Best Classic Truffles Recipes

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CLASSIC TRUFFLES



Classic Truffles image

The key to making creamy, melt-in-your-mouth truffles is using the highest-quality chocolate you can find. But youshould also let your palate guide you: If you like the way a particular chocolate tastes right out of the package,you'relikely to enjoy truffles made fromit.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 4 dozen

Number Of Ingredients 5

1 cup heavy cream
4 tablespoons unsalted butter
2 teaspoons light corn syrup
1 pound finely chopped semisweet chocolate, plus 12 ounces more for dipping
1 cup Dutch-process cocoa powder, sifted

Steps:

  • In a small saucepan, bring cream, butter, and corn syrup to a full boil overmedium heat. Turn off heat. Add 1 poundchocolate; gently swirl pan to coverchocolate with cream, but do not stir. Let stand, undisturbed, 5 minutes.
  • Slowly whisk until combined. Transfer mixture to a large bowl; refrigerate,stirring every 15 minutes.
  • After 45 minutes, mixture will thickenquickly, so stir every 3 to 5 minutes untilthick enough to scoop, 10 to 20 minutesmore. Using two spoons or a small ice-cream scoop, form into 1-inch balls; transfer to a parchment-lined baking sheet.
  • Chill until firm, but not hard, about 10minutes. Remove from refrigerator; rollin palms to form a ball, and press gentlywith fingers to create irregular shapes.Chill until ready to dip, up to 1 week.Place remaining 12 ounces chocolate ina heatproof bowl over a pan of simmeringwater; stir occasionally until chocolatemelts. Remove from heat; cool slightly.
  • Place cocoa in a small bowl. Removecenters from refrigerator. Using onehand, dip one center into melted chocolate, then roll around in your hand tocoat evenly, letting excess drip back intopan. Place truffle in cocoa. With yourclean hand, cover truffle with cocoa. Letsit in bowl 20 seconds.
  • Lift out, and set on a parchment-linedbaking sheet. Repeat with remainingtruffles. If your kitchen is warm, refrigerate 5 minutes to set. You can storetruffles in airtight containers up to 1week at a cool room temperature.

CLASSIC PASTA WITH TRUFFLES



CLASSIC PASTA WITH TRUFFLES image

Categories     Pasta

Yield 3 5

Number Of Ingredients 6

300g (10.5) homemade fresh egg pasta
50g (2oz) tbsp unsalted butter
50g (2oz) grated Parmigiano-Reggiano cheese
25g (1oz) fresh white truffles
2tbsp white truffle oil
Some salt and pepper

Steps:

  • 1. Drop the pasta in boiling water and cook it al dente (firm but not hard). 2. Heat the butter in a large pan till it melts then add the truffle oil salt and pepper. 3. add the pasta to the pan and the grate cheese cook for a minute. Serving: Place the pasta on a plate and shave the truffle on top. Bon appetit

CLASSIC CHOCOLATE TRUFFLES



Classic Chocolate Truffles image

Provided by Food Network

Time 2h10m

Yield about 2 1/2 Dozen

Number Of Ingredients 5

1/2 cup heavy cream
1 vanilla bean, halved
Pinch salt
9 ounces bittersweet chocolate, cut into 1-inch pieces
1 1/2 cups unsweetened cocoa powder

Steps:

  • In a saucepan heat heavy cream, vanilla bean and salt and bring to a gentle boil. Meanwhile, in bowl of an electric mixer set over a pan of simmering water melt chocolate, stirring often, until smooth. Remove chocolate from heat. Strain cream mixture through a fine sieve into chocolate. (Rinse vanilla beans, dry them and reserve for vanilla sugar or another use.) Replace bowl in electric mixer and whip chocolate ganache mixture until cool and light in color. Cover and chill.
  • When ganache is firm, spoon up about 1 tablespoon. Place cocoa in a shallow plate and use to dust palms. Lightly and quickly roll chocolate mixture between palms to form irregularly-shaped balls. Dredge truffles in cocoa until well-coated. Set on a foil-lined baking sheet while you continue to make truffles with remaining ganache. Best when served within 24 hours, or store in a cool place up to 3 days.

CLASSIC CHOCOLATE TRUFFLES



CLASSIC CHOCOLATE TRUFFLES image

Categories     Candy     Chocolate     Dessert

Yield 30 truffles

Number Of Ingredients 4

1/4 cup whipping cream
8 oz bittersweet chocolate, broken into pieces
6 tsp unsalted butter, cut into small pieces
1/3 cup unsweetened cocoa

Steps:

  • 1. In double boiler, melt cream, chocolate and butter until smooth. Remove from heat. Pour chocolate into shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours. 2. Pour cocoa into pie plate. Line baking sheet with was paper. Dip small spoon into a glass of warm water; shake off excess water and scrape across surface of chilled truffle mixture to form a 1" ball. Deposit into cocoa. Shake plate to coat evenly. Repeat. 3. Place truffles in wax paper lined container, separating layers with wax paper. Cover tightly and freeze up to 3 months.

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