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Category:
Truffles and Chocolates
Rating:
3.10
Contributor:
rapunzel47
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THE BEST CHOCOLATE TRUFFLES IN THE WORLD
10½ oz Semisweet Chocolate
1 cup Heavy Cream
2 Tbsp Sweet Butter
Cocoa (sifted)
Melt chocolate (in the microwave, it's about 3 minutes at 70%). Make sure it's completely melted. Bring cream to the boil, add to chocolate and whisk until smooth. Stir in butter until melted.
Cover completely with plastic wrap - plastic must be in contact with the chocolate - no air in between. Let cool to room temperature and then refrigerate overnight.
Using a melon baller, or small ice cream scoop, scoop out balls of chocolate mixture. If you use a melon baller, have a knife handy to ease the chocolate ball out if necessary. In either case, dip your implement in hot water and dry off before putting it back into the chocolate.
Refrigerate chocolate balls several hours, then roll in sifted cocoa. Store covered in refrigerator.
Or, even better...
TRUFFLE DIPPING INSTRUCTIONS (shortcut way - no tempering)
A better finished product but you use a lot more chocolate. Start with the same quantity you used to make the truffles (left overs can be reused). To each 4 oz of Chocolate add 1 tsp of vegetable oil when melting (Sunflower preferred - if you use a nut oil like peanut make sure people know because of allergies)
Melt chocolate in a 2 c measuring cup, then put the cup in another 2 c measure
with some hot tap water in it to keep chocolate warm and loose.
DIPPING
After balls have been formed, place in refrigerator overnight to harden.
Unless you have dipping tools (which you can buy) use a fork for dipping. Lay ball ON tines, and dip to cover completely. Run bottom of fork over edge of cup a couple of times to remove excess chocolate. Put back in refrigerator to harden, then place in small paper cups for presentation. The finished truffles are best kept in the refrigerator but are nicer if brought out 1/2 hr or so before enjoying
LEFTOVER CHOCOLATE
Pour into a ziploc bag. Close the bag and press flat. Let harden. Keep at room
temperature until wanted, then break into pieces and melt and it's ready for use.
The chocolate is Belgian. If you can find Callebaut, that's best, but as long as it's Belgian, that's what's important. The domestic stuff just doesn't cut it! (And our experience is that it's not significantly cheaper anyway!)
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