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Tuesday, August 31, 2010

Chocolate Truffles

My in-laws from NYC came for a visit and we had some great food and even better dessert! One of the desserts I made were these chocolate truffles. They honestly have to be one of the easiest and quickest desserts to make. Not only that, they look fancy when you serve them and they're small enough where people will eat one or two (or three like me!). This recipe makes about 20 truffles and I dusted them with cocoa powder, confectioners sugar, toasted hazelnuts, and different colored jimmies (sprinkles for all of you not from New England). I didn't add the alcohol because I don't like it in my desserts. These are a must make for your next dinner party and if there are any left, which I doubt, you can freeze them for months!


8 ounces semisweet chocolate cut into small pieces
8 ounces bittersweet chocolate cut into small pieces
4 ounces milk chocolate cut into small pieces
1 cup of heavy whipping cream
1 tablespoon of instant coffee 
1/2 teaspoon vanilla extract
2 tablespoons alcohol - Optional (Cognac, brandy, Grand Marnier, rum, bourbon, or Kaluha)

Different Coatings for Truffles:
Cocoa Powder
Confectioners Sugar (Icing or Powdered)
Toasted and Chopped Nuts (pecans, walnuts, almonds, hazelnuts)
Toasted Coconut
Shaved Chocolate


Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl with the cream. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the orange flavored liqueur, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.
With a melon baller or 2 tsp ice cream scoop, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Roll each ball of chocolate in your hands to roughly make it round. Roll in confectioners’ sugar, cocoa powder, or other dustings listed above. Put them back in the refrigerator before serving. When you take them out, mold them back into a ball if they flatten. These will keep refrigerated for weeks, but serve them at room temperature.

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