April 7, 2010

On 2 kinds of truffles.

Posted in Baking, Bite-Sized, No-Bake, Recipe tagged , , , , , , , , at 2:42 pm by Dani

About a month ago I made truffles for a friend’s birthday party. They were a smash hit, and I highly recommend making them for any event. They’re another example of a food that looks more impressive than it actually is. I didn’t alter the recipes when I made them, with the exception of excluding nuts, and I can’t imagine anything making them any better. So without further ado, the truffle recipes:

Alton Brown’s Chocolate Truffles:

(Note: This yields about 20 truffles, depending on how big you make them.)

10 oz bittersweet chocolate, chopped fine

3 tbsp unsalted butter

1/2 cup heavy cream

1 tablespoon light corn syrup (I used dark and it still came out great)

1/4 cup brandy (I used chocolate liqueur once, and it didn’t taste as good. Stick with brandy.)

1. Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.

2. Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy (don’t be worried if it doesn’t combine easily. Water into fat = resistance. Just keep stirring).

3. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.

4. Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.

5. While its in the fridge, you’ll be prepping your work station for coating the truffles, but we’ll talk about that after I present the recipe for the next set of truffles.

The next type of truffles are….

Paula Deen’s Cookie Dough Truffles:

Note: this makes a whole heaping lot of truffles. The recipe says 5 dozen, but mine were a bit smaller so I easily had 75 truffles, even after munching on the batter prematurely. Keep this in mind and scale down accordingly.

1/2 cup butter, softened

3/4 cup firmly packed brown sugar

1 teaspoon vanilla extract

2 cup all-purpose flour

1   (14-ounce) can sweetened condensed milk

1/2 cup semisweet mini chocolate morsels

1 cup finely chopped pecans (I excluded these)

1. In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy (5-10 min).

2. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans (or just morsels, if you’re me), mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.

Now lets talk about coating truffles

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