Chocolate-coconut Truffles
Ingredients
Chocolate (70% cocoa, no milk content) - 250 gms or approx 8 1/2 oz
Coconut Milk (thick, should be the consistency of fresh heavy cream) - 125 ml or approx 1/2 cup Flavouring of choice - 2 tbsp
Toasted Nuts or Cocoa powder - 1/2 cup
Method
Chop the Chocolate into small pieces or grate well. Roughly chop the toasted nuts.
Bring the Coconut Milk to a boil in a heavy bottom saucepan or MW on high for 11/2 to 2 minutes. The milk should bubble.
Take the milk off flame or remove from microwave and add chopped chocolate pieces. Whisk well until the mixture (called ganache) is silky, smooth and shiny.
Add the flavourings and mix well.
Chill the mixture in the freezer for 3 hours till it is well set. Using a melon baller or a spoon scoop a portion after the 2nd hour to see if the mixture is set. A well set mixture is easy to scoop, shape and is not very sticky.
Line a tray or flat vessel with parchment or wax paper. Keep a flat bowl with outer covering (nuts or cocoa) ready.
Take out the mixture from the freezer. Scoop out a small portion and shape into a round ball using the tips of your fingers.
Make 5 to 6 such ball os approx 1 inch diameter, put into the bowl with toasted nuts/ cocoa and shake to coat all over. Transfer to the tray. Repeat for rest of the ganache.
Freeze truffles for an hour until set.
Usually the ganache is prepared by pouring the cream over chocolate - I din’t want to use two vessels. Working with chocolate can get very messy if it isn’t properly set and you’re in a great deal of hurry to finish off making the truffles. Use as little skin surface a possible to shape and wipe hands with a wet towel so that this acts as a lubricant to prevent chocolate from sticking. 1/2 cup of coconut milk can be substituted with 1/2 cup of fresh cream or 1/4 cup of either and 1/4 cup of liquer. Note the recipe will no longerbe vegan if one uses fresh cream.
These truffles were sinfully delicious and had not a hint of coconut taste.
I will be experimenting with a lot more truffles - so besides the brownies that I keep making and posting, you can also expect to see more truffles for all of you to drool over.
Ingredients
Chocolate (70% cocoa, no milk content) - 250 gms or approx 8 1/2 oz
Coconut Milk (thick, should be the consistency of fresh heavy cream) - 125 ml or approx 1/2 cup Flavouring of choice - 2 tbsp
Toasted Nuts or Cocoa powder - 1/2 cup
Method
Chop the Chocolate into small pieces or grate well. Roughly chop the toasted nuts.
Bring the Coconut Milk to a boil in a heavy bottom saucepan or MW on high for 11/2 to 2 minutes. The milk should bubble.
Take the milk off flame or remove from microwave and add chopped chocolate pieces. Whisk well until the mixture (called ganache) is silky, smooth and shiny.
Add the flavourings and mix well.
Chill the mixture in the freezer for 3 hours till it is well set. Using a melon baller or a spoon scoop a portion after the 2nd hour to see if the mixture is set. A well set mixture is easy to scoop, shape and is not very sticky.
Line a tray or flat vessel with parchment or wax paper. Keep a flat bowl with outer covering (nuts or cocoa) ready.
Take out the mixture from the freezer. Scoop out a small portion and shape into a round ball using the tips of your fingers.
Make 5 to 6 such ball os approx 1 inch diameter, put into the bowl with toasted nuts/ cocoa and shake to coat all over. Transfer to the tray. Repeat for rest of the ganache.
Freeze truffles for an hour until set.
Usually the ganache is prepared by pouring the cream over chocolate - I din’t want to use two vessels. Working with chocolate can get very messy if it isn’t properly set and you’re in a great deal of hurry to finish off making the truffles. Use as little skin surface a possible to shape and wipe hands with a wet towel so that this acts as a lubricant to prevent chocolate from sticking. 1/2 cup of coconut milk can be substituted with 1/2 cup of fresh cream or 1/4 cup of either and 1/4 cup of liquer. Note the recipe will no longerbe vegan if one uses fresh cream.
These truffles were sinfully delicious and had not a hint of coconut taste.
I will be experimenting with a lot more truffles - so besides the brownies that I keep making and posting, you can also expect to see more truffles for all of you to drool over.
Dark Chocolate Raspberry Truffles
2 lbs quality dark chocolate, finely chopped
1 2/3 cup heavy cream
2/3 cup seedless raspberry jam, melted until pourable
1 tablespoon raspberry liquor
1 lb. dark chocolate chopped, (reserve 1/4 of a pound un-chopped for tempering)
Directions: Place finely chopped chocolate in a large bowl. Heat cream until it boils. When it starts to boil, pour it over the chocolate. Stir until all the cream is incorporated. Add melted jam and liquor. Stir. Chill overnight or until firm. Scoop the truffles and roll to make a nice ball. Temper the chocolate and dip your truffles. This time, I dipped the truffles twice and it made a huge difference. I didn’t think it would, but it really made them a lot nicer. There was an excellent snap to the chocolate and just created a better finished product.
White Chocolate Nutmeg Truffles
2 lbs. quality white chocolate, finely chopped
1 1/2 cups heavy cream
freshly grated nutmeg (I didn’t measure but you could start with 1 teaspoon and go from there)
1 teaspoon ground cinnamon
1-2 teaspoons vanilla extract
1-2 lbs. white chocolate, reserving 1/4 lb. for tempering
Directions: Place finely chopped chocolate in a large bowl. Heat cream until it boils. When it starts to boil, pour it over the chocolate. Stir until all the cream is incorporated. Add the vanilla, nutmeg and cinnamon. Stir. Chill overnight or until firm. Scoop the truffles and roll to make a nice ball. Refrigerate while you get the chocolate ready, if the ganache is too soft. Temper the chocolate and dip your truffles.
Milk Chocolate-Cashew Truffles
2 lbs. finely chopped milk chocolate
1 2/3 cups heavy cream
1-2 teaspoons vanilla extract
2 cups finely chopped cashews
1-2 teaspoons salt
Place finely chopped chocolate in a large bowl. Heat cream until it boils. When it starts to boil, pour it over the chocolate. Stir until all the cream is incorporated. Stir in vanilla. Stir. Chill overnight or until firm. Scoop the truffles and roll to make a nice ball. Mix together the salt and cashews. Roll the truffles in the cashews to coat.
TRIPLE CHCOLATE TRUFFLE
For the dark chocolate part:
120 ml (double) cream
160 g dark chocolate
20 g butter
1 tablespoon whisky
For the milk chocolate part:
120 ml (double) cream
160 g milk chocolate
20 g butter
1 tablespoon rum
For the white chocolate part:
120 ml (double) cream
160 g white chocolate
20 g butter
1 tablespoon sherry
120 ml (double) cream
160 g dark chocolate
20 g butter
1 tablespoon whisky
For the milk chocolate part:
120 ml (double) cream
160 g milk chocolate
20 g butter
1 tablespoon rum
For the white chocolate part:
120 ml (double) cream
160 g white chocolate
20 g butter
1 tablespoon sherry
For the coating:
50 g white chocolate
50 g dark chocolate
50 g milk chocolate
the dark chocolate part: I brought the cream to boil, then removed it from the heat and stirred in the chocolate. When it had melted, I added the butter and the whisky, poured the ganache to a bowl and let it cool down somewhat. The I repeated the same method with the milk chocolate and poured it in a spiral into the dark chocolate cream. Again, the same thing with the white chocolate. When the whole ganache had cooled to room temperature, I chilled it for overnight. Today I started to scoop nice little balls of it with a melon baller. DIP AND EAT.
Handmade Chocolate Truffle Center
Ingredients:
8 oz 250g Dark* Chocolate (chopped fine)
1/3 cup 75mL Whipping cream
Recipe:
Bring cream just to a boil in a heavy saucepan. Remove from heat.
Beat cream into the chocolate by hand or using a hand-held emulsion blender. Beat until smooth and all chocolate is melted.
Chill in refrigerator until firm (approximately 1-3 hours).
Scrape spoon or melon-ball cutter across surface of mixture; quickly press with fingertips into 1-inch (2.5cm) balls. Freeze well wrapped in plastic.
Store your handmade chocolates on refrigerator well wrapped in plastic for 1 week or freeze in plastic wrap for 1-2 months.
50 g white chocolate
50 g dark chocolate
50 g milk chocolate
the dark chocolate part: I brought the cream to boil, then removed it from the heat and stirred in the chocolate. When it had melted, I added the butter and the whisky, poured the ganache to a bowl and let it cool down somewhat. The I repeated the same method with the milk chocolate and poured it in a spiral into the dark chocolate cream. Again, the same thing with the white chocolate. When the whole ganache had cooled to room temperature, I chilled it for overnight. Today I started to scoop nice little balls of it with a melon baller. DIP AND EAT.
Handmade Chocolate Truffle Center
Ingredients:
8 oz 250g Dark* Chocolate (chopped fine)
1/3 cup 75mL Whipping cream
Recipe:
Bring cream just to a boil in a heavy saucepan. Remove from heat.
Beat cream into the chocolate by hand or using a hand-held emulsion blender. Beat until smooth and all chocolate is melted.
Chill in refrigerator until firm (approximately 1-3 hours).
Scrape spoon or melon-ball cutter across surface of mixture; quickly press with fingertips into 1-inch (2.5cm) balls. Freeze well wrapped in plastic.
Store your handmade chocolates on refrigerator well wrapped in plastic for 1 week or freeze in plastic wrap for 1-2 months.
Making Milk Chocolate Truffles and White Chocolate Truffles
You can substitute milk or white chocolate in most recipes for Dark Chocolate Truffles. Just make sure to adjust the amount of chocolate in the recipe using these general rules:
* Milk Chocolate Truffles - multiply the amount of dark chocolate specified in the recipe by 1.5
* White Chocolate Truffles - multiply the amount of dark chocolate specified in the recipe by 2
For example if the recipe calls for 8 oz of dark chocolate as the one above and you want to substitute white chocolate, you will need to increase the amount of chocolate to 16 oz.
These are general rules and as we said above: It is important to note that the percentage of chocolate solids provides the stiffness in the final product. You'll have to experiment with each brand and flavor of milk or white chocolate by adding the enrichment ingredients a little at a time until you find the right balance.
Fondant or Cream Center
Ingredients:
2 1/2 cups 500 g Granulated Sugar
1 cup 250 ml Water
1/2 tsp 2 ml Lemon Juice
Recipe:
Bring the sugar, water and lemon juice to a boil in a sauce pan and boil rapidly until the syrup reaches the Soft Ball stage or 234°F (112°C).
Carefully pour the syrup onto a clean, cool surface. A marble slab works perfectly for this purpose. Allow the syrup to cool for one minute.
Begin working the cooled syrup with a metal or wooden spatula in a back-in-forth or figure-eight motion. Scrape the edges toward the center from time to time.
As the syrup cools, it will become paste like and harder to work. It is ready when the entire mass has become opaque and a paste.
The mass can then be colored using one drop of food coloring at a time, kneading well until the desired color is reached and flavored with liquor or oils to taste. Again make sure and add a small amount of flavoring at a time, kneading well until the desired taste is achieved.
To make centers for chocolate enrobing either spread the mass into a smooth layer about 1/2 inch thick and cut in squares, rectangles or triangles; or roll small tablespoon size bits into balls.
Store your hand-made chocolates indefinitely in an air tight container in the refrigerator.
Ingredients:
2 1/2 cups 500 g Granulated Sugar
1 cup 250 ml Water
1/2 tsp 2 ml Lemon Juice
Recipe:
Bring the sugar, water and lemon juice to a boil in a sauce pan and boil rapidly until the syrup reaches the Soft Ball stage or 234°F (112°C).
Carefully pour the syrup onto a clean, cool surface. A marble slab works perfectly for this purpose. Allow the syrup to cool for one minute.
Begin working the cooled syrup with a metal or wooden spatula in a back-in-forth or figure-eight motion. Scrape the edges toward the center from time to time.
As the syrup cools, it will become paste like and harder to work. It is ready when the entire mass has become opaque and a paste.
The mass can then be colored using one drop of food coloring at a time, kneading well until the desired color is reached and flavored with liquor or oils to taste. Again make sure and add a small amount of flavoring at a time, kneading well until the desired taste is achieved.
To make centers for chocolate enrobing either spread the mass into a smooth layer about 1/2 inch thick and cut in squares, rectangles or triangles; or roll small tablespoon size bits into balls.
Store your hand-made chocolates indefinitely in an air tight container in the refrigerator.
Praline (Nut Brittle) Center for Hand-made chocolates
Ingredients:
1 cup 250 g Nuts blanched, toasted and still warm
2/3 cup 150 mL Water
2 cups 500 mL Sugar
Recipe:
Bring sugar and water to a boil stirring constantly to dissolve all sugar. Brush down sugar crystals from around edge of pan during this time.
When syrup boils stop stirring and boil until temperature reaches 320° - 330°F (160° - 165°C). Syrup will be a light caramel color.
Immediately remove from heat and put bottom of pan in cold water to stop cooking. Add warm nuts - shaking pan carefully to mix quickly.
Pour nuts and syrup onto parchment paper or oiled counter, spreading quickly with a spatula to make a thin layer.
When brittle has cooled, it can be broken into pieces and dipped in chocolate.
Store your hand-made chocolates in an airtight container immediately as the praline tends to get sticky if left at room temperature.
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