History of Truffle Chocolates
Quoting Anna O'Malley:
"The year 1828 was deemed to be the greatest year in the history of chocolate-making, due to a new innovation called the cocoa press, which solidified chocolate by removing the cocoa butter. However, the most important period in the history of the chocolate truffle was 1879, the year Henri Nestle created the first milk chocolate.
Soon after, experiments on this milk chocolate conducted by chocolate producers in France and Switzerland led to the creation of the Ganache, which is essentially a combination of cream and solid chocolate melted together to form a smooth, velvety mixture. In the modern era, this ganache has become the inner core and heart of the chocolate truffle.
Since the origins of the chocolate truffle were in France, it follows logic that the name should be French too! The truffle is a small wild mushroom found growing near tree roots in the deepest forests of France. Since the chocolate truffle resembles this little mushroom so much, the creators of this masterpiece decided that it should be named after it.
What's relatively unknown is the fact that the actual truffle was an exquisite dish; very expensive and eaten only by the royals and the extremely wealthy folks of France. Giving the new chocolate creation this name automatically elevated it to that status. And until today, the chocolate truffle is associated with wealth and luxury."
Why I like this recipe
Deep Chocolate Truffles
This recipe is easy enough for the first-timer to make because it doesn't involve any dipping. With a high proportion of chocolate, the truffle mixture is firm enough to handle for shaping, yet creamy and decadent with each bite.
8 oz. 70% cacao bittersweet chocolate, finely chopped
3/4 cup heavy whipping cream
3 tablespoons unsweetened cocoa
Place chocolate in medium bowl. Bring cream to a simmer in small saucepan over medium heat. Pour cream over chocolate; stir to moisten chocolate. Let stand 30 seconds; stir until chocolate is melted and smooth. Refrigerate 30 to 45 minutes or until firm enough to spoon out.
Line baking sheet with waxed paper. Spoon 24 mounds of the chocolate mixture onto waxed paper, using about 2 teaspoons per truffle. (Or use #100 ice cream scoop, slightly heaping.)
Using disposable gloves if desired, roll chocolate mounds between palms to form truffles. If mixture sticks to hands or gloves, lightly coat palms with cornstarch. Roll balls in cocoa; place in candy cups.
(Truffles can be made 1 week ahead. Cover and refrigerate. Bring to room temperature before serving.)
24 truffles
Per Truffle: 75 calories, 6.5 g total fat (4 g saturated fat), 1 g protein, 5.5 g carbohydrate, 10 mg cholesterol, 5 mg sodium, 1 g fiber
VARIATIONS
Follow the Deep Chocolate Truffle recipe with the following changes for a variety of scrumptious truffles.
Mexican Chocolate Truffles
Add 1 teaspoon ground cinnamon and 1 teaspoon ancho or California chile powder to chopped chocolate. Roll truffles in a mixture of 2 tablespoons sugar and 2 teaspoons ground cinnamon instead of cocoa.
Orange-Macadamia Truffles
Substitute orange juice (not from concentrate) for cream. Roll truffles in 1/2 cup finely chopped macadamia nuts instead of cocoa, pressing nuts into chocolate.
Dried Cherry--Balsamic Truffles
Bring 1/4 cup balsamic vinegar and 2 teaspoons packed brown sugar to a boil; pour over 24 dried cherries. Let stand at least 6 hours or overnight, until cherries are soft and have a balsamic flavor. Drain; place on paper towels.
Prepare recipe through Step 2. Make a well in center of each mound of chocolate (Step 2); insert a cherry. Roll to enclose cherries with chocolate; roll in cocoa. Garnish each with 1/2 dried cherry (attach with any leftover truffle mixture).
Eggnog Truffles
Substitute purchased eggnog for cream. Before serving, roll truffles twice in powdered sugar instead of cocoa. Place ground nutmeg in fine strainer; sprinkle over truffles.
*From Cooking Pleasure
Truffle Cookbooks and Candy Cups
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by cmartel
Reformed Recruiter who's learning about web site development, e-commerce, and blogging. It's a wonderful place to be.
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