Saturday, December 19, 2009
Belgian Chocolate Truffles
Belgian Chocolate Truffles for the Holidays
1 1/2 lb dark dairy free chocolate, divided (I like Callebaut dark)
1 c. SCD whip cream or heavy whipping cream (unwhipped)
optional toppings; cocoa powder, toasted chopped nuts, sprinkles
1. Chop the chocolate into small pieces, no larger than 2 inches. Place 1 lb of it in a glass bowl.
2. Place the remaining 1/2 lb in a metal 9x13 inch pan and put in in the oven with only the light on.
3. Heat cream to just a boil and pour over chocolate pieces in the bowl. Let rest 10 minutes. Stir until chocolate and cream are one cohesive mixture. If needed re-heat mixture to melt all of the chocolate. Continue stirring until smooth.
4. Pour into a shallow glass pan and refrigerate 2-3 hours. You want the mixture to be firm but not hard.
5. Using a small cookie scoop or melon baller scoop out small rounds of truffle mixture and place onto a parchment lined cookie sheet. You do not need to worry about getting smooth balls at this point, the object is to divide the filling into equal amounts. Continue until all the filling is gone, I get about 70 balls per batch. Refrigerate 1 hour.
6. Remove from refrigerator and take each ball one at a time and roll between your hands until smooth and round. If you have a really misshapen ball gently squeeze it between your thumbs and re-roll. Now all your balls look like this:
handy tool that keeps my hands out of the chocolate that I highly recommend. Place on parchment to cool. Once cooled you can put in small paper candy cups and box up for gifts. They will keep in an airtight container for 2-3 weeks. Keep cool but do not refrigerate.