Tuscan Truffles Recipes

DARK CHOCOLATE TRUFFLES

Steps:

• In a double boiler, place the chopped chocolate, cream, and flavoring over boiling water, and stir until the chocolate has melted and smooth.
• Remove the chocolate from the heat and refrigerate until it begins slightly firm.
• Either use a pastry bag with a large hole cut out of the bottom and pipe 1 1/2 inch size mounds onto a baking sheet lined with parchment paper, or use two spoons to shape into ball like shapes..
• Refrigerate the balls 10 minutes or until firm enough to handle.
• Spread the cocoa over a plate, and use your hands to quickly shape the truffles into a round ball, then roll in the cocoa to cover. (Be careful not to over handle the truffles or they will get messy!)
• Place the rolled truffles on a baking sheet covered with a clean sheet of parchment, and continue finishing the rest of the truffles in this manner.
• Refrigerate for 10 to 15 minutes before serving.
• Store in an airtight container in the refrigerator.

TUSCAN TRUFFLES

Steps:

• Combine the first 11 ingredients until well blended. Shape into 36 balls; roll in pine nuts. Refrigerate, covered, until serving.

ITALIAN CHOCOLATE TRUFFLES

Steps:

• Melt the dark chocolate with the liqueur in a double boiler, stirring till well mixed.
• Add the butter and stir until melted.
• Add the confectioners' sugar and the ground almonds.
• Mix well.
• Leave in a cool place till firm enough to roll into about 24 balls/truffles.
• Place the grated chocolate in a plate and roll the truffles in the chocolate to coat them.
• Place the truffles in paper candy cases and chill.

PASTA WITH TRUFFLE CREAM SAUCE

Steps:

• Cook the past in a tall pot of boiling water.
• Drain after reaching al dente (when there's a little bit of a bite to the texture of the pasta) -- spaghetti and fettucine about 6 minutes, penne and rigatoni about 9 minutes.
• While pasta is boiling, melt the butter in a large saucepan or frying pan with tall sides.
• Mix into the melted butter the Parmigiano cheese and cream.
• Add the cooked pasta, toss well, sprinkle with salt and pepper to taste.
• Put the pasta mixture into a large serving bowl and grate the truffle over the pasta. You may also want to serve more truffles separately at the table for guests to add to their servings.
• Serve additional grated Parmigano cheese to pass around the table also.

HOMEMADE CHOCOLATE TRUFFLES

Steps:

• In a medium to large bowl add the cream, butter and chopped chocolate, place the bowl over a small pot of boiling water (make sure the water doesn't touch the bottom of the bowl) heat on low/medium heat and stir until smooth. Remove the bowl from the pot and heat and let it cool to room temperature, then add the Chocolate Liqueur and stir to combine.
• Cover the bowl with plastic wrap and refrigerate for at least one to two hours or until firm. Using a small ice cream scoop or a teaspoon, form into small balls (golfball size or a bit smaller).Place on a parchment paper lined cookie sheet and refrigerate 30 minutes.
• Melt the chocolate and the butter, stir until smooth, let cool to room temperature but still easy to stir. Using a fork, dip the chocolate balls in the melted chocolate place back on the parchment paper lined cookie sheet and immediately sprinkle with some chopped nuts or coconut (or your choice of topping).
• Refrigerate for about 20-30 minutes before serving. Enjoy!