Shelley shows us how to make Chocolate Truffles and flavor them to your liking. They also make great holiday gifts! Chocolate Truffles Yield: 3 dozen Active time: 30 minutes Start to finish: 2 hours 1 cup heavy whipping cream 10 ounces best quality semi- or bittersweet chocolate (we recommend Callebaut or Scharffenberger), chopped 1-2 tablespoons liqueur (suggestions: Grand Marnier, Chambord, Frangelico, Kahlua, or rum) Your choice of coatings: cocoa powder, powdered sugar, chopped nuts, toasted coconut, cookie crumbs or crushed candy canes 1. Heat the cream in a small saucepan until it just begins to simmer. Remove from heat. 2. Add the chocolate to the hot cream. Let sit for 1 minute, and then add the liqueur and whisk until smooth. 3. Pour the ganache into a shallow dish, and chill until fully set, 1-2 hours. 4. Use a small scoop to portion ganache, and quickly roll between your hands into balls. (Wearing gloves will help protect the ganache from the heat of your hands, and also keep your hands clean!) 5. Put cocoa or other coating in a small bowl and roll truffles to coat. 6. Place on a parchment-lined sheet pan and keep chilled until served.
Tags: Shelley Young, The Chopping Block, Chocolate Truffles, candy, gifts, chocolate, Callebaut, Scharffenberger, Grand Marnier, Chambord, Frangelico, Kahlua, rum, cocoa powder, powdered sugar, chopped nuts, toasted coconut, cookie crumbs, candy canes
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