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Newsgroups: rec.food.recipes
From: arielle@taronga.com (Stephanie da Silva)
Subject: COLLECTION: Truffles (Long!)
Organization: Taronga Park BBS
Date: Wed, 4 Aug 93 22:31:07 CDT
Truffles *
150 gm Very good quality desert chocolate
150 ml double cream
25 gm butter
Grind up the chocolate in a food processor until granular.
Melt the butter and cream (also yoghurt if you want) in a saucepan until
simmering. Then pour the cream mixture into the processor whilst working.
When the mixture is welll and truly mixed (making sure to get the cream
that has splattered onto the underside of the lid) separate in to four
bowls. Allow to cool completely and then place in a fridge overnight.
In the morning using a cold spoon form the chocolate mixture into little
truffle shaped balls. This is best done if your hands have been rinsed in
cold water for a while. You now have about 20-30 chocolate truffles.
First if you want rum truffles mix a good quantity of rum (or a few drops
of rum flavouring) into the cream mixture as you melt the butter.
Once you have spooned out the truffles you can roll them in cocoa,
chopped nuts or whatever you want.
Generic Chocolate Truffle Recipe *
8 ounces of semi-sweet or bittersweet chocolate, coarsely chopped
1/2 cup whipping cream (32% milk fat)
1/4 cup unsalted butter
2 tsp vanilla OR 4 tsp favourite liquer
Place whipping cream and chocolate in a heavy saucepan over low heat and
stir occasionally until chocolate melts. Add butter and continue
stirring until butter is melted. Remove from heat and let cool to
room temperature. Add liquer or vanilla (or nothing! Works
this way also). Let sit in refrigerator until hard (about eight hours
or so). Dig out by the teaspoon and form into balls, then roll
in finely chopped nuts (ground almonds are heavenly),
cocoa, icing sugar, or coconut or dip in chocolate. Makes 36-48.
This year I'm experimenting with Frangelico-Espresso truffles
and raspberry truffles dipped in white chocolate along with my usual
batches.
Truffles *
1/4 cup of heavy cream
1/4 cup of butter (softened)
6 oz. bittersweet chocolate.
Boil the cream until it thickens.
Add the chocolate (broken so it melts faster) and heat until melted.
Add butter and stir till melted and mixed. Then whisk in 3 tablespoons
of your favorite liqueur, pour into a bowl and chill. Stir several
times during the chilling process, and when the stuff is firm, shape
it into balls and roll in cocoa, or whatever strikes your fancy. I made:
Kahlua dipped in chocolate
Drambuie rolled in cocoa
mint/Baileys rolled in powdered sugar
Frangelico rolled in chopped nuts,
Rum rolled in granulated sugar with cinnamon.
Store them in the fridge, and bring them out shortly before
serving to soften up some.
RUM TRUFFLES *
3.5 ozs cooking chocolate, 2 Egg yolks, coconut, 1 oz ground almonds,
2 ozs butter, 7 ozs icing sugar (powdered sugar), 2 Tbsp dark rum,
1 oz plain biscuit crumbs
Put broken choc. & butter in bowl & soften in microwave or double boiler. Mix
in egg yolks then remaining ingredients, except coconut. Chill until firm
then form into small balls & roll in coconut. Keep in refrigerator.
Variations
Replace Rum with tipple of your choice ie Brandy, Sherry, Orange or Coffee
liqueur. The mixture may be rolled around a glace cherry or ginger. Try choc.
hail instead of coconut. For a real luxury, soak a few glace cherries in the
same liqueur overnight (or longer) then make the balls. Superb with coffee
liqueur...I'm trying them with Grand Marnier this year..cheers
Whiskey truffles *
1.5 lbs good quality plain chocolate
10 fl. oz. double cream
"small" glass whisky (original recipe says use malt whisky but I just
cannot bring myself to do this; I use 'Famous Grouse')
Bring cream to the boil. Remove from heat and add half the chocolate
(broken up). Stir gently until chocolate melted and thouroughly mixed.
Add the whisky and stir until well mixed in.
Transfer mixture to a metal bowl (I don't bother with this and just keep
it all in the original saucepan) and place in a bowl of iced water. Beat
with a wooden spoon until cool and thick.
Transfer mixture into piping bag and pipe into 2.5 cm rounds on sheet of
greasproof paper. Place in fridge to firm up.
Remove from fridge and roll into balls (original recipe suggests dusting
hands with icing sugar to prevent sticking but it doesn't seem to work).
This is incredibly messy. Make sure you have a bowlful of hot water to
plunge your hands into afterwards or else you'll end up with chocolate
covered taps.
Keep balls on greaseproof paper and chill in fridge again until firm. I
actually put mine in freezer section for about 1/2 hour.
Melt the remaining chocolate. Try to do this with as little heat as
possible or else the balls will rapidly disintegrate with the heat.
Using small forks dip each ball into melted chocolate and cover
thouroughly. Do each ball as fast as possible. The original recipe
suggested rolling each ball in cocoa while the chocolate is still molten
but I reckon this will cause ball breakdown due to the extra handling
involved.
White Chocolate Truffles *
8 oz white chocolate
48 ea good walnut or pecan halves
6 T unsalted butter, room temp.
1 1/2 T water
1 ea large egg yolk
Preheat oven to 300F. Set aside a wax paper-lined baking sheet.
Chop the white chocolate into small pieces and set aside.
Toast the nuts on a baking sheet in a single layer for 5 to 8 minutes.
Set them aside.
In the top of a double boiler over hot, not boiling water, melt the white
chocolate and the butter in the water. Stir until smooth.
A NOTE on Melting White Chocolate: Since the fats in white chocolates melt
at different temperatures, and since the milk proteins tend to clump if
overheated, melting white chocolate can be very frustrating. I've found
that the easiest method is to chop the chocolate into small pieces and melt
them in the microwave. Microwave at high power for 1 minute, then stir.
If necessary, continue the process for additional 30-second intervals until
completely melted. Microwave only until smooth; DO NOT OVERHEAT!!!
Pour into a bowl and add the yolk. Continue beating until the mixture is
fluffy and cooled to room temperature. Chill until firm (about 4 hours).
Remove from refrigerator and form into 24 1-inch balls. Sandwich between
2 nut halves. Chill until ready to serve.
Makes 24 truffles.
Source: "Madam Chocolate's Book of Divine Indulgences" by Elaine Sherman