Recipes from Joy of Cooking rewritten so they're possible in a small kitchen on a small budget. Enjoy.

Monday, February 7, 2011

Dipped Chocolate Truffles

What’s the one thing every girl wants on Valentine’s Day? Flowers and chocolate.

This isn’t Joy of Gardening, so you’re on your own with the flowers. But I can help you make some kick-ass chocolates.

Dipped Chocolate Truffles

This recipe will, again, be combining two recipes. The other recipe is Microwave Chocolate Truffle Centers.
Also, this recipe makes over 50 pieces of chocolate. Feel free to half it if that’s too much.

1 pound plus 10 oz bittersweet or semisweet chocolate (don’t buy a chocolate bar, get this from the baking aisle of the grocery store. Each square of that chocolate is exactly 1 oz, so it’s easy to measure)
¾ cup heavy cream
¼ unsalted butter
~1 cup powdered sugar

Chop 10 oz of the chocolate and put them in a microwavable bowl with the cream.
Microwave the mixture in 30 second increments, stirring between, until completely smooth.
Add in the butter and stir until completely melted.
Cool it to room temperature, then move it to the fridge for 3-4 hours, until it is cold to the touch.
Cover a baking sheet with wax paper or parchment paper.
Remove the chocolate from the fridge and roll it into ¾ inch balls. If it is too cold to be malleable, let it heat to room temperature. Use the powdered sugar to coat each ball before rolling to prevent your hands from being covered in chocolate.
Cover the sheet loosely with plastic wrap and set it in the freezer as you make the coating.
Melt the other pound of chocolate in a double boiler (you can make one of these with a metal bowl over a pot of boiling water). While it’s still hot, take the centers from the freezer. If you have multiple batches, only take one batch from the freezer at a time.
Dip the centers into the melted chocolate using a fork and set them aside to cool. Ideally, you want them on a mesh rack so the excess chocolate can drip off, but they’ll taste just as if you cool them on parchment or wax paper. They just won’t be as pretty.
Do not use paper towels. The paper will tear and stick to the chocolate.
When all the chocolates are coated, move them back to the baking sheets and put them in the fridge for another 20 minutes so they set.
These can be stored in an airtight container separated by wax or parchment paper. In the fridge for 3 weeks or the freezer for 2 months, but you’re probably going to give them to your significant other right away, so don’t worry about that.

Notes: this is a difficult recipe. Making chocolate usually is. But I promise you it’ll taste delicious no matter what, your main difficulties will only be with making it look nice. Just be patient with it and if something isn’t working quite right, try your best to fix it.

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