My Recipe Box

my truffle

By docb, member

Posted: December 6th, 2011

This recipe was made with the Recipe Maker to create a custom truffle recpe with your choice of chocolate, flavorings, and coatings. Created Using: Chocolate Truffles
more about:

20 oz. semisweet (55 to 60% cacao) chocolate, coarsely chopped
1 cup heavy cream
1/2 cup packed torn fresh mint leaves
3 Tbs. finely grated orange zest
2 Tbs. unsalted butter, softened
2 cups crushed peppermint candy

Put the cream and mint and orange zest in a small saucepan. Warm the cream mixture over medium-high heat, stirring occasionally, until the cream begins to boil. Cover, remove from the heat, and let sit for 1 hour. Taste and let sit longer if you want a stronger flavor. Strain the cream and return to the saucepan, discarding the mint and orange zest.

Grind 12 oz. of the chocolate in a food processor until it reaches the consistency of coarse meal, about 30 seconds. Bring the cream to a boil in a small saucepan over medium heat. Add the cream to the food processor and process until smooth, about 10 seconds. Add the butter and process until smooth, about 10 seconds.

Transfer to an 8-inch square glass baking dish, cover tightly with plastic wrap, and refrigerate until firm, about two hours.

Using 2 teaspoons, scoop rounded, heaping teaspoonfuls of truffle mixture onto a large, parchment-lined baking sheet. When all of the truffles are scooped, use your palms to roll the truffles into smooth 1-inch balls (don't worry about making them perfect; slightly irregular truffles have an appealing homemade appearance). Transfer the truffles to the refrigerator and chill for at least 20 minutes.

Melt the remaining 8 oz. of chocolate in a medium heatproof bowl set in a small skillet of barely-simmering water, stirring occasionally until smooth. Transfer the bowl to a work surface.

Put the crushed peppermint candy in a medium bowl.

Working in batches, use a fork to dip the truffles in the melted chocolate, then roll them in the crushed peppermint candy until well-coated. Let the truffles cool for a minute or two in the bowl of crushed peppermint candy, then return them to the parchment-lined baking sheet.

Let the truffles sit at room temperature for at least 15 minutes before serving. If not serving right away, store them in an airtight container for up to 5 days. Bring them to room temperature before serving.

5729,5519,5552,5729

Comments (0)
You must be logged in to post comments. Log in.

Cookbooks, DVDs & More