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Chocolate Truffles

© Shawn Price

Chocolate truffles have got to be some of the most supremely sophisticated desserts available. Rich, creamy, and delicately flavored, it is no wonder that truffles can be found in some of the most exclusive shops. And they carry very "exclusive" prices.

Truffles are not difficult to make and the ingredients can be very reasonably priced. The main reason that store-bought truffles are so expensive is because most are hand-rolled rather than machine pressed. Boxes of handmade truffles are both well-received and inexpensive.

When melting chocolate, I like to use either a double boiler or the microwave. If you use a double boiler, be careful to keep the temperature low enough that steam and water droplets won't make the chocolate lumpy.

If you are making a lot of truffles, you may want to invest in a melon baller. I have made small batches of truffles successfully with just a couple of teaspoons and my hands. Or you may try what a friend of mine did - she couldn't find her melon baller, so she used an ice cream scoop. Oh my....those were delicious...and huge....

*Orange & Chocolate Truffles*
Easy to make. A holiday gift-giving favorite

1/2 c. heavy cream
8 oz bittersweet chocolate
1 oz milk chocolate
2 egg yolks
1 1/2 T. orange liqueur
1 1/2 c. unsweetened cocoa

Bring the cream to a gentle boil. Let cool for 5 minutes. In another pot, melt the chocolate (see info above.) Beat the chocolate and egg yolks into the cream. Stir the orange liqueur into the mixture. Set the truffle mixture into a bowl of ice water and stir until the mixture is completely cool and thick. Whip the mixture with an electric mixer for only 20 seconds. Refrigerate the mixture for 10 minutes to harden. Use a melon baller and your hands to form truffles (1 - 1 1/2 inch diameter seems about right.) Roll the truffles in cocoa and store in a cool place.

*Mint Truffles*
A winning combination of mint and chocolate

2/3 c. heavy cream
3/4 t. vanilla extract
5 oz bittersweet chocolate
4 oz milk chocolate
1 egg yolk
1 T. Cognac
1/4 t. peppermint extract
1/2 T. butter
1 1/2 c. confectioners sugar

Bring the cream and vanilla to a gentle boil then let cool for 5 minutes. Melt the chocolate in another pot (see info above.) Beat the chocolate and egg yolk into the cream. Stir in the Cognac and peppermint extract. Stir in the butter. Allow to cool, then cover and freeze overnight. Shape the truffle mixture into balls with a melon baller and your hands. Roll in confectioners sugar. Freeze, then store.

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