Category: Truffles, bonbons and candies
Preparation time: 2 h 30 mins
INGREDIENTS:
CENTERS:
2 cups finely chopped bittersweet or semisweet chocolate or chocolate chips
1 cup heavy cream
FLAVOURINGS:
2 tsp vanilla extract
1/2 tsp raspberry flavor combined with 1/4 cup melted raspberry jam
1 tablespoon espresso powder + 1 1/2 tablespoon coffee liqueur
1/2 tsp hazelnut flavor + toasted chopped hazelnuts
1/8 tsp orange oil + 1 to 2 tablespoons orange liqueur
1/2 cup finely chopped toffee or praline candy bar
COATING:
2 2/3 cups chopped chocolate or chocolate chips or 1 cup Dutch-process cocoa
GARNISH:
Chopped nuts, sprinkles, sugar decorations, nonpareils, cocoa nibs, and/or toasted coconut
Assembly:
Add the flavors or flavor combinations of your choice. Stir until everything is well-combined.
Line a 9"x 13" baking sheet with parchment or plastic wrap, and pour the chocolate over it; don't spread it out. Cover the pan, and refrigerate for 60 to 90 minutes, until the mixture is thick and "scoop-able".
To assemble the truffles:
When the mixture is cool enough to hold its shape, scoop small balls of the chocolate onto a baking sheet that's been lightly dusted with cocoa. For perfectly round truffles, quickly roll each one between the palms of your hands. You have to do this quickly, or the chocolate will become too soft.
Refrigerate the centers, rolled or just scooped, for about 30 minutes, covered, until they've firmed up a bit.
To take the simplest route, coat the shaped centers in unsweetened cocoa powder (Dutch-process preferred, as it's smoother in flavor than natural).
Put the cocoa in a shallow pan and roll the centers around in it; or place the cocoa and 4 or 5 centers at a time in a plastic bag, and shake gently to thoroughly coat.
To coat with melted chocolate heat 2 cups of the chopped chocolate (reserving some to add later) in the microwave until it's melted.
Add the remaining chopped (not melted) chocolate to the melted chocolate. Stir constantly until the chocolate is thick and shiny.
If you have a chocolate dipping tool, use it to dip each center in the melted chocolate, setting the dipped truffles on a piece of parchment or on a plastic-lined wire rack.
Immediately, as you make them, sprinkle each truffle with the garnish of your choice.
Truffles will keep, well covered, for a day in a cool dry place, or refrigerated for up to 2 weeks.
TIP: Be aware that if you don't cover the chocolate coating with a garnish, you'll probably see dull patches on its lovely sheen after a day or so; this is because you didn't temper the chocolate, to keep it shiny. Read a basic guide to tempering chocolate for some advice.
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