Friday, October 5, 2012

Chocolate Truffles







Earlier this week, I had a major baking fail. Oatmeal-Chocolate-Chip-Bar disaster. They ended up somehow being overdone on top, while underdone in the middle. I was bummed. Perfectly good chocolate, butter, and oats gone to waste! I was just going to toss them directly in the trash can, but I was running a little late and I had to leave to pick up my daughter from school, so they just stayed in the pan on top of the stove to be dealt with later. When we got home a few hours later, they had set up a bit and before I could get to them my husband and daughter started attacking the pan, scooping out bites with their hands and raving about how good it tasted. I do have to admit, though they aren't much to look at, they did get better with age. Moral of the story, husbands and children don't really care how something looks, as long as it tastes good. And maybe I should try not to be such a perfectionist. Yea right...! 

I take great pride in the presentation of my work. I happen to think it's important in the world of food. I will go into a bakery or chocolate shop just to look around. I love to see all the pretty creations and how they are displayed. And of course tasting a bit doesn't hurt either! ;) One thing that always looks nice packaged up is a box of truffles. They are pretty simple to make, though it is somewhat of a long process. Totally worth it, though! Last night I decided to make up a batch of chocolate truffles, and just over 24 hours later, they are finally done. And the dishes are all clean! Bonus! :0)

 Here we have our ingredients for the heart of the truffle. Chocolate, butter, and heavy cream. Can't go wrong with that combination!

 Heat the butter and cream in a saucepan, just until it starts to simmer.

 Pour the heated cream mixture over some chocolate.

 Mix until smooth!

 Add a little flavoring. In this case, my favorite vanilla.

 Let the chocolate mix cool and set up. Overnight in the fridge is perfect.

 Prepare some chocolate for the coating.

 Roll out balls and cover with chocolate.

 Allow to set up on a baking pan lined with parchment paper.
(Don't mind my old baking pan. Yes, I do have new, shiny ones. But this is my trusty candy chilling pan.)

 If you want to make it a little fancy, pipe some more chocolate on top to decorate.

 I put mine in liners to keep them nice and neat. Plus, I may have a slight obsession with liners.

All packaged up and ready to go!

Chocolate Truffles:

-Ganache base
*3/4 cup Heavy Whipping Cream
*6 Tablespoons butter
*12 oz. bag of chocolate chips (I used semi-sweet)

Heat cream and butter over low heat in saucepan, stirring often. Heat just until it starts to simmer, NOT letting it come to a boil. In a separate bowl, pour bag of chocolate chips. Pour heated cream mixture over chocolate chips and let it sit for about a minute. Mix together until creamy and smooth. Let it come to room temperature, then cover and refrigerate until set. After set and chilled completely, roll out into balls and cover with chocolate coating.

-Chocolate coating
*1 cup chocolate chips
*1 tablespoon shortening

Heat chocolate and shortening in microwave in 30 second intervals, stirring in between, until smooth. May need to add more chocolate or shortening to get the amount or consistency you desire.

Enjoy,
Erin

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