[Sca-cooks] Favorite chocolate truffle recipe?

[Susan Fox-Davis]

This is what I always use.  It got me declared "Chocolate Goddess of Caid"
which declaration has never actually been rescinded.

Selene Colfox



Chocolate Truffles

Adapted from "Good Food" Magazine

1/3 cup heavy cream

6 ounces good-quality bitterseet chocolate, in small pieces

2 Tbsp. unsalted butter at room temperature

1/4 cup unsweetened cocoa powder

 

1. Heat cream just to boiling in heavy saucepan over medium heat.  Remove
from heat and whisk in chocolate and butter until smooth.

 

2. Pour warm chocolate mixture into shallow bowl.  Press plastic wrap
directly on chocolate and refrigerate 3 hours.

 

3. Scoop chocolate mixture into 24 rounded teaspoonfuls;  place on waxed
paper.  Roll each truffle between palms into ball.  Dredge in cocoa and toss
gently to remove excess.

 

4. Refrigerate truffles covered up to 1 week, or freeze in airtight
container 1 month and remove from freezer 5 minutes before serving.

 

Variations:

 

Queen Deshivé's truffles:  Grate zest off of one lemon, add to the warm
chocolate mixture.  Decorate finished truffles with a bit of candied lemon
peel.

 

Hazelnut: Toast, skin and finely chop 1 cup [4 oz.] hazelnuts.  Use only 1
Tbsp. of the butter.  Stir nuts and 2 Tbsp. hazelnut liqueur into warm
chocolate mixture.  Dust lightly with cocoa.

 

Amaretto: Toast 45 whole almonds. Reserve 24:  finely chop remainder.  Stir
2 Tbsp. amaretto liqueur into warm chocolate mixture. Mold truffles around
whole almonds, dredge in cocoa and roll in chopped nuts.

 

Cappuccino: Mix 1 Tbsp. boiling water, 1 tsp. ground cinnamon and 2 tsp.
instant espresso powder to a smooth paste; stir into warm chocolate mixture.
Dredge truffles in 3 Tbsp. sugar mixed with 1-1/2 tsp. ground cinnamon.

 

Sweet Orange: Pare zest from 1 orange and place in small saucepan with cold
water to cover.  Boil 1 minute, drain and repeat.  Heat 1 cup water and 1/3
sugar to boiling, add zest and boil 5 minutes.  Drain and let cool slightly.
Chop sugared zest and mix with 2 Tbsp. orange liqueur;  stir into warm
chocolate mixture.  Dust with powdered sugar.