Chocolate Truffles

Dark Chocolate:
1 cup light cream
2 tbsp unsalted butter
8 oz bittersweet chocolate
8 oz semisweet chocolate
2 tbsp liqueur (optional)

Heat cream and butter in saucepan over medium heat.
Stir the butter into the cream when it melts, and bring to a boil.
Remove from heat and add in the bittersweet, and semisweet chocolate.
Stir until the mixture is smooth.
Stir in liqueur if desired.

Spread thinly over a piece of wax-paper on a cookie sheet.
Refrigerate for two hours to harden.

White chocolate:
6 oz white chocolate
5 tbsp unsalted butter
3 tbsp heavy cream
1/2 tsp orange liqueur

Melt white chocolate, butter, and cream in a double boiler.
Remove from heat and let cool.
Add liqueur if desired.

Cover and refrigerate of two hours.

Outer coatings:
2 tbsp cocoa powder
1 tbsp powered sugar
Pralines
Chocolate sprinkles

Mix cocoa powder and sugar together in a small bowl.
Spread out Pralines on a small plate
Spread out chocolate sprinkles on a small plate.


Once the chocolate has hardened.
Shape into spheres and roll each of them in one of the three coverings.

Keep covered in a refrigerator for up to two weeks.

Category:

Howto & Style

Tags:

• chocolate
• valentines
• truffle
• dark
• white
• candy
• cooking
• home-made
• love
• confection
• butter
• cream

[hiheho11233]

ha i would never be able to wait 2 hours for it to harden!!

[CurrentlyZero]

@kristiuntitled Seriously? its the most common and only way of working with chocolate. altho it's not called a double boiler.. its called a "Hot water bath"

[kristiuntitled]

hey you totally rock dude! i heart you! i've been watching crap video after crap video, all filled with either complex recipes or requiring a bunch of stuff i can't afford! no one mentioned your brilliant double boiler substitute! thanks for keeping it real!

[thehobbitsmum]

awesome video u make it seem so simple ;D thanks! i'm gonna try this!

[amsward]

hi liam. i just watched your vid and enjoyed it very mush. thats for the info. although one thing I was told in class when making chocs is never to leave them in fridge as the condensation when taken out again to room temp to affect the quality of them. i guess with truffles its not as big of a deal, but your doing pralines or formed choco I guesss it would. but some lovely recipes. im gonna try them out. thanks a mill...all the way from ireland