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Chocolate Truffles CARLA HALL

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Calling all chocolate lovers! This assortment of truffles can be a great holiday gift or a delicious dessert!

ingredients
CHOCOLATE TRUFFLE BASE:
12 ounces bittersweet chocolate chips
12 ounces semisweet chocolate chips
1 1/2 cup heavy cream
1 teaspoon vanilla extract
1 1/2 teaspoons Kosher salt
DRIZZLED CHOCOLATE TRUFFLES:
6 ounces bittersweet or dark chocolate (chopped)
ORANGE LIQUEUR TRUFFLES:
2 tablespoons orange liqueur
6 ounces white chocolate (chopped)
HAZELNUT TRUFFLES:
2 tablespoons hazelnut liqueur
1/2 cup hazelnuts (shelled)

directions
For the Chocolate Truffle Base: Place the chocolate in a bowl. Add the heavy cream to a small saucepan and heat until almost boiling. Pour cream through a sieve over the chocolate and whisk until smooth. Add the vanilla extract, and salt and whisk to combine. Divide the chocolate mixture into 3 bowls.

For the Drizzled Chocolate Truffles: Pour the first bowl of chocolate mixture into a 8 x 8-inch baking dish, cover with plastic wrap and refrigerate until set, about 30 minutes.

For the Orange Liqueur Truffles: Add the orange liqueur into the second bowl of chocolate mixture and stir to combine.
Pour the second bowl of chocolate mixture into a 8 x 8-inch baking dish, cover with plastic wrap and refrigerate until set, about 30 minutes.

For the Hazelnut Truffles: Add the hazelnut liqueur into the third bowl of chocolate mixture and stir to combine.
Pour the third bowl of chocolate mixture into a 8 x 8-inch baking dish, cover with plastic wrap and refrigerate until set, about 30 minutes.

To Assemble: Line 3 baking sheets with parchment paper. Spray a 1/2-ounce ice cream scoop with non-stick cooking spray. Remove the baking dishes from the refrigerator and scoop the chocolate mixture into 1-inch balls and place on the baking sheet, using 1 baking sheet per each flavored truffle. Roll each scoop in your hands until a smooth ball.

For the Drizzled Chocolate Truffles: Place a medium saucepan 1/4 full with water over simmering heat. In a heatproof bowl, add the bittersweet chocolate and place over the saucepan. Stir until the chocolate is melted. Drizzle over the plain chocolate truffles and chill in the refrigerator until ready to serve.

For the Orange-Liqueur Truffles: Place a medium saucepan 1/4 full with water over simmering heat. In a heatproof bowl, add the white chocolate and place over the saucepan. Stir until the chocolate is melted. Dip the top of the truffles into the white chocolate to make a snow cap. Chill in the refrigerator until ready to serve.

For the Hazelnut Truffles: Preheat the oven to 350ºF.

Place the hazelnuts on a baking sheet and place in the oven for 8 minutes. Remove from oven and cool to room temperature and finely chop. Sift hazelnuts in a fine mesh sieve to remove any hazelnut dust.

Roll the hazelnut-liqueur truffles in the toasted hazelnuts and chill until ready to serve.

Tip: 1. Perfect gift to give to guests! If the chocolate is ever too soft to form into balls or roll in toppings just place back in the freezer to firm up for a few minutes.
2. If you have warm hands, place hands on a pitcher of ice water and wipe dry with a towel to keep the chocolate from melting while rolling the truffles.

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