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Chocolate Truffles: Have Them Your Way

June 1, 2011

These truffles have been at the top of my favorites list for years. Why?

They’re easy. 10 minutes to throw it all together. 30 minute chill. 10 minutes to spoon globs onto a tray. Another 30 minute chill. 20 minutes to roll and coat. That’s 40 minutes of active time for something that tastes better than any truffle you can buy.

They keep for months in the freezer. Guests arriving and no time to bake? Pull a few of these from the freezer, let them come to room temperature, and serve. Craving something sweet, but don’t want a tempting cake staring at you for the next four days? Pull a truffle or two from your emergency freezer stash instead.

They travel well. They make a great gift. They’re sure to impress your friends.

And they’re infinitely versatile:

a little bit of this a little bit of that top coat that something extra
Madras 2 teaspoons curry toasted unsweetened coconut
Hazelnut 1 tablespoon Frangelico crushed hazelnuts stick a whole hazelnut inside, toasted, skin removed
Citrus zest of 3 oranges zest of 1 lemon raw sugar + unsweetened cocoa
Sunflower Brandy 1 tablespoon brandy toasted and chopped sunflower seeds
Absinthe 2 teaspoons coarsely fennel seed 1/2 teaspoon anise extract unsweetened cocoa + powdered sugar + finely ground fennel seed
Honey 1/4 cup honey toasted and chopped sunflower seeds + sea salt
Malt 3 tablespoons Ovaltine malt powder Ovaltine malt powder + unsweetened cocoa
Mad Mex 2 teaspoons ancho chili powder 1/8 teaspoon cayenne cinnamon + unsweetened cocoa
Ginger 3 tablespoons finely chopped candied ginger unsweetened cocoa garnish with a bit of melted chocolate and a small piece of candied ginger
Cardamom 1/2 – 3/4 teaspoon ground cardamom toasted unsweetened coconut
Espresso 1 tablespoon espresso powder 1 tablespoon Kahlua unsweetened cocoa + powdered sugar put a chocolate covered coffee bean inside

Come back in a month or two. The list is growing.

Madras Curry Chocolate Truffles

Makes 24-36.

Ingredients

    8 oz. bittersweet chocolate, cut into 1/2″ pieces or smaller (The better the chocolate, the better the truffle.)
    3/4 cup heavy cream
    2 tablespoons unsalted butter, softened and cut into small pieces
    2/3 cup unsweetened cocoa powder
    2 teaspoons madras curry
    1/2 cup unsweetened shredded coconut, toasted

Preparation

  1. Warm cream in a sauce pan over low-medium heat until hot, but not boiling.
  2. Place butter and chocolate in a medium bowl.
  3. Pour hot cream over butter and chocolate. Whisk until smooth.
  4. Add cocoa and curry, stirring until thoroughly combined.
  5. Chill until firm, about 20-30 minutes.
  6. Drop by spoonfuls onto waxed paper. Refrigerate until chocolate is firm enough to be handled.
  7. Roll into balls and immediately roll in toasted coconut. note: your hands will get very sticky!
  8. Refrigerate or freeze until ready to serve.
  9. Serve at room temperature.


Okay, so I’m a bit obsessed with putting curry and coconut in my chocolate. Not convinced? Try these: Sweet Curry Chocolate Cheesecakes with Coconut and Chocolate Ganache.

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4 Comments leave one →
  1. June 1, 2011 11:18 am

    Never thought of curry in chocolate truffles. Very unusual!

  2. Kristin permalink
    June 1, 2011 11:54 am

    Curry. Yum!

    Cardamom. YUM!!!!!

Trackbacks

  1. Mom’s Browned Butter Coconut Haystacks « Bob Vivant
  2. My Bucket List and Salted Caramel and Peanut Macarons « Bob Vivant

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