"orion" wrote in message
news:tVYJb.17536$7D3.11566@fed1read02...
I know where to search and such to find the recipes, but does anyone have
a
favorite to share? I'm making some sweets and cookies to make for an
afternoon tea. We'll be serving a variety of teas and also will be
serving
champaigne. Suzan

Try these from the Master Kay Hartman.

Repost from: 7/2/1999

Dimitri

Chocolate truffles are named for the fungus. It is OK if your
truffles are not perfectly round or other shaped. If they are roughly

shaped, they will more closely resemble the fungus, which is what they

were originally intended to do. The cocoa dusting represents the dirt

that covers the fungus when it first emerges from the Earth.

For the San Diego cook-in, I made one batch of Armagnac truffles and
one batch of marischino liqueur truffles.

Kay

Chocolate Truffles

1 pound 12 ounces good quality bittersweet chocolate (I use Callebaut)
1 cup whipping cream
1/2 to 2/3 cup liqueur
Powdered sugar
Good quality cocoa (I use Valrhonna)

Chop 12 ounces chocolate into chunks. Place chocolate pieces in a
food processor with a metal blade and process until the chocolate is
finely chopped. Bring cream to a boil. With food processor running,
add cream to chocolate and process until cream is completely
incorporated and all of the chocolate is melted.

With processor still running, add liqueur and process until
incorporated. If you use 1/2 cup liqueur the truffles will be fairly
easy to roll. The more liqueur over 1/2 cup that you use the more
difficult the rolling step will be but the more flavorful and creamy
the end result will be.

Refrigerate chocolate mixture until thoroughly chilled.

Rolling method 1: Using powdered sugar on your hands to prevent the
chocolate from sticking, roll teaspoonsful of the chocolate mixture
into balls.

Rolling method 2: Use a melon baller to roll the truffles and dig
them out of the baller with a finger or other tool. In this case do
not use powdered sugar. This method is faster and neater but the
truffles are not as round.

Refrigerate again until chilled.

Melt 1 pound chocolate in the top of a double boiler. Allow
chocolate to cool to at least 90 degrees F but room temperature is OK
too. Take each chocolate ball and dip it in the melted chocolate.
Refrigerate once again. Dust cooled truffles with the cocoa powder if
desired.

Store truffles in the refrigerator. Remove from refrigerator and
allow to rise to room temperature for at least 1 hour before serving.

at Sun, 04 Jan 2004 18:27:57 GMT in tVYJb.17536$7D3.11566@fed1read02,
(orion) wrote :

I know where to search and such to find the recipes, but does anyone
have a favorite to share? I'm making some sweets and cookies to make
for an afternoon tea. We'll be serving a variety of teas and also will
be serving champaigne. Suzan


One person has suggested an alcoholic recipe. I will give one with no
alcohol (IMHO alcohol and chocolate don't mix well flavour-wise - I prefer
non-boozy truffles)

Chocolate truffles

16 oz *bittersweet* chocolate
8 oz. heavy cream (in America, be sure it says SPECIFICALLY "heavy cream".
If the word "whipping" appears anywhere in the title on the label, it's
less than ideal.)
Cocoa (natural, *not* Dutch process)

If all you can find is "whipping cream", add
2 tbsp butter

Grate the chocolate coarsely in a large bowl. Heat the cream in a saucepan
until it just barely starts to simmer. If you are using butter, heat it
with the cream. Pour the cream over the chocolate and stir thoroughly but
slowly. A rubber spatula works best. If you have a totally odor-free
refrigerator, put the bowl in the refrigerator, uncovered, otherwise leave
it out in a cool, odour-free place. (Odours in the refrigerator are DEADLY
so be sure not to put the mixture in the refrigerator if there is any
odour.) Check the mixture regularly, and when it just starts to solidify,
briefly whisk briskly. In a second bowl, put a generous amount of cocoa and
also dust your hands well with it. Working quickly, pull small pieces of
chocolate mixture out of the bowl with a spoon (about cherry-sized, maybe
slightly more) and roll in the cocoa. Set on a cookie sheet lined with wax
paper. Makes approximately 30 truffles.
The truffles will keep about a week. They will be best on the day after you
make them (but not immediately after you make them - they need that day to
mellow) As the week progresses, they will slowly lose their ultimate
texture, becoming firmer, and also lose some flavour. Keep them in the
refrigerator if it is truly odour-free, but allow them to come to room
temperature before serving (cold diminishes chocolate's flavour).
Otherwise, a cool cupboard is the best place for storage.

I have many, many notes on newsgroups with regards to which chocolates to
use, creams to use, technique tips, modifications of the recipe, etc. Most
of them are to rec.food.chocolate. Search Dejanews and you'll see most
likely many hits.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

Okay, can't wait to try these, I'm a sucker for a good truffle. Some
chocolates w/liquor are overpowering, but the fun is in getting the mix just
right! Suzan


"Dimitri" wrote in message
. com...

"orion" wrote in message
news:tVYJb.17536$7D3.11566@fed1read02...
I know where to search and such to find the recipes, but does anyone
have
a
favorite to share? I'm making some sweets and cookies to make for an
afternoon tea. We'll be serving a variety of teas and also will be
serving
champaigne. Suzan

Try these from the Master Kay Hartman.

Repost from: 7/2/1999

Dimitri

Chocolate truffles are named for the fungus. It is OK if your
truffles are not perfectly round or other shaped. If they are roughly

shaped, they will more closely resemble the fungus, which is what they

were originally intended to do. The cocoa dusting represents the dirt

that covers the fungus when it first emerges from the Earth.

For the San Diego cook-in, I made one batch of Armagnac truffles and
one batch of marischino liqueur truffles.

Kay

Chocolate Truffles

1 pound 12 ounces good quality bittersweet chocolate (I use Callebaut)
1 cup whipping cream
1/2 to 2/3 cup liqueur
Powdered sugar
Good quality cocoa (I use Valrhonna)

Chop 12 ounces chocolate into chunks. Place chocolate pieces in a
food processor with a metal blade and process until the chocolate is
finely chopped. Bring cream to a boil. With food processor running,
add cream to chocolate and process until cream is completely
incorporated and all of the chocolate is melted.

With processor still running, add liqueur and process until
incorporated. If you use 1/2 cup liqueur the truffles will be fairly
easy to roll. The more liqueur over 1/2 cup that you use the more
difficult the rolling step will be but the more flavorful and creamy
the end result will be.

Refrigerate chocolate mixture until thoroughly chilled.

Rolling method 1: Using powdered sugar on your hands to prevent the
chocolate from sticking, roll teaspoonsful of the chocolate mixture
into balls.

Rolling method 2: Use a melon baller to roll the truffles and dig
them out of the baller with a finger or other tool. In this case do
not use powdered sugar. This method is faster and neater but the
truffles are not as round.

Refrigerate again until chilled.

Melt 1 pound chocolate in the top of a double boiler. Allow
chocolate to cool to at least 90 degrees F but room temperature is OK
too. Take each chocolate ball and dip it in the melted chocolate.
Refrigerate once again. Dust cooled truffles with the cocoa powder if
desired.

Store truffles in the refrigerator. Remove from refrigerator and
allow to rise to room temperature for at least 1 hour before serving.

"Alex Rast" wrote in message
...
at Sun, 04 Jan 2004 18:27:57 GMT in tVYJb.17536$7D3.11566@fed1read02,
(orion) wrote :

I know where to search and such to find the recipes, but does anyone
have a favorite to share? I'm making some sweets and cookies to make
for an afternoon tea. We'll be serving a variety of teas and also will
be serving champaigne. Suzan


One person has suggested an alcoholic recipe. I will give one with no
alcohol (IMHO alcohol and chocolate don't mix well flavour-wise - I prefer
non-boozy truffles)

Chocolate truffles

16 oz *bittersweet* chocolate
8 oz. heavy cream (in America, be sure it says SPECIFICALLY "heavy cream".
If the word "whipping" appears anywhere in the title on the label, it's
less than ideal.)
Cocoa (natural, *not* Dutch process)

If all you can find is "whipping cream", add
2 tbsp butter

Grate the chocolate coarsely in a large bowl. Heat the cream in a saucepan
until it just barely starts to simmer. If you are using butter, heat it
with the cream. Pour the cream over the chocolate and stir thoroughly but
slowly. A rubber spatula works best. If you have a totally odor-free
refrigerator, put the bowl in the refrigerator, uncovered, otherwise leave
it out in a cool, odour-free place. (Odours in the refrigerator are DEADLY
so be sure not to put the mixture in the refrigerator if there is any
odour.) Check the mixture regularly, and when it just starts to solidify,
briefly whisk briskly. In a second bowl, put a generous amount of cocoa
and
also dust your hands well with it. Working quickly, pull small pieces of
chocolate mixture out of the bowl with a spoon (about cherry-sized, maybe
slightly more) and roll in the cocoa. Set on a cookie sheet lined with wax
paper. Makes approximately 30 truffles.
The truffles will keep about a week. They will be best on the day after
you
make them (but not immediately after you make them - they need that day to
mellow) As the week progresses, they will slowly lose their ultimate
texture, becoming firmer, and also lose some flavour. Keep them in the
refrigerator if it is truly odour-free, but allow them to come to room
temperature before serving (cold diminishes chocolate's flavour).
Otherwise, a cool cupboard is the best place for storage.

I have many, many notes on newsgroups with regards to which chocolates to
use, creams to use, technique tips, modifications of the recipe, etc. Most
of them are to rec.food.chocolate. Search Dejanews and you'll see most
likely many hits.

--
Alex Rast

(remove d., .7, not, and .NOSPAM to reply)

Thanks Alex, this one sounds good as well. I've never been a big candy
maker, but am branching out some. I've been cooking/baking for years, but
am new to newsgroups. Trying to figure out all the ins and outs. Top
posting, bottom posting. Oy.....

Suzan