Holiday Classics: The Chocolate Truffle

truffles23.jpg
Photo by Rev Stan
Want. Need. Must. Have.
Each week this month, we've featured some holiday cookie classics on Eating Our Words in honor of the season. With Santa and Hanukkah Harry fully bribed by our delicious treats, it's time we whip out the big guns: New Year's Eve's Chocolate Truffles.

When I think about truffles, I think luxury. I think about toasting to the New Year with a bottle glass of champagne in hand, a mind full of resolutions, and about five to ten decadent chocolate truffles stuffed in my mouth before I start my diet the next day. Here's to the next year!

Impress (and garner hatred from your health-conscious friends) with this recipe for homemade Chocolate Truffles:

Ingredients yield 30 truffles
*recipe adapted from Godiva

  • 1 cup heavy cream
  • 1/2 stick butter, cut into pieces
  • 3 tablespoons granulated sugar
  • 8-9 oz good chocolate of choice (semisweet,bittersweet,dark), chopped
  • 3 tbsp cognac or other flavored liqueur (or even champagne!)
  • coatings (chocolate, confectioner's sugar, cocoa powder, nuts, etc).

    Directions

    Heat the heavy cream, butter and sugar in a saucepan over medium heat, gently bringing to a boil. Remove from heat and add chopped chocolate. Let stand for 30 seconds to allow to melt and then whisk until smooth. Stir in cognac or liqueur and whisk until entire mixture is smooth.

    Place entire saucepan in a bowl of ice water. Using an electric hand mixer, beat until mixture thickens enough to pipe. Transfer to a piping bag fitted with a 1/2 inch plain tip and pipe one inch mounds onto a baking sheet lined with wax paper. Freeze until truffles are firm enough to hold shape, about 15 minutes. Dust hands with powdered sugar and gently roll into balls. Refrigerate for another 10 minutes until firm.

    Or, transfer saucepan mixture to a shallow bowl, cover and refrigerate until firm, about two hours. Then use a melon baller to quickly scrape across the top, forming one-inch balls. Dip the melon baller in warm water between uses. Place balls on a baking sheet lined with wax paper.

    Coat as desired.

    Coatings

    Try rolling prepared truffles in confectioner's sugar, unsweetened cocoa powder, shredded coconut, chopped walnuts, hazelnuts, or pecans.

    For a chocolate dipped truffles:

    Cover a baking sheet with parchment or aluminum foil to place finished truffles on. Keep your truffles in the fridge until ready for dipping.

    Temper desired chocolate coating by following these instructions.

    When ready, use a fork to gently dip truffles one at a time into a bowl filled with the tempered chocolate. When removing the truffles from the bowl, gently tap the fork against the side to remove excess coating. Gently tilt the fork over the prepared baking sheet, allowing the truffle to slide on. Smoothly slide fork out from underneath. Add any additional coatings to truffle while chocolate is still wet. Repeat with remaining truffles.

    These "eff my diet"-worthy treats will store up to five days in an airtight container in the fridge.



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