What is A great truffle recipe?!
Answers: I've looked at like 9 different recipes, Theyer all different from Alcohol, to coco powder...there are so many different ones....Do you know a good one?
HAZELNUT CHOCOLATE TRUFFLES
Tools:
2-quart mixing bowl
1-quart saucepan
rubber spatula
whisk or blender
ice cream scoop or 12-inch pastry bag with plain, round pastry tip (1/2 inch opening)
Preparation time:
Prepare truffles day before serving to allow for adequate time to set.
2 1/2 pounds bittersweet chocolate, finely chopped
1 1/2 cups heavy whipping cream
1 cup toasted, skinned finely ground hazelnuts
3 to 4 tablespoons cocoa powder
1. Place 1 pound of chocolate in a 2-quart mixing bowl. In a 1-quart saucepan over medium heat, bring the cream to a boil. Pour the cream into a bowl with the chocolate. Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended.
2. Mix in 3/4 cup of the hazelnuts and blend well. Cover the truffle cream, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours). Or let the truffle cream sit at room temperature for several hours or overnight until completely set and thick.
3. Line 2 baking sheets with parchment or waxed paper. Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2 inch opening and fill partway with the truffle cream. Holding the pastry bag 1 inch above the paper, pipe out mounds about 1 inch in diameter. Or, use a small ice cream scoop to form the mounds. Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
4. Dust your hands with cocoa powder and roll the mounds into balls. These will be the truffle centers. Cover and chill the centers for another 2 hours in the freezer.
5. Remove the truffle centers from the freezer and bring to coolroom temperature so the outer coating wont crack when they are dipped. Line 2 more baking sheets with parchment of waxed paper. Melt and temper the remaining 1/2 pounds chocolate. Place a truffle into the tempered chocolate, coating it completely. With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper. After dipping 4 truffles, sprinkle a pinch of the remaining hazelnuts on top of them, before the chocolate sets up.
6. Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes. When the truffles are set place them in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer.
The truffles are best served at room temperature.
Yield: 60 1-inch truffles
Variations:
Instead of dipping the truffles in tempered chocolate, roll them in a small bowl of cocoa powder, confectioners sugar, or finely chopped, toasted hazelnuts as soon as they are rolled into balls. Any nuts can be substituted for the hazelnuts, both inside and outside the truffles.
- White Chocolate Hazelnut Truffles: Substitute white chocolate for the bittersweet chocolate and use 3/4 cup heavy whipping cream.
- Milk Chocolate Hazelnut Truffles: Substitute milk chocolate for the bittersweet chocolate and use 1 cup heavy whipping cream.
- Milk Chocolate Almond Truffles: Substitute milk chocolate for the bittersweet chocolate, use 1 cup heavy whipping cream, substitute finely chopped almonds for the hazelnuts.
- Praline Truffles: Substitute finely ground praline for the hazelnuts.
or try something new
MILK CHOCOLATE TRUFFLES
9 oz. chocolate chips
2 tbsp. unsalted butter
1/3 c. heavy cream
1 c. unsweetened cocoa
In a double boiler, melt chips and butter. Add cream and stir until smooth and satin like. Cover and refrigerate until set, about 6 hours.
Place cocoa in a bowl and set aside.
To make truffles, scoop a teaspoon of chocolate mixture. Form ball with your hands and then roll in cocoa. Store in airtight container and refrigerate until ready to serve.
Makes 20.
i don't know beats me
Chocolate Truffle Recipes:
Ingredients (for about 1.5 pounds):
1 cup Crème Fra?che (or heavy cream)
14 oz. Dark Chocolate (use very high quality, 70% cocoa, chocolate - or very high quality unsweetened baking chocolate.)
8 oz. Additional Dark Chocolate
11/2 cups Cocoa Powder (the highest quality you can find)
3 tbsp. Butter (optional)
How to Make It:
1. Break chocolate into small pieces and put in a large bowl.
2. Bring cream slowly to a light boil.
3. Pour boiling cream over chocolate and keep stirring until all the chocolate has melted and the batter is homogenous.
4. If you want to add butter, do so now, before the batter cools, and thickens.
This batter is called Ganache and is the base for all French truffle recipes!
When the ganache is warm it is very creamy. You can thicken it
1. by whisking it (the oxygen causes it to thicken) or
2. by putting it in the refrigerator.
You want the ganache to be just thick enough to easily form the truffle balls…
Forming Truffles:
1. Using two spoons (or a baking sac) form even and round balls. Place them on parchment or wax paper.
2. Melt the rest of the chocolate in a bain-marie (double-boiler).
3. Dip each ball in the melted chocolate and then roll it in the cocoa powder.
Chocolate Truffles Recipe
1 1/2 pounds of dark coverture for ganache
? 1 1/2 pounds of dark tempered coverture for dipping
? 1 1/4 cups heavy whipping cream
? 1/4 vanilla bean
? 3 1/2 Tablespoons of unsalted butter (softened & 1/4" cubed)
? 2 1/4 cups unsweetened cocoa powder
THE PROCESS :
1) Chop coverture as fine as possible. The best way to achieve the desired consistency for your chocolate truffles is using a food processor. The finer the better. As it starts to reduce it may start to melt which is ok. Place contents in large bowl.
2) Drop vanilla bean into cream
3) Bring cream to a boil. Let bubble and rise. Reduce to medium heat.
4) Remove vanilla bean, slice down the center and scrape seed contents into the boiled cream. Stir well.
5) Two tablespoons at a time, mix boiled cream into coverture using all of the cream. Mix until smooth.
6) Equalize the temperature of the ganache by allowing to set for 20 minutes at room temperature or 10 minutes in a refrigerator.
7) Add butter to the coverture and mix thoroughly until the mixture is consistent. Do not leave any lumps of butter.
8) Place back in refrigerator for approximately 20 minutes. This will allow the ganache to stiffen slightly. The consistency you are looking for is that of a spreadable paste. Not to dense and not too runny but somewhere in between. Periodically check for the desired consistency.
9) Spoon ganache into a pastry bag with a 1/2" round tip. Pipe into balls on parchment or wax paper. This may take a few tries to get it down. Start with light pressure and increase as you lift up. Finish with a light squeeze.
10) Allow ganache to set for a very minimum of 3 hours or up to 24 hours for best results. This is done to allow for proper crystallization.
11) After setting period, temper the second 1 1/2 lbs of coverture. Dip centers into tempered coverture with fingers or circular dipping fork. Shake off excess.
12) Immediately drop into a bowl containing the cocoa powder. Sift cocoa over the truffle but do not touch it until the coverture has had time to harden slightly. Finish by rolling with fingers in cocoa powder.
TIPS:
? Perfectly Round Chocolate Truffles: Use a melon baller to form ganache instead of the pastry bag in step 9. Bypass step 11 and drop formed ganache into cocoa powder. Coat generously. Shake excess cocoa powder form chocolate truffles.
? Slightly Sweeter Truffles: Use sweetened cocoa powder
Storage: Shelf life is approximately 2 to 3 weeks when refrigerated. Make absolutely sure the chocolate truffles are thoroughly sealed in some type of airtight container.
Serving: Remove chocolate truffles from refrigerator 2 hours prior to eating. Serve at room temperature.
http://www.firelillychocolates.com/choco...
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Here they are chocolate truffles
http://www.chocolate-playground.com/choc...