Balsamic Chocolate Truffles Food

BALSAMIC TRUFFLES

Steps:

• Follow recipe for bittersweet chocolate truffle base , stirring aged balsamic vinegar into lukewarm cream. Mix in melted chocolate. Chill truffle base and form truffles. Drop each freshly coated truffle (or just-formed, uncoated truffle) into bowl of hazelnuts; turn to coat.

CHOCOLATE TRUFFLES

Steps:

• Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
• Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
• Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
• Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
• In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
• Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
• Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

BALSAMIC CHOCOLATE TRUFFLES

Steps:

• Put balsamic and cherries into a small pot and bring to a boil. Reduce heat and simmer 5 minutes. Remove cherries and discard (or use later in a salad. You won't regret it.) Set balsamic aside to cool.
• Melt chocolate and cream in a double boiler (or a heat-proof glass bowl over a pot filled with water), making sure the water is hot, not boiling.
• Place melted chocolate in a small bowl and add the cooled balsamic. Mix well.
• Cool in the refrigerator about 1 hour. Let sit at room temperature for 1 hour, until firm but moldable.
• Roll mixture into one inch balls and place on a parchment lined tray. Pour cocoa powder into a shallow dish and roll balls to cover.
• Serve immediately or store in an airtight container up to one week.

BITTERSWEET CHOCOLATE TRUFFLES

Steps:

• For truffle base:
• Bring cream to simmer in heavy small saucepan. Remove from heat; cool to lukewarm, 10 minutes.
• Meanwhile, stir 7 ounces chocolate in metal bowl over saucepan of simmering water until smooth. Remove from heat. Add 2 ounces chocolate; stir until smooth. Stir in cream. Chill truffle base until firm enough to roll, about 3 hours.
• Line rimmed baking sheet with waxed paper. Roll 2 teaspoons truffle base between fingertips into ball. Transfer to prepared sheet. Repeat with remaining truffle base. Chill until firm, about 1 hour.
• For chocolate coating:
• Line another rimmed baking sheet with waxed paper. Stir chocolate in metal bowl over saucepan of simmering water just until melted. Remove from heat. Cool slightly.
• Scoop some of warm (not hot) melted chocolate into palm of hand. Place 1 chilled truffle in hand and roll in palm to coat. Transfer to prepared sheet. Repeat with remaining melted chocolate and truffles, rewarming chocolate if necessary. Roll in cocoa powder if desired. For variations, see page 61 for instructions on rolling in toppings. Chill until firm, about 1 hour. Do ahead Can be made 1 week ahead. Store in airtight container and keep chilled. Let stand at room temperature 1 hour before serving.