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    Chocolate Truffle Recipe

    Uploaded by

    Susan Flockhart
    This document provides a recipe for homemade chocolate truffles that requires chocolate, cream, spirit or liqueur. The ingredients are melted together and chilled before being rolled into balls and coated. The truffles can be coated in cocoa powder, nuts or melted chocolate. They keep for 3 weeks in the fridge or can be frozen.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd

    Chocolate Truffle Recipe

    Uploaded by

    Susan Flockhart
    5K views3 pages
    This document provides a recipe for homemade chocolate truffles that requires chocolate, cream, spirit or liqueur. The ingredients are melted together and chilled before being rolled into balls and coated. The truffles can be coated in cocoa powder, nuts or melted chocolate. They keep for 3 weeks in the fridge or can be frozen.

    Original Description:

    A simple, reliable and high quality recipe for chocolate truffles

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    This document provides a recipe for homemade chocolate truffles that requires chocolate, cream, spirit or liqueur. The ingredients are melted together and chilled before being rolled into balls and coated. The truffles can be coated in cocoa powder, nuts or melted chocolate. They keep for 3 weeks in the fridge or can be frozen.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    5K views3 pages

    Chocolate Truffle Recipe

    Uploaded by

    Susan Flockhart
    This document provides a recipe for homemade chocolate truffles that requires chocolate, cream, spirit or liqueur. The ingredients are melted together and chilled before being rolled into balls and coated. The truffles can be coated in cocoa powder, nuts or melted chocolate. They keep for 3 weeks in the fridge or can be frozen.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    The Best Chocolate Truffles

    This is my take on a fabulous truffle


    recipe found in ‘The Good
    Housekeeping Complete Christmas’.
    Having tried many truffle recipes
    over the years, this has proven
    consistently to be the best.

    The truffles will keep in the fridge


    for about 3 weeks. They can also be
    made ahead and frozen.

    It’s fun to make several batches


    at once, with different fillings.

    Basic Ingredients Coating Ingredients


    (makes about 20 truffles) (Optional)

    • 225 g (8 oz) good quality chocolate • For dipped truffles... you will need extra
    (usually plain, but milk or white chocolate dark, milk and white chocolate
    will give different effects) • For rolled truffles... you can use cocoa
    • 75ml (3 fl oz) double cream powder, finely chopped nuts, chocolate
    • 45 ml (3 tbsp) good quality spirit or flakes or vermicelli, ground Amoretti
    liqueur (e.g. brandy or rum) biscuits and edible gold leaf

    Instructions:
    1. Finely chop the chocolate using a heavy
    knife then put it into a heat-proof bowl.

    2. Pour the cream over the chocolate

    Page 1
    The Best Chocolate Truffles

    3. Stand the bowl over a pan of


    simmering water and heat gently
    until the chocolate begins to melt.

    4. Be patient, stirring gently now and


    then to mix the chocolate and the
    cream.

    Do not let the mixture overheat – it


    should melt without becoming hot!

    5. As soon as the chocolate has melted,


    remove it from the heat and leave to
    cool for about 30 minutes (the
    mixture should thicken a little)

    6. When it is cool, add 3 tablespoons of


    your chosen alcohol and stir in

    7. Now beat the mixture with an


    electric whisk until it is thick, fluffy
    and paler in colour. It should be firm
    enough to stand in peaks.

    (If you find the mixture fails to


    thicken, stand it in the fridge for an
    extra 10 – 20 minutes and try again –
    it will thicken when cool enough).

    8. Spoon the thickened mixture into a


    shallow dish or tin and refrigerate for
    a couple of hours, to set.

    9. Now for the messy bit... you may


    need to wash your hands frequently
    during this stage.

    10. When the mixture comes out of the


    fridge it will be quite firm. Scoop up
    a heaped teaspoon and roll into a
    ball between the palms of your
    hands (approx 1-inch ball)

    (Dusting your hands with cocoa


    powder helps to prevent melting.)

    Page 2
    The Best Chocolate Truffles
    11. If you plan to roll your truffles in a
    dry coating, do so immediately, while
    the ball is soft and melting on the
    outside. (See ingredients for
    suggested coatings)

    12. If you plan to dip some or all of your


    truffles in melted chocolate, lay the
    rolled balls onto a tray or a plastic
    container and freeze overnight.

    Chocolate-Dipped Truffles

    13. Chop up several different types of


    chocolate and melt each batch
    separately (gently) in a bowl
    suspended over simmering water.

    14. When the chocolate is melted, dip


    the frozen truffles quickly into the
    chocolate.

    15. A good technique is to use a cocktail


    stick to hold the frozen truffle, and
    use a teaspoon to help spread the
    chocolate over the ball. The other
    end of the cocktail stick can be stuck
    into a potato half, to hold the truffle
    upright while it sets.

    16. Refrigerate the coated truffles until


    the chocolate has set.

    17. To decorate the truffles, drizzle fine


    lines of contrasting melted chocolate
    over them with a piping bag.

    18. The truffles can be stored in the


    fridge for 2-3 weeks. If frozen, they
    defrost quickly at room temp.

    19. Serve in petit four cases (if you have


    trouble getting these, a tin lined with
    vivid tissue paper looks just as nice).

    Page 3

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