in the refrigerator in a closed container for up to 2 months. But they taste best closer to room temperature, so remove them from the refrigerator about 30 minutes before serving.
Makes 24 truffles (one Tablespoon each) YUM!
They are basically a chocolate ganache. So what's a chocolate ganache? Simply, it's finely chopped chocolate combined with very hot heavy cream, and then stirred until smooth and shiny. The basic ratio is 2:1-- chocolate to cream. So once you have that under your belt, you can make a few or a lot with ease. If you like, you can add a bit of butter, pure vanilla extract, grated orange zest, rum or other flavorings. Then just chill the mixture until firm, shape it into balls and roll in sprinkles, chopped nuts, or cocoa.
What you end up with are super creamy, chocolatey bites of heaven. A YUMMY GIFT FOR SOMEONE WHO NEEDS A TREAT RIGHT NOW--THAT MIGHT EVEN BE YOU!
LESSONS Learned:
1. Don't use chocolate chips. They have stabilizers that will affect the creaminess.
2. The better quality the chocolate, the better they will taste. If you can find 60-70% cocoa. One of my faves for this is Lindt Excellence bars.
3. Using a serrated knife will help to finely chop the chocolate, and the finer you chop the chocolate, the faster it will melt.
4. Use only heavy cream, or whipping cream (which has a little less milk fat). Half and half or milk won't work.
5. To make them vegan you can also use canned full fat coconut milk well-shaken. Or even better, if you can find it, canned coconut cream.
6. Wearing gloves makes rolling the truffles way less messy.
Ingredients:
8 ounces chocolate, at least 60%, NOT chips
1/2 cup (4 ounces) heavy cream
1 Tablespoon unsalted butter, room temperature
1/2 - 1 teaspoon pure vanilla extract
Optional flavoring possibilities: 1 1/2 teaspoons-1 Tablespoon rum, bourbon, or orange or coffee liqueur, 1/2 teaspoon peppermint extract, 1 teaspoon grated orange rind.
For coating: sprinkles, chopped nuts, cocoa powder, toasted coconut
Make the Truffles:
Using a serrated knife, or other sharp knife, thinly slice the chocolate bar to finely chop it. Place the chopped chocolate in a medium-size bowl.
Heat the cream in the microwave on high until it is hot but not boiling. Start with 30 seconds. It may take up to one minute. Alternatively, you can heat the cream over low heat in a small saucepan until there are small bubbles around the edge and it's steaming, but not boiling.
Pour the hot cream over the chopped chocolate and butter, cover and set aside for 4-5 minutes.
Add the vanilla, or other flavorings if using, and whisk the mixture together until it's smooth and shiny. You now have a ganache.
Pour the ganache into a shallow baking dish (8" x 8') or pie plate. Refrigerate until firm, about 30-45 minutes.
Choose whatever coatings you want and place in them in small bowls.
Choose what size you want for your truffles. I like them smaller than larger, about 2 teaspoons to one Tablespoon. Of course you can make them larger if you want. Use anything from a melon baller, a one Tablespoon measure, to a 2 Tablespoon cookie scoop to portion them.
With gloved hands, scoop up one piece, roll between your gloved hands until smooth, and immediately place in one of the coatings and roll with your fingers or by gently shaking the bowl to cover. Place in your storage container and make the rest. If they get too soft to coat, refrigerate them for a few minutes first.
Truffles keep best in the refrigerator in a closed container for up to 2 months. But they taste best closer to room temperature, so remove them from the refrigerator about 30 minutes before serving.
Makes 24 truffles (one Tablespoon each) YUM!
YUMMY
Recipes!
Featured
