Coated truffles

Here’s a way to make coated truffles (a harder shell around the soft truffle center), a step above the usual home made soft truffles from from just butter, cream and chocolate.

Truffle center (as usual): 10oz of bitter-sweet chocolate, 3 table spoons of UNsalted butter. Melt in microwave together in 30 second bursts, stirring in between. Takes approximately three bursts. Heat 1/2 cup of heavy cream with a table spoon of syrup (corn, golden or maple) until simmering. Add to the melted chocolate and slowly fold (allow cream to cool a touch before folding). Once smoothly combined, add 1/4 cup of your favourite liquor (brandy if you can’t choose – I recently used cloudberry – mmmm). Fold in again and once combined put in fridge for and 1 1/2 hours. With a teaspoon, scoop a two teaspoon dollop onto a cookie sheet lined with wax paper and return to fridge for at least another half hour or until set hard enough to be malleable.

Truffle shell: melt 8oz of semi-sweet chocolate in a metal bowl floating in a pan of hot water (I use hot tap water which is at 132F to start with and have the gas on low). The chocolate shouldn’t get too hot but only just past melting. Turn the heat down to very low before it all completely melts.

Have the [now set] truffle dollops and an assortment of coatings ready at hand. Roll a dollop into a ball (make sure the kids washed their hands extra well). Dip a measuring cup or ice cream scoop in the melted chocolate and roll the ball around in it. Transfer to a flat bowl with the coating of choice (coconut flakes, chopped nuts, cocoa powder, etc.) and roll around. Let cool on a sheet of wax paper.

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~ by Alistair on May 8, 2010.

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