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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:
Servings:
Yield:
6 dozen
INGREDIENTS
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

Flavorings:
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
Pretzels
Dehydrated raspberries
Malted milk balls
Chocolate cookies
Finely chopped toasted almonds
Chocolate covered espresso beans
Toasted coconut
Roasted salted peanuts
Candied ginger
Cinnamon-sugar
Confectioners' sugar mixed with cocoa powder and large pinch kosher salt
DIRECTIONS

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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