Chocolate Truffle Recipe: An easy one

Here is the firt step in truffle making.

This simple to make recipe is the foundation of all my other chocolate truffles.   All the other truffle recipes are derived from this one.  Use your favorite semi-sweet or bitter-sweet chocolate.  My personal favorites for this recipe are Dagoba Free Trade bars, Theo Artisan Chocolates, or a combination of 6 oz. Ghiradelli semisweet baking bar and 6 oz. Sharffen Berger 99%.

To your health,  Enjoy!

Traditional Chocolate Truffles

Makes approximately 1¼ pounds of truffles or 40 truffles.

1½ cups whipping cream

1½ tablespoons butter

12 ounces good quality semisweet or bittersweet chocolate, chopped fine or grated,

1 teaspoon real vanilla extract (optional)

These truffles can be dipped in additional chocolate, or use unsweetened cocoa powder, chopped chocolate or finely chopped nuts for coating truffles.

Suggested Nuts: Almonds, hazelnuts, macadamia pecans, walnuts, peanuts, cashews, etc.  Each nut imparts a slightly different flavor.  Try toasting whole nuts prior to chopping.

Making the Truffles:

Put about an inch of water in the bottom of a double boiler and bring to a simmer.  Set the top pan over the simmering water.  The bottom of the top pan should not touch the water.  Do not cover.

Place the butter in the top section of the double boiler until melted. Add the cream.  Heat uncovered, until hot, 115° F (46° C).  Turn off the heat.  Remove the top of the double boiler to the counter and add the chopped chocolate and the vanilla extract to the butter and cream.  Stir occasionally, until just melted and smooth.  Pour mixture into a bowl.

Allow the chocolate to cool and set up for several hours.

Finishing Your Truffles:

Scoop out level tablespoon quantities, or smaller, and set on a plate.

Roll the truffles into balls.  If too soft, place in refrigerator until set.  If desired, coat the palms of your hands with a dusting of cocoa powder to make the rolling easier.

Dip the rolled truffles in a good quality, tempered chocolate; or

Roll the truffles in cocoa powder, finely chopped chocolate or finely chopped nuts, coating the entire surface.

Keep chilled until ready to serve.  Serve in paper or foil cups for an elegant presentation.

In  “The Splendid Indulgence of Chocolate Truffles” there are dark chocolate truffles sweetened with blue agave nectar, sugar-free truffles, sweetened with xylitol, white chocolate truffles and double chocolate truffles.  All the truffles are gluten free.  Some are vegan, some have espresso and some are spirited.  All are incredibly delicious.