cynupstateny
Well-known member
the creamiest truffles you ever made and they really live up to it. If anyone wants the recipe I'll be happy to post it.
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Just an FYI: I made the truffles in the new Cook's Illustrated. Reported to be
- Thread starter cynupstateny
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cynupstateny
Well-known member
Here you go, Meryl. The big difference is that you leave the ganache
out at room temp for several hours before chilling. That takes care of any grainy texture problems. I found this recipe for it posted on another site. The only change is that she used foil instead of parchment and Cook's doesn't say to use your favorite liqueur.
Chocolate Truffles...adapted from Cook's Illustrated
12 ounces semi-sweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons light corn syrup
1/2 teaspoon vanilla (or 2 tablespoons of your favorite liqueur)
1 1/2 tablespoons butter, at room temperature and cut into small pieces
1 cup cocoa powder
1/4 cup powdered sugar
Line 8 inch square pan with foil. Set aside.
In a medium bowl, microwave chocolate, stopping and stirring at 30 second increments, till the chocolate is almost completely melted. Heat cream in microwave safe measuring cup till warm, about 30 seconds. Stir corn syrup and vanilla into cream, then add to chocolate. Cover with plastic wrap and let sit for a few minutes. Stir till mixture is uniform, then add butter and mix till well incorporated.
Spread chocolate ganache evenly in prepared pan and allow to cool at room temperature for 2 hours. Cover and transfer to refrigerator. Cool at least 2 hours.
Sift together cocoa and powdered sugar, then sift again. Place in flat pan, suitable for rolling the truffles.
Remove chilled ganache from pan by lifting up foil. Peel off foil and set ganache on cutting board. Let warm up a couple minutes, then cut ganache into 64 equal sized squares, starting by cutting the large square into 4 even parts, then those 4 squares into 4 even parts, then repeating twice more till you have 64 squares.
Dust hands with cocoa mix and roll each square into a ball. Roll balls in cocoa, shake off excess and place truffles in an air tight container. Store in refrigerator, and let come to room temperature before serving.
Makes 64.
out at room temp for several hours before chilling. That takes care of any grainy texture problems. I found this recipe for it posted on another site. The only change is that she used foil instead of parchment and Cook's doesn't say to use your favorite liqueur.
Chocolate Truffles...adapted from Cook's Illustrated
12 ounces semi-sweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons light corn syrup
1/2 teaspoon vanilla (or 2 tablespoons of your favorite liqueur)
1 1/2 tablespoons butter, at room temperature and cut into small pieces
1 cup cocoa powder
1/4 cup powdered sugar
Line 8 inch square pan with foil. Set aside.
In a medium bowl, microwave chocolate, stopping and stirring at 30 second increments, till the chocolate is almost completely melted. Heat cream in microwave safe measuring cup till warm, about 30 seconds. Stir corn syrup and vanilla into cream, then add to chocolate. Cover with plastic wrap and let sit for a few minutes. Stir till mixture is uniform, then add butter and mix till well incorporated.
Spread chocolate ganache evenly in prepared pan and allow to cool at room temperature for 2 hours. Cover and transfer to refrigerator. Cool at least 2 hours.
Sift together cocoa and powdered sugar, then sift again. Place in flat pan, suitable for rolling the truffles.
Remove chilled ganache from pan by lifting up foil. Peel off foil and set ganache on cutting board. Let warm up a couple minutes, then cut ganache into 64 equal sized squares, starting by cutting the large square into 4 even parts, then those 4 squares into 4 even parts, then repeating twice more till you have 64 squares.
Dust hands with cocoa mix and roll each square into a ball. Roll balls in cocoa, shake off excess and place truffles in an air tight container. Store in refrigerator, and let come to room temperature before serving.
Makes 64.
Thanks, Cyn! This is a lot more involved than the one I use, as is typical of Cook's Illustrated.LOL
Here's the one I use - it's also ultra creamy with a deep chocolate taste. It would be interesting to compare the two.
Note: I use a different method - I melt everything over a double boiler, and usually substitute half & half for the cream.
GHIRARDELLI SINFUL CHOCOLATE TRUFFLES
INGREDIENTS:
1/4 cup heavy whipping cream
2 bars (8 ounces total) bittersweet chocolate baking bars, broken in 1/4-inch pieces (recommended: Ghirardelli)
6 tablespoons unsalted butter, cut into small pieces
1/3 cup Ghirardelli unsweetened cocoa
DIRECTIONS:
In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.
Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.
Yield: 30 truffles
Recipe courtesy Ghirardelli Chocolate Company
Show: Food Network Challenge
Episode: Chocolate Festival Fantasies
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26147,00.html
Here's the one I use - it's also ultra creamy with a deep chocolate taste. It would be interesting to compare the two.
Note: I use a different method - I melt everything over a double boiler, and usually substitute half & half for the cream.
GHIRARDELLI SINFUL CHOCOLATE TRUFFLES
INGREDIENTS:
1/4 cup heavy whipping cream
2 bars (8 ounces total) bittersweet chocolate baking bars, broken in 1/4-inch pieces (recommended: Ghirardelli)
6 tablespoons unsalted butter, cut into small pieces
1/3 cup Ghirardelli unsweetened cocoa
DIRECTIONS:
In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours.
Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.
Yield: 30 truffles
Recipe courtesy Ghirardelli Chocolate Company
Show: Food Network Challenge
Episode: Chocolate Festival Fantasies
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26147,00.html
michael-in-phoenix
Well-known member
Cyn, did Cook's make any recommendations as to the type of semi-sweet chocolate...
...they prefer, and whether the cocoa powder is natural or Dutched?
Just wondering...
Thanks for posting. I made truffles years ago, but haven't had time in recent years. I may give these a "go" for Valentine's Day.
Michael
...they prefer, and whether the cocoa powder is natural or Dutched?
Just wondering...
Thanks for posting. I made truffles years ago, but haven't had time in recent years. I may give these a "go" for Valentine's Day.
Michael
I'm looking at the recipe and it says bittersweet choc and Dutch-processed cocoa
They recommend using Callebraut Intense Dark L-60-40NV or Ghiradelli Bittersweet Chocolate Baking Bar? No mention of the brand of cocoa powder.
By the way, there is also a hazelnut-mocha variation:
Substitute 2 tbl Frangelico and 1 tbl espresso powder for vanilla. For coating, omit confectioners sugar and use enough cocoa to coat hands while shaping truffles. Roll shaped truffles in 1-1/2 cups finely toasted hazelnuts.
They recommend using Callebraut Intense Dark L-60-40NV or Ghiradelli Bittersweet Chocolate Baking Bar? No mention of the brand of cocoa powder.
By the way, there is also a hazelnut-mocha variation:
Substitute 2 tbl Frangelico and 1 tbl espresso powder for vanilla. For coating, omit confectioners sugar and use enough cocoa to coat hands while shaping truffles. Roll shaped truffles in 1-1/2 cups finely toasted hazelnuts.
Here's the original recipe - it uses bittersweet, more butter, etc.
http://mom-machine.com/2011/12/19/everyday-im-trufflin/
http://mom-machine.com/2011/12/19/everyday-im-trufflin/
cynupstateny
Well-known member
I used TJ's Belgium bar, Michael. I also did a sixty mile trip of the small towns in the area
looking for dutch processed with no luck. I used Ghirardelli cocoa mixed with the 10x and it was delicious!
looking for dutch processed with no luck. I used Ghirardelli cocoa mixed with the 10x and it was delicious!
cynupstateny
Well-known member
Hah! Five hundred people in my village and not too many more in the surrounding areas!