Truffles make clever gift, dusted in nuts or sprinkles

December 04, 1991|By Sherrie Ruhl | Sherrie Ruhl,Evening Sun Staff

TRUFFLES ARE EASY to make, elegant and taste great.

I made these truffles for my church's weekend bazaar. The boxes sold very quickly, especially once folks learned they could be frozen for up to one month and refrigerated for two weeks.

Professional-looking packaging is available at cake decorating stores, such as Cake Cottage in Bel Air (410-838-6260). I bought 12 small white boxes, with self-folding lids. Each box held about eight fat truffles. Pack the truffles into tiny foil or paper cups.

The truffles, after shaping, can be rolled in cocoa, powdered sugar, chocolate sprinkles or ground nuts. Pecans, walnuts, or almonds -- from the bulk food aisle, work well.

Truffles can also be dipped in ad ditional chocolate. To do this, roll truffles and place on a baking pan lined with wax paper. Freeze the truffles until just firm, about one hour. In small glass dish, place 12 ounces chocolate, such as bittersweet, semisweet or milk chocolate. Heat the chocolate in a microwave oven on medium three to 3 1/2 minutes, stirring often, until melted, smooth and warm. Using a fork, dip truffles quickly, one at a time, into chocolate, tapping fork on edge of dish to shake off excess. Place on wax paper-lined baking pan. Repeat dipping process, stirring chocolate often. Refrigerate until chocolate is set, about one-half hour.

Chocolate Truffles

10 ounces bittersweet chocolate cut into small pieces

3/4 cup heavy cream

4 tablespoons unsalted butter, cut into small pieces

Cocoa, powdered sugar, chocolate sprinkles, ground nuts or additional chocolate for coating. See above.

In one-quart glass bowl, combine chocolate and cream. Heat in microwave oven on high 1 1/2 to 2 minutes or until mixture is melted and smooth when stirred. Stir in butter until smooth and melted. Cover and refrigerate until firm.

Roll mixture into one-inch balls. If mixture is too hard, let stand at room temperature one-half hour before shaping. Coat as desired.

Raspberry Truffles

10 ounces bittersweet chocolate, cut into small pieces

6 tablespoons unsalted butter

1/3 cup seedless raspberry jam

2 tablespoons raspberry brandy

Cocoa, powdered sugar, chocolate sprinkles, ground nuts or additional chocolate for coating. See above.

In one-quart glass measure, combine 10 ounces chocolate and butter. Heat in a microwave oven on high one to 1 1/2 minutes, until melted and smooth when stirred.

Stir in jam and liqueur until well blended. Cover and refrigerate until firm, about four hours or overnight.

Roll mixture into one-inch balls. If mixture is too hard, let stand at room temperature one-half hour before shaping. Coat as desired.

-- "365 Great Chocolate Desserts" by Natalie Haughton; Harper Collins Publishers-- 1991

Espresso Truffles

1 cup milk

1/2 cup heavy cream

1 1/2 pounds good-quality semisweet or bittersweet chocolate, finely chopped

1 stick butter, cut up and softened

2 tablespoons instant espresso powder, available in gourmet stores and some grocery stores

Cocoa, powdered sugar, chocolate sprinkles, ground nuts or additional chocolate for coating. See above.

In a two-quart glass bowl, combine milk and cream. Heat in a microwave oven on high three to four minutes or until boiling. Whisk in chopped chocolate and butter until melted and smooth. If necessary, return to microwave oven on high about one minute to melt chocolate and butter completely. Whisk in espresso powder. Refrigerate five to six hours or until mixture is firm enough to hold its shape.

Roll mixture into one-inch balls. If mixture is too hard, let stand at room temperature one-half hour before shaping. Coat as desired.

-- "365 Great Chocolate Desserts" by Natalie Haughton; Harper Collins Publishers-- 1991

Truffles

8 ounces semi-sweet chocolate

3/4 cup heavy cream

1/4 cup sugar

2 tablespoons chocolate liqueur, such as Truffles

1/4 cup sifted cocoa powder

Melt the chocolate in the top half of a double boiler over rapidly water. Keep. Place the cream and sugar in a small saucepan over medium heat. Then whisk in chocolate and liqueur until well blended. Remove from heat. When chocolate has cooled and thickened, form into bite-size balls. Place balls on a baking sheet and refrigerate for at least one hour, or until quite firm.

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.