Chocolate Truffles (makes 30-40 truffles)

This recipe has been adapted from the book "Cocolat" be Alice Medrich. The book, which has some excellent cake, torte, and mousse recipes, can be found in Kitchen Specialty stores like Kitchen Bazaar and Williams-Sonoma. List price: $35

Ingredients:

Filling:

Coating:

Equipment needed:

Optional:

NOTE on where to purchase supplies in the Boston area:

Chocolate coating bits can be purchased from Miriam's Cake Shop (used to be Lorraine's but Lorraine retired) in Cambridge, located at 544 Cambridge Street (617-868-8121) for about $2.50 a pound. You can get candy boxes and foils there as well.

Verna's (Cambridge, near Arlington) at 2346 Mass Ave (617-864-7745) also has all the supplies that Miriam's has, and more.

Trader Joe's now sells Belgian chocolate for about $3.00 a pound ($4.00 for the premium dark, 70% cocoa content), so I have begun to use Trader Joe's chocolate exclusively. I have been using an equal mixture of milk and bittersweet (but sometimes the chocolates come out too sweet, so I may cut back on the milk chocolate at some point). The only drawback to the Trader Joe's chocolate is that you need to break up the big bars into chunk sizes.

I used buy all my cream at Bread & Circus, but the old bottles are hard to find now. The bottled cream that is much better than cream sold in cardboard containers in regular grocery stores. Beware if you don't use Bread & Circus cream! The centers will probably be much runnier so adjust the cream used down by a bit until you know just how much to use. I tried regular cream but couldn't get good consistent results.

1" Ice cream scoop can be found at Williams-Sonoma for ~$20. I have seen them at Kitchen Etc and Lechter's for ~$10. Small melon ballers also work, but the ones where you squeeze the handle and the ball pops out are really good to use.

NOTE on runny centers:

When measuring out liquid ingredients, err on the side of less rather than more, until you are familiar with your ingredients and get good consistent results. Sometimes, the filling comes out too runny to scoop and does not freeze (they end up like little cookies). I've had many batches come out like this. The way to protect yourself is to use less liquid. Keep trying until they come out just right. My definition of "just right" is that, when chilled, the centers are firm enough to hold their shape after scooping without drooping at all, and are very soft and creamy at room temperature. If the centers are too runny to scoop after chilling for a day, try one or two more days (this is not to get them any cooler, but they tend to dry out a bit and get a bit firmer). If it is still too runny, give up and use the goop to make hot chocolate. The hot chocalate will be awesome!

NOTE (1): Microwave setting MEDIUM refers to a power level of about 50% on most microwaves, or more acurately, about 300 Watts of power.

NOTE (2): "glass" really means "microwave-able."

To make filling (about 20 minutes):

  1. Put chocolate into glass mixing bowl and on top of a pot with simmering water (or use a double boiler).
  2. Place butter in bowl with chocolate.
  3. Bring heavy cream to simmer. Pour over chocolate and butter.
  4. Using a rubber spatula, stir slowly until mixture is consistent and smooth.
  5. Add liquor. Stir slowly until well incorporated and mixture is consistent. NOTE: Stir slowly! Stirring too fast may cause mixture to turn grainy.
  6. Strain mixture into another bowl. NOTE: This removes little bits of chocolate and makes the centers very smooth.
  7. Refrigerate from overnight to 1-4 days, or until chilled and firm.

To make centers:

  1. Line a tray with wax paper.
  2. Using ice cream scoop, scoop out balls of filling onto wax paper. Balls should retain shape. These can be placed very close together. Or, use a tablespoon to make 1" balls. NOTE: If the filling is not firm enough to hold their shape when scooped, then the mixture is too runny. See the note above on "runny centers." It is possible (but more trouble than it's worth, in my opinion) to fix. To fix, transfer the mixture to a glass bowl and microwave on MEDIUM for about 2 or 3 miunutes, stirring occasionally, until mixture is warm again, or place on top of a pot of simmering water. Then, add one or two ounces of cut up chocolate bits, and mix slowly until incorporated. Continue from step 6 (re-straining mixture). Do this only if you can't wait a few more days with this mixture in the refrigerator.
  3. Place in freezer for at least an hour, or overnight.

To coat centers (takes about 30-45 minutes):

NOTE: When melting chocolate, it is important to make sure all utensils are COMPLETELY dry. Just a little bit of moisture can cause the chocolate to seize up and be unsuitable for coating.

  1. Line your working area with wax paper. Line a cookie sheet with wax paper.
  2. Place chocolate into glass pie plate. Using microwave on MEDIUM, melt chocolate for about 2-4 minutes, stirring occassionally with a rubber spatula. Chocolate should flow easily and be smooth (temperature should be 115 - 120 degrees F). After a while you'll know exactly how hot and what the consistency should be. Alternatively, melt the chocolate in a double boiler.
  3. Place plate in front of you.
  4. Remove tray of centers from freezer. Place tray to the left of dipping chocolate.
  5. Place lined cookie sheet to right of dipping chocolate (or don't use the cookie sheet and use your wax paper lined work surface).
  6. Pick up a center with your left hand, and drop it into the dipping chocolate. Using your right hand, roll it around until it is well coated. Pick it up with the fingers of your right hand, shake off the excess chocolate, and remove it to the cookie sheet. Your left hand should then remain free of melted chocolate. NOTE: Don't hold the center for too long, or it will stick to your fingers. NOTE: If the centers become too soft before you are able to coat them, only remove some of them from the freezer to work with. (1-2 dozen perhaps). I can usually coat a whole tray of 80 chocolates without having to worry about this.
  7. Repeat until all the centers are coated. If chocolate becomes too thick, microwave on MEDIUM for about 30 seconds, and then stir.
  8. (Optional) Melt a small amount of different colored chocolate. Using a spoon, drip some in stripes over the tops of the candies.

Keeps about 14-21 days covered in refrigerator, or 6 months in freezer.