hello aunt judy! i have been watching for your recipe for truffles to be posted in the recipe section....i havent found it yet. could you tell me where i could find it? or post it here? thanks a bunch!
melody

Melody,
I have a truffle recipe that I saved because I want to use it for a baby shower soon. This is it if you're interested


http://foodtv.ca/recipes/recipedetails/recipe%5F399.asp

It sounds really easy and delicious!!!!!!!


Daniela

thank you for the link! i'll have to try these!
melody

Melody,
Please let me know how they turn out!! I've been wanting to make them but haven't gotten around to it yet.




Thanks
Daniela

melodyscakes: i'd like to know that answer to that one too! i've been checking for nearly 2 weeks now, and there have been NO NEW recipes posted, and the truffles aren't in the list of aunt-judy recipes. i'm very absolutely positively sure that i posted it successfully; perhaps the administrator who approves the recipes has a back-log? grrrrrrrrrrrrrrr! i didn't want to post it in the forum, as it's the kind of recipe that has few ingredients and a lot of detailed directions that should be read through before attemping...but here it is, for your pleasure:

You will need:

Good eating chocolate and whipping cream (35% BF) at a ratio of at least 2:1 (use more chocolate whenever possible as this will give you an easier to manage mixture). If using milk chocolate, decrease the cream by 1/3. I like to use 500g (about 17 ounce) bars of chocolate to 250ml whipping cream (and I usually increase the chocolate just a bit).
If using liquid flavouring (like juice or liquers) you must reduce the cream amount by the fluid amount of the flavouring, or add chocolate by that weight amount (so, if adding 1/3 cup of Irish cream or orange juice, you will need to add approx 90 grams or 3 ounces of chocolate).

Coating chocolate (merkens), which are available in bulk food stores in button form. Get at least a good portion of dark (at least half a kilo or about 18 ounces) and some white for decoration. Merkens can vary in their meltability and tendency to seize up.

A saucepan.
A non-porous bowl (metal or glass) for the chocolate mixture and a non-plastic (glass or glazed earthenware) bowl suitable for microwaving.
A disher, or two spoons, or a melonballer and a spoon. Do not use wooden spoons or porous bowls or plates with chocolate.
Plastic wrap, wax paper, a fork and a spoon or dipping tool, and cooking sheets/pizza pans/plates or trays that can fit in your fridge.

How to do it:
Break up the chocolate into the metal or glass bowl.
Boil the cream on the stovetop. The cream should just boil, without over-boiling (this can happen very quickly so watch it.) Immediately pour the cream over the chocolate and cover the bowl with plastic wrap. Let sit a couple of minutes, remove wrap, and stir with spoon. If chocolate does not melt completely, you can microwave for a minute at a time at 50% power (if in a glass bowl) and stir till melted, or if in a metal bowl, you can use a potholder and carefully heat the bowl on the stovetop on very low heat, stirring constantly until chocolate pieces are completely melted. At this time, add your flavourings, stirring to combine. If adding toffee pieces or fruits or nuts, allow the mixture to cool to room temperature before these additions. Cover with plastic wrap, and refrigerate till mixture is firm enough to scoop (it should not be hard). Try not to freeze this mixture or allow it to sit in the fridge too long; you want to avoid condensation forming, which will cause your coating to seize up.

Line your trays with wax paper and, using disher or spoons, scoop out portions onto the trays. Refrigerate till firm enough to pick up. Form the lumps gently into balls by rolling between your hands. You may need to clean your hands (with JUST cold water and a cloth) and dry them frequently, especially if your hands are warm. Remember: water, in all its forms (liquid, steam, condensation from the fridge) is the enemy of chocolate. Return the rolled balls to the fridge, and chill till firm.

Have another wax paper-lined tray or two ready. Place a handful or two of the coating in your microwavable container, and heat at 50% power for about 2.5 minutes. Stir the coating to completely melt the buttons (you may need to microwave them more; do so in 15 second intervals at 50%). Remove the balls from the fridge and one by one, coat them:

Place ball in coating. Spoon coating over ball. Pick up ball from underneath with a fork or chocolate-dipping spoon. Lift, and gently shake and tap the fork using the edge of the bowl. Place the truffle on the clean wax paper-lined tray upside down. Lift the fork off the top of the truffle (at this point you may have to dab the truffle top, perhaps adding a little extra melted coating, to seal the top. Practice will tell you how much youll need and youll get a feel for the dabbing.) The coating should set in a minute or two at room temperature. After you have coated all the truffles, you can take some of the melted coating, or some melted coating of another colour (like white) and pipe or drizzle a design on the top. This will help cover up any messy tops or any cracks which may occur. If you want to stick candies or nuts on the outside, have a little bowl of whatever you want to stick ready, and dip a little bit of the truffle in the melted coating, and then gentle press the truffle INTO the bowl of stuff (it will stick and cover cleanly this way) When all the coating is dry, place the truffles in miniature baking cups, or a few in a regular size baking cup, or in some other container or just arranged alluringly on a plate (a doiley or other such decoration is nice). They also make great decorations for the top of a cake (affix them with a little icing).

Ideas for flavourings:

Any liquer:
Kirsh, Irish Cream, Kaluha, Triple Sec or Cointreau, Amaretto, etc.

Freshly squeezed orange juice, orange zest

Skor bar bits (available commercially), peanut brittle bits (do not add these to a too-warm mixture, as they will melt and make your mixture too soft to handle)
Toasted nuts, coconut
Raisins
Cherries (fresh or dried)

Ive never used artifical flavourings for trufflesI just dont think its right.

If youre a little afraid of merkens (and I dont blame you), you can roll your truffle balls in a little melted semi-sweet chocolate chips with a touch of white shortening melted in (1 heaping cup chips+2tbsp shortening), and then coat with some sort of dry treat like fine coconut or ground nuts or candy sprinkles. Some people roll their truffles in cocoa powder, but I find this very bitter and unpleasant.

oh, i forgot to mention...that you can also use non-dairy liquid whippable topping in place of the cream -- this allows you to make kosher or totally non-dairy truffles by using kosher or non-dairy chocolate.

I have a recipe for a really quick chocolate truffle..My hubby saw it somewhere and emailed it to me from work.. When I saw it I thought they wouldn't be very good but I decided to try them and I was surprised.. They are really fast to make and inexpensive and everyone seemed to like them.

RECIPE: CHOCOLATE TRUFFLES
************************************************************

INGREDIENTS:
1 (12-oz.) pkg. (2 cups) semi-sweet chocolate chips
1/4 cup orange-flavored liqueur or 1 teaspoon orange extract
1 can chocolate or fudge Frosting

toppings: Coconut, chocolate sprinkles, ground nuts & cocoa

DIRECTIONS:
Melt chocolate chips in medium saucepan over low heat,
stirring constantly; remove from heat. Stir in orange
liqueur and frosting; blend well. Refrigerate 1 to 2 hours
or until firm. Place coconut or other toppings in pie pan.
Scoop mixture into 1-inch balls; drop onto topping. (Mixture
will be sticky.) Roll to coat. Place in foil candy cups, if
desired. Store in refrigerator.

Yield: 6 Dozen aprox.

Liz

crimsonhair: that actually sounds more like fudge...and delicious! i LOVE anything orange-chocolate! it also sound like you could whip it and make a really nice, thick cake filling.

oh, i forgot to mention in my recipe, that you can also use non-dairy liquid whippable topping in place of the cream -- this allows you to make kosher or totally non-dairy truffles by using kosher or non-dairy chocolate.

thank you so much!!!! i will try these next weekend!
melody