From gladysdinletir@superonline.com Mon Sep 24 15:45:10 2001 Date: 23 Sep 2001 12:55:06 GMT From: Gladys Dinletir Newsgroups: rec.food.recipes Subject: Chocolate Truffles (6) Collection Followup-To: rec.food.cooking, rec.food.recipes Chocolate Scotch Truffles Chocolate Truffles Chocolate Truffles Chocolate-Orange Truffles With Almonds Cream Cheese Chocolate Truffles Mint-Chocolate Truffles CHOCOLATE SCOTCH TRUFFLES Serving Size : 40 Categories : Candies Liquor Chocolate 1 1/2 pounds Unsweetened chocolate 2 Egg yolks 1 cup Confectioner's sugar 1/2 cup Heavy or whipping cream 4 tablespoons Unsalted butter 1/4 cup Scotch whiskey 30 Whole shelled hazelnuts 1 cup Unsweetened cocoa powder -- siftef for dusting Preheat oven to 375 F Place 10 oz of the chocolate in a heavy saucepan, and melt over low heat. Remove the pan from the heat and set aside. Combine the egg yolks and 1/2 cup of the confectioner's sugar in a large bowl, and cream until well blended. Combine the cream, butter, and remaining 1/2 cup sugar in a medium-sized saucpan and bring to a boil, stirring until the butter and sugar are thoroughly melted. Slowly pour the hot sugar mixutre over the egg yolk mixutre, whisking constantly. Mix thoroughly and set aside to cool slightly, then stir in the melted chocolate and the Scotch; beat for one minute. Place the mixutre in the refrigerator and chill until firm, 30-45 minutes. Meanwhile, place the hazelnuts on a baking sheet and toast them in the oven for 15 minutes. Remove them from the oven and rub handfuls of nuts in a kitchen towel to remove their skins. Set them aside. Roll a spoonful of the chilled chocolate around each hazelnut to rorm a truffle about 1 inch in diameter. Set themn on a baking sheet lined with waxed paper, and chill thoroughly in the refrigerator 2-3 hours. Melt the remaining 14 oz chocolate in a heavy saucepan over low heat. Remove the pan from the heat. Sprinkle a shallow dish generously with cocoa. Dip each truffle in the melted chocolate, covering it completely, then lift it out with a fork and roll it in the cocoa. Arrange the truffles on a baking sheet again, and chill before serving. "The New Basic Cookbook"-Julee Rosso and Sheila Lukins Chocolate Truffles Chocolate truffles are named for the fungus. It is OK if your truffles are not perfectly round or other shaped. If they are roughly shaped, they will more closely resemble the fungus, which is what they were originally intended to do. The cocoa dusting represents the dirt that covers the fungus when it first emerges from the Earth. 1 pound 12 ounces good quality bittersweet chocolate (I use Callebaut) 1 cup whipping cream 1/2 to 2/3 cup liqueur Powdered sugar Good quality cocoa (I use Valrhonna) Chop 12 ounces chocolate into chunks. Place chocolate pieces in a food processor with a metal blade and process until the chocolate is finely chopped. Bring cream to a boil. With food processor running, add cream to chocolate and process until cream is completely incorporated and all of the chocolate is melted. With processor still running, add liqueur and process until incorporated. If you use 1/2 cup liqueur the truffles will be fairly easy to roll. The more liqueur over 1/2 cup that you use the more difficult the rolling step will be but the more flavorful and creamy the end result will be. Refrigerate chocolate mixture until thoroughly chilled. Rolling method 1: Using powdered sugar on your hands to prevent the chocolate from sticking, roll teaspoonsful of the chocolate mixture into balls. Rolling method 2: Use a melon baller to roll the truffles and dig them out of the baller with a finger or other tool. In this case do not use powdered sugar. This method is faster and neater but the truffles are not as round. Refrigerate again until chilled. Melt 1 pound chocolate in the top of a double boiler. Allow chocolate to cool to at least 90 degrees F but room temperature is OK too. Take each chocolate ball and dip it in the melted chocolate. Refrigerate once again. Dust cooled truffles with the cocoa powder if desired. Store truffles in the refrigerator. Remove from refrigerator and allow to rise to room temperature for at least 1 hour before serving. hartmans@mediaone.net (Jack and Kay Hartman)] Chocolate Truffles "The book is filled with great desserts and the best food photography. That said, I have changed Judith's recipe a bit to accomodate the ingredients available to me. I used to be able to get heavy cream from a dairy down the road from me but they stopped producing years ago and I was forced to use what the markets consider heavy cream, not nearly as thick as the dairy made! 1 1/2 cups heavy cream 8 Tablespoons butter 1 pound semisweet chocolate cut or broken into pieces--hint: do NOT use chocolate chips, get the best stuff you can find in blocks. 2 Tbsp flavored liquor, I've used Grand Marnier, Frangelico, Amaretto, Kahlua. All depends on what mood I'm in that year Cocoa powder for dusting Again, this is a very simple recipe and the higher the quality of your ingredients the better your results will be. Trust me, its worth the extra effort to gather the best. I make several trips, one to the liqour store, one to get the best chocolate and coco and another for the dairy products. Put cream and butter into a saucepan. Let butter melt over medium heat then, stirring continuously turn up the heat and bring cream to a boil. Remove from heat and add chocolate to the pan, stir until completely melted. Continue to stir until it begins to thicken and cools somewhat. Stir in the liqour, cover and place in refrigerator for at least 2 hours, stirring 3 or 4 times as it cools and hardens. I've found it best to cover it with a dishtowel. If covered with the lid of the pan condensation happens and you'll get drips on the chocolate. Now for the fun part, put on your brown clothes! Scoop up portions of the truffle mix with a spoon. Dust a surface thickly with cocoa, then with cocoa dusted palms, roll the chocolate portions bewteen your hands to make balls. Roll the balls in the cocoa. After that I place them in those cute little candy holder things that look like minature cup cake papers, you know what I mean? Keep refrigerated. I freeze them too and they do just fine. I've also mailed them to my brothers with no loss of truffle life. adapted from the Joy of Chocolate by Judith Olney did not keep poster's name sorry Chocolate-Orange Truffles with Almonds Bon Appitit Serving Size : 25 Categories : candies chocolate 3/4 cup whipping cream 12 ounces semisweet chocolate chips 2 tablespoons Grand Marnier -- or other orange liqueur 1 1/2 tablespoons grated orange peel 1 1/4 cups almonds -- toasted, finely chopped Line 8 x 8 x 2-inch baking pan with foil. Bring cream to boil in heavy medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in Grand Marnier and orange peel. Pour into prepared pan; freeze just until firm, about 30 minutes. Using foil as aid lift chocolate block out of pan; place on work surface. Flatten foil at edges. Cut chocolate into 25 squares. Place nuts in small bowl. Press chocolate square into nuts, coating completely. Roll truffle between palms into ball. Repeat with remaining chocolate and nuts. Cover; chill until very firm, about 2 hours. Serve cold. The sophisticated chocolates are deceptively easy to make and are particularly nice with coffee (and Cognac) after a special meal. Damsel in dis Dress CREAM CHEESE CHOCOLATE TRUFFLES Kraft General Foods Holdiay Homecoming Serving Size : 60 Categories : Candies Chocolate Dairy 8 ounces Cream cheese -- softened 3 cups Confectioner's sugar 12 ounces Semisweet chocolate -- melted 1 tablespoon Coffee-flavored liqueur 1 tablespoon Orange-flavored liqueur 1 tablespoon Almond-flavored liqueur Ground nuts Confectioner's sugar -- sift Cocoa Beat cream cheese in large mixing bowl at medium speed with electric mixer until smooth. Gradually add 3 cups confectioner's sugar; mix well. Stir in chocolate. Divide chocolate mixutre into thirds. Add different flavored liqueurs to each third; mix well. Refrigerate several hours. Shape mixutre into 1-inch balls; roll in nuts, confectioner's sugar or cocoa. refrigerate. Makes about 5 dozen. Mint-Chocolate Truffles Cooking Light 1/3 cup semisweet mint-chocolate chips 4 ounces 1/3-less-fat cream cheese, softened (about 1/2 cup) 1 (16-ounce) package powdered sugar, sifted 1/4 cup unsweetened cocoa 1/4 cup sifted powdered sugar 2 tablespoons semisweet mint-chocolate chips Place 1/3 cup chips in a glass bowl. Microwave at high 1 minute or until almost melted; stir until smooth. Cool. Add cheese to melted chips; beat at medium speed of a mixer until smooth. Add 1 (16-ounce) package powdered sugar to cheese mixture; beat until well-blended. Press mixture into a 6-inch square on plastic wrap; cover with additional plastic wrap. Chill at least 1 hour. Remove top sheet of plastic wrap; cut mixture into 48 squares. Roll each square into a ball; place on wax paper. Roll half of balls in cocoa; roll remaining balls in 1/4 cup powdered sugar. Place 2 tablespoons chips in a heavy-duty zip-top plastic bag; microwave at high 1 minute or until soft. Knead bag until smooth. Snip a tiny hole in corner of bag; drizzle chocolate over balls rolled in cocoa. Serve at room temperature. Yield: 4 dozen (serving size: 1 piece). Note: Store frozen in a single layer in an airtight container. -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.