From: alison@meaddata.com (Alison MacLellan)
Subject: CHOCOLATE COLLECTION VEG Truffles
Keywords: CHOCOLATE COLLECTION VEG
Organization: Mead Data Central, Dayton OH
Date: Tue, 8 Sep 1992 20:44:56 GMT


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.

--
Alison       | Practice random kindness & senseless acts of beauty.           
 MacLellan   | Margaret Cho's opinion on temperature & racism.
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