Recipe: Just in time for V-day, truffles two ways

Making chocolates sounds intimidating, but the hardest part is tempering the chocolate.  Tempering is the process of melting and cooling the chocolate so that is sets up and glossy and smooth.  This recipe skips this step by rolling ganache filling in cocoa powder or powdered sugar.

Because you don’t have to temper the chocolate, these truffles are easy to make and guaranteed to impress.

The better the quality of the chocolate, the better the end result.  Trader Joe’s has a wide range of chocolates at reasonable prices.

I made two recipes because husband likes white chocolate, but I prefer dark chocolate. The recipes are easy enough to make at the same time.

Dark Chocolate and Amaretto truffles:

1 lb. dark chocolate, cut into pieces or use chips

3 Tbs. amaretto liqueur

½ cup heavy cream

½ tsp salt

2 Tbs. unsalted butter

½ cup cocoa powder for dusting, you can also use powdered sugar, this will make the chocolate a little sweeter: a nice balance to the dark chocolate.

Left and middle: cutting and weighing the chocolate. Right: covering the chocolate and cream with saran wrap.

1. On the stove, heat the cream until it boils.  Pour the cream over the chocolate.  Cover tightly with saran wrap and let stand for 5 minutes.

2. Cut the butter into small pieces.

3. Uncover the bowl and whisk the chocolate until smooth.  Add the butter, salt and liqueur.

The chocolate should be smooth, but not too thin.

4. Recover and let stand until firm, at least 2 hours.  Unlike the white chocolate, this probably doesn’t need to be in the refrigerator.

5. Scoop by the teaspoon, roll into a ball, quickly between your hands.  If the chocolate starts to get really sticky, just stick it in the fridge for a few minutes.

6. Roll the chocolate in the cocoa powder or powdered sugar.

Store in layers of wax paper in a cool place.  Should keep for 3 weeks.

White Chocolate Orange truffles:

1 lb. white chocolate, cut into pieces or use chips

an orange

3 Tbs. orange liqueur

½ cup heavy cream

½ tsp salt

1 Tbs. unsalted butter

½ cup unsweetened cocoa powder, for dusting

1. On the stove, heat the cream until it boils.  Pour the cream over the chocolate.  Cover tightly with saran wrap and let stand for 5 minutes.

2.  Zest the orange.  Cut the butter into small pieces.

Left: zesting the orange. Middle: whisking the chocolates until smooth. Right: adding the liqueur.

3. Uncover the bowl and whisk until smooth.  Add the butter, salt, orange zest and liqueur.

4. Recover and refrigerate until firm, at least 2 hours.

5. Scoop by the teaspoon, roll into a ball, quickly between your hands.  If the chocolate starts to get really sticky, just stick it in the fridge for a few minutes.

6. Roll the chocolate in the cocoa powder.

Store in layers of wax paper in a cool place.  Should keep for 3 weeks.

I heart chocolate!

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