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Truffles Recipe
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Submitted by:chefaroo on 03-Feb-2013
Almost everyone loves chocolate truffles.
Prep Time:
Cook Time:
6 dozen
4 cups heavy cream
1 1/2 pounds bittersweet or semisweet chocolate, chopped
3/4 stick unsalted butter, cold
1/2 tsp vanilla
Pinch of salt

2 tsp dark rum
2 tsp pure peppermint oil
1 tsp instant espresso dissolved in 1 tsp water
1/2 tsp ground cardamom

Options for Coatings:
Finely crushed toffee bits
Mint candies
Dehydrated raspberries
Malted milk balls
Chocolate cookies
Finely chopped toasted almonds
Chocolate covered espresso beans
Toasted coconut
Roasted salted peanuts
Candied ginger
Confectioners' sugar mixed with cocoa powder and large pinch kosher salt

In a large saucepan, bring the cream to a simmer. In a large bowl, combine the chocolate and salt. Cut in butter and combine. Pour the hot cream over the chocolate mixture. Let stand until the chocolate and butter are melted, about 5 minutes. Whisk until smooth.

Divide the mixture into 4 bowls. Flavor each bowl by adding either the rum, peppermint oil, espresso or cardamom to each batch. Cover and refrigerate until firm, about 3 hours.

Line 3 large rimmed baking sheets with parchment paper. Using a one tablespoon-size ice cream scoop, drop level tablespoons of the mixture onto the baking sheets. Chill until firm, about 1 hour.

Spoon the coatings into bowls. Moisten your hands with ice water and roll the mixture into balls, then roll in the coatings. Package the truffles in decorative bags or boxes.

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