BITTERSWEET TRUFFLES
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 Food & Cooking Dessert & Treats Recipes
Time 2h
Yield Makes 24
Number Of Ingredients 3
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, Fat 5 g, Protein 1 g
BITTERSWEET CHOCOLATE TRUFFLES
Provided by Warren Brown
Categories dessert
Time 1h55m
Yield approximately 5 1/2 dozen truffles
Number Of Ingredients 5
Steps:
- Finely chop the chocolate block or use pistoles. The size of the chocolate pieces is key. Make sure the chocolate is in small pieces so that the heat from the boiled cream can melt all of the chocolate.
- Place chopped chocolate in a large non-reactive bowl. In a medium saucepan, bring cream, salt, and vanilla bean to a boil. Once mixture has boiled and foamed up, immediately remove the pan from the heat and pour it over the chocolate. Let chocolate and cream mixture sit for 3 minutes. With a wooden spoon, begin stirring small circles in the middle of the bowl. As the smooth mixture begins to form in the middle, slowly expand the size of the circle until the cream and chocolate is fully incorporated. Remove vanilla bean and stir in butter. Cover mixture and let sit until firm.
- Fill a piping bag or zip top freezer bag with the truffle mixture and pipe into 1 tablespoon size dollops. Allow dollops to set up until they are firm. Roll dollops into round truffles. Truffles can be coated in powdered sugar, cocoa powder, ground nuts, coconut, etc.
- Optional: Add 1-ounce distilled liquor or liqueurs (i.e. brandy, Kirsch, etc.) to butter for additional flavor variations. Distilled liquors or liqueurs add flavor without adding extra sweetness.
BITTERSWEET CHOCOLATE TRUFFLES
Categories Candy Chocolate Dessert Christmas Valentine's Day Oscars Edible Gift Bon Appétit
Yield Makes about 30 truffles
Number Of Ingredients 6
Steps:
- For truffle base:
- 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.
- For chocolate coating:
- 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-CHOCOLATE TRUFFLES
Chef Jody Williams serves this truffle mixture family-style at holiday parties, with spoons, so guests can scrape off shavings of ganache and toss them through cocoa powder or sandwich between wedges of clementine. It will end up on the table in whatever vessel you chill it in, which could be a pie plate or a decorative platter-it's your house!
Provided by Jody Williams
Categories Bon Appétit Dessert Chocolate Dark Chocolate Milk/Cream Grappa Christmas New Year's Eve
Yield Makes about 24
Number Of Ingredients 6
Steps:
- Place chocolate in a medium heatproof bowl. Bring cream, salt, and 2 Tbsp. grappa to a simmer in a small saucepan over medium-high heat. As soon as bubbles begin to form at edges of pan, remove from heat and pour over chocolate. Let sit 3 minutes to let chocolate melt. Whisk (or blend with an immersion blender if you have one) until emulsified and smooth. Scrape into a shallow bowl or pie plate. Let ganache cool; cover and chill until firm, at least 2 hours.
- Place cocoa in a medium bowl; set out on table with ganache and some spoons so guests can drag spoons across chocolate to make curls and toss in cocoa. Serve with clementines and amaro.
- Do Ahead
- Ganache can be made 3 days ahead. Keep chilled.
CHOCOLATE TRUFFLES
If the word "ganache" intimidates you, you are not alone. Maybe if the stuff were called "basic, simple and entirely superior chocolate sauce," more people would make it. Ganache is not just chocolate sauce, though; it is also the basis for the easiest chocolate truffles.
Provided by Mark Bittman
Categories easy, quick, snack, candies, dessert
Time 1h30m
Yield About 1 1/2 cups ganache, or 24 truffles
Number Of Ingredients 3
Steps:
- Heat cream in a pot until it steams. Put chocolate in a bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream.
- Chill until solid all the way through, 1 to 2 hours. Using a chilled melon baller or latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a tablespoonful and quickly roll it into a ball. Repeat, lining truffles on a plate or a baking sheet.
- If truffles become too soft to handle, place them in refrigerator or freezer for a few minutes. Roll them in cocoa powder, confectioners' sugar or a mixture of sugar and ground cinnamon. Serve immediately or store, wrapped in plastic, in refrigerator for up to four days.
IRRESISTIBLE BITTERSWEET TRUFFLES
Steps:
- 1. 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. 2. 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. 3. 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.
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BITTERSWEET CHOCOLATE TRUFFLES RECIPE | BON APPéTIT
From bonappetit.com
3.1/5 (40)Estimated Reading Time 2 minsServings 40
- Place chocolate in a medium bowl. Bring cream to a simmer in a small saucepan over medium heat. Pour over chocolate and let sit until chocolate is softened, about 3 minutes. Whisk until smooth. Cover and chill until ganache is firm enough to roll into balls, at least 3 hours.
- Place cocoa powder in a small bowl. Scoop out a scant tablespoonful of ganache. Roll into a ball (if you’d like, wear disposable gloves to keep your hands clean), then roll in cocoa powder. Place on a parchment-lined baking sheet. Repeat with remaining ganache. Chill truffles until firm, at least 1 hour.
- Do ahead: Ganache can be made 3 days ahead; keep chilled. Truffles can be made 1 week ahead; store airtight in the refrigerator.
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