Chocolate Truffles
Thank yous go to Jamie for introducing me to the wonderful world of making my own truffles!
(Please tell me if I’m missing any important details as I’m doing this by memory!)
Now, on with our story:
Truffles are pretty easy to make…well mostly.
Your basic chocolate truffle requires these ingredients:
- 1 lb of chocolate, chopped coarsely
- 1 1/2 cups of whipping cream
- 4 tblsps cocoa powder or icing sugar
- 1 1/2 lb of chocolate, chopped coarsely, for tempering
This will make about 60 truffles. I’m told you must get the little paper cups to put them in so that they look pretty!
Now the how to:
I’ll break it up into stages.
- Making the truffle cream:
- Melt 1 lb of chocolate in a double boiler (or if you don’t have one…improvise). I think you have to make sure the water in the outer pot doesn’t touch the base of the inner pot (the one with the chocolate. Make sure it doesn’t burn and keep stirring.
- Boil the cream
- Now mix the cream and the melted chocolate together until it’s all chocolatey and well blended.
- Now you cover it securely and put it in the fridge or freezer for a few hours.
- Making the truffle centres:
- Line trays with parchment paper.
- Take the truffle cream out of the fridge and use a melon baller (or fill a pastry bag and make mounds) to scoop out little mounds of chocolate. You can pick whatever size you’re comfortable with and put them on the trays.
- When you’re done, put them in the fridge or freezer again, covered securely, for a few hours.
- Take them out again and use either your hands or gloves for this. Dust your hands with cocoa powder and roll the mounds into ball shapes and put them back onto lined trays.
- Refrigerate again for a few hours
- Tempering chocolate and coating the truffles:
- Melt two thirds of the chocolate in a double boiler and remove when done.
- Add the remaining third of chocolate in thirds to the melted chocolate, mixing well to ensure all chocolate is melted before adding the next batch. Voilà! Tempered chocolate!
- Take the trays out of the fridge and dip each truffle in the tempered chocolate, trying your best to evenly coat it and shake off excess chocolate. Then put them back on lined trays
- If you want to decorate them with something, make sure to do it before the coating sets, so put your beans, rinds, m&m’s on after coating about 4 truffles or so.
- Cover the truffles securely and put them in the fridge to set for about 15 minutes.
- Take them out and put them in the paper cups.
- You want to store them securely remember!
Things to remember:
- You might need to use different lined trays or change the linings!
- If the chocolate gets too soft to scoop out, or too hard to coat the centres or just not right…you can always retemper them or rerefrigerate
- It’s chocolate! If you use good chocolate it’s not too hard to go wrong. Even if it doesn’t come out right…CHOCOLATE NEVER GOES TO WASTE
Now..clicky for pictures of me doing these lovely things :-)
This time, I made Dark Chocolate Orange Truffles by using Dark Chocolate with Orange Oils for the truffle cream.
I had some trouble in that, after I made the cream and refrigerated it, some cream separated on the top. But it still tasted fine, though they’re not for public consumption. You might notice them in a couple pictures. They appear speckled.
I also had some trouble with the coating…I’m not professional so it always gets messy and I don’t think I did the tempering well enough…but I just remelted it and it was fine…
People thought it tasted good…and as I said..chocolate! It doesn’t go to waste.
(I need to know how to do a photolog, not sure how this table will come out!)
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Me chopping chocolate! |
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a “double boiler”, ie, a metal bowl over a saucepan with water |
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Me, preparing to melt chocolate…see separate pots |
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Boiling water to melt chocolate |
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Me stirring chocolate while it melts. |
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Chocolate is melted! |
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Heavy whipping cream |
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Wait for the cream to boil. |
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Add it to the melted chocolate. |
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Mix them together until blended.. |
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and you have truffle cream, for the centres |
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Cover it up! |
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Put it in the fridge. |
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A few hours later, scoop them out with a melon baller or something. |
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A few hours after that shape them into more ball-like shapes. |
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Look at the centres! Don’t they look gorgeous? I think some people stop there! Silly them! |
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Tempering chocolate. |
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Tempered chocolate, now we must coat. |
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Dump the centres into the tempered chocolate. |
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Try your best to coat them. |
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Take it out, shake it and.. |
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put them in the tray! |
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A close up of them coated. |
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Final product! Note the paper cup thingies. |
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My messy fingers… |
Please excuse any errors in html, grammar, spelling, instructions. It was a long post..so comment and I shall edit accordingly!
MMMMMMMMMMMMM.
Comment by Dina — Friday 16th, April 2004 @ 6:20 pm
Mmmmm….. what can I say, they look deeeeeeelicious. Send me some NOW!!!! Heehee!!
Comment by Diane — Friday 16th, April 2004 @ 7:37 pm
you wouldn’t eat it Diane!!
hey Dina! thanks :-)
Comment by Lily — Friday 16th, April 2004 @ 8:01 pm
Those sound yummy!! I love that fact you included the pics too, very helpful, Thanks :o)
Comment by zanna — Saturday 17th, April 2004 @ 1:59 am
have camera, will take pix…have no life, will take pix…
also! it’s my mission to spread chocolate cheer! :-)
thanks for stopping by!
Comment by Lily — Saturday 17th, April 2004 @ 2:04 am
MmmmmmmmYummmmmmy!
Comment by Hoser — Saturday 17th, April 2004 @ 10:35 am
I want some truffles NOW!
Comment by Kim — Saturday 17th, April 2004 @ 4:06 pm
haha! i told you to come to massachusetts!
and it doesn’t actually list your email address at all on the website…it doesn’t
i checked the source too…
and i can delete them…i can!
Comment by Lily — Saturday 17th, April 2004 @ 7:05 pm
The truffles look delicious! Need some help eating them? ;-) (BTW, don’t worry about your spelling and grammar; they were perfect!
Comment by Denise — Sunday 18th, April 2004 @ 9:52 pm
i see you found them Denise! :-)
Comment by Lily — Sunday 18th, April 2004 @ 9:55 pm
You bet I did!
Comment by Denise — Sunday 18th, April 2004 @ 11:10 pm
Beautiful … you’d like this recipe for Raspberry Truffle Cheesecake.
Comment by webjones — Tuesday 20th, April 2004 @ 9:16 am
that recipe looks like it has *lots* of potential :-D
thanks!
Comment by Lily — Tuesday 20th, April 2004 @ 10:04 am
Hmmmmmmmmmmmmmmmmmmmmmmmmmmm this looks and sounds sooooo damn goooooooooooooooooooooood
P.S.: try clicking the last two piccies — they link to each other ;)
Comment by MaThIbUs — Tuesday 20th, April 2004 @ 1:36 pm
Ah! With my step by step instructions and detailed pictures, you too can make truffles!
Ah, thanks! 20-something images hand coded is no fun. I think I need to use a gallery or something, clearly!
Comment by Lily — Tuesday 20th, April 2004 @ 2:25 pm
[...] — Lily @ 10:14 am
*sniff* I just said goodbye to the last two chocolate truffles. It was very hard…! I’m like b [...]
Pingback by Lily's Blog, Dragon Protected! » goodbye chocolate — Friday 30th, April 2004 @ 2:14 pm
oooohhh…my tastebuds are working up a sweat…oooh….chooccllaaateeee…
Comment by Adrian — Tuesday 5th, October 2004 @ 11:40 pm
poor me
can’t eat chocolate :(
Comment by Lily — Tuesday 5th, October 2004 @ 11:47 pm
wow i tried them mmmm mmmmmmmmn mmmmmmmmm wow i loved them and love you!!!
your fab
jake 45 essex
Comment by jake — Friday 4th, February 2005 @ 1:37 pm
thought you might be interested in adding my site as a link on your site - i will recirocate if you agree - come and have a look around
i will add my truffle recipe to my site soon as i work out the problem with my pc and we can compare. might be good for the terminology differences between the English speaking countires!!
Comment by Jenny Taylor — Saturday 23rd, April 2005 @ 7:23 am
[...] my chopped Callebaut chocolate (don’t ask how long I had this in the fridge! It’s dark. It’s my truffle making chocolate. There was an 8 oz block and 8 oz all chipped up to make Chocolate Hearts of Darkness. And there are [...]
Pingback by lilandra.com » The Best Chocolate Ice Cream Ever — Friday 4th, July 2008 @ 10:38 pm
[...] IS a person, not a blog…) she has blogged many of her forays into cooking, whether it’s handmade chocolate truffles, trini macaroni pie, hops bread or lemon meringue pie and she has access to the same source for [...]
Pingback by Caribbean Cuisine Online — Lifespan of a Chennette — Wednesday 16th, July 2008 @ 9:26 pm
[...] a person, not a blog…) she has blogged many of her forays into cooking, whether it’s handmade chocolate truffles, trini macaroni pie, hops bread or lemon meringue pie and she has access to the same source [...]
Pingback by Caribbean Cuisine — Lifespan of a Chennette — Sunday 17th, August 2008 @ 1:53 am
i was just wondering how many this yeilds
Comment by Candice — Tuesday 4th, November 2008 @ 5:27 pm
Hi Candice, about 60!
Comment by Lilandra — Tuesday 4th, November 2008 @ 7:35 pm