treeskin

BAILEY'S MILK CHOCOLATE TRUFFLES
3/4 c. heavy cream
3 tbsp. butter
1 1/2 lbs. milk chocolate chopped in pieces (not chocolate bits)
3/4 c. Bailey's Irish cream
1/2 c. confectioners' sugar
1/4 c. cocoa powder
1/8 tsp. cinnamon
Combine cream and butter in saucepan and bring to light boil, remove from heat. Add chocolate pieces, stir to melt. Stir in Bailey's. Pour into bowl and refrigerate at least 6 hours. Spoon out walnut size pieces of the mixture onto cookie sheet and refrigerate until firm. Before serving, sift together confectioners' sugar, cocoa and cinnamon. Roll each truffle into a ball and roll in cocoa/sugar mixture. Makes 40 or more. Store in refrigerator in airtight container. I suggest using candy papers to keep them from sticking together when set out at room temperature to serve.


CHOCOLATE AMARETTO TRUFFLES
1 (11 1/2 oz.) pkg. (2 c.) Nestles Toll House milk chocolate morsels
1/4 c. sour cream
2/3 c. finely chopped toasted almonds
2 tbsp. almond flavored liqueur
Melt morsels over hot (not boiling) water. Stir until smooth. Remove from heat and blend in sour cream. Add almond liqueur, mix well. Transfer to small bowl and chill until firm. Drop by rounded teaspoonfuls onto waxed paper lined cookie sheets. Shape into balls. Roll in almonds. Chill until firm, about 30 minutes. Yield: about 2 1/2 dozen truffles.


CHOCOLATE RASPBERRY TRUFFLES
1 1/3 c. Nestle Toll House semi-sweet chocolate morsels
2 tbsp. heavy cream
1 tbsp. butter
2 tbsp. seedless raspberry jam

CHOICE OF COATINGS:
1 (6 oz.) pkg. Nestle Premier white baking bars, or
1 c. Nestle Toll House milk chocolate morsels
2 tsp. shortening
Or
Nestle Cocoa, or
Confectioners' sugar

In heavy gauge saucepan, combine morsels, heavy cream and butter. Cook over low heat, stirring constantly, until smooth. Stir in raspberry jam. Cover with plastic wrap; freeze 20 minutes. Drop mixture by teaspoonfuls onto foil-lined cookie sheet. Freeze 15 minutes. Roll into balls; freeze until firm.

Coatings: Over hot (not boiling) water melt white baking bars or milk chocolate morsels and shortening, stirring until smooth.
Drop frozen truffles one at a time, into melting coating; stir quickly to coat, then remove with fork, shaking off excess. Place on cookie sheet; chill until set. Store refrigerated.
Or coat with Nestle cocoa or confectioners' sugar.


DREAMY WHITE CHOCOLATE TRUFFLES
1/4 c. butter
8 oz. white chocolate, coarsely chopped, or 1 1/3 c. vanilla milk chips from 10 oz. pkg.
3/4 c. confectioners' sugar
1 tbsp. raspberry liqueur or 1 1/2 tsp. vanilla extract
1/2 c. sweetened flaked coconut, chopped
1/2 c. unsweetened cocoa powder
1. In small heavy saucepan over very low heat, stir butter and chocolate until melted and smooth. Remove from heat; using wooden spoon, beat mixture until thickened. Beat in confectioners' sugar and liquor. If necessary, refrigerate mixture until firm enough to shape, at least 5 minutes.
2. Spread coconut and cocoa powder in separate shallow dishes; line cookie sheet with wax paper. Shape chocolate mixture into 1 inch balls; roll half of balls in coconut and remaining half in cocoa powder to coat completely. Place truffles as they are coated on prepared cookie sheet; refrigerate at least 1 hour until firm. Store in tightly covered container in refrigerator up to 2 weeks. Makes about 2 dozen truffles.


HAZELNUT CHOCOLATE TRUFFLES
Prepare truffles day before serving to allow for adequate time to set.
2 1/2 pounds bittersweet chocolate, finely chopped
1 1/2 cups heavy whipping cream
1 cup toasted, skinned finely ground hazelnuts
3 to 4 tablespoons cocoa powder
1. Place 1 pound of chocolate in a 2-quart mixing bowl. In a 1-quart saucepan over medium heat, bring the cream to a boil. Pour the cream into a bowl with the chocolate. Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended.
2. Mix in 3/4 cup of the hazelnuts and blend well. Cover the truffle cream, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours). Or let the truffle cream sit at room temperature for several hours or overnight until completely set and thick.
3. Line 2 baking sheets with parchment or waxed paper. Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2 inch opening and fill partway with the truffle cream. Holding the pastry bag 1 inch above the paper, pipe out mounds about 1 inch in diameter. Or, use a small ice cream scoop to form the mounds. Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
4. Dust your hands with cocoa powder and roll the mounds into balls. These will be the truffle centers. Cover and chill the centers for another 2 hours in the freezer.
5. Remove the truffle centers from the freezer and bring to coolroom temperature so the outer coating wont crack when they are dipped. Line 2 more baking sheets with parchment of waxed paper. Melt and temper the remaining 1/2 pounds chocolate. Place a truffle into the tempered chocolate, coating it completely. With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper. After dipping 4 truffles, sprinkle a pinch of the remaining hazelnuts on top of them, before the chocolate sets up.
6. Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes. When the truffles are set place them in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer.
The truffles are best served at room temperature.
Yield: 60 1-inch truffles
Variations:
Instead of dipping the truffles in tempered chocolate, roll them in a small bowl of cocoa powder, confectioners sugar, or finely chopped, toasted hazelnuts as soon as they are rolled into balls. Any nuts can be substituted for the hazelnuts, both inside and outside the truffles.
- White Chocolate Hazelnut Truffles: Substitute white chocolate for the bittersweet chocolate and use 3/4 cup heavy whipping cream.
- Milk Chocolate Hazelnut Truffles: Substitute milk chocolate for the bittersweet chocolate and use 1 cup heavy whipping cream.
- Milk Chocolate Almond Truffles: Substitute milk chocolate for the bittersweet chocolate, use 1 cup heavy whipping cream, substitute finely chopped almonds for the hazelnuts.
- Praline Truffles: Substitute finely ground praline for the hazelnuts.



CHOCOLAT-ANISE TRUFFLES

From: cb4p+@andrew.cmu.edu (Cameron Kelly Brown)
Ingredients:
------------
1/4 cup Anise liquor
1/2 cup butter
12 oz. semi-sweet chocolate
2 cups pulverized anisette cookies

Instructions:
-------------
In a double boiler melt the chocolate, constantly stirring with a wooden
spoon. When the chocolate has melted, add the butter and slowly stir it
into the chocolate as it melts. Continue to stir for another minute
until it is well mixed and smooth. Add in the Rum and stir until well
mixed, then sprinkle in the pulvarized anisette cookies (a little at a
time, as sometimes it takes less) until the mixture is slightly
thickened but still smooth. You want the mixture to remain as a thick
sauce at this point.

When you have thoroughly mixed in the anisettes, rest the top of your
double boiler in a bucket of ice and WHISK the truffle mixture slowly
until it has cooled (about 15 minutes). Do not stop whicking or the
butter and rum will separate out of the chocolate-anisette. When the
sauce is completely cooled it should have a soft but solid consistency
which you can then spoon out and form into truffles and coat with
chocolate powder or confectioners sugar.


CHOCOLATE TRUFFLES

From: stephen@admin1.unbsj.ca

Source: Eagle Brand milk can.
(makes about 6 dozen)

Ingredients:
------------
3 pkg (175 g each) semi-sweet chocolate chips
1 can sweetened condensed milk
1 Tbsp (15 mL) vanilla

Coatings:
---------
Finely chopped nuts, flaked coconut, chocolate sprinkles, coloured
sprinkles, unsweetened cocoa powder, icing sugar

Instructions:
-------------
In heavy saucepan, over low heat, melt chocolate chips with sweetened
condensed milk. Remove from heat; stir in vanilla. Chill 2 hours or
until firm. Shape into 1-inch (2.5 cm) balls; roll in any of the
above coatings. Chill 1 hour or until firm. Store covered at room
temperature.


COGNAC TRUFFLES

From: mjkelly+@CS.CMU.EDU (Mary Jane Kelly)
Ingredients:
------------
3 1 oz square of unsweetened chocolate
1 1/4 c confectioners' sugar
1/3 c butter
3 egg yolks (I use the whites to make macaroons or meringue cookies)
1 tsp vanilla or 2 TBSP of cognac

Instructions:
-------------
Melt chocolate. Combine sugar and butter in bowl. Cream together. Add
egg yolks, 1 at a time. Stir in melted chocolate and flavouring. Chill
mixture. Break off pieces and form into balls. Roll in coating.
Air-dry 1 hour. Store in air-tight container in very cool place. Makes
about fifty truffles.

Suggested coatings: ground almonds or other nuts, cocoa, more melted
chocolate, confectioners' sugar, coconut, chocolate or coloured
jimmies.

Note that this uses raw egg yolks. I find a melon baller to be very
handy in forming the truffles.


DARK CHOCOLATE TRUFFLES

From: mrum@firebug.Berkeley.EDU (Marc Rumminger)

Source: "Cocolat", by Alice Medrich

I use little wax paper cones for the piping bags, then filled them with
the appropriately colored chocolate.

An attempt to describe how to make the cones :
(for a real description, see "Cocolat", by Alice Medrich)

Take a 8" by 12" (or smaller) sheet of waxed paper or parchment
paper. Cut it into two equal triangles.

B --------- Lightly hold the triangle at
\ | point C. This will be the pivot
\ | point. Start to make a cone by
\ | rolling B towards A. The tip of
C \ | the cone should be at C. Try to
\ | keep B far away from C, that is,
\ | close to the unlabeled corner.
\ | When you have a cone, fold in the
A \| straggling edges to keep it from
unrolling. The tip should be closed.

To use, melt some chocolate (Alice Medrich says "Chocolate chips
do NOT make good piping chocolate."). Then put a spoon full or
two into the cone, fold the open end over til it is sealed, cut
off the tip, and pipe away.

You can do some fabulous decoration with these little piping cones!


EASY TRUFFLES

(Servings: 64)
From: mjkelly+@CS.CMU.EDU (Mary Jane Kelly)
Ingredients:
------------
8 oz Semi-sweet chocolate
1/3 c Milk
1/3 c Unsalted butter
2 ea Egg yolks, slightly beaten
1/4 t Vanilla extract
1 x Unsweetened cocoa

Instructions:
-------------
In saucepan, melt chocolate with milk and butter over low heat, stirring
until smooth. Remove from heat.
Stir 1/4 cup hot mixture into egg yolks, the whisk yolks into chocolate
mixture in saucepan. Add vanilla; beat well. Pour into small bowl; cover
and refrigerate until firm. (You can store in refrigerator for up to 2
days at this point.)

Form teaspoonfuls into balls; roll in cocoa and shake off excess.
Makes 1 pound (about 2 dozen). About 75 calories each.

For gift-giving: use a glass jar with lid or candy dish covered with
plastic wrap. Store covered in refrigerator for 3 weeks and in freezer for
up to 2 months.


GENERIC CHOCOLATE TRUFFLE RECIPE

From: arielle@taronga.com (Stephanie da Silva)
Ingredients:
------------
8 ounces of semi-sweet or bittersweet chocolate, coarsely chopped
1/2 cup whipping cream (32% milk fat)
1/4 cup unsalted butter
2 tsp vanilla OR 4 tsp favourite liquer

Instructions:
-------------
Place whipping cream and chocolate in a heavy saucepan over low heat and
stir occasionally until chocolate melts. Add butter and continue
stirring until butter is melted. Remove from heat and let cool to room
temperature. Add liquer or vanilla (or nothing! Works this way also).
Let sit in refrigerator until hard (about eight hours or so). Dig out
by the teaspoon and form into balls, then roll in finely chopped nuts
(ground almonds are heavenly), cocoa, icing sugar, or coconut or dip in
chocolate. Makes 36-48.

This year I'm experimenting with Frangelico-Espresso truffles and
raspberry truffles dipped in white chocolate along with my usual
batches.


RUM BALLS

(makes approx. 75 small balls)
From: arielle@taronga.com (Stephanie da Silva)
Ingredients:
------------
1 12 oz. box vanilla wafers
1 cup walnuts (or pecans)
1 cup powdered sugar
3 Tbsp cocoa
2 Tbsp corn syrup
1/2-2/3 cup rum (or bourbon)
powdered sugar for rolling balls, sifted

Instructions:
-------------
Place vanilla wafers in bowl of food processor and process to texture
similar to cornmeal. Put in a large bowl. Process the walnuts until
well ground (but not walnut butter!). Add to wafer crumbs. Add
remaining dry ingredients and mix well. Add corn syrup and rum and mix
well.

Roll into balls (loosely small bite size) and roll in powdered sugar.
Store in airtight container. It is best to try to wait 24 hours before
eating. The flavor improves greatly.


RUM TRUFFLES

From: Colette Goodyear, colette@morgan.ucs.mun.ca
Ingredients:
------------
4 oz. semi-sweet chocolate
1/2 stick of butter
2 1/3 cup sifted powder sugar
2 tsp or more if you like of RUM
chocolate sprinkles

Instructions:
-------------
Slowly melt chocolate in saucepan, add butter, stir constantly until
blended. Remove from heat stir in powder sugar and add rum. Make into
1" balls and roll in chocolate sprinkles. Let cool for 5 hours.


RUM TRUFFLES

From: arielle@taronga.com (Stephanie da Silva)
Ingredients:
------------
3.5 ozs cooking chocolate
2 egg yolks
coconut
1 oz ground almonds
2 ozs butter
7 ozs icing sugar (powdered sugar)
2 Tbsp dark rum
1 oz plain biscuit crumbs

Instructions:
-------------
Put broken choc. & butter in bowl & soften in microwave or double
boiler. Mix in egg yolks then remaining ingredients, except coconut.
Chill until firm then form into small balls & roll in coconut. Keep in
refrigerator.

Variations:
-----------
Replace Rum with tipple of your choice ie Brandy, Sherry, Orange or
Coffee liqueur. The mixture may be rolled around a glace cherry or
ginger. Try choc. hail instead of coconut. For a real luxury, soak a
few glace cherries in the same liqueur overnight (or longer) then make
the balls. Superb with coffee liqueur...I'm trying them with Grand
Marnier this year..cheers


TRUFFLES

From: arielle@taronga.com (Stephanie da Silva)
Ingredients:
------------
150 gm very good quality desert chocolate
150 ml double cream
25 gm butter

Instructions:
-------------
Grind up the chocolate in a food processor until granular.

Melt the butter and cream (also yoghurt if you want) in a saucepan until
simmering. Then pour the cream mixture into the processor whilst
working. When the mixture is welll and truly mixed (making sure to get
the cream that has splattered onto the underside of the lid) separate in
to four bowls. Allow to cool completely and then place in a fridge
overnight.

In the morning using a cold spoon form the chocolate mixture into little
truffle shaped balls. This is best done if your hands have been rinsed
in cold water for a while. You now have about 20-30 chocolate truffles.

First if you want rum truffles mix a good quantity of rum (or a few
drops of rum flavouring) into the cream mixture as you melt the butter.

Once you have spooned out the truffles you can roll them in cocoa,
chopped nuts or whatever you want.


TRUFFLES

From: arielle@taronga.com (Stephanie da Silva
Ingredients:
------------
1/4 cup of heavy cream
1/4 cup of butter (softened)
6 oz. bittersweet chocolate.

Instructions:
-------------
Boil the cream until it thickens. Add the chocolate (broken so it melts
faster) and heat until melted. Add butter and stir till melted and
mixed. Then whisk in 3 tablespoons of your favorite liqueur, pour into
a bowl and chill. Stir several times during the chilling process, and
when the stuff is firm, shape it into balls and roll in cocoa, or
whatever strikes your fancy. I made:

-- Kahlua dipped in chocolate
-- Drambuie rolled in cocoa
-- mint/Baileys rolled in powdered sugar
-- Frangelico rolled in chopped nuts,
-- Rum rolled in granulated sugar with cinnamon.

Notes:
------
Store them in the fridge, and bring them out shortly before serving to
soften up some.


WHISKY TRUFFLES

From: zlsiimw@info.manchester-computing-centre.ac.uk (Mark Whidby)

I don't know much about ingredient quantities but I should point out
that the ingredients are in British measures.

Ingredients:
------------
1.5 lbs good quality plain chocolate
10 fl.oz. double cream
1 "small" glass whisky (original recipe says use malt whisky but I just
cannot bring myself to do this; I use 'Famous Grouse')

Instructions:
-------------
Bring cream to the boil. Remove from heat and add half the chocolate
(broken up). Stir gently until chocolate melted and thouroughly mixed.
Add the whisky and stir until well mixed in.

Transfer mixture to a metal bowl (I don't bother with this and just keep
it all in the original saucepan) and place in a bowl of iced water.
Beat with a wooden spoon until cool and thick.

Transfer mixture into piping bag and pipe into 2.5 cm rounds on sheet of
greasproof paper. Place in fridge to firm up.

Remove from fridge and roll into balls (original recipe suggests dusting
hands with icing sugar to prevent sticking but it doesn't seem to work).
This is incredibly messy. Make sure you have a bowlful of hot water to
plunge your hands into afterwards or else you'll end up with chocolate
covered taps.

Keep balls on greaseproof paper and chill in fridge again until firm. I
actually put mine in freezer section for about 1/2 hour.

Melt the remaining chocolate. Try to do this with as little heat as
possible or else the balls will rapidly disintegrate with the heat.
Using small forks dip each ball into melted chocolate and cover
thouroughly. Do each ball as fast as possible. The original recipe
suggested rolling each ball in cocoa while the chocolate is still molten
but I reckon this will cause ball breakdown due to the extra handling
involved.

Eating and storage:
-------------------
It is suggested that they improve if you keep them for a few days before
eating. It is extremely difficult to verify this. In any case, keep in
an airtight container in the fridge with a padlock on.


WHITE CHOCOLATE HAZELNUT-APRICOT TRUFFLES

(makes 28 truffles)

From: wilkins@scubed.com (Darin Wilkins)

Source: Natalie Haughton's 365 Great Chocolate Desserts (Harper/Collins:
$16.95), but I got it from the LA Times food section.

Ingredients:
------------
1 1/4 C hazelnuts (aka filberts)
1/4 C finely chopped dried apricots
24 ounces imported white chocolate
6 Tbl heavy cream

Instructions:
-------------
On a baking sheet, spread out 1 1/4 C hazelnuts. Bake at 350 F for 10
minutes, or until nuts are light brown and the dark skins are cracked.
Remove as much of the skins as possible by rubbing nuts in a terry-cloth
towel. Finely chop nuts in a food processor.

In a 1-quart glass container, combine 12 ounces imported white chocolate,
cut up and 6 Tbl heavy cream.

[Note: I used the Nestle white chocolate chips that are available in
my local supermarket. It worked well, but I am sure it would be better
if you use a good import instead.]

Microwave mixture on MEDIUM (70% power), 3 to 4 minutes, stirring twice,
until chocolate is melted and smooth. [You can do this step in a
double-boiler if you don't have a microwave.]

Stir into melted chocolate 3/4 C of the chopped nuts and 1/4 C finely
chopped dried apricots.

Cover the mixture and refrigerate 1 to 2 hours, or until mixture is firm
enough to hold its shape. (If mixture gets too hard, let stand at room
temperature for 30 minutes or so, until firm but soft enough to shape.)

Form 28 smooth 1 1/4-inch diameter balls, either by using a 1 1/4-inch
automatic-release ice cream scoop, or by rolling 1 Tbl of the mixture
between your (clean!) hands.

Place on a wax paper-lined cookie sheet and refrigerate until firm, 1
hour or longer.

In a small glass dish, place another 12 ounces imported white chocolate,
cut up.

[Variation: use 12 ounces of semisweet chocolate. Or use 2 separate
6-ounce portions of each and dip 14 of the truffles in the white
chocolate and the other 14 in the semisweet.]

Microwave on MEDIUM (70% power), 3 to 4 minutes, stirring often, until
chocolate is melted, smooth, and warm.

Work quickly so the dipping chocolate does not harden before you are
through. If it does, pop it back into the microwave for a few seconds.

Using a fork to 'hold' the truffle (do not 'spear' the truffle. I
found 2 forks worked better for me. Maybe you are not as clumsy as I
am), dip the truffles, 1 at a time, into the melted chocolate. Tap on
edge of dish to remove any excess. Place on a wax paper-lined cookie
sheet and, before the dipped layer can harden, sprinkle with the
remaining chopped nuts.

Store in airtight container in refrigerator up to 2 weeks, or in
freezer 1 month. Serve in paper candy cups.

Nutrient Analysis Per Truffle:
------------------------------
Calories 183 kcal
Protein 2 g
Carbohydrates 15 g
Fat 13 g
Cholesterol 10 mg
Sodium 27 mg
Fiber 0.2 g
64% calories from fat (ARRRRGGGGGHHHHHHH!)



WHITE CHOCOLATE TRUFFLES

(Servings: 24)

From: mjkelly+@CS.CMU.EDU (Mary Jane Kelly)

Source: "Madam Chocolate's Book of Divine Indulgences" by Elaine Sherman

Ingredients:
------------
8 oz white chocolate
48 ea good walnut / pecan halves
6 T unsalted butter, room temp.
1 1/2 T water
1 ea large egg yolk

Instructions:
-------------
Preheat oven to 300F. Set aside a wax paper-lined baking sheet.
Chop the white chocolate into small pieces and set aside.
Toast the nuts on a baking sheet in a single layer for 5 to 8 minutes.
Set them aside.

In the top of a double boiler over hot, not boiling water, melt the white
chocolate and the butter in the water. Stir until smooth.

A NOTE on Melting White Chocolate: Since the fats in white chocolates
melt at different temperatures, and since the milk proteins tend to
clump if overheated, melting white chocolate can be very frustrating.
I've found that the easiest method is to chop the chocolate into small
pieces and melt them in the microwave. Microwave at high power for 1
minute, then stir. If necessary, continue the process for additional
30-second intervals until completely melted. Microwave only until
smooth; DO NOT OVERHEAT!!!

Pour into a bowl and add the yolk. Continue beating until the mixture
is fluffy and cooled to room temperature. Chill until firm (about 4
hours). Remove from refrigerator and form into 24 1-inch balls.
Sandwich between 2 nut halves. Chill until ready to serve.

Here is a truffle recipe, makes about 10 dozen:

2 lbs Dark coating chocolate (Merckens Yucatan)
6 oz Unsweetened baking chocolate
3 oz Unsalted butter
3 dl (1 1/4 cup) Cointreau

Chop the chocolate. Melt together with the butter over simmering
water. Stir continuously with a rubber spatula. Don't let water get
into the chocolate. Warm the Cointreau to the same temperature as the
chocolate. Slowly blend the Cointreau into the chocolate (still over
the water). Stir continuously. Do this slowly (as if you were making
Hollandaise). Using an electric mixer, beat the mixture until cool and
somewhat thickened. (Takes about 5 minutes; you'll need a good mixer.)

Line a large baking sheet (11 x 17) with wax paper. Pour in the truffle
mix. (This will fill the pan.) Chill in the refrigerator until solid.

Use a pizza cutter to cut the stuff into strips (peel off the wax paper
first), then into squares. Take each one, mash it in your palm, and roll
in cocoa. Chill some more.

Substitute other liqueurs (Chambord, Amaretto, Kahlua) and coatings
(chopped roasted almonds, finely chopped candied orange peel, coffee
beans run through a nutmeg grinder, etc.)

Truffles rolled in cocoa are "classic" -- here are some rough and
ready instructions for coating them with chocolate, abstracted from
"Making Chocolates" by Alec Leaver.

Melt some chocolate over hot water, let it cool slowly until it
just thickens (80-84 degrees F). Now warm the chocolate gently
and slowly until it thins slightly. The temperature should be
above 85 degrees, but below 91 degrees. "Should the temperature
accidentally exceed 91 degrees while it is being used, it will
be noticeable that it quickly runs off the center that is being
coated and takes much longer to set. The only solution is to
cool the chocolate again to 80-82 degrees and warm it once more to
the working temperature. These maximum working temperatures
are therefore absolutely critical, and a great deal of time can be
wasted warming and cooling couverature which has thinned because
it accidentally became too hot."

The temperature of the room you work in should not exceed 70
degrees. "The ideal temperature is exactly 22 degrees less than
the chocolate. In other words, if the couverature is 89 degrees,
the room temperature should be 67 degrees."

Pre-bottom all centers -- that is, smear a little couverature on what
will be the bottom of the center with the back of a spoon and place
it, bottom side up, on a plate. This lets you check that the
couverature is properly tempered.

After the bases have set and hardened a little, stir the couverature
thoroughly, trying not to get too many air-bubbles in. Drop a center
into the couverature, bottom down and, with an ordinary fork,
slightly warmed, push it down to submerge it fully. Immediately,
pick it out with the fork, tap the fork on the side of the bowl
in order to settle the chocolate, and wipe any excess from underneath
the fork. Transfer the center to a sheet of wax paper. Stir
the couverature after depositing each center to keep it well mixed.


Martin Minow
decvax!minow


[From the NY Times]

CHOCOLATE TRUFFLES
3 cups semisweet chocolate morsels
1/2 cup heavy cream
2 tablespoons rum
1/4 teaspoon almond extract
Unsweetened cocoa
Melt chocolate over simmering water. Beat until smooth. Scald the
cream in a small saucepan; remove from the heat and let cool to 130
degrees on a candy thermometer.
Add cream to chocolate and beat over simmering water until smooth.
Remove from heat and add flavorings.
When cool, beat with an electric mixer until fluffy. Refrigerate
until firm. Dust your hands with unsweetened cocoa, roll teaspoonsful
of the mixture into balls and roll in unsweetened cocoa. Place in
small candy papers and refrigerate.
Makes about 40.


Truffles

INGREDIENTS:
1/4 cup heavy cream
2 tablespoons Grand Marnier (or dark rum, Kahlua, Amaretto, etc.)
6 ounces German's Sweet Chocolate
4 tablespons sweet butter, softened
powdered unsweetened cocoa

1. Boil cream in a small heavy pan until reduced to 2 tablespoons.
Remove from heat, stir in liqueur and chocolate, and return to
low heat. Stir until chocolate melts.
2. Whisk in softened butter. When mixture is smooth, pour into a shallow
bowl and refrigerate until firm, about 40 minutes.
3. Scoop chocolate up with a teaspoon and shape into rough 1-inch balls.
(Perhaps a melon ball (?) or a small ice cream scoop may be useful???)
Roll the truffle balls in the unsweetened cocoa.
4. Store truffles, covered, in the refrigerator. Let truffles stand at room
temperature for 30 minutes before serving.


This is straight of of "The Joy of Cooking". Very easy if you
have a microwave.

Coarsely grate [ I broke into pieces ]
3 oz. unsweetened chocolate.
Melt it with:
1/4 cup butter.
Add:
2 Tablespoons [1 oz] cream
Gradually stir in until lump-free:
7 tablespoons sifted confectioners sugar
2 tablespoons finely ground hazelnuts.
[note: sice I didnt have hazelnuts, I used some extra sugar.
8 tablespoons is 1/2 cup]
Cover and refrigerate 12 to 24 hours. [I could wait that long] Make
individual balls by rolling about a teaspoon of the mixture in the
pl6am of the hand. This friction and warmth will cause the chocolate
to melt slightly, so that the final coating will adhere. Roll balls
in:
cinnamon flavored cocao, or
Chocolate pastilles or shot
[I used powered sugar with cinnamon, which I thought was too
sweet, and ground almonds, which were better]
This coating will stick to them very satisfactorily. Keep refridgerated,
but for best flavor, remove 2 hours before serving.

[As I said, if you use a microwave, it takes about 90 seconds to melt
the chocolate and butter, starting with frozen butter. An interesting
experiment, yet to be done, consists of replacing the cream with various
l liquers: kaluha, ameretto, etc. ]

Title: Dark Chocolate Truffles
Yield: 1 Serving
Ingredients
1 lb Semisweet chocolate;
-(pieces, chips,
or block)
1 c Heavy whipping cream
Instructions
Bring cream to simmer over very low heat. Add chocolate pieces and stir
until smooth.
Pour chocolate mixture into a bowl and chill in refrigerator until it
hardens (about two hours).
Shape into candy-sized balls with dry, cool hands. Roll in various
toppings such as nuts, candy bits, coconut, or cocoa powder. Place in
candy papers.
Recipe Source:
Home & Garden TV -- All In Good Taste
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com


Title: Dark Chocolate Truffles (Marcel Desaulniers)
Yield: 24 Servings
Ingredients
8 oz semisweet chocolate; chopped
- into 1/4-inch pieces
4 oz unsweetened chocolate;
-chopped into 1/4-inch pieces
2/3 c heavy cream
2 tb unsweetened cocoa; sifted
2 tb confectioners' sugar; sifted

Instructions
Place 8 ounces semisweet chocolate and the unsweetened chocolate in a
4-quart bowl. Heat the heavy cream in a 1 1/2-quart saucepan over medium
heat. Bring to a boil. Pour the boiling cream over the chocolate. Allow to
stand for 5 minutes, thin stir until smooth (now you have ganache).
Refrigerate the ganache for 1 hour until firm but not hard. Line a baking
sheet with parchment paper. Using a tablespoon of ganache for each truffle
(approximately 3/4 ounce), portion 24 truffles, evenly space onto the
parchment lined baking sheet. Refrigerate the ganache portions for 15
minutes (so the ganache will be firm enough to roll into truffles). When
the ganache is firm enough to handle, remove from the refrigerator and
individually roll each portion of ganache in your palms, in a gentle
circular motion, using just enough pressure to form smooth rounds. Roll 16
of the rounds in 2 tablespoons cocoa and separately roll 8 in the
confectioners sugar until completely covered. Store the truffles in a
tightly sealed plastic container, in the refrigerator. Remove about 1 hour
before serving.
Recipe By : BAKERS' DOZEN (MARCEL DESAULNIERS) SHOW #BD1A21


Classic Chocolate Truffles
INGREDIENTS:
* 1/2 cup heavy cream
* 2 Tablespoons unsalted butter
* 1 teaspoon light corn syrup
* 8 oz. chopped, semi-sweet chocolate + 6 oz. for dipping
* about 1/2 cup Dutch-process cocoa powder, sifted
PREPARATION:
1. Mix the cream, butter and corn syrup together in a saucepan. Place over medium heat and bring to a full boil. Turn off heat.
2. Add 8 ounces of the chopped chocolate, and gently swirl the pan. Do not stir. Allow to rest for 5 minutes.
3. After 5 minutes, whisk slowly to combine.
4. Transfer the mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes. In the meantime, line baking sheets with parchment paper.
5. After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 11 to 15 minutes, stirring every 5 minutes.
6. Using a mini ice cream scoop or two spoons, form the mixture into 1-inch balls and and place on the prepared sheets.
7. Chill until firm, about 10-15 minutes. While the balls are chilling, melt the remaining 6 ounces of chocolate. After it is completely melted, allow to cool slightly before continuing.
8. Place cocoa in small bowl. Remove the balls from the refrigerator. Using one hand, dip the balls into the melted chocolate. Roll it around in your hand, allow the excess to drip back into the bowl. Place the truffle in the cocoa. With your clean hand, cover the truffle with cocoa.
9. Lift it out and place on the baking sheet. Repeat with the remaining truffles. Place back in the refrigerator for 5-8 minutes to set.
To store:
May be stored up to one week in an airtight container.



Chocolate Lime & Ginger Truffles
INGREDIENTS:
* 1/2 cup heavy cream
* 2 Tablespoons unsalted butter
* 1 teaspoon light corn syrup
* 8 oz. chopped, semi-sweet chocolate
* 2 teaspoons finely grated lime zest
* .
* For the coating:
* 6 oz. chocolate, chopped, for dipping
* 1/2 cup confectioner's sugar
* 1-1/2 teaspoons ground ginger
PREPARATION:
1. Mix the cream, butter and corn syrup together in a saucepan. Place over medium heat and bring to a full boil. Turn off heat.
2. Add 8 ounces of the chopped chocolate, and gently swirl the pan. Do not stir. Allow to rest for 5 minutes.
3. After 5 minutes, add the lime zest and whisk slowly to combine.
4. Transfer the mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes. In the meantime, line baking sheets with parchment paper.
5. After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 11 to 15 minutes, stirring every 5 minutes.
6. Using a mini ice cream scoop or two spoons, form the mixture into 1-inch balls and place on the prepared sheets.
7. Chill until firm, about 10-15 minutes. While the balls are chilling, melt the remaining 6 ounces of chocolate. After it is completely melted, allow to cool slightly before continuing.
8. Sift the confectioner's sugar and ground ginger together in a small bowl. Remove the balls from the refrigerator. Using one hand, dip the balls into the melted chocolate. Roll it around in your hand, allow the excess to drip back into the bowl. Place the truffle in the sugar. With your clean hand, cover the truffle with sugar.
9. Lift it out and place on the baking sheet. Repeat with the remaining truffles. Place back in the refrigerator for 5-8 minutes to set.
To store:
Makes about 24 truffles. May be stored up to one week in an airtight container.


Chocolate truffles flavored with dark rum
INGREDIENTS:
* 1/2 cup cup heavy cream
* 2 Tablespoons unsalted butter
* 1 teaspoon light corn syrup
* 9 oz. chopped, semi-sweet chocolate
* 3 Tablespoons dark rum (like Goslings or amber colored like Strohs)
* .
* For dipping & rolling
* 6 oz. chocolate for dipping
* about 1/2 cup confectioner's sugar, sifted
PREPARATION:
1. Mix the cream, butter and corn syrup together in a saucepan. Place over medium heat and bring to a full boil. Turn off heat.
2. Add 9 ounces of the chopped chocolate, and gently swirl the pan. Do not stir. Allow to rest for 5 minutes.
3. After 5 minutes, stir the rum in slowly to combine.
4. Transfer the mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes. In the meantime, line baking sheets with parchment paper.
5. After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 11 to 15 minutes, stirring every 5 minutes.
6. Using a mini ice cream scoop or two spoons, form the mixture into 1-inch balls and and place on the prepared sheets.
7. Chill until firm, about 10-15 minutes. While the balls are chilling, melt the remaining 6 ounces of chocolate. After it is completely melted, allow to cool slightly before continuing.
8. Place confectioner's sugar in small bowl. Remove the balls from the refrigerator. Using one hand, dip the balls into the melted chocolate. Roll it around in your hand, allow the excess to drip back into the bowl. Place the truffle in the confectioner's sugar and with your clean hand, cover the truffle with the sugar.
9. Lift it out and place on the baking sheet. Repeat with the remaining truffles. Place back in the refrigerator for 5-8 minutes to set.
To store:
Makes 24 truffles. May be stored up to one week in an airtight container.


Chocolate Orange Truffles, coated with ginger sugar.
INGREDIENTS:
* 1/2 cup heavy cream
* 2 Tablespoons unsalted butter
* 1 teaspoon light corn syrup
* 8 oz. chopped, semi-sweet chocolate
* 2 teaspoons finely grated orange zest (from 1 medium orange)
* .
* For the coating:
* 6 oz. chocolate, chopped, for dipping
* 1/2 cup confectioner's sugar
* 1-1/2 teaspoons ground ginger
PREPARATION:
1. Mix the cream, butter and corn syrup together in a saucepan. Place over medium heat and bring to a full boil. Turn off heat.
2. Add 8 ounces of the chopped chocolate, and gently swirl the pan. Do not stir. Allow to rest for 5 minutes.
3. After 5 minutes, add the orange zest and whisk slowly to combine.
4. Transfer the mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes. In the meantime, line baking sheets with parchment paper.
5. After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 11 to 15 minutes, stirring every 5 minutes.
6. Using a mini ice cream scoop or two spoons, form the mixture into 1-inch balls and place on the prepared sheets.
7. Chill until firm, about 10-15 minutes. While the balls are chilling, melt the remaining 6 ounces of chocolate. After it is completely melted, allow to cool slightly before continuing.
8. Sift the confectioner's sugar and ground ginger together in a small bowl. Remove the balls from the refrigerator. Using one hand, dip the balls into the melted chocolate. Roll it around in your hand, allow the excess to drip back into the bowl. Place the truffle in the sugar. With your clean hand, cover the truffle with sugar.
9. Lift it out and place on the baking sheet. Repeat with the remaining truffles. Place back in the refrigerator for 5-8 minutes to set.
To store:
Makes about 24 truffles. May be stored up to one week in an airtight container.


Chocolate Mocha Truffles
INGREDIENTS:
* 1 cup heavy cream
* 1 Tablespoon high-quality ground coffee
* 2 Tablespoons unsalted butter
* 1 teaspoon light corn syrup
* 8 oz. chopped, semi-sweet chocolate
* .
* For the coating:
* 6 oz. chocolate
* about 1/2 cup Dutch-process cocoa powder, sifted
PREPARATION:
1. In a small saucepan, bring the cream to a boil with the coffee. Remove from heat, cover and allow to steep 20 minutes. Strain mixture through a fine sieve and measure out 1/2 cup and proceed with the recipe.
2. Mix the cream, butter and corn syrup together in a saucepan. Place over medium heat and bring to a full boil. Turn off heat.
3. Add 8 ounces of the chopped chocolate, and gently swirl the pan. Do not stir. Allow to rest for 5 minutes.
4. After 5 minutes, whisk slowly to combine.
5. Transfer the mixture to a bowl and refrigerate for 45 minutes, stirring every 15 minutes. In the meantime, line baking sheets with parchment paper.
6. After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 11 to 15 minutes, stirring every 5 minutes.
7. Using a mini ice cream scoop or two spoons, form the mixture into 1-inch balls and and place on the prepared sheets.
8. Chill until firm, about 10-15 minutes. While the balls are chilling, melt the remaining 6 ounces of chocolate. After it is completely melted, allow to cool slightly before continuing.
9. Place cocoa in small bowl. Remove the balls from the refrigerator. Using one hand, dip the balls into the melted chocolate. Roll it around in your hand, allow the excess to drip back into the bowl. Place the truffle in the cocoa. With your clean hand, cover the truffle with cocoa.
10. Lift it out and place on the baking sheet. Repeat with the remaining truffles. Place back in the refrigerator for 5-8 minutes to set.
To store:
This recipe will make about 24 truffles. May be stored up to one week in an airtight container.


Chocolate Truffles, flavored with Cointreau, an orange flavored liqueur.
INGREDIENTS:
* 1/2 cup heavy cream
* 2 Tablespoons unsalted butter
* 1 teaspoon light corn syrup
* 9 oz. chopped, semi-sweet chocolate
* 3 Tablespoons Cointreau
* .
* For dipping:
* 6 oz. chocolate for dipping
* 6 oz. chopped chocolate, for rolling


White Russian Truffles
INGREDIENTS:
* 16 ounces milk chocolate, chopped
* 1 cup whipping cream
* 1/4 cup Kahlua
* finely chopped nuts or finely grated milk chocolate
PREPARATION:
Melt chocolate in a double boiler to 120°. Measure the cream into a 3-quart saucepan and bring just to the boil. Remove from the heat and cool to 120°. Add the chocolate to the cooled cream and stir until the mixture is smooth.
Stir the Kahlua into the chocolate, mixing well. Scrape mixture onto a baking sheet; refrigerate until firm.
Remove the filling from refrigerator and shape into small rough balls. Place on a baking sheet lined with parchment or waxed paper.
Roll the truffles in the grated chocolate or finely chopped nuts, pressing gently so the nuts or chocolate will adhere.
Refrigerate overnight. Remove from refrigerator 15 minutes before serving.
Store in a tightly covered container in refrigerator..