Easy as pie: Whisky-Coffee Chocolate Truffle Recipe

13 Jun

Chocolate TrufflesIf you’ve ever made a pie, you know there’s not much that’s easy about it. There’s the crust: making it from scratch, letting it rest, rolling it out…the filling: de-skinning the fruit, slicing even pieces…and if you’re going for a lattice top,  you might as well tack on an extra half-hour and a few &%$! moments when the weave inevitably breaks or disintegrates.

In my opinion, the saying should be “easy as truffles”, because really, it doesn’t get easier than this. Chocolate truffles are your basic ganache (chocolate and cream), chilled until solid and rolled into little, uneven balls and coated with your favorite topping. The result is a decadently, creamy chocolate ball that instantly melts in your mouth. If you know a chocolate lover, these are also the perfect birthday gift….easy to make, but they don’t know that.

Here are a few ganache tips that I’ve learned over the years:

-Chop your chocolate reaaaallllyyy tiny. I’ve been lazy and just used big chunks and have had to reheat the entire mixture…ugh.

-Use high-quality chocolate, you can really note the difference. In Argentina, I recommend Fenix brand chocolate. You can buy it at Doña Clara.

-Go wild and add extracts and liquors to your mixture to give it an extra kick (add these after the mixture has cooled down a bit, otherwise it will just evaporate.)

Whisky-Coffee Chocolate Truffle Recipe (adapted from Joy of Baking)

8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces

1/2 cup (120 ml) heavy whipping cream – crema doble, in Argentina

1-2 tablespoons Whisky-Coffee Extract (I keep this on hand always, just combine 4 tablespoons of Bourbon Whisky with a teaspoon of instant coffee powder)

Place the chopped chocolate in a heatproof bowl.

Heat the cream until boiling, and immediately pour onto chocolate, mix with a rubber spatula until chocolate is melted and mixture is smooth. Wait til it cools down a bit and add the whisky-coffee extract to taste.

Put mixture in fridge (or if you’re in a hurry, just stick it in the freezer) until firm.

Scoop out small balls with a teaspoon and shape quickly with your hands into more or less even looking balls (careful, it melts! but then you get to lick your hands….) toss in cocoa powder, toasted nuts, toasted coconuts, sprinkles, powdered sugar or whatever suits your fancy. Stick in the fridge again until ready to serve.

One Response to “Easy as pie: Whisky-Coffee Chocolate Truffle Recipe”

  1. Spencer June 13, 2012 at 4:42 am #

    Looks absolutely delicious! I would so love to try some. If they taste as good as they sound they will be awesome!

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