This recipe was seen on the Today show on NBC, December 13th, 2012 with Kathie Lee and Hoda. Making truffles is always a messy thing, but oh so good :)
Chocolate truffles
Jacques Haeringer
Ingredients
- 1/3 cup heavy whipping cream
- 12 ounces semi-sweet dark chocolate
- 2 tablespoons orange liqueur (Grand Marnier), optional
- 1 cup confectioners sugar
- 1 cup cocoa powder
- Utensils:
- 1 quart saucepan
- 1 quart bowl
- Large spoon
- Melon ball cutter
- Large platter or baking sheet
- Double boiler or stainless steel bowl (1 quart)
- Fine sieve
Preparation
For truffle cream:
Pour the cream in a heavy-bottomed saucepan and bring to a boil over high heat. Reduce heat and add six ounces of the chocolate broken into small pieces. Stir constantly with a spoon until the chocolate is completely melted. Remove from heat and stir in the orange liqueur. Transfer to a bowl and refrigerate for about 2 hours until the mixture is firm. The chocolate cream may be placed in the freezer to accelerate hardening.
For truffles:
Using a melon ball cutter or teaspoon dipped in hot water, scoop out all the chocolate onto a plate. Dust moderately with powdered sugar and shape into balls by rolling in the palms of your hands. Place the chocolate balls on a wax paper or foil-lined plate and freeze for a minimum of one hour.
Melt the remaining 6 ounces of chocolate in a double boiler, stirring once or twice. (A metal bowl set over a pan of simmering water takes the place of a double boiler.) Remove the bowl or the top of the double boiler from the hot water.
Cover the bottom of a small shallow baking pan with the cocoa powder.
Remove the truffles from the freezer and dip in the melted chocolate, one at a time, coating all sides. Drop the coated truffles into the cocoa powder and gently shake the pan in a back-and-forth motion to completely powder the truffles. Lift the powdered truffles into a fine sieve and shake gently back and forth to remove excess cocoa powder. Place the finished truffles in one layer in a covered container. Store in the refrigerator but serve at room temperature.
Pour the cream in a heavy-bottomed saucepan and bring to a boil over high heat. Reduce heat and add six ounces of the chocolate broken into small pieces. Stir constantly with a spoon until the chocolate is completely melted. Remove from heat and stir in the orange liqueur. Transfer to a bowl and refrigerate for about 2 hours until the mixture is firm. The chocolate cream may be placed in the freezer to accelerate hardening.
For truffles:
Using a melon ball cutter or teaspoon dipped in hot water, scoop out all the chocolate onto a plate. Dust moderately with powdered sugar and shape into balls by rolling in the palms of your hands. Place the chocolate balls on a wax paper or foil-lined plate and freeze for a minimum of one hour.
Melt the remaining 6 ounces of chocolate in a double boiler, stirring once or twice. (A metal bowl set over a pan of simmering water takes the place of a double boiler.) Remove the bowl or the top of the double boiler from the hot water.
Cover the bottom of a small shallow baking pan with the cocoa powder.
Remove the truffles from the freezer and dip in the melted chocolate, one at a time, coating all sides. Drop the coated truffles into the cocoa powder and gently shake the pan in a back-and-forth motion to completely powder the truffles. Lift the powdered truffles into a fine sieve and shake gently back and forth to remove excess cocoa powder. Place the finished truffles in one layer in a covered container. Store in the refrigerator but serve at room temperature.
Serving Size
Makes 36 truffles
You can also view the video showing how these were made
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