Italian Chocolate Truffles Food

ITALIAN CHOCOLATE TRUFFLES

Steps:

• Melt chocolate with the liqueur in a double boiler; stir until well blended.
• Add the butter stir until melted.
• Stir in the almonds and sugar.
• Leave mixture in a cool place until firm enough to roll into balls.
• Put the grated chocolate on a plate and roll the balls in the chocolate to coat them.
• Put the truffles in paper candy cups and chill.
• Will keep for 2 weeks in a cool place.

ITALIAN CHOCOLATE TRUFFLES

Steps:

• Melt the dark chocolate with the liqueur in a double boiler, stirring till well mixed.
• Add the butter and stir until melted.
• Add the confectioners' sugar and the ground almonds.
• Mix well.
• Leave in a cool place till firm enough to roll into about 24 balls/truffles.
• Place the grated chocolate in a plate and roll the truffles in the chocolate to coat them.
• Place the truffles in paper candy cases and chill.

CHOCOLATE TRUFFLES

Steps:

• In a saucepan, roast the pecan on medium heat, stirring regularly for 2 minutes, until they start to be fragrant. Reduce the heat to low and add the maple syrup. Continue cooking for 10 minutes until the syrup starts to crystallize on the pecans, stirring regularly. Let cool on parchment paper.
• Put the chopped dark chocolate in a medium-size bowl and set aside.
• In a saucepan, heat the cream with the vanilla bean over medium-low heat until simmering, about 5 minutes. Pour the hot cream over the chocolate. Stir until totally smooth. Roughly chop the maple sugar pecans and add them to the chocolate mixture.
• Put the bowl of chocolate mixture in an ice bath. Using a spatula, stir it constantly for 5 minutes, then put in the refrigerator for 10 minutes.
• After the mixture has chilled, remove it from the refrigerator. Wearing latex gloves and using 2 spoons, scoop out rounded sections of the chocolate into palms and form into balls. Use spoons to roll each ball in the melted chocolate then in the maple flakes. Place on a baking tray covered with parchment paper. Chill until firm, about 1 hour.
• Cook's Note:.
• Do ahead. The truffles can be made 1 week ahead. Store in an airtight container and keep chilled. Let stand at room temperature 1 hour before serving.

CHOCOLATE TRUFFLES

Steps:

• Crush biscuits into fine crumbs.
• Add coconut and drinking chocolate.
• Chop the chocolate into fine pieces and stir into the biscuit mix.
• Melt the butter and condensed milk together over a low heat then add that too, mixing well to combine.
• Roll into balls and coat in extra coconut.
• Store in the refrigerator.

CHOCOLATE TRUFFLES

Steps:

• For ganache, break chocolate into small pieces in a large aluminum bowl.
• Bring cream slowly to a light boil in a small saucepan over low heat.
• Pour boiling cream over chocolate and keep stirring until all the chocolate has melted and the batter is homogeneous. It is very important that there are no pieces of chocolate left here and that the batter is very smooth.
• Refrigerate for 15 minutes or until ganache is just thick enough to easily form truffle balls.
• Form even round balls and place on waxed paper, slightly flattening bottom.
• For coating, melt the chocolate in a double-boiler. If you don't have a double boiler, heat 2 inches of water in a small saucepan. Break chocolate into small pieces in a small aluminum bowl. Turn off heat and place bowl on top of saucepan with hot water. Let chocolate melt and stir until smooth. Place bowl of melted chocolate on a dry towel.
• Sift together cocoa powder and icing sugar.
• Dip each ball in the melted chocolate (slightly cooled, but not hardened); place back on waxed paper to let chocolate harden slightly.
• When chocolate is hardened enough so that it doesn't rub off on your finger, roll in cocoa mixture. Store truffles in covered container at room temperature in a slightly cool place away from heat.
• Here are a few variations. If coating in cocoa powder, sift first with a little icing sugar or it will be too bitter.
• White Chocolate Truffles: Using high quality white chocolate, follow the same recipe as above.
• Coconut Truffles: Make a white chocolate ganache, sprinkle in shredded coconut when ganache is still warm, and roll in shredded coconut instead of cocoa powder.
• Rum Raisin: Make a dark chocolate ganache, soak raisins in rum and drain, add raisins to warm ganache.
• Orange Grand Marnier: Make a dark chocolate ganache, soak small cubes of orange rind in Grand Marnier and drain, stir in orange cubes when ganache is still warm.
• Hazelnut: Make a milk chocolate ganache, stir in tiny pieces of hazelnut, and roll in chopped hazelnuts and/or cocoa powder.
• Pistachio: Make a dark chocolate ganache, crush unsalted pistachio's and stir into warm ganache, roll in crushed pistachios and/or cocoa powder.
• Coffee Truffles: Roll in coffee powder instead of cocoa.