A TRIO OF TRUFFLES
What could be more decadent and delicious after a huge Christmas feast than a truffle? These three recipes for truffles produce delectable variations on a truffle theme. Add some sensational new white truffles to your chocolate collection, then mix and match the other flavorings and coatings to make an impressive assortment for nibbling or gifting. Truffles keep well in the refrigerator – in fact are even better after a few days of mellowing.
BLACK AND WHITE CHOCOLATE TRUFFLES
Use this recipe to make a batch of dark chocolate truffles or a batch of white, or halve the recipe and make some of each.
- 8 oz Chocolate* 250 g
- ½ cup soft Butter 125mL
- 1 cup very finely chopped Almonds (not ground) 250mL
- 2 tablespoons Liqueur** Cocoa or Icing Sugar 25mL
METHOD for BLACK AND WHITE CHOCOLATE TRUFFLES:
In top of double boiler or in very heavy saucepan, melt chocolate over very low heat. Add butter, stirring until melted. Stir in nuts and liqueur. Chill until firm enough to shape. Roll into 1-inch (2.5 cm) balls. Roll in cocoa or icing sugar to coat lightly. Store in refrigerator. Makes about 36.
*Use semisweet baking chocolate (8 squares) or Swiss bittersweet chocolate or white chocolate. White and dark chocolate are often available in bulk in specialty shops selling dried fruits, nuts and baking ingredients.
** Almost any liqueur (almond, coffee, orange, kirsch) or brandy or rum works well.
WHITE RUM TRUFFLES
- 1 cup ground blanched Almonds or Hazelnuts (filberts) 250mL
- 1 cup sifted Icing Sugar 250mL
- ½ soft Butter 125mL
- ¼ cup White or Light Rum 50mL
- Desiccated Coconut or chopped blanched Nuts
- Cocoa or Chocolate Sprinkles
METHOD for WHITE RUM TRUFFLES:
With electric mixer or spoon, beat nuts, icing sugar, butter and rum together thoroughly. Chill until firm enough to shape. Roll into 1-inch (2.5cm) balls. For a white coating, roll in desiccated coconut or very finely chopped blanched nuts. For a dark coating, roll in cocoa or chocolate sprinkles. Store in refrigerator. Makes about 24.
Amaretti biscuits (Italian almond macaroons, available in large supermarkets or specialty shops) crushed into fine crumbs; give these truffles a nice brownish color and almond flavor. If unavailable crushed vanilla wafers or any dry sweet biscuit may be substituted. Add a few drops of almond flavoring if desired.
- 1 cup amaretti crumbs 250mL
- ½ cup soft butter 125mL
- 2 tablespoons Amaretto liqueur 25mL
- 4 squares (4 oz/125 g) semisweet chocolate
- ½ teaspoon shortening 2mL
METHOD for ALMOND TRUFFLES:
Combine crumbs, butter and Amaretto; mix thoroughly. Chill until firm enough to shape. Roll into 1-inch (2.5 cm) balls; chill again until cold and firm.
CHOCOLATE COATING: In very heavy saucepan or top of double boiler, melt chocolate with shortening. Using fork, dip balls in chocolate to coat evenly. Place on waxed paper; chill. Store in refrigerator. Makes about 24.