Make one, two, or all three kinds! Posting date is November 19.
Honey and Dark Chocolate Truffles
Author: Matt Lewis & Renato Poliafito
Yield: 18 truffles
Ingredients
For the truffle center
- 9 ounces dark chocolate (60 to 72% cacao), coarsely chopped
- 1 cup heavy cream
- 1⁄4 cup honey
- 1 teaspoon espresso powder
For the truffle coating
- 1⁄4 cup confectioners’ sugar, sifted
- Tempered Dark Chocolate (see page 173)
Instructions
Make the truffle centers
- Place the chocolate in a large heatproof bowl. Place a fine-mesh sieve or strainer over the bowl and set aside.
- In a medium-sized, heavy-bottomed saucepan, stir together the cream, honey, and espresso powder. Heat the mixture just to a boil.
- Remove the saucepan from the heat, and pour the cream mixture through the sieve directly over the chocolate. Let the cream sit for 2 minutes. Gently stir the mixture from the center outward until it is smooth and shiny. Cover the entire bowl in plastic wrap, making sure the chocolate surface comes in direct contact with the plastic wrap. Refrigerate for 5 hours or until firm.
- Line a baking sheet with parchment paper.
- Scoop the truffles with a small melon baller or tablespoon, and drop onto the parchment paper in balls (balls will not be perfectly round). Place the baking sheet in the freezer for 20 minutes.
Rolling the truffles
- Spread out the confectioners’ sugar on a small plate.
- Remove the truffles from the freezer and use a dipping fork or fondue fork to dip each truffle in the tempered chocolate (or use your fingers), then drop the truffle in the sugar and roll to coat. Put the sugar-coated truffles on the baking sheet to set.
Notes
How to store: Truffles can be stored in an airtight container, between layers of wax or parchment paper, in the refrigerator for up to 1 week.
Milk Chocolate and Almond Truffles
Author: Matt Lewis & Renato Poliafito
Yield: 15 truffles
Ingredients
For the truffle center
- 8 ounces milk chocolate, coarsely chopped
- 3⁄4 cup heavy cream
- 1⁄4 cup sliced almonds, toasted
- 1 teaspoon almond extract or 1 teaspoon Amaretto liqueur
For the truffle coating
- 1⁄4 cup sliced almonds, toasted and coarsely chopped
- Tempered Milk Chocolate (see page 173)
Instructions
Make the truffle centers
- Place the chocolate in a large heatproof bowl. Place a fine-mesh sieve or strainer over the bowl and set aside.
- In a medium-sized, heavy-bottomed saucepan, heat the cream just to a boil. Add the almonds, cover the saucepan, and turn the heat down to simmer. Simmer the almonds in the covered saucepan for 20 minutes.
- Remove the saucepan from the heat, and pour the cream through the sieve directly over the chocolate. Let the mixture sit for 2 minutes. Gently stir the mixture from the center outward until it is smooth and shiny. Add the almond extract or liqueur and stir to combine. Cover the entire bowl in plastic wrap, making sure the chocolate surface comes in direct contact with the plastic wrap. Refrigerate for 5 hours or until firm.
- Line a baking sheet with parchment paper.
- Scoop the truffles with a small melon baller or tablespoon, and drop onto parchment paper in balls (balls will not be perfectly round). Place the baking sheet in the freezer for 20 minutes.
Rolling the truffles
- Place the almonds on a large plate.
- Remove the truffles from the freezer and use a dipping fork or fondue fork to dip each truffle in the tempered chocolate (or use your fingers), then drop the truffle in the almonds and turn to coat with almond pieces. Put the almond-coated truffles on the baking sheet to set.
Notes
How to store: Truffles can be stored in an airtight container, between layers of wax or parchment paper, in the refrigerator for up to 1 week.
Chocolate Raspberry Truffles
Author: Matt Lewis & Renato Poliafito
Yield: 15 truffles
Ingredients
For the truffle center
- 11⁄2 cups frozen raspberries
- 9 ounces dark chocolate (60 to 72% cacao), coarsely chopped
- 3⁄4 cup heavy cream
- 1 tablespoon honey
- 2 tablespoons unsalted butter, softened
For the truffle coating
- 1⁄4 cup red sanding sugar
- Tempered Dark Chocolate (see page 173)
Instructions
Make the truffle centers
- Place the chocolate in a large heatproof bowl. Place a fine-mesh sieve or strainer over the bowl and set aside.
- In a medium-sized, heavy-bottomed saucepan, stir together the cream, honey, and raspberry puree. Heat the mixture just to a boil.
- Remove the saucepan from the heat, and pour the cream mixture through the sieve directly over the chocolate. Let the mixture sit for 2 minutes. Gently stir the mixture from the center outward until it is smooth and shiny. Add the butter and stir until combined. Cover the entire bowl in plastic wrap, making sure the chocolate surface comes in direct contact with the plastic wrap. Refrigerate for 5 hours or until firm.
- Line a baking sheet with parchment.
- Scoop the truffles with a small melon baller or tablespoon, and drop onto the parchment paper in balls (balls will not be perfectly round). Place the baking sheet in the freezer for 20 minutes.
Rolling the truffles
- Spread out the sanding sugar on a small plate.
- Remove the truffles from the freezer and use a dipping fork or fondue fork to dip each truffle in the tempered chocolate (or use your fingers), then drop the truffle in the sugar and roll to coat. Put the sugar-coated truffles on the baking sheet to set.
Notes
How to store: Truffles can be stored in an airtight container, between layers of wax or parchment paper, in the refrigerator for up to 1 week.
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