Homemade Chocolate Truffles method

Ingredients:

16 oz dark chocolate

1 cup heavy cream

1 tbsp liquor (optional) (if using, coffee liquor goes truly well here)

Directions:

Break up the chocolate into small pieces.

Heat the cream just to the point of simmering. Watch it the whole time, since boiling cream can overflow the pot! remove from heat right away once it starts to simmer.

Stir in the chocolate and liquor, and keep stirring until the chocolate has melted completely. Let cool, then put in the refrigerator.

Check the consistency of the truffle mixture after 5 hours in the refrigerator. You should be able to scoop it with a spoon and roll balls from it. If it's too soft (impossible to roll into balls), put it back in the refrigerator and check again after 1 hour.

Line the baking sheet with parchment paper. Once the truffle mixture is the right consistency, use a spoon to put some of it on your hands, roll into balls and put the balls on the parchment paper.

Note: at this point, you can also roll the truffles in chocolate crumbs (to make chocolate crumbs, just grind an supplementary small chocolate bar in a food processor). This step is optional, I only do it when presentation is important, since the truffles in chocolate crumbs look more expertly done then plain truffles :)

Put the baking sheet with truffles in the freezer for at least 1 hour. After you remove them from the freezer, take the truffles off the parchment paper and put on a plate. Store the truffles in the refrigerator.

Enjoy!

Homemade Chocolate Truffles method

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History of Chocolate Truffles

The invention of the cocoa press in 1828 made inherent separating the natural fat in cocoa beans, called cocoa butter, from the bean solids. This not only improved the consistency and taste of the remaining cocoa powder but made inherent the amelioration of solid chocolate. Eating chocolate or solid chocolate, as opposed to drinking chocolate, was first produced in 1847 in Fry's chocolate premise in Bristol, England. Solid chocolate is a composition of cocoa powder, sugar, cocoa butter and often flavorings like vanilla. In 1879 Swiss Henri Nestle and Daniel Peter industrialized milk chocolate by combining solid chocolate with milk powder. Experimentation in France and Switzerland led to the amelioration of ganache.

Ganache is the center component of a truffle. Ganache is a velvety level composition of solid semisweet chocolate and cream. Cooked at just the right temperature it cools to form a rich and firm paste with intense chocolate flavor. A truffle is a candy made of a round ganache center, often flavored, covered with a shell of milk, dark or white chocolate. Truffles are often covered in cocoa powder, sugar or finely chopped nuts.

Perhaps originating in France, the truffle is named for its optic similarity to the French mushroom-like fungus of the same name. Like the former truffle, chocolate truffles have come to be synonymous with luxury and a sumptuous taste experience. Truffles are made in a wide variety of tastes. In many chocolate houses the Chocolatier's finest ingredients are reserved for the truffle.

For more facts about other forms of chocolate see further e-zine articles by this author.

History of Chocolate Truffles

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How to Make Yummy Homemade Candy - Divinity, Rum Truffles, and Cream Cheese White Chocolate Fudge

Homemade candy is so special. It is exquisite for gifts, especially with Mother's Day and Graduations just around the corner. It is also fun to make with the house just to share with each other. Some of my beloved childhood memories are of development candy with my mom, dad, and sister. We had distinct favorites so we often made any varieties at a time. Divinity was always my beloved even though it is a rare treat now that I am a diabetic. This record also shares recipes for Rum Truffles and a tasty Cream Cheese White Chocolate Fudge!

Ms Downing'S Divinity

2 1/2 cups sugar
1/4 cup hot water
3/4 cup white corn syrup
2 egg whites, beaten to stiff peaks
pinch of salt
1 tsp vanilla
2/3 cup chopped walnuts or pecans

Boil sugar, syrup, and water to a definite thread stage. (When the spoon is lifted the syrup is stringy like threads.) Mix salt into the egg whites. Pour 2/3 of the syrup gently into the egg whites; beat constantly and add vanilla while still beating. Reheat 1/3 of the sugar syrup to a boiling point; add gently to egg white mixture, beating constantly. When candy forms stiff peaks, stir in the nuts and drop by tablespoonfuls onto greased cookie sheets. Cool. Store in airtight containers. Note: A few drops of food coloring may be added, if desired. I liked development mine a pale pink when I was a young child!

Rum Truffles
8 squares (1-oz each) semi-sweet chocolate
1/3 cup half-and-half cream
1/3 cup butter flavor shortening
3 egg yolks
1/3 cup confectioners' sugar
2 tbsp dark rum
2/3 cup finely chopped nuts

In a 1 1/2-quart saucepan, integrate chocolate and cream. Cook and stir over low heat until chocolate is melted and blend is smooth. Remove from heat. Add the shortening, stirring until melted. Add the egg yolks, confectioners' sugar, and rum. Beat blend on medium speed of an electric mixer until blended. Refrigerate for about 2 hours or until firm. Shape blend into 1-inch balls. Roll each ball in the chopped nuts to coat. Chill in the refrigerator.

Cream Cheese White Chocolate Fudge
8-oz cream cheese, softened
16-oz powdered sugar
12 squares white chocolate, melted
1 1/2 tsps vanilla
1 cup chopped nuts
1 cup coconut
1/2 stick butter, melted

Beat the cream cheese until smooth. Add butter to the cream cheese and beat until mixed in. gently add in the powdered sugar, beating continually. Stir in the melted chocolate, vanilla, nuts, and coconut; stir and beat well. Lightly butter a 9x 11-inch pan. Spread the candy into the pan. Refrigerate for 1 hour. Cut and serve. (I think it is a good idea to go ahead and cut before refrigerating. It then is easier to break apart after being chilled.)

Enjoy!

How to Make Yummy Homemade Candy - Divinity, Rum Truffles, and Cream Cheese White Chocolate Fudge

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Mmmm - Chocolate Truffles - A Chocolate Lovers Dream

The term chocolate truffles evoke a optical image of pure decadence. You can almost imagine the market with a woman moderately biting into a chocolate truffle savoring the flavor while sitting on the beach under an umbrella.

What is a chocolate truffle?

Homemade Chocolate Truffles

A chocolate truffle is a chocolate sweet in a round, conical, or curved shape. It is regularly coated in cocoa or chocolate, but could be covered in nuts or coconut. The truffle is filled with a collection of fillings such as cream, caramel, nuts, berries, and liquor with the most tasteless being a chocolate ganache.

A ganache refers to a filling for pastries. It is commonly made from heavy cream that is heated and poured over dark chocolate. The aggregate is stirred until flat and can be enhanced by a liquor or extract. It should be two parts chocolate to one part cream.

What types of truffles are available?

There are three types of truffles available: American, European, and Swiss truffles. These types vary by ingredient, and distance of warehouse life.

American truffles are shaped like half an egg and are covered by chocolate. They comprise a aggregate of dark and milk chocolate with butter fat and/or hardened coconut oil. A Canadian version includes graham cracker and peanut butter.

The European truffle is made with a cocoa powder and syrup. It also contains milk powder and fat.

The Swiss truffle is made with dairy cream and butter combined with melted chocolate. These types of truffles have a very short shelf life.

Can I make this at home?

Chocolate truffles are not difficult to make but is not for the beginning chef. The most foremost thing to remember when development truffles is to use exactly the chocolate called for in the recipe and to buy the very best chocolate you can find as this directly affects the taste. You should also use the highest capability cream.

The most consuming part of development chocolate truffles is forming the ganache base. The base of chocolate and cream can be enhanced with butter and egg yolks and can be flavored with whatever from champagne to liquor to extract. Keep in mind that the ganache will need to chill for some hours before being formed into truffles. The truffle can be shaped using a knife, two spoons, or a pastry bag. Of course, you can all the time just scoop some out and form truffles with your hand. When using the two teaspoons, you scoop out a part of ganache and use the second teaspoon to help roll into a ball. whatever recipe you use to form the truffles, you will need time to form the truffles so keep that in mind when allocating time to make them.

Once the base is formed, you can just simply roll truffle in cocoa powder or you can cover it with chocolate. This is a primary truffle. You can also roll the chocolate truffle in nuts, sprinkles, shaved chocolate, or coconut or any other topping you prefer. Now you are ready to impress your friends with homemade chocolate truffles.

Mmmm - Chocolate Truffles - A Chocolate Lovers Dream

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Chocolate Truffles - A minuscule Taste of Heaven That's Low in calories

If you have a weakness for chocolate, you will go overboard for my chocolate truffles, because they are without doubt, the best tasting chocolate truffles in the entire world!

Yes, it's a bit of a tall statement I know, but try them and you will see what I mean. Because not only do they taste divine, they also fit my maximum recompense for minimum exertion type of cooking. You will be shocked at how unbelievably uncomplicated they are to make.

"Chocolate Truffles"

And if that isn't tempting enough, these beautiful chocolate truffles are also low in calories, which means, you can get your chocolate fix without getting fat!

It sounds incredible, but it's true. This is because you won't find any sugar, butter or cream in the recipe. My chocolate truffles are made from just two uncomplicated ingredients.

Chocolate and water.

The quantity of water used, dilutes the chocolate and halves the calories. Please don't ask me how it's possible to get all the taste but half the fat because I don't know. All I do know is these chocolate truffles taste sensational and since I began making them about a year ago, no other chocolate gets a look in.

For the exquisite flavour and consistency, you will need two types of chocolate. One that is dark and contains around 70 -80 % cocoa, the other which is milk and contains 40-50% cocoa. This mixture gives the best results.

What you get is a deeply satisfying taste, neither too sweet or too bitter and a gratifyingly fudgy texture to sink you teeth into that is totally irresistible.

And now for the undoubtedly uncomplicated part...

Just break the chocolate into small pieces and heat moderately until melted. At this point add some boiling water and beat into the chocolate with a balloon whisk. The more air you can beat into the chocolate the better the result.

Adding boiling water is the trick here. Because unlike cold water which would turn the chocolate firm in an instant, making beating difficult, boiling water is the same temperature as the chocolate. This means the chocolate thickens more moderately allowing for easier and longer beating.

And all this takes is a matter of minutes. So without added ado, here's the recipe...

Equipment:

Heatproof bowl

Saucepan

Balloon whisk

Spatula

Tea towel

Plastic package approx 20cm x 12cm

Small tray or dinner plate

Airtight storage container

Teaspoon or melon baller

N.B: Melt the chocolate over a saucepan of simmering water as it's more controlled than microwaving which is liable to burn the chocolate if you're not very careful. Be sure to add boiling water not cold water to the melted chocolate. Also, if you use chocolate with a higher cocoa article than I'm recommending here, you may need to add a littlemore water.

Here's What You Do:

Put the kettle on to boil. Pour boiling water into the saucepan and set the bowl on top, making sure the bowl doesn't come into caress with the water and place over a medium high heat.

Press the chocolate still in it's wrapper, against the side of your work counter. Snap at intervals down the distance of the bar and tip the broken chocolate into the bowl.

Once the chocolate has melted, add 100ml's boiling water and whisk until the chocolate is dark, thick and slick and you can just about leave an imprint if you trace your initials. If they're pronounced, the mixture's too thick, so add a splash more boiling water.

Pour the chocolate into a truffle mould if you have one, otherwise use a plastic package and refrigerate for 1 hour or until set.

Using a teaspoon or melon baller, scoop up the chocolate and place on a tray/plate sprinkled with cocoa. With cool hands, shape into truffles before rolling in cocoa.

Store in an airtight container.

Variations:

Try adding one of the following into the boiled water:

A pinch of chilli or Chinese 5 spice

A milling of cloves or cardamom

Finely chop a few balls of stem ginger

Finely grated orange zest

Once you've made them, you may want to try this variation.

Chocolate Truffles

Ingredients:

125g dark chocolate (74% cocoa)

125g chocolate (46% cocoa).

100ml boiling water

Chocolate Truffles - A minuscule Taste of Heaven That's Low in calories

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Homemade Chocolate Truffles method

Ingredients:

16 oz dark chocolate

Homemade Chocolate Truffles Nigella

1 cup heavy cream

1 tbsp liquor (optional) (if using, coffee liquor goes unmistakably well here)

Directions:

Break up the chocolate into small pieces.

Heat the cream just to the point of simmering. Watch it the whole time, since boiling cream can overflow the pot! take off from heat right away once it starts to simmer.

Stir in the chocolate and liquor, and keep stirring until the chocolate has melted completely. Let cool, then put in the refrigerator.

Check the consistency of the truffle combination after 5 hours in the refrigerator. You should be able to scoop it with a spoon and roll balls from it. If it's too soft (impossible to roll into balls), put it back in the refrigerator and check again after 1 hour.

Line the baking sheet with parchment paper. Once the truffle combination is the right consistency, use a spoon to put some of it on your hands, roll into balls and put the balls on the parchment paper.

Note: at this point, you can also roll the truffles in chocolate crumbs (to make chocolate crumbs, just grind an supplementary small chocolate bar in a food processor). This step is optional, I only do it when presentation is important, since the truffles in chocolate crumbs look more expertly done then plain truffles :)

Put the baking sheet with truffles in the freezer for at least 1 hour. After you take off them from the freezer, take the truffles off the parchment paper and put on a plate. Store the truffles in the refrigerator.

Enjoy!

Homemade Chocolate Truffles method

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formula For yummy Homemade Candy - Mint Chocolate Truffles

Making candy can be a in fact fun activity. And the results are so worth the effort. Either for a special chance or just for the pleasure of it, turning out your own candy is very rewarding. Here is a great recipe for chocolate candy--my favorite! These delicious Mint Chocolate Truffles are from a method I got years ago from a Cooking Light magazine.

Mint Chocolate Truffles

Homemade Chocolate Truffles

1/3 cup semisweet mint-chocolate chips
4-oz Neufchatel cheese, softened
16-oz pkg powdered sugar, sifted
1/4 cup unsweetened cocoa
1/4 cup sifted powdered sugar
2 tbsps semisweet mint-chocolate chips

Place the 1/3 cup mint-chocolate chips in a microwave safe medium to large bowl. Microwave on high for 1 petite or until the chips are approximately melted. Stir until smooth. Set aside to cool.

When chocolate is cooled, add the Neufchatel cheese and beat at medium speed of an electric mixer until smooth. Add the powdered sugar to the mixture and beat until well blended. Press the mixture into a 6-inch quadrilateral on heavy-duty plastic wrap and cover with further plastic wrap. Chill at least one hour. Take off the top sheet of plastic wrap and cut truffle into 48 squares. Roll each quadrilateral into a small ball and place on waxed paper. Roll half the balls in the unsweetened cocoa and the other half in the powdered sugar. Place the 2 tablespoons of the mint-chocolate chips into a heavy-duty zip-top plastic bag. Microwave on high 1 petite or until the chips are softened. Knead the bag until the chips are smooth. Make a tiny snip in one bottom projection of the bag. Drizzle chocolate over the balls that have been rolled in cocoa. Serve at room temperature.

Note: I got this method from Cooking Light in 1999.

Enjoy!

formula For yummy Homemade Candy - Mint Chocolate Truffles

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Christmas Recipes: Edible Gifts - No 4 of 8 - Chocolate Truffles

Christmas recipe makes: 2 dozen

Calories per truffle: 65

Homemade Chocolate Truffles Recipe

Preparation time: 30 - 60 minutes

Cooking time: 0 minutes

Suitable for freezing

Christmas recipe ingredients:

Truffle Mixture:

• chocolate, bitter, plain or milk 225g (8 oz)
• double cream, 75 ml (3 fl oz)
• brandy, 75 ml (3 fl oz) or rum,orange liqueur, coffee liqueur, coconut liqueur

Rolled Truffles:

• cocoa powder
• chopped nuts
• coconut, dessicated or grated
• chocolate vermicelli or grated chocolate for rolling

Dipped Truffles:

• chocolate, plain, milk or white (350 g (12 oz) or mixture of all three

Christmas recipe instructions:

1. Truffle Mixture: Add the cream to grated chocolate and melt in a bowl over water at boiling point, stirring until smooth. Allow to cool and thicken.
2. Add your alcohol of selection and whisk until the mixture is strong enough to stay 'up' when a shoreline of mixture is pulled up by the whisk. Then put the mixture into a shallow tin (covered) and cool till firm.
3. Rolled Truffles: Place teaspoonful size amounts of truffle mixture onto a tray sprinkled with cocoa powder and roll into ball shapes. Alternatively you can substitute the cocoa with grated chocolate, chopped nuts, coconut, or chocolate vermicelli. Cool in a refrigerator for at least two hours.
4. Dipped Truffles: Roll the truffle mixture into 2.5 cm (1 inch) size balls and ice overnight until rock hard. [If you wish you could push some edible decor into the balls before cooling, such as nuts, ginger or cherries.]
5. Prepare some melted chocolate over water at boiling point. If you can, check the climatic characteristic is in the range 46-49 degrees centigrade (115-120 F) or for white chocolate, 43 degrees centigrade.
6. Taking two or three truffles at a time, use cocktail sticks to dip them into the melted chocolate before placing them on non-stick paper. Exchange to a refrigerator for cooling for at least two hours to harden. Repeat for the remaining truffles.
7. Present the truffles in paper cases and store in boxes. Keep in a refrigerator for up to ten days.

Christmas Recipes: Edible Gifts - No 4 of 8 - Chocolate Truffles

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