Every bite of truffle I slip into wild ecstasy and I turn into its humble slave…
I dedicate this post to all the chocolate lovers out there, that means to each and everyone living on this planet. Is there anyone who are bold enough to say NO if they are offered some chocolates? I truly guess none.
In the chocolate world, I love truffles the most. It’s heavenly, it’s enslaving and it’s therapeutic. I think of enjoying one truffle and end up having many in just one sitting. I’ve never quite thought of making truffles in my kitchen, every time I get the craving I know I could get it from the nearby chocolate stores. So why go through the trouble of making it at home, that’s what I thought all these days. But making truffle in my kitchen had been one of the things I wanted to accomplish and this wish was buried deep inside the corner of my mind.
Yesterday, I had gone to Barnes and Nobles (my favorite book store) with the sole intention of reading a book. How could I possibly read any other book if an aisle of cook books were lined in front of me. The whole time I surfed through those cook books. I flipped through the cookbooks with my eyes glued to the stunning pictures and soon my mouth turned into an ocean. And I stumbled upon the recipe for chocolate truffles in one of Martha Stewart’s cookbooks. Truffles made with just 3 main ingredients and in just 15 minutes, Voila this was the kind of recipe I had been looking for. Clicked a picture of the recipe and rushed to my kitchen without wasting a minute. I was so eager to make this and to take a bite of my homemade truffle.
The actual recipe called for brandy which I ignored.
Chocolate Truffles= simmer milk and butter+ pouring it over chocolate + constant whisking on an ice bath+rolling the chocolate over your favorite coatings+refrigerate to set= awesomeness…
Box these homemade truffles and wrap it with a ribbon, this will make a perfect gift for your dear ones.
Chocolate Truffles:
Makes: 8 truffles
Ingredients
- Milk- 1/4 cup
- Butter- 1tbsp
- Bittersweet or semi-sweet chocolate, finely chopped- 5 ounces or 3/4 cup
For topping:
- Pistachios, coarsely ground- 2 ounces
- Almonds, coarsely chopped- 2 ounces
- Cocoa powder, unsweetened Dutch-Process- 3 tbsp
- Peanut brittle, finely chopped- 2 ounces
Instruction:
- Create the truffle work station: Place pistachios, almonds, cocoa powder and peanut brittle in separate bowls.
- Prepare an ice-water bath: Put 2 cups of ice on a large glass bowl and keep aside.
- Place chocolate in a heatproof bowl.
- Line a baking sheet with parchment paper and keep aside.
- Bring milk and butter to a simmer in a saucepan.
- Pour this over the chocolate and whisk until smooth.
- Place this bowl over the ice bath and constantly whisk it.
- Whisk, whisk and whisk until the mixture is thick enough to scoop with a spoon, about 5 to 10 minutes.
- At this point you might be skeptical about how this melted chocolate mixture would turn thick: Just keep on whisking over the ice bath and you’ll see the magic of liquid state transforming into a solid state.
- I know this whisking might hurt your hands, but your mind has already fallen into the yummy truffles you are going to devour soon, so you are not going to give up in the middle.
- When the mixture has turned thick, using a tea spoon or mini ice-cream scooper- form the mixture into mini balls.
- If you find it hard to make the balls with the spoon, go ahead let your hands do this.
- Drop the balls into your favorite topping and roll it to cover with the topping
- You could do the assortment, by coating with pistachios, almonds, cocoa powder and peanut brittle.
- Place the truffles on the baking sheet lined with parchment paper and refrigerate to 10- 15 minutes or until set.
- Just like me, you’ll be also checking the truffles a million times, the moment it sets it will be taken out of the refrigerator and gobbled up so fast beating the speed of light.
- These truffles will keep up to 1 week in the refrigerator, keep in a single layer in air tight container.
Tips:
- Whisk the chocolate mixture constantly over the ice bath, it takes 5- 10 minutes for the mixture to turn thick.
- You could use skim milk.
- You could use any one of these toppings or try all of these toppings.
- Milk- ¼ cup
- Butter- 1tbsp
- Bittersweet or semi-sweet chocolate, finely chopped- 5 ounces or ¾ cup
- Pistachios, coarsely ground- 2 ounces
- Almonds, coarsely chopped- 2 ounces
- Cocoa powder, unsweetened Dutch-Process- 3 tbsp
- Peanut brittle, finely chopped- 2 ounces
- Create the truffle work station: Place pistachios, almonds, cocoa powder and peanut brittle in separate bowls.
- Prepare an ice-water bath: Put 2 cups of ice on a large glass bowl and keep aside.
- Place chocolate in a heatproof bowl.
- Line a baking sheet with parchment paper and keep aside.
- Bring milk and butter to a simmer in a saucepan.
- Pour this over the chocolate and whisk until smooth.
- Place this bowl over the ice bath and constantly whisk it.
- Whisk, whisk and whisk until the mixture is thick enough to scoop with a spoon, about 5 to 10 minutes.
- At this point you might be skeptical about how this melted chocolate mixture would turn thick: Just keep on whisking over the ice bath and you'll see the magic of liquid state transforming into a solid state.
- I know this whisking might hurt your hands, but your mind has already fallen into the yummy truffles you are going to devour soon, so you are not going to give up in the middle.
- When the mixture has turned thick, using a tea spoon or mini ice-cream scooper- form the mixture into mini balls.
- If you find it hard to make the balls with the spoon, go ahead let your hands do this.
- Drop the balls into your favorite topping and roll it to cover with the topping
- You could do the assortment, by coating with pistachios, almonds, cocoa powder and peanut brittle.
- Place the truffles on the baking sheet lined with parchment paper and refrigerate to 10- 15 minutes or until set.
- Just like me, you'll be also checking the truffles a million times, the moment it sets it will be taken out of the refrigerator and gobbled up so fast beating the speed of light.
- These truffles will keep up to 1 week in the refrigerator, keep in a single layer in air tight container.
You could use skim milk.
You could use any one of these toppings or try all of these toppings.
