Chocolate Truffles Recipe
So you probably have chocolates in mind when you set out to get some Valentines Day gifts for the loved ones in your life. However, have you thought about making a Valentines gift? Chocolate truffles are quite easy to make and require at the very basic only two ingredients for the truffle base, heavy cream, and chocolate. Added flavorings can be incorporated as well as long as the ratio of fat to liquid is kept the same. This truffle base recipe yields a ½-gallon of truffle base, which equates to about 64 1-ounce truffles, or 128 ½-ounce truffles. If other liquids and fats are incorporated, the yield will increase accordingly.
This is a professional recipe that was handed down to the pastry apprentices in our classes circa 1984, by our Master Baker Instructor Chef Mark Fitch. Mark was trained early at the age of 12 as a baker and worked through several hotels as Chef Patissier in the U. K., before making his move to the U.S., and is now he is a Master Chef and principal technologist for food service product development with Pepperidge Farm. Thank you again Chef Mark for a perfectly wonderful recipe that has stood the test of time.
- Heavy cream
- Chocolate, dark, milk, or semi-sweet
- Optional fillings
- Eggs, whipped*
- Butter, softened*
- Hazelnut oil*
- Rum, brandy, Frangelico, any alcohol*
- Optional decorations
- Cocoa powder
- Crushed nuts
- Chocolate shavings
- Melted white chocolate
- Crushed mints
- Tinted sugars
*Liquids and liquors can be mixed in as long as the liquid to fat ratio is constant or a 1:1 volume ratio as with the chocolate and heavy cream. For example, if you add 4 ounces (½ cup) of softened butter to the mixture then you should add 4 ounces (½ cup) of liquor or other liquid.
Remember: Use equal portions in a 1:1 volume ratio of heavy cream to chocolate, the optional ingredients can be added as long as the liquids to fat ratio is kept constant.
In a large saucepan with a wire whip bring the heavy cream to a boil then add this to the chocolate in a large stainless steel bowl and stir well until chocolate melts.
Refrigerate mixture until room temperature or below is reached. This will cause the mixture to react the same as if it were whipped, and if left long enough it will eventually break.
The mixture becomes lighter in color and firmer in texture and will solidify as it cools, and taking a wire whip to the mixture with a few strokes of the whip will make it soft again. It can be warmed again to offset the solidifying issue if it becomes too thick.
Scoop ½-ounce or 1-ounce balls of the mixture and roll in cocoa powder, chocolate sprinkles, chocolate shavings, crushed nuts, or tinted sugars for variety and place on parchment lined sheet pans and refrigerate until solid again. In addition, truffles can be drizzled with melted white chocolate when the truffles are placed onto a wire rack. Then transfer wire rack to a sheet pan and allow the drizzled truffles to set up in refrigerator as well. Also, the truffles once cooled can be dipped in other chocolates to form an outside shell as seen in the image below.
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Tags: chocolate · Desserts · Holidays · Recipes