Easy Chocolate Truffles
NOTE: Although
brandy or Cognac is traditional, use rum or any flavored liqueur,
such as Amaretto, Frangelico, or Kirsch, in the chocolate centers.
Melt the chocolate for centers in a bowl set over a pan of gently
simmering water or in a microwave at 50 percent power, stirring
every minute or so, until smooth. This recipe makes three or four
dozen small truffles. See figures 11 through 17, for tips on shaping
truffles.
Chocolate Centers
1/2 cup heavy cream
2 tablespoons unsalted butter
1 tablespoon light corn syrup
9 ounces semisweet or bittersweet chocolate, chopped
2 tablespoons brandy, Cognac, rum, or liqueur
Chocolate Coating
12 ounces semisweet or bittersweet chocolate, chopped
2 cups Dutch-process cocoa powder, sifted into baking pan
INSTRUCTIONS:
1. Combine cream, butter, and corn syrup in small saucepan and bring to simmer over low heat. Remove from heat and cool for 5 minutes.
2. Melt 9 ounces chocolate in large bowl and whisk in cooled cream mixture until smooth. Whisk in alcohol. Cool mixture to room temperature, 1 to 2 hours.
3. Whip chocolate mixture with electric mixer until it thickens a bit, about 30 seconds. Do not overwhip or mixture will harden and become grainy. Scrape mixture into pastry bag fitted with 1/2-inch plain tube. Pipe out 1-inch spheres onto baking sheet lined with parchment or wax paper. Refrigerate centers until firm, at least 1 hour.
4. To coat truffles, melt 12 ounces chocolate and allow to cool to 90 degrees. Coat centers with thin layer of chocolate by dipping hand in chocolate and rubbing centers across palm. Deposit truffles in pan filled with sifted cocoa. Use fork to roll truffle in cocoa; leave in pan until outsides are set, about 2 minutes. Transfer truffles to clean pan. When completely firm, place several truffles at a time in strainer and roll to remove excess cocoa. Place in airtight container and refrigerate for up to 1 week.