Basic truffles
{{every bite of this truffle is filled with rich, unsurpassed goodness}}
This is a good recipe to try out if you'd like to make truffles.
~ straightforward and easy~
truffles 2
2 1/2 cup (3/4 pound) finely chopped real chocolate
1 cup heavy cream (heavy whipping cream)
1/4 t salt
1/4 t vanilla
1/2 t invertase (opt)
Antioxidant artificial (opt)
1.Whip cream until it holds a soft peak. (Use the whisk tip, start slowly, gradually increasing speed. 'soft' like icing) Add salt, vanilla and antioxidant artificial.
2. Melt milk chocolate
3. Cool to 98
4. Add warm chocolate, a little at a time, to whipped cream, stirring vigorously with a spoon. ( You want it to be fluffy, do not overbeat )
5. Pack mixture into pastry bag filled with a coupler without the ring. Squeeze out mounds of truffle mixture onto parchment mat. Chill mounds in the refrigerator for several hours. Pat down any peaks after truffles have been in the refrigerator a short time.
For molded truffles:
Pack mixture into a pastry bag. Melt candy coating or melt and temper chocolate. Line your mold using a squeeze bottle. Let chocolate set up at room temp. Fill the lined mold 3/4 full with the truffle mixture. Cover the truffle mixture with chocolate. Place in freezer. When the mold is cloudy and the candy feels cold, invert the mold and candy will drop from the mold.
Truffles using the Fudge-mix method:easy!
Use the Dry Fondant Fudge recipe to make the fudge. Shape into balls. Coat with powdered sugar or cocoa.
truffles-using fudge mix method
*EDIT: Made truffles again for 2009 Christmas with slight variations: Check it out...

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