Sunday, July 25, 2010

Truffle or Truffle?

Do not be confused with the Chocolate Truffle and Truffle Mushroom.

They are the same spelling, but different products altogether.

Today i am writing about the ever-decadent dessert of all times, Chocolate Truffles.

If you want to try out the quality of various brands of chocolate sold in the market, this is the best way to do it, by making simple basic truffle.

There are alot of different recipes to make truffles, but the core ingredients are always the same.

Recipes: BASIC TRUFFLE *Adapted from
1. 8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
2. 3/4 cup (180 ml) heavy whipping cream
Optional: cocoa powder (to coat truffle)

Method: For Truffles:
- Place the chopped chocolate in a medium sized stainless steel bowl. - Set aside. - Heat the cream in a small saucepan over medium heat. Bring to a boil.

- Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth.

(put in fridge to set it)

(got extra? ...not wasting it to the last last drop.)

(waste not... want not...)

(ooohhh....feeling like Nigella now...)

- Place your coatings for the truffles on a plate. - Remove the truffle mixture from the refrigerator. - With your hands, or else a melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls.
- Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. - Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. - Bring to room temperature before serving.

- If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).

Makes 30 small truffles.

By playing with the ratio of chocolate couverture and whipped cream, you can also make ganache.

For more extravagant pleasures, you can also coat the truffles with an assortment of roasted chopped nuts, toasted dessicated coconuts, colorful jimmies or sand sugar, puffed rice...

We may also flavour the truffles with liquer, with the likes of Grand Marnier, rum, Kahlua or any other flavours of your choice.

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