Mary those DO sound good!! I'm actually glad you started this thread Nick, I was hoping there were other cooks/bakers out there and that we could share recipes. Here's one of my favorites:Chocolate Truffles Ingredients
- 10 ounces bittersweet chocolate, chopped fine
- 3 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 tablespoon light corn syrup
- 1/4 cup brandy
- 1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
- 8 ounces semisweet or bittersweet chocolate, chopped fine
Place the 10 ounces of chocolate and butter in a medium size glass
mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this
process 1 more time. Set aside.
Heat the heavy cream and corn syrup in a small saucepan over
medium heat until simmering. Remove from the heat and pour the mixture
over the melted chocolate mixture; let stand for 2 minutes. Using a
rubber spatula, stir gently, starting in the middle of bowl and working
in concentric circles until all chocolate is melted and mixture is
smooth and creamy. Gently stir in the brandy. Pour the mixture into an
8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
Using a melon baller, scoop chocolate onto a sheet pan lined
with parchment paper and return to the refrigerator for 30 minutes.
Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
In the meantime, place the 8 ounces of chocolate into a medium
mixing bowl which is sitting on top of a heating pad lined bowl, with
the heating pad set to medium. Depending on the heating pad, you may
need to adjust the heat up or down. Stirring the chocolate
occasionally, test the temperature of the chocolate and continue
heating until it reaches 90 to 92 degrees F; do not allow the chocolate
to go above 94 degrees F. If you do, the coating will not have a nice
snap to it when you bite into the chocolate. Once you have reached the
optimal temperature, adjust the heat to maintain it.
Remove the truffles from the refrigerator and shape into balls
by rolling between the palms of your hands. Use powder-free vinyl or
latex gloves, if desired.
Dip an ice cream scoop into the chocolate and turn upside down
to remove excess chocolate. Place truffles 1 at time into the scoop and
roll around until coated. Then place the truffle into the dish with
either the cocoa powder, nuts or coconut. Move the truffle around to
coat; leave truffle in the coating for 10 to 15 seconds before
removing. In the meantime, continue placing the chocolate-coated
truffles in the cocoa or other secondary coating. After 10 to 15
seconds, remove the truffle to a parchment lined sheet pan. Repeat
until all truffles are coated. Allow to set in a cool dry place for at
least 1 hour; or store in an airtight container in the refrigerator.
Truffles are best when served at room temperature.