BOTTOMS UP!
HOW TO MAKE TRUFFLES
Nothing makes your guests feel more special than serving up luxurious and wonderful chocolate treats. Try this DIY truffle recipe and go creative on all the possible flavor combinations.
To make the ganache, use a saucepan to bring 1 quart of heavy cream to a simmer. In a large bowl, combine 3 pounds of chopped semisweet or bittersweet chocolate, 1 stick of unsalted butter and a dash of salt. Pour the hot cream on top. let stand for 5 minutes. Whisk until smooth.
If you choose to experiment with different flavor combinations, divide the ganache mixture into individual bowls. For each batch, stir in desired combos of either 1 1/2 Tbsp. of liquor, 1/2 cup of finely ground nuts or instant coffee, 1/4 cup of low-sugar preserves. Mix in flavors that combine well with chocolate. Cover and refrigerate overnight or at least 4 hours until chilled and firm. PossIble Flavor CoMbInaTIons: • orange marmalade and Grand Marnier or Cointreau • raspberry preserves and Chambord • Instant coffee and Kahlua • Ground almonds and amaretto • Mint chips and Crème de Menthe • Coconut and Dark rum
Using a melon ball scooper, scoop out mixture and roll between palms to shape a smooth ball. Place on baking sheets and refrigerate for 10 minutes. Meanwhile heat 12 oz. of chocolate until melted and smooth to temper chocolate. When chocolate cools, coat balls by placing on fork and dipping in chocolate. Refrigerate until hard and then roll in cocoa powder, chopped almonds, crushed mint candies, toasted coconut flakes, sprinkles, confectioner’s sugar, dried fruit, cinnamon, pretty much anything you like that can be crushed can top your truffles.
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CHIlleD MAGAZINE
