The real taste of a chocolate truffle depends largely on the quality of chocolate used in the recipe. Not all cooking chocolates are created equal. Factors such as level of toasting of the cocoa beans, amount of cocoa butter added, its final texture, etc. all affect the taste and quality of the final product.
Before you start making these yummylicious delights decide on type of chocolate you will use. As per your taste you can choose between semi sweet or bitter sweet chocolate. Choose between cocoa powder, shredded coconut, toasted chopped nuts, powdered sugar dusting, crushed peppermint candy or chocolate shavings as coating.
Truffles can be flavored with addition of rum, cognac, brandy, frangelico, bourbon, etc.
|Cocoa covered Chocolate truffles|
8 ounces bitter sweet (or semi sweet) chocolate
1 tbsp unsalted butter
1/2 cup heavy whipping cream (35%)
1-2 tbsp alcohol (choose from above mentioned options) optional
Toasted chopped pistachios or almonds or walnuts
Cocoa powder sifted
Shredded unsweetened coconut
Crushed peppermint candy
- In a small saucepan bring cream and butter to boil.
- Remove from heat and add chocolate. Stir till it completely melts and combines with the cream mixture.
- If using, mix in the liqueur. Cover and refrigerate till firm. This could take a minimum of 4 hours or more.
- Place the coating in a deep bowl. With your hand or a melon baller scoop out small bite sized balls. Roll them on the coating and place on a parchment paper lined container. Refrigerate till firm.
- Make sure you touch them with your hand as less as possible as this will melt the chocolate. Best to make irregular sized truffles.
- Can be stored at room temperature in an air tight container for a 4-5 days, or refrigerate for up to 2 weeks.
|Coconut covered Chocolate truffles|