Tuesday, November 29, 2011

Guest Post: Christmas Chocolate Truffles by Joseph Morris

Is there any other chocolate treat that’s as luxurious as a truffle?  With a rich dark chocolate on the outside and a luscious creamy filling on the inside, they definitely beat stale sugar cookies.  

This recipe makes 30 large truffles.


10 ounces bittersweet chocolate, 
chopped finely

3 tablespoons unsalted butter

1/2 cup heavy cream

1 tablespoon light corn syrup

1/4 cup brandy

1/2 cup cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles

8 ounces semisweet or bittersweet chocolate, chopped finely


1. Put the 10 ounces of chocolate and butter in a medium-size bowl and microwave for 30 seconds. Stir the mixture, then microwave for another 30 seconds.

2. Heat the cream and corn syrup over medium heat until simmering. Then add this to the melted chocolate and let stand for 2 minutes.

3. Gently stir the mixture with a rubber spatula, starting in the center and working out to the edges until the mixture is smooth. Stir in the brandy, then pour into a square baking dish and set in the refrigerator for 1 hour.

4. Use a melon baller or ice cream scoop to spoon the chocolate onto a baking sheet lined with parchment paper. Put the baking sheet back in the refrigerator for another 30 minutes.

5. While waiting for the mixture to cool, put the cocoa powder, nuts, and/or toasted coconut each in its own pie pan or bowl and set aside.

6. Put the other 8 ounces of chocolate in a mixing bowl on a heating pad, or in a double broiler. Stir the chocolate occasionally and continue heating until the chocolate is about 90 degrees F. Maintain the heat and don’t let it go over 94 degrees.

7. Take the truffles out of the refrigerator and roll them into balls with the palms of your hands

8. Dip an ice cream scoop into the warm chocolate and turn it upside down to remove excess. Carefully place the truffles into the scoop one at a time to coat them. Then put them in the cocoa powder, nuts, coconut, or other desired topping if you wish. Make sure you move each truffle around in the coating and leave it there for 10-15 seconds. Then move it onto a parchment-lined cookie sheet.

9. Once all the truffles are coated, let them set in a cool dry place for an hour or put them in an airtight container in the fridge. They are served best at room temperature.

Now that you have the basic truffle recipe, you can experiment with other flavors like white chocolate, mint, mocha, orange, almond, pistachio, rum, or even chili! To make them more festive, you could decorate them with Christmas sprinkles or powdered sugar to look like snow.

Joseph Morris has been a professional chef for over 20 years. He also owns the site Culinary Arts College for students interested in getting a degree in culinary arts.

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