COLLECTION: Truffles (1)

From: (Micaela Pantke)

Date: Tue, 27 Jul 93 13:15:48 +0200



From: (Cameron Kelly Brown)
1/4 cup   Anise liquor
1/2 cup   butter
12 oz.    semi-sweet chocolate
2 cups    pulverized anisette cookies

In a double boiler melt the chocolate, constantly stirring with a wooden
spoon.  When the chocolate has melted, add the butter and slowly stir it
into the chocolate as it melts.  Continue to stir for another minute
until it is well mixed and smooth.  Add in the Rum and stir until well
mixed, then sprinkle in the pulvarized anisette cookies (a little at a
time, as sometimes it takes less) until the mixture is slightly
thickened but still smooth.  You want the mixture to remain as a thick
sauce at this point.

When you have thoroughly mixed in the anisettes, rest the top of your
double boiler in a bucket of ice and WHISK the truffle mixture slowly
until it has cooled (about 15 minutes).  Do not stop whicking or the
butter and rum will separate out of the chocolate-anisette.  When the
sauce is completely cooled it should have a soft but solid consistency
which you can then spoon out and form into truffles and coat with
chocolate powder or confectioners sugar. 



Source: Eagle Brand milk can.
(makes about 6 dozen)

3 pkg    (175 g each) semi-sweet chocolate chips
1 can    sweetened condensed milk
1 Tbsp   (15 mL) vanilla

Finely chopped nuts, flaked coconut, chocolate sprinkles, coloured
sprinkles, unsweetened cocoa powder, icing sugar

In heavy saucepan, over low heat, melt chocolate chips with sweetened
condensed milk.  Remove from heat; stir in vanilla.  Chill 2 hours or
until firm.  Shape into 1-inch (2.5 cm) balls; roll in any of the
above coatings.  Chill 1 hour or until firm.  Store covered at room


From: mjkelly+@CS.CMU.EDU (Mary Jane Kelly)
3 1 oz   square of unsweetened chocolate
1 1/4 c  confectioners' sugar
1/3 c    butter
3        egg yolks (I use the whites to make macaroons or meringue cookies)
1 tsp    vanilla or 2 TBSP of cognac

Melt chocolate.  Combine sugar and butter in bowl.  Cream together.  Add
egg yolks, 1 at a time.  Stir in melted chocolate and flavouring.  Chill
mixture.  Break off pieces and form into balls.  Roll in coating. 
Air-dry 1 hour.  Store in air-tight container in very cool place.  Makes
about fifty truffles. 

Suggested coatings:  ground almonds or other nuts, cocoa, more melted
chocolate, confectioners' sugar, coconut, chocolate or coloured

Note that this uses raw egg yolks.  I find a melon baller to be very
handy in forming the truffles. 

From: mrum@firebug.Berkeley.EDU (Marc Rumminger)

Source: "Cocolat", by Alice Medrich

I use little wax paper cones for the piping bags, then filled them with
the appropriately colored chocolate. 

An attempt to describe how to make the cones :
(for a real description, see "Cocolat", by Alice Medrich)

Take a 8" by 12" (or smaller) sheet of waxed paper or parchment
paper.  Cut it into two equal triangles.

         B  ---------         Lightly hold the triangle at
            \       |         point C.  This will be the pivot
             \      |         point.  Start to make a cone by
              \     |         rolling B towards A.  The tip of
            C  \    |         the cone should be at C.  Try to
                \   |         keep B far away from C, that is,
                 \  |         close to the unlabeled corner.
                  \ |         When you have a cone, fold in the
                 A \|         straggling edges to keep it from 
                              unrolling.  The tip should be closed.

To use, melt some chocolate (Alice Medrich says "Chocolate chips
do NOT make good piping chocolate.").  Then put a spoon full or
two into the cone, fold the open end over til it is sealed, cut
off the tip, and pipe away.

You can do some fabulous decoration with these little piping cones!

(Servings: 64)
From: mjkelly+@CS.CMU.EDU (Mary Jane Kelly)
8 oz    Semi-sweet chocolate
1/3 c   Milk
1/3 c   Unsalted butter
2 ea    Egg yolks, slightly beaten
1/4 t   Vanilla extract
1 x     Unsweetened cocoa

In saucepan, melt chocolate with milk and butter over low heat, stirring
until smooth. Remove from heat.
Stir 1/4 cup hot mixture into egg yolks, the whisk yolks into chocolate
mixture in saucepan. Add vanilla; beat well. Pour into small bowl; cover
and refrigerate until firm. (You can store in refrigerator for up to 2
days at this point.)

Form teaspoonfuls into balls; roll in cocoa and shake off excess.
Makes 1 pound (about 2 dozen). About 75 calories each. 

For gift-giving: use a glass jar with lid or candy dish covered with
plastic wrap. Store covered in refrigerator for 3 weeks and in freezer for
up to 2 months.


From: (Stephanie da Silva)
8 ounces   of semi-sweet or bittersweet chocolate, coarsely chopped
1/2 cup    whipping cream (32% milk fat)
1/4 cup    unsalted butter
2 tsp      vanilla OR 4 tsp favourite liquer

Place whipping cream and chocolate in a heavy saucepan over low heat and
stir occasionally until chocolate melts.  Add butter and continue
stirring until butter is melted.  Remove from heat and let cool to room
temperature.  Add liquer or vanilla (or nothing!  Works this way also). 
Let sit in refrigerator until hard (about eight hours or so).  Dig out
by the teaspoon and form into balls, then roll in finely chopped nuts
(ground almonds are heavenly), cocoa, icing sugar, or coconut or dip in
chocolate.  Makes 36-48. 

This year I'm experimenting with Frangelico-Espresso truffles and
raspberry truffles dipped in white chocolate along with my usual


(makes approx. 75 small balls)
From: (Stephanie da Silva)
1       12 oz. box vanilla wafers
1 cup   walnuts (or pecans)
1 cup   powdered sugar
3 Tbsp  cocoa
2 Tbsp  corn syrup
1/2-2/3 cup rum (or bourbon)
powdered sugar for rolling balls, sifted

Place vanilla wafers in bowl of food processor and process to texture
similar to cornmeal.  Put in a large bowl.  Process the walnuts until
well ground (but not walnut butter!).  Add to wafer crumbs.  Add
remaining dry ingredients and mix well.  Add corn syrup and rum and mix

Roll into balls (loosely small bite size) and roll in powdered sugar. 
Store in airtight container.  It is best to try to wait 24 hours before
eating.  The flavor improves greatly. 


From:  Colette Goodyear,
4 oz.      semi-sweet chocolate
1/2 stick  of butter
2 1/3 cup  sifted powder sugar
2 tsp      or more if you like of RUM
chocolate sprinkles

Slowly melt chocolate in saucepan, add butter, stir constantly until
blended.  Remove from heat stir in powder sugar and add rum.  Make into
1" balls and roll in chocolate sprinkles.  Let cool for 5 hours. 


From: (Stephanie da Silva)
3.5 ozs  cooking chocolate
2        egg yolks
1 oz     ground almonds
2 ozs    butter
7 ozs    icing sugar (powdered sugar)
2 Tbsp   dark rum
1 oz     plain biscuit crumbs  

Put broken choc.  & butter in bowl & soften in microwave or double
boiler.  Mix in egg yolks then remaining ingredients, except coconut. 
Chill until firm then form into small balls & roll in coconut.  Keep in
Replace Rum with tipple of your choice ie Brandy, Sherry, Orange or
Coffee liqueur.  The mixture may be rolled around a glace cherry or
ginger.  Try choc.  hail instead of coconut.  For a real luxury, soak a
few glace cherries in the same liqueur overnight (or longer) then make
the balls.  Superb with coffee liqueur...I'm trying them with Grand
Marnier this year..cheers


From: (Stephanie da Silva)
150 gm    very good quality desert chocolate
150 ml    double cream
 25 gm    butter 

Grind up the chocolate in a food processor until granular.

Melt the butter and cream (also yoghurt if you want) in a saucepan until
simmering.  Then pour the cream mixture into the processor whilst
working.  When the mixture is welll and truly mixed (making sure to get
the cream that has splattered onto the underside of the lid) separate in
to four bowls.  Allow to cool completely and then place in a fridge

In the morning using a cold spoon form the chocolate mixture into little
truffle shaped balls.  This is best done if your hands have been rinsed
in cold water for a while.  You now have about 20-30 chocolate truffles. 

First if you want rum truffles mix a good quantity of rum (or a few
drops of rum flavouring) into the cream mixture as you melt the butter. 

Once you have spooned out the truffles you can roll them in cocoa,
chopped nuts or whatever you want. 


From: (Stephanie da Silva
1/4 cup   of heavy cream
1/4 cup   of butter (softened)
6 oz.     bittersweet chocolate.

Boil the cream until it thickens.  Add the chocolate (broken so it melts
faster) and heat until melted.  Add butter and stir till melted and
mixed.  Then whisk in 3 tablespoons of your favorite liqueur, pour into
a bowl and chill.  Stir several times during the chilling process, and
when the stuff is firm, shape it into balls and roll in cocoa, or
whatever strikes your fancy.  I made:

-- Kahlua dipped in chocolate
-- Drambuie rolled in cocoa
-- mint/Baileys rolled in powdered sugar
-- Frangelico rolled in chopped nuts,
-- Rum rolled in granulated sugar with cinnamon.

Store them in the fridge, and bring them out shortly before serving to
soften up some. 


From: (Mark Whidby)

I don't know much about ingredient quantities but I should point out
that the ingredients are in British measures.

1.5 lbs    good quality plain chocolate
10 fl.oz.  double cream
1 "small"  glass whisky (original recipe says use malt whisky but I just
           cannot bring myself to do this; I use 'Famous Grouse')

Bring cream to the boil.  Remove from heat and add half the chocolate
(broken up).  Stir gently until chocolate melted and thouroughly mixed. 
Add the whisky and stir until well mixed in. 

Transfer mixture to a metal bowl (I don't bother with this and just keep
it all in the original saucepan) and place in a bowl of iced water. 
Beat with a wooden spoon until cool and thick. 

Transfer mixture into piping bag and pipe into 2.5 cm rounds on sheet of
greasproof paper.  Place in fridge to firm up. 

Remove from fridge and roll into balls (original recipe suggests dusting
hands with icing sugar to prevent sticking but it doesn't seem to work). 
This is incredibly messy.  Make sure you have a bowlful of hot water to
plunge your hands into afterwards or else you'll end up with chocolate
covered taps. 

Keep balls on greaseproof paper and chill in fridge again until firm.  I
actually put mine in freezer section for about 1/2 hour. 

Melt the remaining chocolate.  Try to do this with as little heat as
possible or else the balls will rapidly disintegrate with the heat. 
Using small forks dip each ball into melted chocolate and cover
thouroughly.  Do each ball as fast as possible.  The original recipe
suggested rolling each ball in cocoa while the chocolate is still molten
but I reckon this will cause ball breakdown due to the extra handling

Eating and storage:
It is suggested that they improve if you keep them for a few days before
eating. It is extremely difficult to verify this. In any case, keep in
an airtight container in the fridge with a padlock on.


(makes 28 truffles)

From: (Darin Wilkins)

Source: Natalie Haughton's 365 Great Chocolate Desserts (Harper/Collins:
$16.95), but I got it from the LA Times food section.

1 1/4 C    hazelnuts (aka filberts)
1/4 C      finely chopped dried apricots
24 ounces  imported white chocolate
6 Tbl      heavy cream

On a baking sheet, spread out 1 1/4 C hazelnuts. Bake at 350 F for 10
minutes, or until nuts are light brown and the dark skins are cracked.
Remove as much of the skins as possible by rubbing nuts in a terry-cloth
towel. Finely chop nuts in a food processor.

In a 1-quart glass container, combine 12 ounces imported white chocolate,
cut up and 6 Tbl heavy cream.

[Note:  I used the Nestle white chocolate chips that are available in
my local supermarket.  It worked well, but I am sure it would be better
if you use a good import instead.]

Microwave mixture on MEDIUM (70% power), 3 to 4 minutes, stirring twice,
until chocolate is melted and smooth.  [You can do this step in a
double-boiler if you don't have a microwave.]

Stir into melted chocolate 3/4 C of the chopped nuts and 1/4 C finely
chopped dried apricots. 

Cover the mixture and refrigerate 1 to 2 hours, or until mixture is firm
enough to hold its shape.  (If mixture gets too hard, let stand at room
temperature for 30 minutes or so, until firm but soft enough to shape.)

Form 28 smooth 1 1/4-inch diameter balls, either by using a 1 1/4-inch
automatic-release ice cream scoop, or by rolling 1 Tbl of the mixture
between your (clean!) hands.

Place on a wax paper-lined cookie sheet and refrigerate until firm, 1
hour or longer.

In a small glass dish, place another 12 ounces imported white chocolate,
cut up.  

[Variation: use 12 ounces of semisweet chocolate.  Or use 2 separate
6-ounce portions of each and dip 14 of the truffles in the white
chocolate and the other 14 in the semisweet.]

Microwave on MEDIUM (70% power), 3 to 4 minutes, stirring often, until
chocolate is melted, smooth, and warm.

Work quickly so the dipping chocolate does not harden before you are
through.  If it does, pop it back into the microwave for a few seconds.

Using a fork to 'hold' the truffle (do not 'spear' the truffle.  I
found 2 forks worked better for me.  Maybe you are not as clumsy as I
am), dip the truffles, 1 at a time, into the melted chocolate.  Tap on
edge of dish to remove any excess.  Place on a wax paper-lined cookie
sheet and, before the dipped layer can harden, sprinkle with the
remaining chopped nuts.

Store in airtight container in refrigerator up to 2 weeks, or in
freezer 1 month.  Serve in paper candy cups.

Nutrient Analysis Per Truffle:
Calories             183 kcal
Protein                2 g
Carbohydrates         15 g
Fat                   13 g
Cholesterol           10 mg
Sodium                27 mg
Fiber                 0.2 g
64% calories from fat (ARRRRGGGGGHHHHHHH!)


(Servings: 24)

From: mjkelly+@CS.CMU.EDU (Mary Jane Kelly)

Source: "Madam Chocolate's Book of Divine Indulgences" by Elaine Sherman

8 oz      white chocolate
48 ea     good walnut / pecan halves
6 T       unsalted butter, room temp.
1 1/2 T   water
1 ea      large egg yolk

Preheat oven to 300F.  Set aside a wax paper-lined baking sheet.
Chop the white chocolate into small pieces and set aside.
Toast the nuts on a baking sheet in a single layer for 5 to 8 minutes.
Set them aside.

In the top of a double boiler over hot, not boiling water, melt the white
chocolate and the butter in the water.  Stir until smooth.

A NOTE on Melting White Chocolate: Since the fats in white chocolates
melt at different temperatures, and since the milk proteins tend to
clump if overheated, melting white chocolate can be very frustrating. 
I've found that the easiest method is to chop the chocolate into small
pieces and melt them in the microwave.  Microwave at high power for 1
minute, then stir.  If necessary, continue the process for additional
30-second intervals until completely melted.  Microwave only until
smooth; DO NOT OVERHEAT!!! 

Pour into a bowl and add the yolk.  Continue beating until the mixture
is fluffy and cooled to room temperature.  Chill until firm (about 4
hours).  Remove from refrigerator and form into 24 1-inch balls. 
Sandwich between 2 nut halves.  Chill until ready to serve. 


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