The challenge in my little truffle excursion is tempering the chocolate. I am always fearful that I won’t quite get it right. But this is a new year (soon) and fear must dissipate and triumph will prevail. That sounded good. I will let you know how it turns out. I highly recommend making truffles when you have other thing to do because the process is time consuming.
Classic Chocolate Truffles
2 ½ pounds of bittersweet chocolate 1 ½ cups of heavy cream
3 to 4 tablespoons of cocoa powder 2 quart mixing bowl
1quart saucepan Whisk or spatula
Baking sheet Parchment paper
Place 1 pound of the chocolate into the mixing bowl. In the saucepan over medium heat bring the cream to a boil. Pour the cream over the chocolate and let the cream and chocolate sit for one minute, then, stir with a spatula or the whisk until completely blended. The chocolate should be silky and shiny. Cover the mixture and let it cool at room temperature. Next let the mixture cool in the refrigerator for 2 to 3 hours until thick. Use a small ice cream scoop or spoon to form mounds of the mixture unto the baking sheet lined with the parchment paper. Cover with plastic wrap and chill in the freezer for 2 hours or the refrigerator for 6 hours.
Dust your hands with the cocoa powder and roll the mound into balls. Cover and let chill for another 2 hours in the freezer. Remove from freezer and bring to room temperature. Melt and temper the remain ing11/2 pound of chocolate. With a fork dip the truffles into the tempered chocolate and place each dipped truffle on to clean parchment paper
Tip: I placed the thickened truffle centers in a large freezer bag, clipped the corner of the bag and pipped the truffle center onto the parchment paper. This instead of the scoop. Neat and easy.
Really good dark chocolate. This is 58% Felchlin chocolate
1 pound of chocolate exactly
cocoa, powdered sugar, finely chopped cashews.
Hot cream over the chocolate coins
Chocolate coins swimming in the milk for one minute
Whipped and ready for truffles
Ready to pipe
Ready for the freezer
Ready for enrobing in chocolate or to be rolled in selected toppings
Ready for taste buds