From: educ@unixg.ubc.ca (Vicki Domansky)
Subject: Re: Truffles - chocolate 
Keywords: Candy, truffles, chocolate
Organization: University of British Columbia, Vancouver, B.C., Canada
Date: Tue, 1 Sep 1992 06:35:32 GMT

In article <1992Aug28.131540.20748@iti.org> ellen@hela.iti.org (Ellen Sudia) writes:
>Does anyone have truffle recipes that they would like to share?
>Thanks in advance.

I have quite a few truffle recipes, as a matter of fact.  Luckily I
usually make the truffles to sell at craft fairs, or I'd be the size
of an elephant ;-)

This batch is from a 1898 issue of Better Homes & Gardens Creative
Ideas magazine, "Holiday Cooking".

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Title:  Exqisite Almond Truffles

The most popular truffle I have ever made :-)

Ingredients:

16 ounces white baking pieces with cocoa butter
1/4 cup whipping cream and 1/4 cup of cream of coconut
   OR
1/3 cup whipping cream and 3 tablespoons butter (I use this one)
1 cup sliced almonds, toasted and chopped
2 tablespoons amaretto (I find vanilla extract is better)
18 ounces (3 cups) semisweet chocolate pieces
3 tablespoons shortening
4 ounces white baking pieces with cocoa butter
2 tablespoons shortening

Heat and stir 16 ounces of white baking pieces, cream and cream of
coconut or cream and butter just till melted.  Remove from heat.  Stir
in almonds and amarette (or vanilla extract).  Transfer to 8x8x2inch
baking pan; cover.  Freeze 2 hours or until firm.  Cut filling into 48
portions; shape each portion into a ball.  Place on baking sheet.
Freeze 15 minutes.

Melt chocolate using tempered method below.  Using a fork, dip balls
one at a time into chocolate; place on waxed-paper-lined baking sheet.
Melt 4 ounces white baking pieces and 1 tablespoon shortening over hot
water.  Spoon over candies.  Makes 48.

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Title:  Tempered Melting

Note: chocolate melted this way does not need to be stored in the
refrigerator.

In a 4-cup glass measure, combine one 12-ounce package chocolate
pieces (2 cups) and 3 tablespoons shortening.  In large glass bowl
pour very warm tap water to depth of 1 inch.  Place
container with chocolate inside large bowl.  (Water should cover
bottom half of container with chocolate).  Stir chocolate constantly
with rubber spatula until chocolate is completely melted and smooth.
This takes about 20 minutes; don't rush (believe it - your chocolate
will get sugar bloom white streaks if you rush).  If water cools,
remove container with chocolate.  Discard cool water; add very warm
wate.  Return container with chocolate to bowl with water.

NOTE:  Even a drop of water in melted chocolate will cause it to
seize, or become stiff.  If this happens, stir in a little vegetable
shortening, 1 teaspoon at a time, and continue heating and stirring
until chocolate is smooth again.

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Title:  Truffles

A very good basic recipe that can be modified to your own taste.

6 squares (6 ounces) semisweet chocolate, coarsely chopped
1/4 cup margarine or butter
3 tablespoons whipping cream
1 beaten egg yolk
3 tablespoons desired liqueur
  (I have used Frangelico, Grand Marnier, Baileys, Cointreau as well
as different flavours of extract)
Cocoa powder, chocolate sprinkles, coconut or ground nuts

In a heavy 2-quart saucepan combine chocolate, margarine and cream.
Cook and stir over low heat till chocolate melts.  Gradually stir half
the hot mixture into egg yolk.  Return to saucepan.  Cook and stir
over medium heat till mixture is slightly thickened.  Remove from
heat.  Stir in liqueur or exract.  Transfer mixture to small bowl.
Cover and chill until completely cool and smooth, stirring
occasionally (about 1-1/2 hours).

Beat with electric mixer on medium speed until slightly fluffy (about
2 minutes).  Chill till mixture holds its shape (10 to 15 minutes).
Drop by wel-rounded teaspoons onto baking sheet lined with waxed
paper.  Chill till firm (30 minutes).  Gently shape into balls.  Roll
in desired coating.  Store, covered, in cool, dry place.  Makes 32
pieces.

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Vicki Domansky <Morgaine>                               educ@unixg.ubc.ca
Education Computing Services                       v_domansky@mtsg.ubc.ca
U of B.C. Vancouver Canada                        usereduc@ubcmtsg.bitnet
Newsgroups: rec.food.cooking