Chocolate Truffles And Filling Recipes
Baking By sweetparty Updated 20 Jan 2009 , 8:31pm by mommarivera
Hi,
I was wondering if any of you has a good chocolate truffle recipe, and maybe some filling recipes too.
thanks!!! 
I've used this epicurious recipe for truffles, always with 70%, quality chocolate. I've never enrobed them, don't know how to temper chocolate. http://www.epicurious.com/recipes/food/views/233316 but they are still yummmy.
I've also used the ganache and ganache icing recipe found here www.baking911.com/recipes/chocolate/ganache.htm (you'll have to paste this into your browser, when posting here CC automatically deletes the www part of the url).
I'm sure many others will chime in with some good ones from this site - or do a search in the forums and you'll find some good info. Here's one from just a couple of days ago: http://forum.cakecentral.com/cake-decorating-ftopict-497433-ganache.html+recipe
Yum!
I just discovered a new really easy to make truffle. It is made with a package of oreos crushed fine. One 8oz pck of cream cheese. You just mix well or until no cream cheese streaks are seen and dipp in chocolate.
I did a search on the internet for oreo truffle and it had a bunch of recipes.
Chocolate Truffles
1 cup heavy cream
1 pound bittersweet chocolate, chopped finely
2 tablespoons unsalted butter
Optional flavorings:
2 tablespoons liqueur, 2 tablespoons instant expresso, 1/2 teaspoon cinnamon or other spice, etc.
1 pound liquid tempered chocolate for dipping
2 cups cocoa powder
Place heavy cream in a large pot and bring slowly to a boil over medium heat. Turn off the heat and stir in the chopped chocolate. Let stand for 2 minutes then stir well until smooth. Stir in the butter. Pour into the bowl of an electric mixer, and let cool until set.
Fit mixer with a paddle and beat the chocolate mixture on medium speed until aerated and fluffy, about 2 minutes. Beat in the liqueur and/or other flavorings. Load ganache into a pastry bag fitted with a halfinch plain tube. Line several baking sheet with parchment or waxed paper. Pipe the truffle mixture out to form 1/2-inch balls. Place pans in the refrigerator to chill thoroughly.
To coat the truffles, set up your counter like this: tray of chilled centers on your left, bowl of melted tempered chocolate in the middle, large pan filled with cocoa powder on your right. (Reverse this if you=re lefthanded) Pick up a truffle with your left hand. Touch the palm of your right hand lightly onto surface of tempered chocolate. Drop the truffle into your chocolaty right hand and roll it around to coat. Move your right hand over the pan of cocoa powder, turn your hand over, and drop the coated truffle into the cocoa. Repeat the process to coat about 5 truffles, then pick up a fork with your clean left hand and use it to roll the truffles round a bit in the cacao. (A second person can help do this continuously.) Repeat until the cocoa pan is filled with a lot of truffles. Then wash and dry your hands (or enlist your helper to do this); place the truffles in a strainer and shake it over the pan of cocoa powder to dislodge any excess cocoa. Place finished truffles on another paperlined pan to set completely. Truffles do not need to be refrigerated.
Repeat coating processes with remaining centers.
Hope This Helps,
Tara
I have a question about correctly tempering chocolate.
I have been experimenting with truffles and chocolate lollipops- both dark and white chocolate.
I melt chocolate
* pour into forms
* put forms in freezer
* Unmold chocolates
* then put chocolates in fridge
* then when want to serve bring chocolates to room temperature.
My problem is the chocolate (especially the white) at room temp turns very soft and sticky to the touch
Am I not tempering the chocolate correctly? Is the condensation after taking out of the fridge the problem? I have used both Wilton melts and Valrohna chocolate
Thanks- this has been driving me nuts!
Tempering Chocolate
To melt and temper chocolate, you will need chocolate couverture: the kind with real cocoa butter. The amount is up to you, but 12 ounces or more makes it easier to work with, especially for beginning chocolatiers. You will need a large pot of water, and a clean, completely dry stainless steel bowl to act as a double boiler. Any moisture in the bowl will interrupt and ruin the tempering process. Place the pot of water on the stove and bring the water to a slow boil.
Chocolate chips or coins (available from some specialty purveyors) are ideal for tempering, as they are all the same size and will therefore melt evenly. If you're using a block of chocolate, a serrated knife works well for chopping; you can also use a dough cutter (bench scraper) or other knife. Chop chocolate into even pieces that are no larger than half an inch square.
Use the dough cutter, bench scraper, or your hands to transport the chocolate to the dry bowl. If you use your hands, move quickly: the chocolate will melt in your hands. Keep a dry kitchen towel handy for wiping hands and surfaces free of chocolate crumbs and drips.
Place the bowl on top of the pot of hot water and gently stir the chocolate with a rubber spatula until it has melted completely and looks smooth. You can keep the water at a simmer while the chocolate melts, or you can turn the heat off entirely. For small amounts of chocolate, it is appropriate to turn off all heat: steam can introduce moisture to the chocolate, causing it to seize up or curdle. In addition, some chocolate has a very high cocoa butter content, which if heated too quickly will cause the chocolate to break and crystallize. White chocolate, in particular, needs very gentle handling.
Test the temperature of the chocolate. You need to melt the chocolate to a target temperature of about 110 degrees F (45 degrees C). Be cautious not to go over the target temperature to avoid scorching. As soon as the chocolate reaches the proper temperature, remove the bowl from the heat, dry the bottom of the bowl, and begin the process of cooling and agitation that is essential in tempering. One way of cooling the melted chocolate is to add chopped, un-melted couverture to the bowl. (Add about a third of the amount of chocolate you started with: if you melted 12 ounces, add an additional 4 ounces of finely chopped chocolate.) Stir vigorously until chocolate is melted. This process, called "seeding," allows the crystals in the unmelted chocolate to dictate the shape in the melted chocolate, giving you the desired smooth, glossy result.
Now, if your chocolate is too cool to work with, you must bring the chocolate's temperature back up to approximately 90 degrees F (32 degrees C) to use it for coating or molding. Pastry chefs use a method called "tabling" to temper chocolate, a cooling-and-agitation method which involves pouring two-thirds of the melted chocolate onto a marble slab. The chocolatier quickly spreads it thin with a metal spatula, scrapes it back into a pile with a putty knife, and spreads it thin again, repeating until the right sludgy consistency is reached. This cooled chocolate is stirred into the bowl of reserved warm chocolate.
Test the temper by dipping a knife tip into the chocolate and letting it sit for two to three minutes. Is it still sticky? It's not in temper. Properly tempered chocolate should be firm to the touch after a few minutes.
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