Wednesday, February 9, 2011
Chocolate Truffles (makes 10-15 small truffles)
4 ounces semisweet or bittersweet chocolate (look for good quality brands like Guittard or Scharffen Berger)
1/3 cup heavy cream
1 tablespoon unsalted butter, cut into 4 pieces
1/4 cup Dutch process cocoa powder, finely chopped nuts, unsweetened shredded coconut, and/or toasted coconut flakes, for coating truffles
1. Finely chop the chocolate with a serrated knife. The smaller you chop up the chocolate the easier it will be to melt it.
2. Place the chocolate and butter into a medium-size glass (or heatproof) bowl.
3. Bring the cream to a boil over medium heat. Immediately pour the it over the chocolate and let it sit for 30 seconds. Using a rubber spatula, stir just until all of the ingredients are blended and smooth. (If all of the chocolate still haven't melted, microwave it for 10-15 seconds until it is just melted.)
4. Cover the bowl with plastic wrap and place it into the refrigerator. It will take several hours for the truffle mixture to firm up. You can also leave it overnight.
5. Place each coatings in a medium-sized bowl and set aside.
6. Line two small sheet pans or two large plates with parchment paper.
7. Take the truffle mixture out of the refrigerator. Using a mini ice cream scoop, a melon baller, or a small spoon, scoop out 10 to 15 bite-sized balls onto one of the sheet pan.
8. Take one chocolate ball and roll it between the palms of your hands to pack in the chocolate and form a rounder truffle. Immediately roll the truffle into the coating of your choice and place it on the other sheet pan. Continue with the rest of the chocolate balls.
9. Once finished, cover with plastic wrap and place in the refrigerator until firm. Tightly covered, they can be kept in the refrigerator for a week. Just remember they are best served at room temperature so take them out 15-20 minutes before serving them.