COLLECTION: Truffles (2)

From: (Lynx-Amathon Adorienne)

Date: Fri, 30 Jul 1993 00:49:49 PDT


Here is a truffle recipe, makes about 10 dozen:

2 lbs   Dark coating chocolate (Merckens Yucatan)
6 oz    Unsweetened baking chocolate
3 oz    Unsalted butter
3 dl    (1 1/4 cup) Cointreau

Chop the chocolate.  Melt together with the butter over simmering
water.  Stir continuously with a rubber spatula.  Don't let water get
into the chocolate.  Warm the Cointreau to the same temperature as the
chocolate.  Slowly blend the Cointreau into the chocolate (still over
the water).  Stir continuously.  Do this slowly (as if you were making
Hollandaise).  Using an electric mixer, beat the mixture until cool and
somewhat thickened.  (Takes about 5 minutes; you'll need a good mixer.)

Line a large baking sheet (11 x 17) with wax paper.  Pour in the truffle
mix.  (This will fill the pan.)  Chill in the refrigerator until solid.

Use a pizza cutter to cut the stuff into strips (peel off the wax paper
first), then into squares.  Take each one, mash it in your palm, and roll
in cocoa.  Chill some more.

Substitute other liqueurs (Chambord, Amaretto, Kahlua) and coatings
(chopped roasted almonds, finely chopped candied orange peel, coffee
beans run through a nutmeg grinder, etc.) 

Truffles rolled in cocoa are "classic" -- here are some rough and
ready instructions for coating them with chocolate, abstracted from
"Making Chocolates" by Alec Leaver.

Melt some chocolate over hot water, let it cool slowly until it
just thickens (80-84 degrees F).  Now warm the chocolate gently
and slowly until it thins slightly.  The temperature should be
above 85 degrees, but below 91 degrees.  "Should the temperature
accidentally exceed 91 degrees while it is being used, it will
be noticeable that it quickly runs off the center that is being
coated and takes much longer to set.  The only solution is to
cool the chocolate again to 80-82 degrees and warm it once more to
the working temperature.  These maximum working temperatures
are therefore absolutely critical, and a great deal of time can be
wasted warming and cooling couverature which has thinned because
it accidentally became too hot."

The temperature of the room you work in should not exceed 70
degrees.  "The ideal temperature is exactly 22 degrees less than
the chocolate.  In other words, if the couverature is 89 degrees,
the room temperature should be 67 degrees."

Pre-bottom all centers -- that is, smear a little couverature on what
will be the bottom of the center with the back of a spoon and place
it, bottom side up, on a plate.  This lets you check that the
couverature is properly tempered.

After the bases have set and hardened a little, stir the couverature
thoroughly, trying not to get too many air-bubbles in.  Drop a center
into the couverature, bottom down and, with an ordinary fork,
slightly warmed, push it down to submerge it fully.  Immediately,
pick it out with the fork, tap the fork on the side of the bowl
in order to settle the chocolate, and wipe any excess from underneath
the fork.  Transfer the center to a sheet of wax paper.  Stir
the couverature after depositing each center to keep it well mixed.

Martin Minow

[From the NY Times]

    3 cups semisweet chocolate morsels
     1/2 cup heavy cream
    2 tablespoons rum
     1/4 teaspoon almond extract
    Unsweetened cocoa
    Melt chocolate over simmering water. Beat until smooth. Scald the
cream in a small saucepan; remove from the heat and let cool to 130
degrees on a candy thermometer.
    Add cream to chocolate and beat over simmering water until smooth.
Remove from heat and add flavorings.
    When cool, beat with an electric mixer until fluffy. Refrigerate
until firm. Dust your hands with unsweetened cocoa, roll teaspoonsful
of the mixture into balls and roll in unsweetened cocoa. Place in
small candy papers and refrigerate.
    Makes about 40.


1/4 cup heavy cream
2 tablespoons Grand Marnier (or dark rum, Kahlua, Amaretto, etc.)
6 ounces German's Sweet Chocolate 
4 tablespons sweet butter, softened
powdered unsweetened cocoa

1. Boil cream in a small heavy pan until reduced to 2 tablespoons.
        Remove from heat, stir in liqueur and chocolate, and return to
        low heat.  Stir until chocolate melts.
2. Whisk in softened butter.  When mixture is smooth, pour into a shallow
        bowl and refrigerate until firm, about 40 minutes.
3. Scoop chocolate up with a teaspoon and shape into rough 1-inch balls.
        (Perhaps a melon ball (?) or a small ice cream scoop may be useful???)
       Roll the truffle balls in the unsweetened cocoa.
4. Store truffles, covered, in the refrigerator.  Let truffles stand at room
        temperature for 30 minutes before serving.

This is straight of of "The Joy of Cooking".  Very easy if you
have a microwave.

Coarsely grate          [ I broke into pieces ]
        3 oz. unsweetened chocolate.
Melt it with:
        1/4 cup butter.
        2 Tablespoons [1 oz] cream
Gradually stir in until lump-free:
        7 tablespoons sifted confectioners sugar
        2 tablespoons finely ground hazelnuts.
        [note: sice I didnt have hazelnuts, I used some extra sugar.
         8 tablespoons is 1/2 cup]
Cover and refrigerate 12 to 24 hours. [I could wait that long] Make
individual balls by rolling about a teaspoon of the mixture in the
pl6am of the hand.  This friction and warmth will cause the chocolate
to melt slightly, so that the final coating will adhere.  Roll balls
        cinnamon flavored cocao, or
        Chocolate pastilles or shot
        [I used powered sugar with cinnamon, which I thought was too
         sweet, and ground almonds, which were better]
This coating will stick to them very satisfactorily.  Keep refridgerated,
but for best flavor, remove 2 hours before serving.

[As I said, if you use a microwave, it takes about 90 seconds to melt
 the chocolate and butter, starting with frozen butter.  An interesting
 experiment, yet to be done, consists of replacing the cream with various
l liquers: kaluha, ameretto, etc. ]


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