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Truffles, Chocolate Variations

MyCookbook Recipe Database
MyCookbook Member: tbsg
Recipe Category: Dessert
Recipe Preparation Level: moderate
    Chocolate Truffles
    Yield: 24 Servings

    1/3 c heavy cream
    6 oz bittersweet chocolate(imported, good quality)coarsely chopped
    2 tbs unsalted butter, room temperature
    1/4 c cocoa powder, for dusting

    Bring the cream to boiling in a small, heavy-bottomed saucepan. Remove the pan from the heat. Add the chocolate and butter, whisking until smooth. Pour into a shallow bowl and cover with plastic wrap. Refrigerate for at least 3 hours.
    Place the cocoa powder in a small bowl. Scoop the truffle mixture by rounded measuring spoonfuls onto waxed paper. Coat your palms with cocoa powder and roll each truffle into a ball.
    Dredge the truffles in the cocoa powder, tossing gently in the hands to remove the excess. Chill, covered, for at least 2 hours. The truffles will freeze well.

    CAPPUCCINO TRUFFLES: Stir together 1 tbs of boiling water, 2 tsp of espresso or instant coffee, and 1 tsp of ground cinnamon until blended. Add to the melted chocolate mixture in the basic recipe, stirring until combined. Proceed as directed.

    BRANDIED APRICOT TRUFFLES: Soak a rounded cupful of chopped dried apricots in 1/4 cup of brandy for at least 1 hour. Drain if needed, and stir into the melted chocolate mixture in the basic recipe. Proceed as directed.

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