The Melting Pot 2.0/The Melting Pot 2.0.iso/food/candy/truffles.03

Text File | 1995-09-27 | 13.7 KB | 387 lines

Newsgroups: rec.food.recipes
From: [e-mail] (Micaela Pantke)
Subject: COLLECTION: Truffles (long)
Message-ID: <[e-mail]>
Date: Tue, 27 Jul 93 13:15:48 +0200



CONTENTS:
---------
Chocolat-Anise Truffles (Cameron Kelly Brown)
Chocolate Truffles ([e-mail])
Cognac Truffles (Mary Jane Kelly)
Dark Chocolate Truffles (Marc Rumminger)
Easy Truffles (Mary Jane Kelly)
Rum Truffles (Colette Goodyear)
Whisky Truffles (Mark Whidby)
White Chocolate Hazelnut-Apricot Truffles (Darin Wilkins)
White Chocolate Truffles (Mary Jane Kelly)

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From: [e-mail] (Cameron Kelly Brown)

CHOCOLAT-ANISE TRUFFLES
=======================

Ingredients:
------------
1/4 cup   Anise liquor
1/2 cup   butter
12 oz.    semi-sweet chocolate
2 cups    pulverized anisette cookies

Instructions:
-------------
In a double boiler melt the chocolate, constantly stirring with a wooden
spoon.  When the chocolate has melted, add the butter and slowly stir it
into the chocolate as it melts.  Continue to stir for another minute
until it is well mixed and smooth.  Add in the Rum and stir until well
mixed, then sprinkle in the pulvarized anisette cookies (a little at a
time, as sometimes it takes less) until the mixture is slightly
thickened but still smooth.  You want the mixture to remain as a thick
sauce at this point.

When you have thoroughly mixed in the anisettes, rest the top of your
double boiler in a bucket of ice and WHISK the truffle mixture slowly
until it has cooled (about 15 minutes).  Do not stop whicking or the
butter and rum will separate out of the chocolate-anisette.  When the
sauce is completely cooled it should have a soft but solid consistency
which you can then spoon out and form into truffles and coat with
chocolate powder or confectioners sugar.

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From: [e-mail]

Source: Eagle Brand milk can.

CHOCOLATE TRUFFLES
==================
(makes about 6 dozen)

Ingredients:
------------
3 pkg    (175 g each) semi-sweet chocolate chips
1 can    sweetened condensed milk
1 Tbsp   (15 mL) vanilla

Coatings:
---------
Finely chopped nuts, flaked coconut, chocolate sprinkles, coloured
sprinkles, unsweetened cocoa powder, icing sugar

Instructions:
-------------
In heavy saucepan, over low heat, melt chocolate chips with sweetened
condensed milk.  Remove from heat; stir in vanilla.  Chill 2 hours or
until firm.  Shape into 1-inch (2.5 cm) balls; roll in any of the
above coatings.  Chill 1 hour or until firm.  Store covered at room
temperature.

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From: [e-mail] (Mary Jane Kelly)

COGNAC TRUFFLES
===============

Ingredients:
------------
3 1 oz   square of unsweetened chocolate
1 1/4 c  confectioners' sugar
1/3 c    butter
3        egg yolks (I use the whites to make macaroons or meringue cookies)
1 tsp    vanilla or 2 TBSP of cognac

Instructions:
-------------
Melt chocolate.  Combine sugar and butter in bowl.  Cream together.  Add
egg yolks, 1 at a time.  Stir in melted chocolate and flavouring.  Chill
mixture.  Break off pieces and form into balls.  Roll in coating.
Air-dry 1 hour.  Store in air-tight container in very cool place.  Makes
about fifty truffles.

Suggested coatings:  ground almonds or other nuts, cocoa, more melted
chocolate, confectioners' sugar, coconut, chocolate or coloured
jimmies.

Note that this uses raw egg yolks.  I find a melon baller to be very
handy in forming the truffles.

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From: [e-mail] (Marc Rumminger)

Source: "Cocolat", by Alice Medrich

DARK CHOCOLATE TRUFFLES
=======================

I use little wax paper cones for the piping bags, then filled them with
the appropriately colored chocolate.

An attempt to describe how to make the cones :
(for a real description, see "Cocolat", by Alice Medrich)

Take a 8" by 12" (or smaller) sheet of waxed paper or parchment
paper.  Cut it into two equal triangles.

         B  ---------         Lightly hold the triangle at
            \       |         point C.  This will be the pivot
             \      |         point.  Start to make a cone by
              \     |         rolling B towards A.  The tip of
            C  \    |         the cone should be at C.  Try to
                \   |         keep B far away from C, that is,
                 \  |         close to the unlabeled corner.
                  \ |         When you have a cone, fold in the
                 A \|         straggling edges to keep it from
                              unrolling.  The tip should be closed.

To use, melt some chocolate (Alice Medrich says "Chocolate chips
do NOT make good piping chocolate.").  Then put a spoon full or
two into the cone, fold the open end over til it is sealed, cut
off the tip, and pipe away.

You can do some fabulous decoration with these little piping cones!

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From: [e-mail] (Mary Jane Kelly)

EASY TRUFFLES
=============
(Servings: 64)

Ingredients:
------------
8 oz    Semi-sweet chocolate
1/3 c   Milk
1/3 c   Unsalted butter
2 ea    Egg yolks, slightly beaten
1/4 t   Vanilla extract
1 x     Unsweetened cocoa

Instructions:
-------------
In saucepan, melt chocolate with milk and butter over low heat, stirring
until smooth. Remove from heat.
Stir 1/4 cup hot mixture into egg yolks, the whisk yolks into chocolate
mixture in saucepan. Add vanilla; beat well. Pour into small bowl; cover
and refrigerate until firm. (You can store in refrigerator for up to 2
days at this point.)

Form teaspoonfuls into balls; roll in cocoa and shake off excess.
Makes 1 pound (about 2 dozen). About 75 calories each.

For gift-giving: use a glass jar with lid or candy dish covered with
plastic wrap. Store covered in refrigerator for 3 weeks and in freezer for
up to 2 months.

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From:  Colette Goodyear, [e-mail]

RUM TRUFFLES
============

Ingredients:
------------
4 oz.      semi-sweet chocolate
1/2 stick  of butter
2 1/3 cup  sifted powder sugar
2 tsp      or more if you like of RUM
chocolate sprinkles

Instructions:
-------------
Slowly melt chocolate in saucepan, add butter, stir constantly until
blended.  Remove from heat stir in powder sugar and add rum.  Make into
1" balls and roll in chocolate sprinkles.  Let cool for 5 hours.

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From: [e-mail] (Mark Whidby)

I don't know much about ingredient quantities but I should point out
that the ingredients are in British measures.

WHISKY TRUFFLES
===============

Ingredients:
------------
1.5 lbs    good quality plain chocolate
10 fl.oz.  double cream
1 "small"  glass whisky (original recipe says use malt whisky but I just
           cannot bring myself to do this; I use 'Famous Grouse')

Instructions:
-------------
Bring cream to the boil.  Remove from heat and add half the chocolate
(broken up).  Stir gently until chocolate melted and thouroughly mixed.
Add the whisky and stir until well mixed in.

Transfer mixture to a metal bowl (I don't bother with this and just keep
it all in the original saucepan) and place in a bowl of iced water.
Beat with a wooden spoon until cool and thick.

Transfer mixture into piping bag and pipe into 2.5 cm rounds on sheet of
greasproof paper.  Place in fridge to firm up.

Remove from fridge and roll into balls (original recipe suggests dusting
hands with icing sugar to prevent sticking but it doesn't seem to work).
This is incredibly messy.  Make sure you have a bowlful of hot water to
plunge your hands into afterwards or else you'll end up with chocolate
covered taps.

Keep balls on greaseproof paper and chill in fridge again until firm.  I
actually put mine in freezer section for about 1/2 hour.

Melt the remaining chocolate.  Try to do this with as little heat as
possible or else the balls will rapidly disintegrate with the heat.
Using small forks dip each ball into melted chocolate and cover
thouroughly.  Do each ball as fast as possible.  The original recipe
suggested rolling each ball in cocoa while the chocolate is still molten
but I reckon this will cause ball breakdown due to the extra handling
involved.

Eating and storage:
-------------------
It is suggested that they improve if you keep them for a few days before
eating. It is extremely difficult to verify this. In any case, keep in
an airtight container in the fridge with a padlock on.

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From: [e-mail] (Darin Wilkins)

Source: Natalie Haughton's 365 Great Chocolate Desserts (Harper/Collins:
$16.95), but I got it from the LA Times food section.

WHITE CHOCOLATE HAZELNUT-APRICOT TRUFFLES
=========================================
(makes 28 truffles)

Ingredients:
------------
1 1/4 C    hazelnuts (aka filberts)
1/4 C      finely chopped dried apricots
24 ounces  imported white chocolate
6 Tbl      heavy cream

Instructions:
-------------
On a baking sheet, spread out 1 1/4 C hazelnuts. Bake at 350 F for 10
minutes, or until nuts are light brown and the dark skins are cracked.
Remove as much of the skins as possible by rubbing nuts in a terry-cloth
towel. Finely chop nuts in a food processor.

In a 1-quart glass container, combine 12 ounces imported white chocolate,
cut up and 6 Tbl heavy cream.

[Note:  I used the Nestle white chocolate chips that are available in
my local supermarket.  It worked well, but I am sure it would be better
if you use a good import instead.]

Microwave mixture on MEDIUM (70% power), 3 to 4 minutes, stirring twice,
until chocolate is melted and smooth.  [You can do this step in a
double-boiler if you don't have a microwave.]

Stir into melted chocolate 3/4 C of the chopped nuts and 1/4 C finely
chopped dried apricots.

Cover the mixture and refrigerate 1 to 2 hours, or until mixture is firm
enough to hold its shape.  (If mixture gets too hard, let stand at room
temperature for 30 minutes or so, until firm but soft enough to shape.)

Form 28 smooth 1 1/4-inch diameter balls, either by using a 1 1/4-inch
automatic-release ice cream scoop, or by rolling 1 Tbl of the mixture
between your (clean!) hands.

Place on a wax paper-lined cookie sheet and refrigerate until firm, 1
hour or longer.

In a small glass dish, place another 12 ounces imported white chocolate,
cut up.

[Variation: use 12 ounces of semisweet chocolate.  Or use 2 separate
6-ounce portions of each and dip 14 of the truffles in the white
chocolate and the other 14 in the semisweet.]

Microwave on MEDIUM (70% power), 3 to 4 minutes, stirring often, until
chocolate is melted, smooth, and warm.

Work quickly so the dipping chocolate does not harden before you are
through.  If it does, pop it back into the microwave for a few seconds.

Using a fork to 'hold' the truffle (do not 'spear' the truffle.  I
found 2 forks worked better for me.  Maybe you are not as clumsy as I
am), dip the truffles, 1 at a time, into the melted chocolate.  Tap on
edge of dish to remove any excess.  Place on a wax paper-lined cookie
sheet and, before the dipped layer can harden, sprinkle with the
remaining chopped nuts.

Store in airtight container in refrigerator up to 2 weeks, or in
freezer 1 month.  Serve in paper candy cups.

Nutrient Analysis Per Truffle:
------------------------------
Calories             183 kcal
Protein                2 g
Carbohydrates         15 g
Fat                   13 g
Cholesterol           10 mg
Sodium                27 mg
Fiber                 0.2 g
64% calories from fat (ARRRRGGGGGHHHHHHH!)

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From: [e-mail] (Mary Jane Kelly)

Source: "Madam Chocolate's Book of Divine Indulgences" by Elaine Sherman

WHITE CHOCOLATE TRUFFLES
========================
(Servings: 24)

Ingredients:
------------
8 oz      white chocolate
48 ea     good walnut / pecan halves
6 T       unsalted butter, room temp.
1 1/2 T   water
1 ea      large egg yolk

Instructions:
-------------
Preheat oven to 300F.  Set aside a wax paper-lined baking sheet.
Chop the white chocolate into small pieces and set aside.
Toast the nuts on a baking sheet in a single layer for 5 to 8 minutes.
Set them aside.

In the top of a double boiler over hot, not boiling water, melt the white
chocolate and the butter in the water.  Stir until smooth.

A NOTE on Melting White Chocolate: Since the fats in white chocolates
melt at different temperatures, and since the milk proteins tend to
clump if overheated, melting white chocolate can be very frustrating.
I've found that the easiest method is to chop the chocolate into small
pieces and melt them in the microwave.  Microwave at high power for 1
minute, then stir.  If necessary, continue the process for additional
30-second intervals until completely melted.  Microwave only until
smooth; DO NOT OVERHEAT!!!

Pour into a bowl and add the yolk.  Continue beating until the mixture
is fluffy and cooled to room temperature.  Chill until firm (about 4
hours).  Remove from refrigerator and form into 24 1-inch balls.
Sandwich between 2 nut halves.  Chill until ready to serve.

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