Chocolate Truffles may take a while to make but they
are definitely worth the time.
- 3/4 pounds white chocolate (not candy coating), chopped
- 3/4 pounds bittersweet (not unsweetened) chocolate, chopped
- Cocoa powder
- Finely chopped nuts
- Crushed Oreo cookies
- Grated chocolate
Bring cream and butter to boil in heavy large saucepan.
Reduce heat to medium; stir until butter melts. Add chocolate; whisk until
melted and smooth. Remove from heat. Whisk in sour cream. Pour into as many
bowls as you want separate flavors (I split it into thirds and make mint,
almond, and raspberry), and add flavorings until you reach desired flavor. (Aw,
shucks, you have to keep tasting it here to get it right!) How much you add
depends on how many flavors you are making, and the strength of the flavoring
you add. When I split it into thirds, I start with about 1/2 tsp of flavoring
Refrigerate mixture until firm enough to be molded, about 1 hour. Line 2
large cookie sheets with foil. Using about 1-2 tablespoons of truffle mixture
for each (depending on desired size), form into balls and set on sheets.
Refrigerate 2 hours, or freeze for 30-60 minutes.
Line a cookie sheet with foil. Melt white chocolate in
top of double boiler over simmering water, stirring until candy thermometer
registers 115F. (I usually microwave mine!) Remove from over water. Using a fork
or candy dipper, dunk a truffle in white chocolate, tilting pan, if necessary.
Tap against side of pan to to remove excess chocolate. Alide truffle off fork
and onto clean foil-lined cookie sheet. Wipe fork clean. Repeat process with as
many truffles as you want coated in white chocolate (this amount of chocolate
will do half the batch). Freeze for 15 minutes to set chocolate coating. Reheat
remaining white chocolate to 115F over simmering water. Repeat dipping process
to give truffles a double coating of white chocolate.Refrigerate to set coating,
about 30 minutes.
Line another cookie sheet with foil. Melt bittersweet chocolate in top of
clean double boiler over simmering water, stirring until candy thermometer
registers 115F. (Again, I do this in the microwave.) Using dipping process
described above, dip remaining truffles into bittersweet chocolate, dipping each
truffle only once. Refrigerate truffles about 30 minutes.
If desired, reheat both chocolates and drizzle opposite color chocolate over
completed truffles, to give them a fancy finish.
If you prefer rolling truffles in a coating to dipping them,
simply put the desired coating (see suggestions above) in a small zippy bag, add
one or two truffles, seal, shake and remove. (Some items, such as coconut, make
require some pressure, and are better rolled on a plate.) Put on foil-lined
cookie sheet and refrigerate truffles about 30-60 minutes.
Makes about 50 truffles, depending on size.
May be kept, refrigerated, for about 3 weeks -- if you can stay away from
them that long!