Classic Truffles Recipes

Steps:

• In a medium-sized pan, combine semisweet chocolate chips and heavy cream over low heat, mix until you achieve a smooth consistency.
• Pour mixture into a bread pan.
• Allow to sit in refrigerator for 1 hour or until mixture is solid.
• With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).
• Roll in cocoa powder for topping.
• Enjoy!

Steps:

• In a saucepan heat heavy cream, vanilla bean and salt and bring to a gentle boil. Meanwhile, in bowl of an electric mixer set over a pan of simmering water melt chocolate, stirring often, until smooth. Remove chocolate from heat. Strain cream mixture through a fine sieve into chocolate. (Rinse vanilla beans, dry them and reserve for vanilla sugar or another use.) Replace bowl in electric mixer and whip chocolate ganache mixture until cool and light in color. Cover and chill.
• When ganache is firm, spoon up about 1 tablespoon. Place cocoa in a shallow plate and use to dust palms. Lightly and quickly roll chocolate mixture between palms to form irregularly-shaped balls. Dredge truffles in cocoa until well-coated. Set on a foil-lined baking sheet while you continue to make truffles with remaining ganache. Best when served within 24 hours, or store in a cool place up to 3 days.

Steps:

• For the classic truffle: Boil heavy cream and sugar. In a separate bowl add your finely chopped chocolate. Once cream has been brought up to a boil, pour it slowly over the chocolate while whisking, then add the butter. Once combined, set aside in a cool place, but not in the refrigerator.
• The coconut truffle: Same procedure as above, but add toasted coconut to the mixture.
• For dipping truffles, have some chocolate melting over a double boiler. The water should be simmering and not boiling or you will burn the chocolate. The truffles can be piped onto a sheet of parchment paper in small dollops and chilled slightly or it can be scooped out with a small teaspoon and rolled by hand, or finally use our "Me a Chocolatier kit" small hollow chocolate shells. You can dip in the melted chocolate and/or you can roll in the cocoa powder or toasted coconut.

Steps:

• In a medium saucepan over medium heat, combine chocolate and cream. Cook, stirring, until chocolate is melted and mixture is smooth. Remove from heat and whisk in flavoring. Pour into a small dish and refrigerate until set, but not hard, 1 1/2 to 2 hours. Use to fill candies or form balls and roll in toppings.

Steps:

• In a small saucepan, bring cream, butter, and corn syrup to a full boil overmedium heat. Turn off heat. Add 1 poundchocolate; gently swirl pan to coverchocolate with cream, but do not stir. Let stand, undisturbed, 5 minutes.
• Slowly whisk until combined. Transfer mixture to a large bowl; refrigerate,stirring every 15 minutes.
• After 45 minutes, mixture will thickenquickly, so stir every 3 to 5 minutes untilthick enough to scoop, 10 to 20 minutesmore. Using two spoons or a small ice-cream scoop, form into 1-inch balls; transfer to a parchment-lined baking sheet.
• Chill until firm, but not hard, about 10minutes. Remove from refrigerator; rollin palms to form a ball, and press gentlywith fingers to create irregular shapes.Chill until ready to dip, up to 1 week.Place remaining 12 ounces chocolate ina heatproof bowl over a pan of simmeringwater; stir occasionally until chocolatemelts. Remove from heat; cool slightly.
• Place cocoa in a small bowl. Removecenters from refrigerator. Using onehand, dip one center into melted chocolate, then roll around in your hand tocoat evenly, letting excess drip back intopan. Place truffle in cocoa. With yourclean hand, cover truffle with cocoa. Letsit in bowl 20 seconds.
• Lift out, and set on a parchment-linedbaking sheet. Repeat with remainingtruffles. If your kitchen is warm, refrigerate 5 minutes to set. You can storetruffles in airtight containers up to 1week at a cool room temperature.