https://deltanine.net/mw/index.php?action=history&feed=atom&title=Chocolate_Truffle 2026-09-12T03:20:03Z Revision history for this page on the wiki MediaWiki 1.32.1 https://deltanine.net/mw/index.php?title=Chocolate_Truffle&diff=263&oldid=prev 2013-07-25T08:08:04Z

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Chris https://deltanine.net/mw/index.php?title=Chocolate_Truffle&diff=262&oldid=prev 2012-06-13T09:54:13Z

<p>‎<span dir="auto"><span class="autocomment">Chocolate Truffles:</span></span></p> <p><b>New page</b></p><div>===Ingredients===<br /> *8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces<br /> *1/2 cup (120 ml) heavy whipping cream (double cream) (35-40% butterfat)<br /> *2 tablespoons (28 grams) unsalted butter, cut into small pieces<br /> *2 tablespoons alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua(optional)<br /> ===Different Coatings for Truffles:===<br /> *Dutch-Processed Cocoa Powder<br /> *Melted or Tempered Chocolate<br /> *Confectioners Sugar (Icing or Powdered)<br /> *Toasted and Chopped Nuts (pecans, walnuts, almonds, hazelnuts)<br /> *Toasted Coconut<br /> *Shaved Chocolate<br /> ===Chocolate Truffles:===<br /> #Place the chopped chocolate in a medium sized heatproof bowl.<br /> #Set aside. Heat the cream and butter in a small saucepan over medium heat.<br /> #Bring just to a boil.<br /> #Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two.<br /> #Stir with a rubber spatula until smooth. (If the chocolate doesn't melt completely, place in the microwave for about 20 seconds, or over a saucepan of simmering water, just until melted.) If desired, add the liqueur.<br /> #Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).<br /> #Place your coatings for the truffles on a plate.<br /> #Remove the truffle mixture from the refrigerator.<br /> #With your hands, a small ice cream scoop, a melon baller, or a small spoon form the chocolate into round or mis-shaped bite-sized balls.<br /> #Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray.<br /> #Cover and place in the refrigerator until firm.<br /> #Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.<br /> <br /> ===To Toast Nuts:===<br /> #Preheat oven to 350 degrees F (177 degrees C) and bake nuts (pecans, walnuts or almonds) about 8 - 10 minutes or until brown and fragrant. For hazelnuts toast about 15 minutes or until the skins start to blister.<br /> #Remove from oven and roll in a clean dish towel.<br /> #Let the nuts 'steam' for about 5 minutes and then remove the skins.<br /> #Once the nuts have cooled, chop coarsely.</div>

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