Recipe courtesy of Stephanie Boswell
Dipped Chocolate Truffles
- Level: Intermediate
- Yield: 24 truffles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 120
- Total Fat
- 8
- Saturated Fat
- 5
- Carbohydrates
- 14
- Dietary Fiber
- 1
- Sugar
- 12
- Protein
- 1
- Cholesterol
- 6
- Sodium
- 62
- Total: 45 min
- Active: 45 min
Ingredients
8 ounces semisweet chocolate chips
1/2 cup heavy cream
1 tablespoon dark rum, bourbon or orange liqueur, such as Grand Marnier
10 ounces bittersweet chocolate, finely chopped
Flaky sea salt, crushed freeze-dried fruit or chopped nuts, for topping
Directions
Special equipment:
a candy thermometer or digital thermometer- Put the semisweet chocolate chips in a medium heatproof bowl. Heat the heavy cream in a small saucepan over medium-high heat until boiling. Immediately pour the hot cream over the chocolate chips, cover the bowl and let it sit for 5 minutes.
- Meanwhile, fill a slightly larger bowl with ice water. Place the bowl with the chocolate over top of the ice, add the dark rum and whisk, scraping the sides of the bowl with a rubber spatula as needed and gently banging the whisk on the side of the bowl occasionally to remove any chocolate from the tines, until the chocolate is melted and smooth. Continue whisking until the chocolate turns a lighter color and is thick enough to be rolled, about 5 minutes.
- Line a baking sheet with parchment. Use 2 spoons to drop 24 mounds of chocolate onto the prepared baking sheet, scooping with one spoon and scraping the chocolate off with the other. Chill your hands under cold water or in an ice bath and roll the chocolate mounds into smooth balls (you may need to re-chill your hands every 2 to 3 balls). Chill the truffles while you temper the chocolate.
- Bring a medium pot of water to a boil. Place 8 ounces of the bittersweet chocolate in a bowl big enough to fit on top of the pot, making sure the bottom of the bowl does not touch the water. Turn off the heat, place the bowl over the boiling water and stir the chocolate with a rubber spatula until melted and registering a temperature of 118 degrees F on a digital or candy thermometer. Remove the bowl from the heat and add the remaining 2 ounces chopped chocolate, stirring constantly to melt and until the chocolate reaches a temperature of 84 degrees F. (If there are any remaining pieces of unmelted chocolate, remove them with a fork or strain the chocolate through a fine-mesh strainer.) Place the bowl back over the pot of water and stir until the chocolate reaches 88 to 90 degrees F.
- Immediately dip the truffle balls into the chocolate using a fork, then transfer back to the parchment-lined baking sheet. Garnish with flaky sea salt, crushed freeze-dried fruit or chopped nuts.