++ Recipe adapted from Family Circle magazine, Feb. 2013
I recently returned from spending a week at our home in the Pocono mountains. While there I was determined to prepare a few things for my blog as I hadn’t posted anything in several weeks.
We had a bit of snow – not too much. But it sure was c.o.l.d. !!
++ UPDATE – These Homemade Chocolate Truffles were a big hit. A limit had to be set on the amount of truffles eaten at one time so the children wouldn’t eat them all !
Cooking, when you don’t have all your usual ‘stuff’, can be a real challenge. The original recipe for these truffles calls for a food processor – which we don’t happen have at the Pocono house. So, I decided, seeing as I was ‘sans food processor’, to use a hammer and a zip lock bag to ‘bust up’ the chocolate – and I made the truffles in a large saucepan. Luckily, my efforts resulted in some creamy and delicious truffles!!
To make these truffles WITHOUT a food processor, scroll farther down…
ORIGINAL DIRECTIONS – USES A FOOD PROCESSOR
INGREDIENTS
- 8″ square pan, lined with foil
- large cookie sheet, lined with waxed paper (Or a large tray.)
- 6 ounces semi-sweet chocolate (I use Baker’s, which comes in 4 oz. boxes. You can find it in the baking aisle. Buy 2 boxes but you’ll only need half of the 2nd one.)
- 8 ounces bittersweet chocolate (You’ll need 2 full boxes.)
- 2/3 cup heavy (whipping) cream (Full Cream)
- 2 Tbs. coffee liqueur
- 2/3 cup confectioner’s sugar (Icing Sugar)
- 1/4 tsp salt
- FOR ROLLING THE FINISHED TRUFFLES IN:
- 1/3 cup cocoa powder – mixed with 1 Tbs. confectioner’s sugar ++ You do NOT have to add the confectioner’s sugar. I just don’t like truffles rolled in plain cocoa powder, although that’s how truffles are usually sold.
- 1/3 cup confectioner’s sugar ++ Another option to roll the truffles in.
METHOD
++ Line a 8″ square pan with aluminum foil.
++ Line a cookie sheet or a tray with waxed paper.
Add 6 oz. semi-sweet chocolate, 8 ounces bittersweet chocolate, 2/3 cup confectioner’s sugar and 1/4 tsp. salt to food processor. Whirl 1 – 2 minutes until ground. Set aside.
In a medium saucepan using medium heat, warm 2/3 cup heavy cream and 2 Tbs. coffee liqueur just to a simmer.
With food processor running, add cream mixture in a steady stream. Process until smooth.
Scrape into pan. Chill for 1 1/2 hours.
Lift chocolate from pan using aluminum foil. Cut into 36 pieces.
Shape into balls. ++ Allow chocolate to warm up a bit – makes it easier to roll. Place chocolate balls on a wax-paper lined sheet or tray.
Roll truffles in 1/3 cup cocoa powder mixed with 1 Tbs. confectioner’s sugar OR plain cocoa powder OR just plain confectioner’s sugar.
Truffles can be stored in an airtight container for up to a month, not that these will last that long. Enjoy !
= = = = =
Directions for making these truffles WITHOUT a food processor.
On left, 6 oz. semi-sweet chocolate. On right, 8 oz. bittersweet chocolate.
- 8″ square pan, lined with foil
- large cookie sheet, lined with waxed paper (Or a large tray.)
- 6 ounces semi-sweet chocolate (I use Baker’s, which comes in 4 oz. boxes. You can find it in the baking aisle. Buy 2 boxes but you’ll only need half of the 2nd one.)
- 8 ounces bittersweet chocolate (You’ll need 2 full boxes.)
- 2/3 cup heavy (whipping) cream (Full Cream)
- 2 Tbs. coffee liqueur
- 2/3 cup confectioner’s sugar (Icing Sugar)
- 1/4 tsp salt
- FOR ROLLING THE FINISHED TRUFFLES IN:
- 1/3 cup cocoa powder – mixed with 1 Tbs. confectioner’s sugar ++ You do NOT have to add the confectioner’s sugar. I just don’t like truffles rolled in plain cocoa powder, although that’s how truffles are usually sold.
- 1/3 cup confectioner’s sugar ++ Another option to roll the truffles in.
++ Line a 8″ square pan with aluminum foil.
++ Line a cookie sheet or a tray with waxed paper.
Method
Break the 6 ounces of semi-sweet chocolate and the 8 ounces of bittersweet chocolate into pieces. Place the broken up chocolate in a zip lock bag and break up the chocolate further by using a meat tenderizer, a can, a hammer or anything else you can think of, like a rolling pin. Set aside. ++ I got the chocolate into smaller pieces by using the NutriBullet I use to make smoothies. However, it’s not necessary to have the chocolate pieces this small because they’ll melt when added to the warm cream/liqueur mixture.
In a large saucepan, over medium heat, warm 2/3 cup heavy cream and 2 Tbs. coffee liqueur – just until it comes to a simmer.
Raise heat slightly. Add chocolate pieces, 1/4 tsp. salt and 2/3 cup confectioner’s sugar. Stir slowly until chocolate is melted and mixture comes to a boil.
Remove pan from heat and allow mixture to cool for about 5 minutes. Then, using a large mixing spoon, beat the chocolate pretty hard for about 30 seconds.
Scrape into an 8′ pan which has been lined with foil. Refrigerate for 1 1/2 hours.
Lift chocolate from pan using the aluminum foil. Cut into 36 pieces. (Another adaption – we only had a round cake pan, so my pieces were uneven. But I worked it out!)
Shape chocolate into small balls about 1″ across. ++ Allow chocolate to warm up a bit – makes it easier to roll. Place chocolate balls on a wax-paper lined sheet or tray.
Roll truffles in 1/3 cup cocoa powder mixed with 1 Tbs. confectioner’s sugar OR plain cocoa powder OR just plain confectioner’s sugar.
Truffles can be stored in an airtight container for up to a month, not that they’ll last that long. Enjoy! 
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