From: alison@meaddata.com (Alison MacLellan)
Subject: Re: Truffles - chocolate 
Keywords: Candy 
Organization: Mead Data Central, Dayton OH
Date: Mon, 31 Aug 1992 13:16:46 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.

Here's a few truffles recipes from the book Chocolate Truffles by Carrie 
Huber.  I have lots more if anyone is interested but I've already spent 
lots of time typing these in and figure I have to find a breaking point 
somewhere.


The Basic Chocolate Truffle

	8 oz dark sweet chocolate
	1 c. heavy cream, room temperature

Chocolate Coating
	
	16 oz. dark sweet chocolate
	1/4 c. vegetable oil

Making the Ganache

	To prepare ganache, chop or grate chocolate into small
pieces.  Place in top half of double boiler along with cream.  
Put hot (not boiling) water in bottom half of a double 
boiler, making sure the water doesn't touch the top pan.  
Stir often with wooden spoon.  When all of the chocolate has
melted, beat until well combined.  Remove from heat, 
let cool to room temperature.  Transfer to covered bowl and
refrigerate overnight to harden.  (Ganache will keep in this
state for a few days if necessary.)

	Take a little ganache at a time and form 1" balls, using
fingertips (with as little contact as possible so the chocolate
doesn't soften).  Keep unused portion refrigerated as you
work.  Place balls on waxed paper-lined baking sheet;  continue
until ganache is used up.  Refrigerate baking sheet 
until ganache is hardened, overnight or up to two days.
Allow to set in refrigerator at least two hours before 
loosely covering with waxed paper.  *

*Foil can be substituted in all cases for waxed paper, but
never use clear plastic wrap.  It clings too tightly to the
candies and traps moisture inside which discolors the
chocolate.

Prepare Chocolate Coating:

	Chop or grate chocolate into small pieces.  Heat 
chocolate and oil together in top of double boiler over hot water,
stirring until smooth with a wooden spoon.  Inssert candy
thermometer and begin dipping the ganache balls when
temperature registers between 85-90F.  If chocolate
begins to cool and thicken before you're finished dipping,
reheat over hot water.  Work with only 1/2 dozen at a time,
keeping the rest refrigerated.  Drop a single ganche ball
into the chocolate, turning to coat well, then lift it with the
fork.  Allow excess chocolate to drip back into pan, then
gently rap fork against edge of pan to remove more chocolate
from ball.  Failure to do this will cause a large dribbly 
"platform" or "skirt" to form around the base of each 
hardened truffle.  (this makes it difficult to pack them side
by side in a box.)

	There are two schools of thoughts as to the proper 
method of depositing truffles onto the baking sheet:  A) If
you are conservative by nature it's best to gently slide them
off the fork with a butterknife, onto the waiting baking
sheet.  B)  If you intend to further decorate the truffle, the 
second method, (for the showoffs among us) involves dropping
the truffle off the fork upside down directly onto the 
baking sheet.  Quickly manipulate the single strand of 
chocolate, adhering to the fork, into some glorious shap
atop the candy, like the pros do.  Either way is acceptable, 
although the second way requires some practice and an
accurate thermometer to get it right.  If your chocolate 
temperature is off by a few degrees, you're likely to find a 
chocolate highway - not a chocolate strand - adhering to
the fork when that critical moment comes.

	The perfect finale for the basic recipes, for instance,
is a sprinkling of shaved dark chocolate over the top, or
better yet, gently rolling each newly-dipped truffle in the 
shavings to coat completely.  

	Refrigerate all truffles after dipping several hours or 
overnight to harden.

			Variations of Basic Truffle

----------------------------------------------------------------

Bavarian Mint Truffles

Ganache
	8 oz dark sweet chocolate
	3/4 c. heavy cream
	1 1/2 Tablespoons Creme De Menthe

Dipping
	16 oz. dark sweet chocolate
	1/4 cup vegetable oil

Garnish	
	green sprinkles for garnish

	When chocolate and cream ganache have cooled to room
temperature, stir in Creme de Menthe before refrigerating.
	Sprinkle dipped truffles with green sprinkles.

----------------------------------------------------------------

Cream Sherry Truffles

Ganache 
	8 oz dark sweet chocolate
	2/3 c. heavy cream
	2 Tablespoons Bristol Cream Sherry
Dipping
	16 oz. dark sweet chocolate
	1/4 cup vegetable oil

Garnish	
	2 cups chocolate shavings.

	When chocolate and cream ganache have cooled to room
temperature,  stir in sherry before refrigerating.
	Roll dipped truffle in chocolate shavings.

----------------------------------------------------------------

Dark Rum Truffles

Ganache 
	8 oz dark sweet chocolate
	2/3 c. heavy cream
	2 1/2 Tablespoons dark rum
	1/4 teaspoon lime juice

Dipping
	16 oz. dark sweet chocolate
	1/4 cup vegetable oil

Garnish	
	slivered lime peel

	When chocolate and cream ganache have cooled to room
temperature, add rum and lime juice before refrigerating.
	Top dipped truffles with slivers of lime peel.

----------------------------------------------------------------

Bourbon Pecan Truffles

Ganache 
	8 oz dark sweet chocolate
	3/4 c. heavy cream
	1 1/2 Tablespoons bourbon
	1/2 cup chopped pecans

Dipping
	16 oz. dark sweet chocolate
	1/4 cup vegetable oil

Garnish
	1 cup whole pecans

	When ganache has cooled to room temperature, fold in
bourbon and chopped pecans before refrigerating.
	Top dipped truffle with a whole pecan.

----------------------------------------------------------------

Amaretto Truffles

Ganache 
	8 oz dark sweet chocolate
	3/4 c. heavy cream
	1 1/2 Tablesppons Amaretto

Dipping
	16 oz. dark sweet chocolate
	1/4 cup vegetable oil

Garnish
	2 cups chopped almonds

	When ganache has cooled to room temperature, add Amaretto.
	Roll dipped truffle in chopped almonds

----------------------------------------------------------------

Kahlua Cream Truffles

Ganache 
	8 oz dark sweet chocolate
	3/4 c. heavy cream
	2 Tablespoons Kahlua

Dipping
	16 oz. dark sweet chocolate
	1/4 cup vegetable oil

Garnish
	1 Cup Chocolate coffee beans

	When ganache has cooled to room temperature, add Kahlua
before refrigerating.
	Top dipped truffle with a chocolate coffee bean.

----------------------------------------------------------------

Irish Cream Truffles

Ganache 
	8 oz dark sweet chocolate
	3/4 c. heavy cream
	1/4 cup Irish Cream Liqueur

Dipping
	16 oz. dark sweet chocolate
	1/4 cup vegetable oil

Garnish
	2 cups chocolate sprinkles

	When ganache has cooled to room temperature, add Irish
cream before refrigerating.
	Roll dipped truffle in chocolate sprinkles

----------------------------------------------------------------	

Grand Marnier Truffles

Ganache 
	9 oz dark sweet chocolate
	1 c. heavy cream
	2 Tablespoons sweet butter
	1 1/2 Tablespoons Grand Marnier

Dipping
	16 oz. white chocolate
	1/4 cup vegetable oil

Garnish
	candied orange peel

	Melt chocolate, cream and butter together.  When cool, 
add Grand Marnier before refrigerating.
	Top dipped truffle with candied orange peel.

----------------------------------------------------------------	

Pistachio Truffles

Ganache 
	9 oz semisweet chocolate
	1 c. heavy cream
	2 Tablespoons sweet butter
	1 1/2 Tablespoons Pistacha Pistachio Liqueur

Dipping
	16 oz. white chocolate
	1/4 cup vegetable oil

Garnish
	1 cup chopped pistachios

	Melt chocolate, cream and butter together.  When cool, 
add Pistachio Liqueur before refrigerating.
	Top dipped truffle with sprinkled chopped nuts.

----------------------------------------------------------------


This is not a variation from the basic truffle, but it is very 
similar.

		Chocolate Chip Truffles
	Three layers of deep dark chocolate

Ganache
	9 oz semisweet chocolate
	1 c. heavy cream, room temperature
	3 oz dark sweet chocolate, chopped into small chunks
	1 Tablespoon Sabra Orange-chocolate liqueur

Dipping
	16 oz. dark sweet chocolate
	1/4 cup vegetable oil
	
Garnish
	1 cup dark chocolate shavings.

Prepare ganache by chopping or grating semisweet chocolate
into msall pieces.  Place in top half of double boiler along
with cream.  Put hot (not boiling) water in bottom of double
boiler, taking care that water doesn't touch top half.  Stir
with a wooden spoon.  When melted, beat vigorously until 
smooth.  Remove from heat and let cool to room temperature.

When ganache is at room temperature, add Sabra Liqueur and 
dark chocolate chunks, stirring until thoroughly blened.
Transfer to covered bowl and refrigerate overnight to harden.

Take a little ganache at a time and form 1" balls, using
fingertips (with as little contact as possible so the chocolate
doesn't soften).  Keep unused portion refrigerated as you
work.  Place balls on waxed paper-lined baking sheet;  continue
until ganache is used up.  Refrigerate baking sheet 
until ganache is hardened, overnight or up to two days.
Allow to set in refrigerator at least two hours before 
loosely covering with waxed paper.


Dipping


Prepare chocolate coating with 16 ounces dark sweet 
chocolate and 1/4 cup vegetable oil.Chop or grate chocolate
into small pieces.  Heat chocolate and oil together in 
top of double boiler over hot water, stirring with a wooden 
spoon until smooth.  Insert candy thermometer and begin
dipping the ganache balls when temperature registers between
85-90F.  If chocolate begins to cool and thicken before 
you're finished dipping, reheat over hot water.

Work with 1/2 dozen ganache balls at a time, keeping the
rest refrigerated.  Drop ganache into the chocolate, turning
until completely covered.  Lift with fork, letting excess drain
off, then gently rap fork against rim of pan to remove more
chocolate.  Gently slide tuffle off of fork (using a butterknife)
onto waxed paper-lined baking sheet.  Repeat with remaining 
truffles.


Garnish

Garnish truffle by sprinkling dark chocolate shavings over
top.  Repeat with remaining truffles.  Refrigerate truffles
overnight or until firm.  Allow to set in refrigerator at least 2
hours before loosely covering with waxed paper.

Makes approximately 40.


-----------------------------------------------------------------

Tables of Contents of this book. (excluding those provided)

Tropical Truffles
Brandied Raisin
Brandied Peach
Sherried Raspeberry
Rum 'N Eggnog
Black Raspberry Buttercream
Double Hazelnut
Cognac Walnut
Champage Buttercream
Orange Buttercream
Chocolate with Amaretto Apricots
Swiss Chocolate Cherry
Cranberry Buttercream
Peanut Butter Meltaway
Almond Chocolate
Lemon Chocolate Cheesecake
Strawberry Cheesecake
Black and White
Bittersweet Mocha
Banana Cream
Pumpkin Pecan
Lemon Truffles
Chestnut Buttercream
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 MacLellan   | Margaret Cho's opinion on temperature & racism.
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