Chocolate Rose
07-02-2003, 07:37 PM
I made a spur of the moment decision to make some chocolate truffles for a friends birthday. I need to make these in the morning. I think I've narrowed it down to 2 recipes. Which of these do you think would be best? Or do you have a better one??
The first one is from Sara Moulton. She adds corn syrup to hers (I've never heard of doing that) and also whips the center.
The second one is from Martha and looks like a fairly typical truffle recipe.
* Exported from MasterCook *
All-Purpose Truffles
Recipe By :Nick Malgieri
Serving Size : 35 Preparation Time :0:00
Categories : Candies Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
=== CENTER MIXTURE ===
1/2 cup Heavy whipping cream
2 tablespoons Unsalted butter
1 tablespoon Light corn syrup
8 ounces Semisweet, bittersweet or milk chocolate -- melted
=== COATING ===
12 ounces Semisweet or bittersweet chocolate
2 cups Alkalized (Dutch process) cocoa powder
Line a cookie sheet or jelly-roll pan with parchment or foil.
To make centers, combine cream, butter and corn syrup in a non-reactive pan and bring to a simmer over low heat. Remove from heat and allow to cool 5 minutes.
Add cream mixture to chocolate and whisk smooth.
Cool center about 2 to 3 hours at room temperature, until it reaches about 80 degrees.
Whip the mixture using an electric mixer on medium speed fitted with the paddle then spoon mixture into a pastry bag fitted with a 1/2-inch plain tube (Ateco #6 or #806). Pipe 3/4-inch balls onto prepared pan. Chill the centers for at least an hour.
To coat the truffles, melt the chocolate and allow it to cool to 90 degrees. Coat truffles, using your hand to cover truffles with chocolate, depositing them into a pan of sifted cocoa.
Roll finished truffles in a strainer over waxed paper to remove excess cocoa. Lift truffles from strainer and leave excess cocoa behind. (Sift cocoa through a fine strainer to remove any bits of chocolate and it may be reused.)
Storage: Place truffles in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.
This recipe yields about 35 to 50 truffles, depending on size.
Recipe Source:
COOKING LIVE with Sara Moulton
10-02-1998
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 19 Calories; 2g Fat (87.4% calories from fat); trace Protein; 1g Carbohydrate; 0g Dietary Fiber; 6mg Cholesterol; 2mg Sodium. Exchanges: 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Chocolate Truffles
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Candies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
28 ounces semisweet chocolate -- finely chopped
3/4 cup heavy cream
1 cup unsalted butter -- (2 sticks) room temperature
1 1/2 tablespoons liqueur -- such as Cognac, Grand Marnier, or Poire William (optional)
Best-quality cocoa powder
Makes about 5 dozen
Make the ganache: Place 16 ounces of chocolate and the cream in the top of a double boiler or a heatproof bowl set over a pan of simmering water. Stir until melted; remove from heat. Add butter and Cognac, and stir until combined.
Pour mixture into an 8-inch square baking dish. Cover with plastic wrap, and refrigerate until mixture is very cold and set but still pliable, about 2 hours.
Melt remaining 12 ounces chocolate in the top of a double boiler or in a heatproof bowl set over a pan of simmering water. Stir until melted; remove from heat. Let cool to room temperature.
Line two baking sheets with parchment paper; set aside. Using a 1/4-ounce ice-cream scoop, drop ganache onto one of the prepared baking sheets. Chill 10 minutes.
Coat the palm of one of your hands with about 1 tablespoon of the melted chocolate. Roll balls, one at a time, between your palms until evenly coated with chocolate. Roll in cocoa powder to coat. Transfer to second baking sheet. Repeat with remaining balls, coating your palm with more chocolate as needed. Chill until ready to serve. Truffles can be stored, refrigerated in an airtight container, for up to 2 weeks.
Source:
"Martha Stewart"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 6028 Calories; 486g Fat (66.6% calories from fat); 39g Protein; 508g Carbohydrate; 0g Dietary Fiber; 741mg Cholesterol; 179mg Sodium. Exchanges: 1/2 Non-Fat Milk; 97 1/2 Fat; 33 1/2 Other Carbohydrates.
NOTES : CHOCOLATE TRUFFLES 101
No one is certain, but food historians claim that chocolate truffles probably originated in the kitchens of nineteenth-century Swiss confectioners. There’s less guesswork about how the candy got its name: After they’re rolled in cocoa powder (the traditional finishing touch, although some confectioners favor toasted nuts, grated chocolate, or powdered sugar), they bear a strong resemblance to the black truffles from the Périgord region of southern France. Candy enthusiasts prize a good chocolate truffle as much as a chef would a real one, but acquiring them doesn’t involve the highly trained pigs who unearth black truffles in Périgord. All you need instead is good-quality chocolate and the perfect recipe.
Nutr. Assoc. : 0 0 0 0 0
The first one is from Sara Moulton. She adds corn syrup to hers (I've never heard of doing that) and also whips the center.
The second one is from Martha and looks like a fairly typical truffle recipe.
* Exported from MasterCook *
All-Purpose Truffles
Recipe By :Nick Malgieri
Serving Size : 35 Preparation Time :0:00
Categories : Candies Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
=== CENTER MIXTURE ===
1/2 cup Heavy whipping cream
2 tablespoons Unsalted butter
1 tablespoon Light corn syrup
8 ounces Semisweet, bittersweet or milk chocolate -- melted
=== COATING ===
12 ounces Semisweet or bittersweet chocolate
2 cups Alkalized (Dutch process) cocoa powder
Line a cookie sheet or jelly-roll pan with parchment or foil.
To make centers, combine cream, butter and corn syrup in a non-reactive pan and bring to a simmer over low heat. Remove from heat and allow to cool 5 minutes.
Add cream mixture to chocolate and whisk smooth.
Cool center about 2 to 3 hours at room temperature, until it reaches about 80 degrees.
Whip the mixture using an electric mixer on medium speed fitted with the paddle then spoon mixture into a pastry bag fitted with a 1/2-inch plain tube (Ateco #6 or #806). Pipe 3/4-inch balls onto prepared pan. Chill the centers for at least an hour.
To coat the truffles, melt the chocolate and allow it to cool to 90 degrees. Coat truffles, using your hand to cover truffles with chocolate, depositing them into a pan of sifted cocoa.
Roll finished truffles in a strainer over waxed paper to remove excess cocoa. Lift truffles from strainer and leave excess cocoa behind. (Sift cocoa through a fine strainer to remove any bits of chocolate and it may be reused.)
Storage: Place truffles in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.
This recipe yields about 35 to 50 truffles, depending on size.
Recipe Source:
COOKING LIVE with Sara Moulton
10-02-1998
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 19 Calories; 2g Fat (87.4% calories from fat); trace Protein; 1g Carbohydrate; 0g Dietary Fiber; 6mg Cholesterol; 2mg Sodium. Exchanges: 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Chocolate Truffles
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Candies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
28 ounces semisweet chocolate -- finely chopped
3/4 cup heavy cream
1 cup unsalted butter -- (2 sticks) room temperature
1 1/2 tablespoons liqueur -- such as Cognac, Grand Marnier, or Poire William (optional)
Best-quality cocoa powder
Makes about 5 dozen
Make the ganache: Place 16 ounces of chocolate and the cream in the top of a double boiler or a heatproof bowl set over a pan of simmering water. Stir until melted; remove from heat. Add butter and Cognac, and stir until combined.
Pour mixture into an 8-inch square baking dish. Cover with plastic wrap, and refrigerate until mixture is very cold and set but still pliable, about 2 hours.
Melt remaining 12 ounces chocolate in the top of a double boiler or in a heatproof bowl set over a pan of simmering water. Stir until melted; remove from heat. Let cool to room temperature.
Line two baking sheets with parchment paper; set aside. Using a 1/4-ounce ice-cream scoop, drop ganache onto one of the prepared baking sheets. Chill 10 minutes.
Coat the palm of one of your hands with about 1 tablespoon of the melted chocolate. Roll balls, one at a time, between your palms until evenly coated with chocolate. Roll in cocoa powder to coat. Transfer to second baking sheet. Repeat with remaining balls, coating your palm with more chocolate as needed. Chill until ready to serve. Truffles can be stored, refrigerated in an airtight container, for up to 2 weeks.
Source:
"Martha Stewart"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 6028 Calories; 486g Fat (66.6% calories from fat); 39g Protein; 508g Carbohydrate; 0g Dietary Fiber; 741mg Cholesterol; 179mg Sodium. Exchanges: 1/2 Non-Fat Milk; 97 1/2 Fat; 33 1/2 Other Carbohydrates.
NOTES : CHOCOLATE TRUFFLES 101
No one is certain, but food historians claim that chocolate truffles probably originated in the kitchens of nineteenth-century Swiss confectioners. There’s less guesswork about how the candy got its name: After they’re rolled in cocoa powder (the traditional finishing touch, although some confectioners favor toasted nuts, grated chocolate, or powdered sugar), they bear a strong resemblance to the black truffles from the Périgord region of southern France. Candy enthusiasts prize a good chocolate truffle as much as a chef would a real one, but acquiring them doesn’t involve the highly trained pigs who unearth black truffles in Périgord. All you need instead is good-quality chocolate and the perfect recipe.
Nutr. Assoc. : 0 0 0 0 0