It's the season for holiday goodies! With trying to eat a gluten-free diet, I was searching for substitutes to my usual holiday cookies and decided to try this truffle recipe (http://www.bakersroyale.com/candy/peppermint-crunch-truffles/). Thankfully my sister helped me make these because they were definitely a process of learning! The biggest lesson we learned was that temperature is everything. It is important to let the chocolate set in the fridge, but we then had to let it sit out for a few hours before we tried to roll the truffles. If the chocolate is too cold when you try to roll them it will be difficult, if not impossible. You also need to give the truffles a roll to soften them a bit before rolling them in the coating so that they are sticky enough to pick up the coating well. Use whatever kind of chocolate you like best, but make sure it is good quality--we used semi-sweet but dark would be great if you like dark chocolate. You also can experiment with the coating with whatever you think sounds good. Between my sister and I, we've tried Peppermint Andes, Heath bits, salted almonds and Oreos. They were all delicious!
- 11 oz chocolate
- 8 Tbsp heavy cream
- 1 1/2 cups coating of your choice
Melt chocolate with heavy cream in a double boiler. Let sit for the first few minutes untouched and then whisk together until mixture is melted and smooth. Remove mixture from heat and let cool for 20-30 minutes. Pour into a shallow baking dish and refrigerate covered for 2 hours until set. Remove chocolate from the fridge and let warm up for a few hours. Roll balls using a spoon or melon baller to help shape chocolate into spheres. Roll ball in hands to finish shaping and roll in coating. Store in the refrigerator until you are ready to serve and enjoy!
I think it's important to note that using good quality chocolate is key to good tasting truffles. We found that the truffles made with Ghiradelli were much better than the ones made with Nestle.
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