Wednesday, November 25, 2009

Truffles

I have decided that truffles are my new thing. Since I have learned how, and practiced, and now I am blowing my mind with how good they are, I just cannot stop. Here is my offering. More will follow.

Cranberry Orange Filling



300g good white chocolate

¼ cup whipping cream

½ tsp orange oil
½ cup dried cranberries, finely chopped

1 1/2 tsp grated orange zest or rind

Melt the chocolate in a double boiler. Warm the cream in a saucepan or microwave but be careful not to scald. Add the warm cream to the chocolate (still in the double boiler) and mix together until evenly combined. Remove from heat, add the remaining ingredients and beat the mixture until smooth and glossy.
Cover and refrigerate the mixture until it has set, 4 hours or overnight – remove mixture from fridge 10 minutes before rolling the truffles. With a small spoon or cookie scoop roll small balls of the mixture.
Makes 25-30


Lemon Blueberry Filling

300g good white chocolate

¼ cup whipping cream

½ tsp lemon oil
½ cup dried blueberries, finely chopped

1 1/2 tsp grated lemon zest or rind

Lime Coconut Filling


300g good white chocolate

¼ cup whipping cream

½ tsp lime oil
½ cup shaved coconut, finely chopped

1 1/2 tsp grated lime zest or rind

Peanut Butter Filling

4 cups powdered sugar
1 cup butter, melted
1 cup creamy peanut butter

Mix together. Roll into balls and refrigerate. Makes approx. 40.

Chocolate Truffle Fillings

1 pound of chocolate
1 cup heavy cream

Heat the cream and pour directly over the chocolate. Let sit for a few minutes and then stir slowly until completely incorporated. Add flavorings, if desired. Cover and chill until solid and then form into balls. Makes approx. 50 fillings.

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