BITTERSWEET CHOCOLATES RECIPES

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BITTERSWEET CHOCOLATE TRUFFLES RECIPE | EPICURIOUS



Bittersweet Chocolate Truffles Recipe | Epicurious image

This classic truffle is made from a simple bittersweet ganache. Adding a few special ingredients makes these truffles anything but ordinary - for variations see [balsamic truffles](/recipes/recipe_views/views/236799), [mango curry truffles](/recipes/recipe_views/views/236801) and [meyer lemon and thyme truffles](/recipes/recipe_views/views/236802)

Provided by EPICURIOUS.COM

Yield Makes about 30 truffles

Number Of Ingredients 4

1 1/4 cups heavy whipping cream
9 ounces high–quality bittersweet chocolate (70% cocoa), chopped, divided
8 ounces high–quality bittersweet chocolate (70% cocoa), chopped
Unsweetened cocoa powder (optional; for rolling)

Steps:

  • Bring cream to simmer in heavy small saucepan. Remove from heat; cool to lukewarm, 10 minutes.
  • Meanwhile, stir 7 ounces chocolate in metal bowl over saucepan of simmering water until smooth. Remove from heat. Add 2 ounces chocolate; stir until smooth. Stir in cream. Chill truffle base until firm enough to roll, about 3 hours.
  • Line rimmed baking sheet with waxed paper. Roll 2 teaspoons truffle base between fingertips into ball. Transfer to prepared sheet. Repeat with remaining truffle base. Chill until firm, about 1 hour.
  • Line another rimmed baking sheet with waxed paper. Stir chocolate in metal bowl over saucepan of simmering water just until melted. Remove from heat. Cool slightly.
  • Scoop some of warm (not hot) melted chocolate into palm of hand. Place 1 chilled truffle in hand and roll in palm to coat. Transfer to prepared sheet. Repeat with remaining melted chocolate and truffles, rewarming chocolate if necessary. Roll in cocoa powder if desired. For variations, see page 61 for instructions on rolling in toppings. Chill until firm, about 1 hour. Do ahead Can be made 1 week ahead. Store in airtight container and keep chilled. Let stand at room temperature 1 hour before serving.

BITTERSWEET TRUFFLES RECIPE | MARTHA STEWART



Bittersweet Truffles Recipe | Martha Stewart image

These delectable truffles make great holiday gifts. For pretty packing, look for mini foil or paper candy cups in the baking aisle of supermarkets or at specialty shops. While the truffles are still slightly soft, roll them in the desired coatings. Kids might like to help with this step.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Total Time 2 hours

Prep Time 25 minutes

Yield Makes 24

Number Of Ingredients 3

8 ounces best-quality bittersweet chocolate, finely chopped
1/2 cup heavy cream
Assorted coatings, such as crushed peppermint candies, toasted sweetened shredded coconut, finely chopped pistachios or other nuts, and cocoa powder

Steps:

  • Place chocolate in a medium bowl. Bring cream to a boil in a small saucepan over medium-high heat; pour over chocolate. Let sit 2 to 3 minutes, then whisk until smooth. Refrigerate (uncovered) until somewhat firm, about 1 hour.
  • Spoon mounds (2 level teaspoons each) of chocolate mixture onto a large baking sheet lined with parchment or wax paper. Return to refrigerator 15 minutes.
  • With your hands, roll mounds into balls. Place desired coatings in shallow bowls; roll balls in coatings, pressing in and covering completely. Return to baking sheet; chill until set, about 30 minutes.

Nutrition Facts : Calories 65 g, FatContent 5 g, ProteinContent 1 g

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