ChefsLine has assembled all the resources and insider tips you need to make the most exquisite dark chocolate truffles on the planet. Listen to Carole Bloom, world-renowned chocolate expert and confectioner provide ChefsLine members with step-by-step instructions and expert tips, pointers on selecting the best chocolate and cocoa, how to finish truffles with tempered chocolate and other decorating tips, and pairing chocolate and wine. Any more questions and call one of ChefsLine’s accomplished pastry chefs for help at 1-800-977-1224….we’re with you every step of the way!
Featured Recipe
Classic Dark Chocolate Truffles
SERVINGS: 60 1-inch truffles
INGREDIENTS
1 pound dark chocolate (56 to 64% cacao), finely chopped
1 1/2 cups heavy whipping cream
1/2 – 3/4 cup unsweetened cocoa powder
METHOD
Place the chopped chocolate in a 2-quart mixing bowl. In a 1-quart saucepan over medium heat, bring the cream to a boil. Pour the cream into the bowl with the chocolate. Let the mixture stand for 30 seconds, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended. Cover the truffle cream, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours). Or let the truffle cream sit at room temperature for several hours or overnight until completely set and thick. It should be firm, but not hard, able to hold the indentation of your finger, but soft enough to scoop out.
Line a baking sheet with parchment or waxed paper. Use a small ice cream scoop (1-inch diameter) to scoop out 1-inch mounds. Or fit a 12-inch pastry bag with a large, plain round pastry tip with a ½-inch opening and fill partway with the truffle cream. Holding the pastry bag 1 inch above the paper, pipe out mounds about 1 inch in diameter. Cover the mounds with plastic wrap and chill in the refrigerator for 1 to 2 hours.
There are two ways to finish the truffles, by rolling in cocoa powder or dipping in tempered chocolate (see recipe for Quick Tempering Method for Chocolate).
To roll the truffles in cocoa powder, sift the cocoa powder into a small bowl. Dust your hands with cocoa powder. Roll the mounds into balls, then place a ball into the bowl of cocoa powder. Gently shake the bowl or roll the truffle around to coat it completely with cocoa. Place each truffle in a fluted edge paper candy cup.
To dip the truffles in tempered chocolate, place a truffle center into the tempered chocolate, coating it completely. With a dipper or fork remove the center from the chocolate, carefully shake off the excess chocolate, and turn out onto the parchment paper. After dipping 4 truffles, dust the top of each truffle lightly with cocoa powder.
Let the truffles set at room temperature or chill them in the refrigerator for 10 to 15 minutes. When the truffles are set place them in paper candy cups.
To store the truffles, place them in a single layer between sheets of waxed paper, in an airtight container, in the refrigerator for up to 2 weeks. They may need to be rolled in cocoa powder again before serving. Serve the truffles at room temperature.
Variations:
Hazelnut Dark Chocolate Truffles: add 1 cup toasted and finely ground hazelnuts to the truffle cream before it sets up.
Almond Dark Chocolate Truffles: add 1 cup toasted and finely ground almonds to the truffle cream before it sets up.
Walnut Dark Chocolate Truffles: add 1 cup toasted and finely chopped walnuts to the truffle cream before it sets up.
Orange Dark Chocolate Truffles: add 1 cup finely chopped candied orange peel and 2 tablespoons orange liqueur to the truffle cream before it sets up.
Chambord Dark Chocolate Truffles: add 3 tablespoons Chambord to the truffle cream before it sets up.
Kahlua Dark Chocolate Truffles: add 3 tablespoons Kahlua to the truffle cream before it sets up.
Classic Dark Chocolate Truffles with high cocoa percentage chocolate (66 to 72%)
Increase the amount of heavy whipping cream from 1 1/2 to 1 ¾ cups.
Classic Milk Chocolate Truffles
Substitute milk chocolate for the dark chocolate and use 1 cup heavy whipping cream
Classic White Chocolate Truffles
Substitute white chocolate for the bittersweet chocolate and use ¾ cup heavy whipping cream. Instead of coating the centers in cocoa powder, roll them in confectioners’ sugar or dip into tempered white chocolate.
NOTE
Adapted from Truffles, Candies, & Confections: Techniques and Recipes for Candymaking by Carole Bloom published by Ten Speed Press. Copyright 2004. All Rights Reserved.
2 Responses for "Fabulous Chocolate Truffles, with Carole Bloom"
[...] You might also be interested in our Chocolate Truffle audio class and recipes with Carole Bloom. candy storage, freezing candy, homemade caramel Click to Social Bookmark [...]
I have been making truffles with Chambord, Kahula, Creme DeMenthe, Bailey’s for years. This year I would like to try wine or maybe even champagne. Would wine or champagne be possible? If it is what would the portion be?
Leave your comments