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Chocolate Truffles:

Truffles are the simplest candy to make

cream, chocolate, and time is all it takes to create something blissfully elegant, decadent, and delicious.

This basic truffle recipe is so simple and fun that even the kids can help!

If your adventurous try these variations to flavor the ganache (base) and special Truffle coatings -

Optional Truffle base flavorings:
  • Amaretto (1-2 tablespoons)
  • Almond extract (1 teaspoon)
  • Cinnamon and cardamon (1 cinnamon stick, 2 cardamom pods)
  • Mint leaves (1 bunch, stems removed, chopped, about 1 cup)

To use one of the other optional flavorings, stir it in with the cream (and remove the vanilla).

To add mint or other solids to the base ganache; make an infusion with the cream... After the cream simmers, remove from heat, add your ingredients, let steep for an hour, then strain away any remaining solids, and return the cream to a simmer and proceed with recipe.

Optional Truffle Coatings:
  • Finely chopped and roasted nuts like:
    • Hazelnuts
    • Almonds
    • Macadamia
    • Walnut
    • or your favorite combination
  • Powdered sugar
  • Toasted coconut

Chocolate Truffles

Recipe courtesy of: My Spice Blends | Date Added: 2 Feb 2012
Listed in: Desserts / Chocolate
Recipe Yield: About 24 Truffles

8oz bittersweet/plain chocolate (chopped into small pieces)
1/2 cup heavy cream (48% fat)
1 teaspoon of vanilla extract

For coating:
Cocoa powder
Confectioners' sugar

Cooking Instructions

1.) In a small, heavy saucepan bring the heavy whipping cream to a simmer (stir and scrape down the sides with a rubber spatula every few minutes)

2.) In a separate bowl, pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until smooth.

3.) Cool to room temperature and cover and refrigerate for about 2 hours or until the mixture is firm enough to hold its shape.

4.) Sift together, a layer of cocoa powder and confectioners' sugar together onto a plate. (Add just enough sugar to ensure the cocoa powder isn't too bitter.)

5.) Working quickly (the chocolate will melt from the heat of your hands); Shape 1 heaping teaspoon of the chocolate mixture into a ball, (The truffles will look nicer if they are as round as possible.) and roll the truffle in the cocoa powder/icing sugar to coat all over in an even layer. Shake off the excess and set on a tray.

6.) Continue shaping and coating the remaining truffles and place on the tray, making sure they don't touch each other.

7.) Loosely cover and refrigerate, Remove 15 minutes before serving.

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