Katie’s Chocolate Truffles

30 Dec

While we were on break, Katie and I cooked from our respective kitchens…after all, who wants a month-long lapse in blog updates? Here’s Katie’s post:

“So during finals week I was watching Food Network, as usual and Ina Garten had a holiday special where she baked yummy treats that could be given as presents. I always love giving food/baked goods as presents, so I decided to momentarily skip on the studying and pay attention. I’m a fan of chocolate, so when Ina revealed a super easy recipe for chocolate truffles, I took note and decided to try it for myself when I got home. I did change the flavors of the truffles when I made them on my own, and decided to experiment a little with different extracts, knowing that not everyone likes the same things. But the same basic process of making these chocolate candies is very simple. So here are my variations, and I encourage all of you to add whatever flavors you like best to make them your own.”

What you need:
1/2 lb. bittersweet chocolate
1/2 lb. semisweet chocolate (I used ghiradeli and  bakers brand)
1 c. heavy cream
1 tsp peppermint extract
1 tsp vanilla extract
walnuts, powdered sugar for garnish

Procedure:
1. The first to do would be to chop up everything. Since I made two different types of truffles, I divided the chopped up semi sweet and bittersweet chocolate evenly between two heat proof bowls. Make sure that the pieces are small enough to melt easily.
2. Heat the cream in a small sauce pan over medium heat just until it boils. Let it cool for about 20 seconds then split evenly between the two bowls of chocolate.

Video: Adding the cream
3. Add peppermint extract to one bowl and vanilla extract to the other, then begin to whisk the chocolate with the cream until it melts and becomes smooth. TIP: the cap of extract bottles is exactly one teaspoon, so if you don’t have those measuring utensils, you need not worry.
4. When both mixtures are smooth, let them sit at room temperature for one hour to thicken.
5. when the mixture is cooled and hard enough to form, line a pan with parchment paper and use a spoon to measure out tablespoon-sized portions of the chocolate. Portion out the entire mixture on separate pans (make sure you label which ones are peppermint and which ones are vanilla).
6. Refrigerate for 30 minutes, absolutely no more or the portions will be too hard to form into balls.
7. Take each portion in your hand and roll it between your palms until the edges smooth and the chocolate portions are round. After each one is formed, dredge the peppermint truffles in powdered sugar and coat the vanilla truffles with chopped walnuts (any type of nut will do).
8. Once all the truffles are formed and coated, refrigerate them once more so that they set up completely. They will keep for a while as long as they are refrigerated.

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