Chocolate Truffles
Makes 100
Truffles
12 ounces of bittersweet chocolate, chopped
4 ounces of semisweet chocolate, chopped
4 tablespoons of unsalted butter, softened
1 cup of cream
Truffle Enrobing
8 ounces of bittersweet chocolate, chopped
4 ounces of semisweet chocolate, chopped
2 cups cocoa powder
Heat cream in a small pot until just boiling and remove from heat. Add 12 ounces of
bittersweet and 4 ounces of semisweet chocolate to cream until melted. Stir butter
into chocolate-cream mixture until melted. Pour into a container and chill for a few
hours or overnight until very firm
Using a teaspoon, scoop out truffle mixture and form into 100 irregular shaped
balls. Place on a plate or baking sheet and chill for 30 minutes or until firm.
Meanwhile, fill a small pot a ¼ way up with water and bring to a boil. Place a metal
mixing bowl on top of pot. Add the 8 ounces bittersweet and 4 ounces of semisweet
chocolate, turn off heat and melt completely.
Pour cocoa powder in a tray. Working quickly, spoon a generous amount of the
warm melted chocolate into one hand and roll two or three truffles at a time in
chocolate until coated. Drop truffles directly into cocoa power. Repeat process until
all truffles are finished. Shake cocoa – truffle tray frequently to ensure truffle are
completely dusted. Place a few handfuls of truffles, at a time, into a mesh strainer
and shake off excess cocoa powder. Store in refrigerator but best eaten at room
temperature. Strain cocoa powder through the mesh strainer and save for making
truffles next time.
Truffle Math
100 truffles = 1 ½ pounds or 24 ounces
3-4 truffles per person = 1 ounce
100 truffles = 24 servings
Makes 100
Truffles
12 ounces of bittersweet chocolate, chopped
4 ounces of semisweet chocolate, chopped
4 tablespoons of unsalted butter, softened
1 cup of cream
Truffle Enrobing
8 ounces of bittersweet chocolate, chopped
4 ounces of semisweet chocolate, chopped
2 cups cocoa powder
Heat cream in a small pot until just boiling and remove from heat. Add 12 ounces of
bittersweet and 4 ounces of semisweet chocolate to cream until melted. Stir butter
into chocolate-cream mixture until melted. Pour into a container and chill for a few
hours or overnight until very firm
Using a teaspoon, scoop out truffle mixture and form into 100 irregular shaped
balls. Place on a plate or baking sheet and chill for 30 minutes or until firm.
Meanwhile, fill a small pot a ¼ way up with water and bring to a boil. Place a metal
mixing bowl on top of pot. Add the 8 ounces bittersweet and 4 ounces of semisweet
chocolate, turn off heat and melt completely.
Pour cocoa powder in a tray. Working quickly, spoon a generous amount of the
warm melted chocolate into one hand and roll two or three truffles at a time in
chocolate until coated. Drop truffles directly into cocoa power. Repeat process until
all truffles are finished. Shake cocoa – truffle tray frequently to ensure truffle are
completely dusted. Place a few handfuls of truffles, at a time, into a mesh strainer
and shake off excess cocoa powder. Store in refrigerator but best eaten at room
temperature. Strain cocoa powder through the mesh strainer and save for making
truffles next time.
Truffle Math
100 truffles = 1 ½ pounds or 24 ounces
3-4 truffles per person = 1 ounce
100 truffles = 24 servings
