Side Pannel
Classic Chocolate Truffles
Ingredients List
- Stephen Ceideburg
- 1 lb Bittersweet chocolate,
- -finely chopped
- 1 1/2 c Whipping cream
- 3 tb To 4 tb cocoa powder
- 1 1/2 lb Bittersweet chocolate *
Directions
* to be tempered (see directions below)
These truffles are as close as you can get to eating pure chocolate. When
you bite through the outer coating, you are treated to a creamy rich
chocolate center. They will make you feel like royalty.
Melt the chopped chocolate in the top of a double boiler over hot, not
simmering, water, stirring frequently with a rubber spatula to ensure even
melting. In a 1-quart saucepan over medium heat, bring the cream to a boil.
Remove both pans from the heat, remove the top pan, from the double boiler
and wipe it dry (see Editor's Note), pour the cream into the melted
chocolate, and stir together until thoroughly blended. Transfer the mixture
to a bowl, cover, let cool to room temperature, and chill in the
refrigerator until thick but not stiff (2 to 3 hours).
Line 2 baking sheets with parchment or waxed paper. Fit a 12- inch pastry
bag with a #5 large, plain round tip and fill partway with the truffle
cream. Holding the pastry. bag 1 inch above the paper, pipe out mounds
about 1 inch in diameter. Cover the mounds with plastic wrap and chill in
the freezer for 2 hours or in the refrigerator for 6 hours. Dust your hands
with cocoa powder and roll the mounds into balls. These will be the truffle
centers. Cover and chill the centers for another 2 hours in the freezer.
Melt and temper the 1 1/2 pounds bittersweet chocolate. Line 2 more baking
sheets with parchment or waxed paper. Remove the truffle centers from the
freezer 1 sheet at a time. Place a truffle center into the tempered
chocolate, coating it completely. With a dipper or fork remove the center
from the chocolate, carefully shake off the excess chocolate, and turn the
truffle out onto the paper. Then dip a fork into the chocolate and form
lines across the tops of the truffles by moving the fork from one side of
the baking sheet to the other, letting the chocolate drop off. Repeat with
the remaining sheet of truffle centers.
Let the truffles set at room temperature or chill them in the refrigerator
for 10 to 15 minutes. When the truffles are set, place them in paper candy
cups. In a tightly covered container wrapped in several layers of aluminum
foil, the truffles will keep for 1 month in the refrigerator or 2 months in
the freezer. The truffles are best served at room temperature.
Variations
Instead of dipping the truffle centers into tempered cho- colate, roll them
in cocoa powder, confectioners' sugar, or finely chopped nuts as soon as
they are rolled into balls.
Classic White Chocolate Truffles
Substitute 1 pound white chocolate for the bittersweet chocolate in the
centers, and use 3/4 cup whipping cream. Dip the centers and line the tops
of the truffles with tempered white chocolate, or roll the centers in
confectioners' sugar as soon as they are rolled into balls.
Classic Milk Chocolate Truffles
Substitute milk chocolate for the bittersweet chocolate in the centers and
for the coating, and 1 cup whipping cream.
Quick tempering method
Chop 1 1/2 pounds of chocolate into very small pieces and set aside 1/2
pound. Melt the remaining 1 pound in the top of a double boiler over hot,
not simmering, water, stirring frequently with a rubber spatula to ensure
even melting. The chocolate should not exceed 120 degrees F (110 degrees F
for white cho- colate) or it will burn. Remove the double boiler from the
heat, then remove the top pan of the double boiler and wipe it dry. Stir in
the remaining chocolate in three to four batches, making sure that each
batch is completely melted before adding the next. When all the chocolate
has been added, the chocolate will be tempered.
Editor's note: It's important to follow this step. Carole Bloom says water
is the enemy of chocolate and that even a few drops can cause a pan of
chocolate to "seize up" and resemble mud. If this happens, she says you
cannot salvage it. Make sure all utensils are completely dry when working
with chocolate.
Yield: 60 1-inch round truffles.
These truffles are as close as you can get to eating pure chocolate. When
you bite through the outer coating, you are treated to a creamy rich
chocolate center. They will make you feel like royalty.
Melt the chopped chocolate in the top of a double boiler over hot, not
simmering, water, stirring frequently with a rubber spatula to ensure even
melting. In a 1-quart saucepan over medium heat, bring the cream to a boil.
Remove both pans from the heat, remove the top pan, from the double boiler
and wipe it dry (see Editor's Note), pour the cream into the melted
chocolate, and stir together until thoroughly blended. Transfer the mixture
to a bowl, cover, let cool to room temperature, and chill in the
refrigerator until thick but not stiff (2 to 3 hours).
Line 2 baking sheets with parchment or waxed paper. Fit a 12- inch pastry
bag with a #5 large, plain round tip and fill partway with the truffle
cream. Holding the pastry. bag 1 inch above the paper, pipe out mounds
about 1 inch in diameter. Cover the mounds with plastic wrap and chill in
the freezer for 2 hours or in the refrigerator for 6 hours. Dust your hands
with cocoa powder and roll the mounds into balls. These will be the truffle
centers. Cover and chill the centers for another 2 hours in the freezer.
Melt and temper the 1 1/2 pounds bittersweet chocolate. Line 2 more baking
sheets with parchment or waxed paper. Remove the truffle centers from the
freezer 1 sheet at a time. Place a truffle center into the tempered
chocolate, coating it completely. With a dipper or fork remove the center
from the chocolate, carefully shake off the excess chocolate, and turn the
truffle out onto the paper. Then dip a fork into the chocolate and form
lines across the tops of the truffles by moving the fork from one side of
the baking sheet to the other, letting the chocolate drop off. Repeat with
the remaining sheet of truffle centers.
Let the truffles set at room temperature or chill them in the refrigerator
for 10 to 15 minutes. When the truffles are set, place them in paper candy
cups. In a tightly covered container wrapped in several layers of aluminum
foil, the truffles will keep for 1 month in the refrigerator or 2 months in
the freezer. The truffles are best served at room temperature.
Variations
Instead of dipping the truffle centers into tempered cho- colate, roll them
in cocoa powder, confectioners' sugar, or finely chopped nuts as soon as
they are rolled into balls.
Classic White Chocolate Truffles
Substitute 1 pound white chocolate for the bittersweet chocolate in the
centers, and use 3/4 cup whipping cream. Dip the centers and line the tops
of the truffles with tempered white chocolate, or roll the centers in
confectioners' sugar as soon as they are rolled into balls.
Classic Milk Chocolate Truffles
Substitute milk chocolate for the bittersweet chocolate in the centers and
for the coating, and 1 cup whipping cream.
Quick tempering method
Chop 1 1/2 pounds of chocolate into very small pieces and set aside 1/2
pound. Melt the remaining 1 pound in the top of a double boiler over hot,
not simmering, water, stirring frequently with a rubber spatula to ensure
even melting. The chocolate should not exceed 120 degrees F (110 degrees F
for white cho- colate) or it will burn. Remove the double boiler from the
heat, then remove the top pan of the double boiler and wipe it dry. Stir in
the remaining chocolate in three to four batches, making sure that each
batch is completely melted before adding the next. When all the chocolate
has been added, the chocolate will be tempered.
Editor's note: It's important to follow this step. Carole Bloom says water
is the enemy of chocolate and that even a few drops can cause a pan of
chocolate to "seize up" and resemble mud. If this happens, she says you
cannot salvage it. Make sure all utensils are completely dry when working
with chocolate.
Yield: 60 1-inch round truffles.
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