Post # 1
Ok so I found these really cute boxes on line, 24 for $27.00, however I recently was shopping the clearance section at Michael’s and found the same one but 50 for $15.00… can I get a WHOOO HOOOOO!!!!!!
Anyways, I thought since we are only giving the wedding gift gift one per couple, I would still like a little thank you for everyone which we could put on the place setting. So with these little boxes I figure oh we could but some cute candies in them. But the only ribbon we could find that I like said perfect pair, so my next thought was oh we could make chocolate truffles one milk chocolate with dark chocolate drizzle and the other could have a white chocolate drizzle, and relate that to the perfect pair theme, BUT I don’t know how to make truffles! What was I thinking??????
So I am hoping that one of you lovely ladies must either know a fail proof recipe or have made them yourselves and you could maybe (pretty please) pass on some tips to me.
Post # 3
Robert Linxe! He is a god. And they’re not so scary, I promise.
My tip – wear medical gloves. Sounds crazy, but they work! I work in a nursing home AND have some for horse medical reasons, so I’m rolling in them, but grocery and drug stores have them as well.
ETA: In truffles, even more than in other things, the quality of your chocolate is all important. I recommend Valhrona or Callebaut, depending on what’s easier for you to find… I get my Valhrona online, and Callebaut at Whole Foods. I prefer Valhrona for the truffles.
Deb from Smitten Kitchen also did Linxe’s truffles:
robert linxe’s chocolate truffles
Post # 4
I have made truffles several times, and this is the recipe I use. It always turns out well.
- 10 ounces bittersweet chocolate, chopped fine
- 3 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 tablespoon light corn syrup
- 1/4 cup brandy
- 1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
- 8 ounces semisweet or bittersweet chocolate, chopped fine
Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.
Post # 5
The only difference between these (french truffles) and chocolate covered ones is a coating of chocolate instead of powdered sugar/cocoa. For that you just melt some chocolate in a double-boiler and carefully coat each truffle. If you want them to sit flat, then place them on parchment paper to set and if you want them round I’d suggest a wire rack or something. As long as it sets quickly, you’ll be just fine. The biggest tip I can give you is to have COLD hands! If it starts getting messy, dip them in ice water and dry them off as often as you need to.
Post # 6
I love foodnetwork.com! I haven’t yet found a recipe fail! = )
Post # 7
That’s where my recipe came from. Go Alton Brown!
Post # 8
My easy no fail recipe: 1 tub of cool whip, semi thawed. 2 squares of bakers chocolate (chopped) 1 cup of semisweet chocolate chips. place 1/2 the tub of cool whip, choc chips & the bakers chocolate in a microwave proof bowl, heat on high for 30 second intervals until chocolate melted. mix well the cool whip and chocolate in the bowl. fold in the remaining half of the whip cream until well mixed. take mixture and spread out about 1/2 inch thick on a cookie sheet or cutting board and place in fridge for about an hour or until firm. using either a spoon or small ice cream scoop form into balls, roll round and coat in your favorite topping – coconut, cocoa powder, nuts. i’ve used finely chopped candy canes and rolled the truffles in there for the holidays. i can’t remember off hand how many they make – i’ll try to find my actual recipe but this is a Pampered Chef recipe and is quick, easy and delicious.
whatever you use those boxes are cute and a great favor idea.
oh and a p.s. for the gloves make sure they’re latex free in case someone is allergic.
Post # 9
Allrecipes.com has an awesome Oreo truffle recipe. They’re pretty straight forward, we pretty much devoured them before dinner when I made them at Christmas (darn nosey family poking around in my fridge!!). The most important part of all of it is to refrigerate the balls before you dip them!!!! Otherwise they tend to fall apart, it’s not fun.
Post # 10
You guys are great! Thanks, we can’t wait to do taste tests.
Post # 11
I have found that the recipe in my Betty Crocker yields fool proof results and they are great. They also have good chocolate recipes on the Ghiradelli website. Good luck!
Post # 12
Ok so the first batch is done, gotta love my FI he took it upon himself to make a batch of dark chocolate truffles and added some amoretto (SP?). Ok, personally I thought they were a bit bitter I decided to roll them in some powdered sugar and not to bad. Althought I think that we will not use such a dark chocolate for the next batch. However, the girls at work are loving the taste testing.
Post # 13
I second the Oreo truffles, they are super easy (only 3 ingrediants) and sooo yummy.. I made some for my Hen’s party last year and have been asked to make them 4 times since then for other peoples parties. I make mine in advance and freeze them before choc dipping and freezing again.
Post # 14
A little side note on powdered sugar, don’t do it, it all melted off and turned into a big pool of goog at the bottom of the container I was storing them in. YIKES! Glad we figured that one out now, I am going to try the oreo ones this weekend. Can’t wait!
Post # 15
Bakerella and everyone who told me to do the Oreo truffles, I made them last night and took them to work today for everyone to give me their opinion if these truffles would be a yeah or a neah, They got the thumbs up from everyone!!!! So Oreo Truffles will be one of the truffle will be in the goodie box. Ok so now I just need to figure out how many of them I need to make and where I am going to store them.