TRUFFLE COATING RECIPES
BITTERSWEET CHOCOLATE-COATED TRUFFLES | GHIRARDELLI
Provided by GHIRARDELLI.COM
Total Time 0 hours ours 0 minutesinutes
Yield 12 truffles
Number Of Ingredients 2
Steps:
Truffles:
In double boiler, melt 4 ounces broken chocolate, stirring constantly. (Or microwave 2 1/2 to 3 minutes on medium.) Remove chocolate from heat; blend in butter.- Stir in cream, then liqueur. Combine with chopped nuts or candied fruit if desired.
- Chill 10 to 15 minutes, stirring frequently, until thick enough to hold a shape. Drop by heaping teaspoon or onto foil-lined baking pan.
- Shape round, if desired.
- Cover and freeze 20 to 30 minutes to set truffles until firm for dipping with chocolate.
- For a variety of truffles, repeat the recipes using liqueurs such as Grand Marnier, amaretto, Kahlua, or creme de menthe.
-
Chocolate Coating:
Melt 4 ounces of chocolate as directed in basic truffle recipe. - Remove from heat, and stir in oil.
- Cool chocolate to 85 to 90º F. for dipping.
- Dip cold, firm truffle into melted chocolate, holding with a fork and covering with several coats of chocolate.
- Place each onto foil-lined baking pan. Decorate top with nuts, candied fruit, etc.
- Chill at least 2 hours to set chocolate. Roll in Ghirardelli Ground Chocolate and Cocoa if desired.
- Place into tight container and store in cool, dry place to age for several days. Coats 12 truffles.
HOW TO MAKE CHOCOLATE TRUFFLES | ALLRECIPES
If you've never made homemade truffles before, these are way easier than you think, and make for an impressive edible gift. I ended up doing a gingerbread spice version, which is chef-speak for pumpkin spice, but the fun part is getting to flavor these any way you like! To guarantee the perfect ganache, use a scale to make sure you match 60% of the chocolate's weight in cream.
Provided by Chef John
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 18 truffles
Number Of Ingredients 9
Steps:
- Add chocolate chips to a heat-proof mixing bowl; add ginger, cinnamon, black pepper, salt, and cayenne. Heat cream over medium heat until it just starts to simmer. Immediately remove from heat and pour hot cream over chocolate. Shake bowl slightly to fully cover the chocolate; let sit for 2 minutes. Slowly whisk until well combined and a thick, glossy ganache forms.
- Cover ganache with plastic wrap and let cool to room temperature or until firm enough to scoop, about 15 minutes. Form about 2 teaspoons of the ganache into balls using a small sorbet scoop, or roll by hand. Place balls onto a baking sheet lined with silicone or parchment paper. Refrigerate until cold and firm, about 15 minutes, then re-roll as needed to smoothen.
- Place a heat-proof bowl over a pot of hot water on the lowest heat settling. Add most of the chocolate chips, reserving about 1/3 cup, to the bowl and let melt, about 5 minutes. In the meantime, break gingersnap in half and place on a plate next to a microplane. Stir the reserved chocolate chips into the melted chocolate until they disappear. Remove from heat.
- Dip truffles into the melted chocolate by hand or by holding each truffle with a fork and spooning the chocolate on top. Place truffles on the baking sheet and swirl the tops with your finger. Grate the gingersnap on top. Let truffles rest on the baking sheet until the coating dries and hardens completely, trimming away excess chocolate from the bases using the back of a knife if desired.
Nutrition Facts : Calories 214.7 calories, CarbohydrateContent 25.7 g, CholesterolContent 14.9 mg, FatContent 13.8 g, FiberContent 0.4 g, ProteinContent 2.1 g, SaturatedFatContent 8.1 g, SodiumContent 27.2 mg, SugarContent 0.1 g
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