Sunday, December 12, 2010


What could possibly be better than truffles? 
HOMEMADE truffles!
Don't be intimidated, 
they are as delicious as they are easy! 

What you need before you get started:
Small melon-baller
Silpat parchment paper
Small bowls for toppings
medium saucepan
med/large bowl
wooden spoon 
serrated knife 

1 cup heavy cream
2 teaspoons of good vanilla extract
16 oz good quality chocolate**
1/4 cup + additional preferred toppings

 **It's uber important to use a good quality chocolate when making your own truffles. We used Callebaut, which can be found at Premier Gourmet. We decided on the semi-sweet, 51% cocoa chunks.  

Using a serrated knife, chop the chocolate into uniform sizes. (This helps it melt at the same time!) Place chocolate pieces into a medium/large bowl. 

After you chop your chocolate, bring 1 cup of heavy whipping cream to a simmer. (Be sure not bring the milk to a boil!) Pour the hot cream over chocolate. Stir the ganache with a wooden spoon until completely smooth and lump-free.

Place in refrigerator for about 1 hour, or until firm but still pliable. Using a small melon-baller and teaspoon, scoop out truffle. At this stage, you can either place onto Silpat or parchment paper and use your hands to coat the chocolates, or use the teaspoon to help coat the chocolate in your desired topping. The choice is how "hands-on" you want to be!!

For the coating, be creative! We decided to use:

1. Ground Oreos
2. Coconut
3. White non-nonpareils
4. Bacon bits (YES! Bacon bits!)
5. 2 tsp of pumpkin pie spice + 4 Tbsp cocoa powder (adjust to taste)

6. 2 tsp cayenne pepper, 4 tsp cinnamon + 4 Tbsp cocoa powder (adjust to taste)

To differentiate the two flavors, we topped the pumpkin pie spice truffles with edible gold glitter, and red to the cayenne pepper truffles!

BEHIND THE APRON: The sky is the limit when it comes to flavor combinations for your truffles. Why not try mixing peppermint extract to the chocolate and roll your truffles in crushed candy canes??

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