Irresistible Bittersweet Truffles Recipes

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BITTERSWEET CHOCOLATE TRUFFLES



Bittersweet Chocolate Truffles image

Provided by Warren Brown

Categories     dessert

Time 1h55m

Yield approximately 5 1/2 dozen truffles

Number Of Ingredients 5

20 ounces bittersweet chocolate, in a block or in pistoles
1 1/4 cups heavy cream
Pinch salt
1/2 vanilla bean, scraped
2 1/2 ounces butter

Steps:

  • Finely chop the chocolate block or use pistoles. The size of the chocolate pieces is key. Make sure the chocolate is in small pieces so that the heat from the boiled cream can melt all of the chocolate.
  • Place chopped chocolate in a large non-reactive bowl. In a medium saucepan, bring cream, salt, and vanilla bean to a boil. Once mixture has boiled and foamed up, immediately remove the pan from the heat and pour it over the chocolate. Let chocolate and cream mixture sit for 3 minutes. With a wooden spoon, begin stirring small circles in the middle of the bowl. As the smooth mixture begins to form in the middle, slowly expand the size of the circle until the cream and chocolate is fully incorporated. Remove vanilla bean and stir in butter. Cover mixture and let sit until firm.
  • Fill a piping bag or zip top freezer bag with the truffle mixture and pipe into 1 tablespoon size dollops. Allow dollops to set up until they are firm. Roll dollops into round truffles. Truffles can be coated in powdered sugar, cocoa powder, ground nuts, coconut, etc.
  • Optional: Add 1-ounce distilled liquor or liqueurs (i.e. brandy, Kirsch, etc.) to butter for additional flavor variations. Distilled liquors or liqueurs add flavor without adding extra sweetness.

ORANGE BITTERSWEET CHOCOLATE TRUFFLES



Orange Bittersweet Chocolate Truffles image

These irresistible truffles feature the classic flavor combination of chocolate and orange. For gift-giving, present them in mini foil or paper baking cups. Photo credit: Rachel Currier from Baked By Rachel.

Provided by McCormick

Categories     Cookies and Brownies,

Yield 15

Number Of Ingredients 5

1 pound bittersweet baking chocolate coarsely chopped
1 cup heavy cream
1/2 tsp McCormick® Pure Orange Extract
1/2 tsp grated orange peel
1/2 cup unsweetened cocoa powder

Steps:

  • Place chocolate in large heatproof bowl. Set aside. Bring cream just to boil in small saucepan on medium heat. Pour over chocolate in bowl. Let stand 2 minutes. Stir until chocolate is melted. Add orange extract and orange peel; stir until well blended.
  • Refrigerate 1 hour or until truffle mixture is firm enough to handle.
  • Shape truffle mixture into 1-inch balls with a small (1-inch) cookie scoop or melon baller. Place on wax paper-lined tray. Roll truffles into round balls with hands. (If truffle mixture softens, return to refrigerator for 15 to 20 minutes or until firm.) Roll balls in cocoa powder. Store truffles in airtight container in refrigerator.

Nutrition Facts : Calories 251 Calories

BITTERSWEET CHOCOLATE-CASSIS TRUFFLES



Bittersweet Chocolate-Cassis Truffles image

Indulge yourself! These easy truffles feature a hint of Crème de Cassis liqueur (my favorite). Hint: Make sure to finely chop the chocolate before you begin, or it may not completely melt when whisked with the cream. If there are lumps in your truffle mixture, set it over a slightly larger bowl of hot (not boiling) water and stir until melted.

Provided by Brenda.

Categories     Candy

Time 3h30m

Yield 30 Truffles

Number Of Ingredients 4

8 ounces bittersweet chocolate, very finely chopped (not unsweetened)
1/2 cup heavy cream
2 tablespoons creme de cassis
1/2 cup unsweetened cocoa powder, preferably Dutch-process

Steps:

  • Place the chocolate in a medium-size heatproof bowl.
  • Bring the cream just to a boil in a small saucepan. As soon as it begins to boil, pour it through a FINE strainer and into the bowl with the chocolate.
  • Whisk the cream and chocolate together until the chocolate is completely melted. Whisk in the Crème de Cassis.
  • Cover and refrigerate until stiff and cold, at least 3 hours and up to 1 day.
  • Scoop up some of the chilled chocolate mixture with a very small scoop, or a teaspoon and roll between your palms to make 3/4-inch balls (they don't have to be perfectly round). Work quickly so the chocolate doesn't melt in your hands. (I just used the small scoop and did not roll in my hands) Transfer the balls to a waxed paper-lined baking sheet, setting them 1/2-inch apart.
  • Wipe your hands periodically with paper towels to remove any chocolate left behind from rolling.
  • If the truffle mixture becomes too soft to roll, return it to the refrigerator briefly to firm up before continuing.
  • Lightly cover the balls with plastic wrap and return to the refrigerator until cool and firm. Place the *cocoa powder in a pie plate or other flat-bottomed dish with sides, and roll the truffles in the cocoa powder a few at a time, until coated.
  • Store the truffles in a waxed paper-lined tin in the refrigerator until ready to serve.
  • *Another idea would be to roll the truffles in a finely powdered nut mixture.
  • If you'd like to make your own Creme de Cassis, try Recipe #183432.

Nutrition Facts : Calories 17, Fat 1.7, SaturatedFat 1, Cholesterol 5.4, Sodium 1.8, Carbohydrate 0.9, Fiber 0.5, Protein 0.4

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