FRENCH TRUFFLES RECIPES

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CHOCOLATE TRUFFLE RECIPE | JAMIE OLIVER TRUFFLE RECIPE



Chocolate truffle recipe | Jamie Oliver truffle recipe image

The beauty of this truffle recipe is that your guests can get involved and make their own. Arrange nicely on a table, put a few cocktail sticks next to them and let people get stuck in and make their own.

Total Time 30 minutes

Yield 50

Number Of Ingredients 9

300 ml double cream
1 knob of unsalted butter
1 clementine
300 g quality dark chocolate (70%)
1 splash of brandy
1 handful of mixed nuts such as Brazils, almonds, hazelnuts
3 tablespoons quality cocoa powder
1 pack of biscotti
1 bottle of Vin Santo

Steps:

    1. Pour the cream in a pan, place over a medium heat and let it heat up – you don’t want it boiling, just hot.
    2. As soon as tiny bubbles start to appear, add the butter and finely grate in the clementine zest, and stir to melt the butter.
    3. Snap the chocolate into small pieces and place in a heatproof bowl. Pour the creamy mixture over the chocolate, whisking as you go, so the chocolate slowly melts. If the mixture splits slightly, don’t worry, you can bring it right by adding a splash of boiling water.
    4. Add a pinch of sea salt. then stir in the brandy. Once completely smooth, pour the mixture into a nice serving dish or bowl.
    5. Place in the fridge for 2 hours to set. About 30 minutes before you’re ready to make your truffles, pull the bowl out of the fridge and let the chocolate warm up to room temperature.
    6. Put the mixed nuts into a plastic bag and use a rolling pin to bash them up quite finely. Get some little saucers or bowls and put the nuts in one and the cocoa powder in the other.
    7. Put a teacup filled with boiled water on the tray and pop a few teaspoons in there for scooping the chocolate. Get everyone around the table to spoon their own truffles out of the serving dish and roll them in cocoa powder, crushed nuts or anything else you fancy. Or, you can let them spread their truffles over a biscotti (a bit like posh Nutella!). Serve with a few glasses of chilled Vin Santo.

Nutrition Facts : Calories 74 calories, FatContent 6.7 g fat, SaturatedFatContent 4 g saturated fat, ProteinContent 0.7 g protein, CarbohydrateContent 2 g carbohydrate, SugarContent 1.7 g sugar, SodiumContent 0 g salt, FiberContent 0.7 g fibre

CHOCOLATE TRUFFLES RECIPE | ALTON BROWN | FOOD NETWORK



Chocolate Truffles Recipe | Alton Brown | Food Network image

Roll Alton Brown's melt-in-your-mouth Chocolate Truffles from Food Network for a luxurious treat that works as a perfect gift.

Provided by Alton Brown

Categories     dessert

Total Time 3 hours 25 minutes

Prep Time 50 minutes

Cook Time 5 minutes

Yield 30 to 35 truffles

Number Of Ingredients 7

10 ounces bittersweet chocolate, chopped fine
3 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon light corn syrup
1/4 cup brandy
1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
8 ounces semisweet or bittersweet chocolate, chopped fine

Steps:

  • Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
  • Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
  • Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
  • Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
  • In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
  • Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
  • Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

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