Friday, April 17, 2009

Decadent Chocolate Truffles

Decadent Chocolate Truffles
4 oz bittersweet chocolate, coarsely chopped
4 oz semisweet chocolate, coarsely chopped
3/4 c. heavy whipping cream
2 Tb. unsalted butter

First, decide how many types of truffles you'd like to make. I made three types: coffee, raspberry, and chocolate flavors. (See below for other suggestions) Divide your chocolate evenly between the bowls (I used three separate bowls). In a small saucepan, bring the cream and butter to a boil. Remove the boiling mixture and pour evenly over your bowls of chocolate (one third of the mixture into each bowl). Stir chocolate and cream until smooth and melted. Add the flavoring to each bowl. I added 1 Tb. raspberry jam to the first bowl, 1 tsp. instant coffee to the second, and I left the third bowl alone. Now place the bowls in the refrigerator for 1-2 hours or until chocolate is firm.

Here comes the fun and beautiful part. You are going to form your truffles into small, bite-sized balls and then roll them in a coating. I think the best options are cocoa powder, crushed nuts, and coconut flakes. Set up your countertop with each "coating" in a separate small bowl. Remove the chocolate from the refrigerator. Using a spoon or melon scoop, form the chocolate into small balls and roll each ball in the desired coating. Arrange on a tray and refrigerate again another 30 minutes or more. Serve chilled.

Other suggestions for ganache flavors include orange (add 1 Tb. orange zest), peanut butter (2 Tb.), or grand marnier. Get creative and add whatever you'd like. I've tried truffles with cheese, olive oil, wasabi, sea salt, cardamom, and the list goes on!

I rated it 4 stars because my family and I loved them, but I don't have any experience making truffles. They were very, very rich which can be good or bad depending on your taste. My 5 star standard in chocolate is anything from Vosges Haut Chocolate in NYC. If I can ever make something that tastes as good as Vosges, I'll give it 5 stars!

Makes 20-25 truffles.

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