Tuesday, October 4, 2011

Holiday Recipe Exchange - Chocolate Truffles

I ran into this recipe exchange on My Baking Addiction and couldn't resist participating, especially since it's all about chocolate!  I love any dessert with chocolate.  It was tough to decide which recipe I should submit.  I finally chose my chocolate truffles because you can't get more chocolaty than this!  They are rich, decadent, and beautiful.




Start by making the filling.  I don't have pictures for this part.  Believe me when I say that it is quite simple.  Nothing to worry about.

Heat 1 1/3 cups of heavy cream in a sauce pan to a simmer.  Stir in 1/2 cup of butter until melted.  Remove from heat and add 2 1/2 cups of semi-sweet or dark chocolate chips and 2 tsp. vanilla extract.  Stir with a wire wisk until smooth.  Cool to room temperature and spoon into a pastry bag.

Melt some almond bark candy coating in a double broiler.  This is the kind I found at my local store.  I much prefer this over the Wilton candy melts.  You can microwave it if you have nerves of steal.  I've told you of my fear of chocolate and microwaves. 
Now it is time to assemble the truffles.  I have this fabulous silicone mold that I love.  However, the truffles pictured above used a different, less-expensive mold.  So don't think you have to have the silicone to pull this off.  Fill the mold with the melted chocolate coating and let sit for a while.  I wish I could tell you exactly how long.  Truth is, there are too many variables.  What temperature is the chocolate?  What temperature is your house?  You will know that it has sat long enough when you do this....
and a nice coating is left inside the mold.  It may take a little trial and error.  Somewhere in the neighborhood of 3-5 min.

Now, while holding the mold to drain over the bowl of melted chocolate, pick up one of these....
and scrape the chocolate off the surface of the mold leaving just a shell of chocolate in the cavities of the mold.
Like this.  Place this in the freezer until the chocolate has hardened.  You'll be able to tell that it is ready when it is no longer shiny.
Sprinkle each cavity with pecans if your a nut.  Skip this part if your not.
Pipe a blob of filling into each cavity.  I like to put the tip of the pastry bag almost to the bottom of the candy and squeeze.  Keeping the tip down low will force the filling to spread and fill the chocolate shell.  Be sure to leave room for the chocolate coating.

Lastly, finish filling each mold cavity with the melted chocolate coating.  During this part I try to be neat and not over fill.  The bottom right got a bit too much.  Give the mold a jiggle to make the chocolate settle into all the nooks and crannies.  Then I pop this into the freezer because I'm impatient.  Once the candies are hard you can remove them from the mold.
I find that shiny chocolate to be irresistable!  And then there is the center, oh my!  You can find the printable recipe below.  Make these for the chocoholic in your life.  They will love you for it!


--Frostine


Chocolate Truffles

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Exchange sponsored by Scharffen Berger.