Friday, February 13, 2009 at 9:30am
Meeting at Okjin's House
Truffles Recipe (Easy)
1 1/3 cups semisweet chocolate chips
1/3 cup heavy whipping cream
3 tablespoon butter
1 teaspoon vanilla extract or flavoring (amaretto, Irish cream, mint, etc)
1 cup vanilla chips
2 tablespoon of coconut oil
1 cup of milk chocolate or dark chocolate chips
Melt semisweet chips with whipping cream and butter at 50% power for 2-3 minutes; stir until blended. Add extract. Refrigerate until almost solid, but workable, about an hour.
Shape into ½ inch balls. Microwave white chips and coconut oil at 30% power until melted; stir until smooth. Dip balls in white chocolate mixture to coat. Place on waxed paper until set.
Shape into ½ inch balls. Microwave milk/dark chocolate chips and coconut oil at 30% power until melted; stir until smooth. Dip balls in white chocolate mixture to coat. Place on waxed paper until set.
Flavorings (add to your individual taste), such as
Almond (Amaretto)
Irish Cream
Mint
Orange
Rolling
Coco powder
Coco-Cinnamon- powdered sugar
Coconut shavings
Grated Chocolate
Finely chopped Nuts (almond, pistachio, walnuts/pecans)
2 comments:
I want to make these for Easter. Could you clarify some things for me?
Do you split the 2 Tablespoons of coconut oil between the vanilla chips and the milk/dark chocolate chips? Or do I need 2 more tablespoons of coconut oil?
Are the balls supposed to be dipped twice? Once in white and once in milk/dark? Or did you intend that half the batch would be dipped in white and half in milk/dark?
Thanks! These sound so yummy and the recipe looks very simple. I can't wait to try them!
Katrina,
The 2 Tablespoon of coconut oil is for each type of chocolate you want to use to dip the formed balls of ganache (truffles without coatings).
You have the option of making just dark chocolate covered truffles or just white chocolate covered truffles. If you don't want to mess with dipping the truffles, you can simply roll them in unsweetened cocoa powder, chopped nuts (toasted almonds, pistachios, pecans, etc) or shredded coconut, crushed Oreos, etc.
The best thing about making these truffles, is you can do whatever you want. Double dip them, if you want. I like to dip in dark chocolate and then do a free form squiggle lines over the dark with white chocolate for "Irish Cream" flavored truffles. For the Amaretto truffles, I place a toasted sliced almond on top at an angle. This way, you can tell which is which. By all means taste your ganache and add more liquor or extract to your taste. I noticed with Irish cream, you have to add more than the amaretto.
Have a blessed Easter!
Post a Comment