Best Chocolate Truffles With Nuts And Liqueur Recipes

CHOCOLATE TRUFFLES WITH LIQUEUR

Steps:

• In microwave using medium-low power, melt chocolate in a medium-sized bowl-- the length of time this will take will depend on the strength of your microwave, but expect it to take at least 1 minute.
• Whisk in butter and egg yolk until blended; then whisk in liqueur and icing sugar until smooth.
• Cover and refrigerate until firm enough to shape, about 1 hour.
• Shape mixture into small balls, roll balls in cocoa, then place in tiny foil or paper cups.
• The above will be a messy job on your hands-- they will get quite chocolatey; if mixture gets too soft, return it to the fridge to stiffen up again.
• Keep truffles refrigerated in a covered container; remove from fridge about 30 minutes before serving to take the chill off them.

CHOCOLATE TRUFFLES

Steps:

• Chop the chocolate: Use a chef's knife to chop the chocolate as finely as possible; this will help it melt quickly and evenly. Then place it in a medium glass bowl. (Glass retains heat, so the chocolate will stay melted longer.)
• Make the ganache: Heat the cream in a small saucepan over medium heat until bubbles form around the edge. Remove from the heat and add about one-fourth of the chocolate; whisk until smooth. Slowly pour the cream mixture over the remaining chocolate in the bowl and let sit until the chocolate melts, about 30 seconds. Puree the melted chocolate with an immersion blender or beat with a whisk until all the lumps disappear and the ganache is smooth. Stir in the butter until smooth, then add liqueur, if desired. (Jacques adds the liqueur last, so the flavor doesn't cook off.)
• Pour and set: Line a rimmed baking sheet with plastic wrap, leaving a 2-foot overhang on one side. Pour the ganache onto the baking sheet and spread evenly with a rubber spatula. Fold the plastic wrap back over and press directly onto the surface of the ganache. Let cool at room temperature at least 4 hours or overnight.
• For the truffles: Using two teaspoons, scoop small mounds of the ganache onto parchment-lined baking sheets. Set aside until firm enough to roll, about 15 minutes in the refrigerator or 2 hours at room temperature.
• Roll into balls: Place the chocolate mounds between both palms, squeeze slightly and roll. Refrigerate until ready to coat.
• Temper the chocolate: This is a gentle melting and cooling process that gives chocolate a glossy finish. For the coating, place the chopped chocolate in a heatproof bowl set over a saucepan of barely simmering water and stir until melted, about 40 minutes. Pour into a clean glass bowl; stir to cool to between 88 degrees and 90 degrees, about 40 minutes. (Jacques recommends a laser thermometer for checking the temperature.)
• Dip and coat: Spread out the cocoa powder, coconut and nuts on parchment paper. One at a time, dip each truffle in the tempered chocolate with a two-prong dipping fork (you can buy one at a baking-supply store or break off the middle tines of a plastic fork). Lift the truffle and let the excess chocolate drip off. Roll in toppings and place on a rack to dry. Store in an airtight container for up to 2 weeks.

CHOCOLATE TRUFFLES WITH NUTS AND LIQUEUR

Steps:

• Preheat a broiler. Spread the nuts on a foil-lined baking sheet and place under the broiler for about a minute to toast them lightly and evenly, stirring them once during the browning. Do not allow them to burn. Set them aside.
• Break the chocolate into a heatproof mixing bowl and place the bowl over a pan of simmering water until the chocolate is nearly all melted. Remove the bowl from the pan of water and stir the chocolate until smooth. Stir in the nuts and allow to cool to room temperature.
• Stir in butter and liqueur. Refrigerate mixture until it is firm enough to handle, an hour or longer.
• When firm, remove the mixture from the refrigerator and allow it to soften for about 15 minutes. Place the cocoa in a shallow dish. Using a spoon, scoop up half-tablespoons of the chocolate mixture, and using your fingertips, form somewhat uneven balls about an inch in diameter and roll them quickly in the cocoa. Place them in a shallow dish and refrigerate until ready to serve. The balls can also be frozen without the cocoa for later use, and then dusted with cocoa just before serving.

EASY DECADENT TRUFFLES

Steps:

• In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.

CHOCOLATE LIQUEUR TRUFFLES

Steps:

• Break chocolate up and place in a bowl with the brandy. Place bowl over a saucepan of simmering water. Stir gently to combine until the chocolate is smooth.
• Stir in the butter and egg yolk until well combined (the heat from the chocolate will help melt the butter).
• Refrigerate until firm enough to shape into balls - I made mine slightly larger than standard marbles, but it's up to you and your conscience! Roll each ball in the cocoa (or you could experiment with chocolate hail, crushed pistachio nuts, etc. I used drinking chocolate, as it's sweeter than plain cocoa).
• Return to the fridge (or freeze, as desired). Serve chilled.