Happy Christmas Eve from the Pacific Northwest! Like I said before, I'm baking up a storm while at home for Christmas, and having so much fun! Sometimes its just so good to come home and be spoiled for a week =)
Our family is doing a not so secret santa exchange this year. Thank goodness, because I'm pretty poor. Obviously I am baking my gift! And I decided to make truffles for my step uncle because I knew he liked chocolate. And who best to go to than Alton Brown?!
These truffles were easy to make, if not a bit time consuming. They turned out nice and chocolatey, and I had so much fun decorating them. I ended up rolling them in cocoa powder, topping with shredded coconut and drizzling with white chocolate. They would definitely be good topped with nuts like pecans or pistachios, too!
Chocolate Truffles
10 ounces bittersweet chocolate, chopped
3 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon light corn syrup
Cocoa powder, coconut, white chocolate and/or chopped nuts for decorating
8 ounces semi sweet or bittersweet chocolate
Place the 10 ounces of chocolate and buter 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. 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 cocoa powder, nuts and/or toasted coconut each in its own pie pan and set aside.
In the meantime, place the 8 ounces into a medium mixing bowl which is sitting on top of a heating pan lined bowl, with the heating pad set to medium. Stirring the chocolate occasionally, test the temperature of the chocolate heating until it reaches 90 to 92 degrees F.
Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands.
Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at a 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 chocoalte-coated truffles in the cocoa or other secondary coating. After 1 to 15 seconds, remove the truffle to a parchment lined baking sheet pan. Repeat until all truffles are coated. Allow to set in a cool place for at least 1 hour; or stor in an airtight container in the refrigerator.
*All pictures are again taken by LadyJayPee =)
That is the best kind of gift--they are beautiful!
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