Monday, October 6, 2008

Basic Chocolate Truffles

Sumber: Rossya

220 milk chocolate chips
80ml whipping cream
80g UNSALTED butter (Don't use margarine) and your favourite toppings... cocoa powder or confectioner's sugar

Melt milk chocolate chips over simmering water in a double boiler, stirring frequently with a rubber spatula.
When chocolate is completely melted, add whipping cream and stir together with a whisk(hand whisk).
Remove from heat, wipe water from the bottom of the pan, and stir in butter - one tablespoon at a time - until completely melted.
Cover and place in the refrigerator for several hours or until firm. (approx. 2 hours)
Place a layer of wax paper or foil on a tray.
Shape the firm mixture into balls.
Place balls onto the wax paper and return to refrigerator for about an hour or until firm again. Then roll truffles in cocoa powder or confectioner's sugar and store in an airtight container in the refrigerator.
Truffles are best when served chilled.

You can make a variety of homemade truffles anyway you like it. Add any of the following for extra flavour :
1) peppermint essence for mint taste
2) coffee oil for mocha truffles
3) chopped unsalted nuts for a nutty truffle
4) whole nuts such as almond and hazelnut
5) raisins for ffuity taste and etc...

For coating :
1) I would recommend chocolate mix or cocoa ready mix instead of cocoa powder.. coz they are a lot sweeter compared to cocoa powder which I find has a powdery bitter taste. If you using cocoa powder.. you can also mix it with a little bit of icing sugar.

2) icing sugar sifted

3) melted chocolate.. I find coated with milk chocolate is tastier compared to the bittersweet type. I personally find that coating your truffles with chocolate makes it easier to handle the truflle once refrigerated. Make sure to store your truffles in an AIRTIGHT container to prevent moisture build-up.

4) chopped unsalted roasted nuts.

Warning ~ Making truffles is indeed easy.. but I honestly find that it can be a bit messy. When you are shaping into a smooth ball.. your palm will be covered in chocolate . After a few truffles, if you sense that the truffles are melting too much as you roll, dip you hands into ice water, dry them well and then continue rolling. If you want to smooth the truffle even more, refrigerate them for 30min, and then roll them again a second time. Return the shaped truffles to the wax paper and refrigerate for 1 hr, or until ready to dip.