I made these for Valentine’s Day…and lordy, they were time-consuming!
I made two different batches, but they were basically the same. I’ll post the recipes at the bottom, and I’ll show you the things that were different–i.e. the things that drove me to drink.
So, you start with some chocolate chips and cream. Then you stir and stir and stir until you feel like your arm will fall off. But it said to stir constantly. And I’m a stickler.
FINALLY, it melted. One recipe had me mix it with a mixer. The other just said to put it in the refrigerator.
One had vanilla…ohhh, pretty vanilla puddle.
The other had peppermint schnapps. Which I may or may not have put in some hot chocolate.
Then, things started to get complicated. The first recipe came together pretty easily. Rolled some chocolate. Refrigerated. Rolled in melted chocolate. Pretty. See:
I even did some pretty swirls.
But the other one. Good heavens. It was soooo sticky.
Look at this craziness!
Look at all these dirty dishes. It was insanity!
I debate whether it was worth it. But aren’t they pretty!
Basic Chocolate Truffles plus 4 variations
- In a heavy pan on a low heat, melt chocolates, whipping cream and butter together, stirring occasionally; when melted, pour into a small bowl and cool mixture; refrigerate for 2 hours or until mixture hardens.
- Using a melon baller or a teaspoon, quickly form mixture into approximately ¾-inch rounds; refrigerate until cold; roll in cocoa or dip in chocolate; refrigerate for up to 2 weeks.
- Variations on a theme: ORANGE LIQUEUR TRUFFLES Add ¼ cup (50 mL) Grand Marnier, Cointreau or Triple Sec to truffle mixture after it has melted; stir in ¼ tsp (1 mL) grated orange rind to heighten orange flavour.
- KAHLUA TRUFFLES add 3 tbsp (45 mL) Kahlúa to truffle mixture after it has melted.
- RUM TRUFFLES add 3 tbsp (45 mL) rum to truffle mixture after it has melted.
- DARK CHOCOLATE COATED TRUFFLES Melt 8 oz (250 g) bittersweet chocolate in a heavy pot over low heat; remove from heat; place cold truffle on skewer or dipping fork, and swirl in chocolate to coat; place on wax or parchment paper to set.
- 1 12-ounce package semisweet chocolate pieces or one 11.5 oz package milk chocolate pieces
- 1/3 cup whipping cream
- 1/2 teaspoon vanilla
- 12 ounces chocolate-flavored candy coating, cut up (I just used semi-sweet chocolate chips)
1. Line a baking sheet with waxed paper; set aside. In a medium heavy saucepan combine chocolate pieces and whipping cream. Cook and stir constantly over low heat until chocolate melts. Remove saucepan from heat; cool slightly. Stir in vanilla. Beat truffle mixture with an electric mixer on low speed until smooth. Drop truffle mixture by teaspoons onto prepared baking sheet. Chill about 20 minutes or until firm.
2. Shape chilled truffle mixture into balls; freeze for 30 minutes. Meanwhile, in a heavy saucepan melt candy coating over low heat, stirring constantly until smooth. Using a fork, quickly dip truffles, one at a time, into coating. Draw the fork across the rim of the saucepan to remove excess coating. Return truffles to baking sheet. Let cool until coating is set. Store truffles tightly covered in the refrigerator for up to two weeks. Let stand at room temperature about 30 minutes before serving.