Friday, May 28, 2010

Sugar Rush!

So being that today's my last day at my current the 9-5 job, (I'll be starting my new job after the long weekend), and that I really do love and respect both of my bosses, I decided to leave them behind with something sweet. A few months ago, I made some truffles as favors for a small bridal shower I was hosting and they came out so fabulously, that I've made them a number of times since.

I figured truffles would be the perfect creamy confection to say thank you and farewell with and they were definitely a hit! Here are some pictures, and my recipe. Feel free to replicate, but don't blame me when you eat the whole batch!

Chocolate Truffle Recipe
-10 ounces bittersweet chocolate, chopped fine
-3 tablespoons unsalted butter
-1/2 cup heavy cream
-1 tablespoon light corn syrup
-1/4 cup orange liqueur or brandy (optional)
-½ tsp vanilla extract
-1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
-8 ounces semisweet or bittersweet chocolate, chopped fine
Put 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the liqueur and vanilla. Pour the mixture into a glass baking dish and put in the refrigerator for 1 hour.
Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Dip balls into the chocolate and remove excess chocolate. Then place the truffle into the dish with cocoa powder, nuts or coconut. Move the truffle around to coat. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

These are great as gifts or for entertaining! Happy truffle making!

1 comment:

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