Homemade Chocolate Truffles recipe

Ingredients:

16 oz dark chocolate

Chocolate

1 cup heavy cream

1 tbsp liquor (optional) (if using, coffee liquor goes absolutely well here)

Directions:

Break up the chocolate into small pieces.

Heat the cream just to the point of simmering. Watch it the whole time, since boiling cream can overflow the pot! remove from heat right away once it starts to simmer.

Stir in the chocolate and liquor, and keep stirring until the chocolate has melted completely. Let cool, then put in the refrigerator.

Check the consistency of the truffle aggregate after 5 hours in the refrigerator. You should be able to scoop it with a spoon and roll balls from it. If it's too soft (impossible to roll into balls), put it back in the refrigerator and check again after 1 hour.

Line the baking sheet with parchment paper. Once the truffle aggregate is the right consistency, use a spoon to put some of it on your hands, roll into balls and put the balls on the parchment paper.

Note: at this point, you can also roll the truffles in chocolate crumbs (to make chocolate crumbs, just grind an additional small chocolate bar in a food processor). This step is optional, I only do it when presentation is important, since the truffles in chocolate crumbs look more expertly done then plain truffles :)

Put the baking sheet with truffles in the freezer for at least 1 hour. After you remove them from the freezer, take the truffles off the parchment paper and put on a plate. Store the truffles in the refrigerator.

Enjoy!

Homemade Chocolate Truffles recipe

Christmas Recipes: Edible Gifts - No 4 of 8 - Chocolate Truffles

Christmas recipe makes: 2 dozen

Calories per truffle: 65

Chocolate Christmas

Preparation time: 30 - 60 minutes

Cooking time: 0 minutes

Suitable for freezing

Christmas recipe ingredients:

Truffle Mixture:

chocolate, bitter, plain or milk 225g (8 oz) double cream, 75 ml (3 fl oz) brandy, 75 ml (3 fl oz) or rum,orange liqueur, coffee liqueur, coconut liqueur

Rolled Truffles:

cocoa powder chopped nuts coconut, dessicated or grated chocolate vermicelli or grated chocolate for rolling

Dipped Truffles:

chocolate, plain, milk or white (350 g (12 oz) or mixture of all three

Christmas recipe instructions:

Truffle Mixture: Add the cream to grated chocolate and melt in a bowl over water at boiling point, stirring until smooth. Allow to cool and thicken. Add your alcohol of choice and whisk until the mixture is strong enough to stay 'up' when a strand of mixture is pulled up by the whisk. Then put the mixture into a shallow tin (covered) and cool till firm. Rolled Truffles: Place teaspoonful size amounts of truffle mixture onto a tray sprinkled with cocoa powder and roll into ball shapes. Alternatively you can substitute the cocoa with grated chocolate, chopped nuts, coconut, or chocolate vermicelli. Cool in a refrigerator for at least two hours. Dipped Truffles: Roll the truffle mixture into 2.5 cm (1 inch) size balls and freeze overnight until rock hard. [If you wish you could push some edible decor into the balls before cooling, such as nuts, ginger or cherries.] Prepare some melted chocolate over water at boiling point. If you can, check the temperature is in the range 46-49 degrees centigrade (115-120 F) or for white chocolate, 43 degrees centigrade. Taking two or three truffles at a time, use cocktail sticks to dip them into the melted chocolate before placing them on non-stick paper. Transfer to a refrigerator for cooling for at least two hours to harden. Repeat for the remaining truffles. Present the truffles in paper cases and store in boxes. Keep in a refrigerator for up to ten days.

Christmas Recipes: Edible Gifts - No 4 of 8 - Chocolate Truffles

Check out this great collection of Christmas recipes [http://www.cuzcominternetpublishing.com/christmas-recipes.html] and x-mas meals.