EASY CHOCOLATE TRUFFLES
Oct. 7, 2009 2:01 pm
Updated: Nov. 12, 2009 5:27 pm
Chocolate is complicated. I'm not talking about the chocolate chip kind of chocolate or the melting wavers type...I'm talking about the high cocoa percentage, needs to be tempered and handled with kid gloves type of artisan chocolate. When Holiday time arrives or you just want a quick hostess gift, this Chocolate Truffle recipe will perform beautifully for you without tempering or fussing. If you want to attempt the artisan chocolates I would suggest taking a course or at least finding an on line video to help you.....and make sure you have lots of time...as in don't commit to making 200 truffles for a friend's party a few days before! Oh yeah, done that.
I use Merken's Chocolate Melting Wafers....easy, pretty good taste and reasonable price to make.Neilson's makes a good wafer as does Peter's.
Easy Chocolate Truffles (20)
For the Ganache (center)
6 oz Merken's Milk Chocolate
1/4 Cup heavy whipping cream
1/4 Cup unsalted butter
1 TBSP liqueur (Grand Marnier) or 1/4 tsp liquid candy flavoring or pure vanilla
*Gently melt butter and cream and bring just to a boil...pull off heat and immediately add milk chocolate wafers, stirring to melt
*add liqueur or flavoring
*pour into small bowl and refrigerate 3 hours or overnight. (if working with more than one flavor, mark your ganache according to flavor0
For the Coating
8 oz Merken's Dark Chocolate Wafers.....milk doesn't cover as well
For the Drizzle
4 oz Merken's White Chocolate
**use a melon ball scooper to scoop out balls of ganache onto parchment or wax paper (if you are working with more than one flavor, mark your parchment paper squares according to flavor)
*gentlly melt your dark chocolate in a small bowl in the microwave....30 seconds, then stir and repeat until a smooth consistancy is obtained..(there should still be a little bit of lumps as you stir for the last time)
*using a fork, gently lift the ganache balls one at a time into the dipping chocolate...gently roll to cover and lift out with fork..let slide easily onto parchment trying not to leave any fork marks
* let truffles harden at room temperature
**for the drizzle, melt white chocolate in the microwave on 50% power 30 sec, stir, then 10 sec at a time until smooth.white chocolate needs slower heat
**dip fork into white chocolate and fling back and forth over the trufles to create a striped pattern
**let harden at room temp.( you can sprinkle crushed nuts onto wet truffles instead)
You can buy some chocolate paper cups and candy boxes at www.sugarcraft.com . Box them and give as gifts.....or just eat them!
Tips on any chocolate
1. don't get your chocolate anywhere near water...not even one drop or it will seize up on you
2. melt chocolate slowly ..check for smoothness often , if you have to return it to the microwave, do 5 second intervals....if it seizes up, sorry but you have to start again...have extra choc on hand
3. use different colored wafers to drizzle according to your flavor...ie:green for mint.
4. don't box mint with other flavors, it's dominant flavor gets into the others
5. When you present your chocolate gift you must say " There's nothing better in life that a good friend, except of course a good friend with chocolate!"