Usually you’ll find me making truffles in the winter – maybe for Christmas or New Year’s but today it’s July. I guess anytime is a good time for truffles, but beware – truffles and excess heat don’t mix. These poor babies got a little warm and then I tossed them in the fridge so they lost a bit of their gorgeous shine.
Rustic Chocolate Truffles
In addition to the lightest, most gorgeous filling for truffles, the ganache for this truffle recipe (minus the alcohol) is also going to be a little filling for my S’more’s Cupcakes. That’s why the mid-summer posting this year.
But on to the truffles themselves: I love these boozy bundles of chocolate and I’m always playing around with the flavoring. Over the years, I’ve used Grand Marnier, Cognac, dark Rum, Frangelica, Ameratto and Kahlua. And lets not forget the Baileys! I’ve even used 1/2 Baileys and 1/2 cream. Seriously, you can hardly go wrong.
Rustic Chocolate Truffles
The chocolate, too, is up to you. Go as pricey as you want or stick with grocery store ingredients. Personally, I like to make the centers with semi-sweet and then coat with bittersweet. I might then roll them in cocoa. Or I might not. Or I might forget the chocolate coating and simply roll them in cocoa. Natural cocoa isn’t as dark but is quite a bit less bitter.
I love that these are not a beautiful, perfect truffle but are just a bit rustic and take after their namesake. Beware any truffle pigs or dogs – don’t come near these! I’d have to fight you for them!
Rustic Chocolate Truffles
Chocolate Truffles
- 9 ounces bittersweet or semisweet chocolate, chopped (if using chocolate chips the size of Nestle’s, this is 1 1/2 cups.)
- 1/2 cup heavy or whipping cream
- 2 tablespoons butter
- 1 tablespoon light corn syrup
- 2 tablespoons liqueur
- 8 ounces bittersweet or semisweet chocolate for coating and/or a cup and 1/2 cocoa powder
Add the 9 ounces of chocolate, cream, butter, corn syrup and liqueur of choice to a microwave safe bowl. Microwave for one minute and then stir. Microwave for an additional 30 seconds and then stir, repeating until chocolate is melted and mixture is smooth.
Refrigerate for 20 minutes. With an electric mixer whip with whisk attachment using a medium speed until the mixture is lightened and thickened to the texture of store-bought frosting, about 25 to 30 seconds, pausing to scrape down.
Spoon into a large piping bag with 1/2 inch plain tip or tube and pipe into 3/4″ mounds. Alternatively, scoop mounds with a tiny (one tablespoon) scoop or melon baller. Refrigerate until hardened, at least one hour. Before coating, remove from the refrigerator and form the ganache into small, roundish balls.
To Coat:
Slowly melt the 8 ounces of chocolate in the microwave, starting with one minute and stirring and then continuing for additional 30 second increments. If your chocolate is in temper to begin with, this method of slowly heating and stirring should keep it in temper.
Dip palm of non-dominant hand in melted chocolate and with the other hand, pass a center into the palm. Close palm over mound, coating, and then nestle into cocoa (if using) and turn until with a fork until chocolate has set, about a minute. If not using cocoa, place on a rack to dry. Repeat, recoating palm about every three or four truffles.
Keeping a generous amount of chocolate in your hand will give the best and smoothest coating.
Refrigerate. Before serving, place four or five truffles in a medium-sized sieve and roll around to remove excess cocoa, then transfer to serving plate and allow to come up to room temperature.
Keeps, refrigerated, about a week.
from the kitchen of http://www.frugalhausfrau.com
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Today, of course, I’ll be linking to our very own Throwback Thursday Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!
Click over to our latest Throwback Thursday post for links to their blogs and social media, rules and more info or, as always, to see all the links or add your own, click on the little blue frog, below.
And, as I do almost every Friday, I’ll be linking up to Angie’s Fiesta Friday – this week is Fiesta Friday 127, hosted by Suzanne @ apuginthekitchen and Jess @ Cooking Is My Sport.so stop by and party!
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