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    Home / Recipes / Recipes / Desserts

    How to Make Chocolate Truffles

    Dec 18, 2011 · Leave a Comment

    How to Make Chocolate Truffles
    DessertsTips & Tricks

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    Ingredients

    Ganache

    1. 1 quart heavy cream
    2. 3 pounds bittersweet or semisweet chocolate, chopped
    3. 1 ½ sticks cold unsalted butter, cut into tablespoons
    4. Pinch of salt

    Truffle Flavorings

    1. 1 ½ tablespoons dark rum
    2. 4 teaspoons pure peppermint oil
    3. 2 teaspoons instant espresso dissolved in 2 teaspoons water
    4. 1 teaspoon ground cardamom

    Options for Coatings

    1. Finely crushed toffee bits
    2. Mint candies
    3. Gluten Free Pretzels
    4. Dehydrated raspberries
    5. Gluten Free Amaretti cookies
    6. Gluten Free Chocolate cookies
    7. Finely chopped toasted almonds
    8. Chocolate covered espresso beans
    9. Toasted coconut
    10. Roasted salted peanuts
    11. Candied ginger
    12. Cinnamon-sugar
    13. Confectioners' sugar mixed with cocoa powder and large pinch kosher salt

    Directions

    1. In a large saucepan, bring the cream to a simmer. In a large bowl, combine the chopped chocolate with the butter and salt. Pour the hot cream over the chocolate. Let stand until the chocolate and butter are melted, about 5 minutes. Whisk the ganache until smooth and shiny.
    2. Divide the ganache into 4 bowls. To flavor it, add either the rum, peppermint oil, espresso or cardamom to each batch. Cover the ganache and refrigerate until firm, about 3 hours.
    3. Line 3 large rimmed baking sheets with parchment paper. Using a 1-tablespoon-size ice cream scoop, drop level tablespoons of the ganache onto the baking sheets. Chill until firm, about 1 hour.
    4. Spoon the coatings into small bowls. Moisten your hands with ice water and roll the ganache into balls, then roll in the coatings. Package the truffles in decorative bags or boxes.
    Make Ahead: The coated truffles can be refrigerated for up to 3 days.
    Truffle ideas:
    • Peppermint filling with powdered sugar, Gluten Free chocolate cookie crumbs or mint candies
    • Espresso filling with cinnamon-sugar, amaretti or cocoa powder-salt mixture
    • Rum filling with coconut, candied ginger or toffee
    • Cardamom filling with cinnamon-sugar, Gluten Free amaretti or candied ginger
    • Plain chocolate filling with raspberry or peanuts

    Recipe Credit: Melissa Rubel Jacobson Photo Credit: Tina Rupp for Food & Wine

    « Baked Macaroni and Cheese - Gluten-Free!
    Double Chocolate Chip Cookies »

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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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