A favorite and easy chocolate truffle recipe from our Oh Truffles cookbook. It pleases both milk and dark chocolate lovers.
By Pam Williams
Photo by au chocolat.
Yield: 35-40 pieces
4 oz. (115 g) chopped dark chocolate
4 oz. (115 g) chopped milk chocolate
1/2 cup (250ml) unsalted butter at room temperature
1 lb (500 g) each Dark and/or Milk Chocolate for dipping(optional)(see tempering instructions
1/3 cup (75 ml) Cocoa Powder for coating
1. Carefully melt both chocolates in a double boiler over hot water just until melted. Remove from heat.
2. Vigorously beat butter into warm chocolate with a whisk or at high speed with a hand held mixer until light and fluffy.
3. Chill mixture until firm (approximately 1-3 hours)
4. Scrape spoon or melon-ball cutter across surface of the chilled mixture; quickly press with fingertips into 1 inch (2.5cm) balls.
5. Temper your chocolates. Dip the truffles in the chocolate, one by one, using dipping tools or a fork. If you desire, decorate them with the alternate color of tempered chocolate or sprinkle grated chocolate over the top before the chocolate coating has set. Or for a simple presentation, put the cocoa powder in a pan and roll the truffles in the powder until coated.
Stored between 60° and 68°F, the chocolates can be kept up to two weeks.
AUTHOR/BOOK CREDIT. Oh Truffles by au Chocolat | Pam Williams and Rita Morin | Stein and Day, 1984. All rights reserved.
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