Bittersweet Chocolate Coated Truffles
Bittersweet Chocolate Coated Truffles recipe
Yield
12 servingsPrep
30 minCook
20 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Basic truffle ingredients | |||
| 4 | ounces |
chocolate, bittersweet
|
|
| 2 | tablespoons |
butter
cut up |
|
| 2 | tablespoons |
heavy whipping cream
|
|
| 1 ½ | tablespoons |
liqueur
(to 2 tb) |
|
| Chocolate coating for truffles | |||
| 4 | ounces |
chocolate, bittersweet
|
|
| 2 | teaspoons |
vegetable oil
peanut, almond, or walnut |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Basic truffle ingredients | |||
| 115.6 | ml/g |
chocolate, bittersweet
|
|
| 3E+1 | ml |
butter
cut up |
|
| 3E+1 | ml |
heavy whipping cream
|
|
| 23 | ml |
liqueur
(to 2 tb) |
|
| Chocolate coating for truffles | |||
| 115.6 | ml/g |
chocolate, bittersweet
|
|
| 1E+1 | ml |
vegetable oil
peanut, almond, or walnut |
|
Directions
For Truffles:
In double boiler, melt broken chocolate, stirring constantly. (Or microwave 2½ to 3 minutes on medium)
Remove chocolate from heat; blend in butter.
Stir in cream, then liqueur.
Combine with chopped nuts or candied fruit if desired.
Chill 10 to 15 minutes, stirring frequently until thick enough to hold a shape.
Drop by heaping teaspoon or #70 scoop onto foil lined baking pan.
Shape round, if desired. Cover and freeze 20 to 30 minutes to set truffles firm for dipping with chocolate.
For a variety of truffles, repeat the recipes using liqueurs such as Grand Marnier, Amaretto, Kahlua, Creme de Menthe.
For Coating:
Melt chocolate as directed in basic truffle recipe.
Remove from heat and stir in oil.
Cool chocolate to 85 to 90 degrees F for dipping.
Dip cold, firm truffle into melted chocolate, holding with a fork and spooning with several coats of chocolate.
Place each onto foil lined baking pan.
Decorate top with nuts, candied fruit, etc.
Chill at least 2 hours to set chocolate.
Roll in ground chocolate, if desired.
Place into tight container and store in cool, dry place to age for several days.
