The original truffle is a valuable highly esteemed underground fungus often found with the use of pigs.
I’ve never tasted one myself but in consideration of the above information don’t feel drawn to the idea of trying one. Chances are I’m probably missing something very good!
On the other hand, truffle is also the name given to small chocolates often with a soft center, so named because of its irregular round shape and dredging in cocoa which makes it similar in appearance to the fungus.
This is one of the few times that I will settle for something less than the “real thing.” For the time being I will enjoy the chocolate variety and leave the “real thing” experience for a later date.
At least once a year I prepare to make truffles.
One recipe I have is quite easy to put together and the addition of graham cracker crumbs to the mixture makes it easier to work with.
The task of decorating is also easy for these as they can be rolled in coconut, nuts and small sprinkles for the finishing touches. The texture of these truffles more resembles that of a cookie.
The recipe I have posted requires a little more patience as the mixture consists only of chocolate, whipping cream and a small amount of liquor or strong coffee.
If this mixture gets too soft it becomes unmanageable but a quick dip from the frozen state into melted chocolate creates a hard outer shell. This hard chocolate shell captures the smooth soft center until you bite into it.
With some patience and organization, no distractions in the kitchen (preferably no one home when you make them) and a little chocolate everywhere these sweet chocolate confections are well worth making.
1 pound semi sweet chocolate
1 cup whipping cream
2 tablespoons coffee liquor or triple strength coffee
chocolate for dipping (white, milk or semisweet)
shaved chocolate, cocoa etc. for decorating
- Combine chocolate, cream and liquor (or coffee) in a heavy saucepan.
- Cook over very low heat until chocolate is melted and smooth.
- Transfer mixture into a glass pan and refrigerate several hours (preferably overnight) until firm.
- Spoon out mixture into 1 tablespoon size mounds then roll into balls.
- Place a tooth pick into each ball then place into freezer until frozen.
- Melt semisweet, milk or white chocolate.
- Remove no more than 5 or 6 frozen balls at a time from the freezer.
- Holding the tooth pick, place truffle over melted chocolate and coat with the help of a teaspoon.
- Decorate with shaved chocolate and pin each tooth pick onto some Styrofoam until chocolate hardens.
- Gently remove truffle from tooth pick and place into small foil or paper cups and refrigerate.
Notes, Tips and Suggestions
- Make sure truffles are frozen solid before dipping into melted chocolate; this makes the chocolate set almost immediately.
- Melt dipping chocolate in a bowl set over a pot with a small amount of gently simmering (not boiling) water only until just melted.
- After dipping in chocolate, truffles can also be decorated by thinly piping chocolate swirls on top.
- Using liquor in the mixture keeps it from totally freezing making the truffles a little harder to handle. The use of coffee will allow the mixture to freeze completely.
- These truffles are easier to make if the work is split up and done over a few days.
- Day 1 put together the mixture and refrigerate, day 2 roll the mixture into balls, insert the toothpick and freeze, day 3 dip into melted chocolate and decorate.
- Hide well in the refrigerator if you want to enjoy any for yourself.