Sunday, December 10, 2006

Chocolate Truffles

As I said, I really like to give homemade gifts. Not only is it more economical, but I think people are more impressed that you actually spent the time to make them something. I really have some issues with chocolate. I love to eat it, but I haven't learned the science behind it. I'd love to take a class. Anyway, I saw that Ina had made truffles and it looked so easy. And it is! I've made Hazelnut truffles and Kahlua truffles so far. Just substitute in your favorite liqueur. I did have one probelm. I tried to make Ina's white chocolate truffles as well. They're flavored with Bailey's, but I just couldn't get it to solidify. I don't know why. Some day I'll find out. However, the dark chocolate ones do not disappoint. Eat one with a warm cup of coffee. I think I may do that right now.
This recipe comes from Barefoot in Paris.

Chocolate Truffles

3 1/2 ounces bittersweet chocolate
3 1/2 ounces semisweet chocolate
1/2 cup heavy cream
1 1/2 tbs. liqueur (Grand Marnier, Frangelico, Baileys, Kahlua)
1 tbs. prepared coffee
1/2 tsp. good vanilla
cocoa powder
chopped roasted hazelnuts

Chop the chocolate finely and place in a bowl.
Heat the cream in a small saucepan until it boils. Immediately pour the hot cream through a fine-mesh seive into the bowl with the chocolates. with a wire whisk, slowly stir the cream and the chocolate together ubtil the chocolate is completely melted. Whisk in the liqueur, coffee, and vanilla. Cover with plastic wrap, and chill until set, about 45 minutes.
With two teaspoons, or a 1 1/4 inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment. Refrigerate 15 minutes, until firm enough to roll into balls. Roll in cocoa powder or nuts and chill.

Ina says don't use chocolate chips, as they may have stabilizers.
I had a 3 ounce bar of bittersweet chocolate, so I did 3 ounces bittersweet, 4 ounces semisweet.
The kind of chocolate is important. It needs to be really good. I used Scharffen Berger and Ghirardelli.
You'd be surprised how easily choclate melts from the heat of your hands. Try not to touch it when you're chopping it up.
Roast whole hazelnuts 25 minutes, 350 degrees. Put all the nuts in a kitchen towel, and rub the skins off. Roast chopped hazelnuts 350 degrees, 10 minutes.
I needed to put the choclate over a doulbe boiler to get it completely melted.
Keep the truffles refrigerated. Remind the recipient that they should keep the truffles in the fridge.
They shouldn't be prefect little balls. They are supposed to look like the mushroom truffles that those pigs find in Europe. Yes, those pigs.

1 comment:

Tasha said...

Oh my God. Amy. I mean, Meme. Whatever. I am so moving into your house. I told Aundra that if I can't find a job, I'm going to move out to the Bay Area so that I can be the dog-walker for Beans and Willy, but maybe I'll move in with you guys and just eat. That's it. I won't walk Beans, I won't look after Abbie (not that you want me to; I may be great with dogs but I'm a little skittish around children), all I will do is eat. And I will love every second of it.