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The perfect gift?

Chocolate Truffles for Francine
Episode: Fast Food for Thought

Once on the lips may mean forever on the hips, but these dreamy treats are worth it! They are the ultimate chocolate fix. Use the best chocolate you can find; if it tastes wonderful by itself, it will taste even better as a truffle. Although best stored in the refrigerator (and delicious cold), I like to let them sit at room temperature for 30 to 40 minutes before serving for a softer, smoother texture.

Dark Chocolate Truffles:
8 ounces semisweet or bittersweet chocolate
2/3 cup heavy cream
3 tablespoons unsalted butter, softened to room temperature
½ teaspoon vanilla

Milk Chocolate Truffles:
8 ounces milk chocolate
¼ cup heavy cream
3 tablespoons unsalted butter, softened to room temperature
1 teaspoon Kirsch (optional)

For either flavor: Melt the chocolate gently, either in a double boiler over hot water or in a microwave oven, removing the chocolate from the heat when it is about three-fourths melted. Stir gently to finish the melting process until the chocolate is smooth and liquid. Warm the heavy cream over low heat or in a microwave oven until hot but not boiling (about 30 to 45 seconds in the microwave).

Pour the hot cream into a food processor and begin processing. With the machine running, pour the melted chocolate through the feed tube and continue to process until the cream and chocolate are thoroughly blended. Stop the processor and add the butter and the vanilla or Kirsch. Process one minute, scrape down the sides, then process 30 to 40 additional seconds. Pour the chocolate mixture into a bowl and refrigerate until very firm, about 12 hours. Working quickly to minimize melting, roll the mixture into one-inch balls or scoop out balls with a cookie scoop (miniature ice cream scoop). Place the balls on a platter or baking sheet covered with waxed paper. Chill 30 minutes. Roll the finished truffles in cocoa powder or ground nuts, or dip in additional melted chocolate (you’ll need approximately ¾ pound chocolate for dipping). Store in the refrigerator in a covered container. Makes approximately ¾ pound truffles rolled in cocoa, or 1½ pounds dipped in chocolate.


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