Brelises Hand Rolled Chocolate Truffles Recipes

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HOMEMADE CHOCOLATE TRUFFLES RECIPE



Homemade Chocolate Truffles Recipe image

These homemade chocolate truffles are extra creamy with the addition of butter. After mixing the ingredients together, let the mixture set in the refrigerator, then roll into balls. You can coat in your favorite toppings and add lots of fun flavors, too! The mixture gets a little sticky, so refer back to my tips in the blog post above.

Provided by Sally

Categories     Dessert

Time 2h30m

Number Of Ingredients 5

two 4-ounce quality chocolate bars (226g), very finely chopped*
2/3 cup (160ml) heavy cream*
optional: 1 Tablespoon unsalted butter, softened to room temperature
optional: 1/2 teaspoon pure vanilla extract
toppings: unsweetened cocoa powder, sprinkles, crushed nuts, melted or tempered chocolate

Steps:

  • Place the chocolate in a heat-proof bowl. Set aside.
  • Heat the heavy cream until it is simmering. You can heat it on the stove or in the microwave.
  • Add the butter, if using, to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate sit for 5 minutes minutes. Add the vanilla extract then stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 1-2 hours. Tip: Pour into a flat shallow dish, such as a 8×8 inch baking pan, so the mixture evenly and quickly sets.
  • Scoop the set truffle mixture into 2 teaspoon-sized mounds. This cookie scoop is the perfect size. For larger truffles, 1 Tablespoon size mounds. Roll each into balls. This gets a little sticky, so see my tips above.
  • Roll each into toppings, if desired. Truffles taste best at room temperature!
  • Cover tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks.

BRELISE'S HAND-ROLLED CHOCOLATE TRUFFLES



Brelise's Hand-Rolled Chocolate Truffles image

I worked at a pastry shop for a few years and became addicted to their hand rolled truffles. I prefer dark chocolate, although they could be done with milk or white. This is a very versatile recipe. I love the basic chocolate, but adding your favorite liquor or flavoring makes for a great batch of truffles too. These truffles have a soft rich center, and a slight chocolate crisp shell, covered in cocoa powder. Simply perfection. You can't buy anything like these in the store.

Provided by Brelise

Categories     Dessert

Time 2h30m

Yield 40 truffles, 40 serving(s)

Number Of Ingredients 7

1/2 cup heavy cream
12 ounces dark chocolate chips (60%-75% cocoa)
1/4 cup butter
2 chocolate candy bars (70%-85% cocoa)
cocoa powder (sifted)
2 tablespoons liquor (optional)
1 pinch salt

Steps:

  • Begin with a saucepan. Over medium heat, bring cream just to a boil. Remove from heat.
  • Add the 12oz of chocolate to the hot cream. Stir until smooth.
  • Let sit for a few minutes, add butter 1/2 Tablespoon at a time. Stir until smooth. Stir in optional liquor or flavoring with the pinch of salt.
  • Transfer to bowl for refrigerating. Refrigerate until firm. Usually about 3-5 hours.
  • Form into 3/4inch balls and put back in refrigerator.
  • Sift cocoa powder into medium size bowl.
  • Break chocolate bars into small shards. In metal bowl, over low heat, heat chocolate stirring and scraping sides with a rubber spatula the entire time. Once smooth, remove from heat. Let sit for 5 minutes, stirring occasionally.
  • Bring out truffles and one by one roll them in the melted chocolate and drop them into the cocoa powder. After you've done 5 or so roll them around the powder until covered and set them aside. You may need to reheat the chocolate mid way through, just follow the same steps.
  • After all are covered in cocoa powder, take a med-large sifter and roll them around to remove excess cocoa.
  • Refrigerate.
  • These will keep for 2 weeks. They cannot be frozen because of their chocolate shells.

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