Chari wrote:

>Dear Hans--
>
>It's that time of year again, and I'm interested in making truffles to=20
>give as small holiday gifts. Can anyone recommend a favorite recipe? =20
>
>(Apologies if truffles are a bit off-topic for the baking group, and=20
>thanks in advance for any suggestions!)
>
>
> =20
>

Hi Chari

They are simple to make, basically any firm ganache, flavored (liquers,=20
etc), molded and coated.

The chocolate needs to a couverture (quality chocolate), the butter (if=20
any) needs to be fresh and unsalted.

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Titel: White Russian Truffles
Kategorien: Candies, Chocolate, Holidays, Ethnic
Menge: 6 Portionen

788 Gramm Milk chocolate ; divided
1 Tasse Whipping cream
1/4 Tasse Kahlua

1. Chop finely 1 lb of the chocolate. Melt in a double boiler to 120
degrees. Measure the cream into a 3-quart saucepan and bring just to
the boil. Remove from the heat and cool to 120 degrees. Add the
chocolate to the cooled cream and stir until the mixture is smooth.

2. Stir the Kahlua into the chocolate, mixing well. scrape onto a
baking sheet and refrigerate until firm.

3. Finely grate the remaining 3/4 lb of the chocolate. (This is
easiest to do using the grater blade of a food processor.) Remove
the filling from refrigeration and form into small rough balls.
Place on a baking sheet lined with wax paper.

4. Roll the truffles in the grated chocolate, pressing gently to
adhere.

5. Refrigerate overnight. Remove from refrigeration 15 minutes
before serving. Note: these truffles do not hold well at room
temperature.

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=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D REZKONV-Rezept - RezkonvSuite v0.96f

Titel: White Chocolate Truffles
Kategorien: Candies, Chocolate
Menge: 36 Portionen

360 Gramm White chocolate ; coarse
-chop
1/3 Tasse Whipping cream
2 tablesp. Orange liquer
1 teasp. Grated orange zest
1 1/4 Tassen Confectioner's sugar

1. Melt white chocolate with whipping cream in heavy, medium
saucepan over low heat, stirring constantly. Whisk in liquer and
zest until blended. Pour into pie pan. Refrigerate until mixture is
fudgy, but soft, about 2 hours., 2. Shape about 1 tablespoon of the
mixture into 1 1/4 inch balls. To shape, roll mixture in your palms.,
Place balls on waxed paper. 3.Sift sugar into shallow bowl. 4.Roll
balls in sugar, place in petit four or candy cases. 5. Truffles can
be refrigerated 2-3 days or frozen several weeks. Makes about 35
truffles. From Best recipes: Simple, Easy Candy recipes.

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=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D REZKONV-Rezept - RezkonvSuite v0.96f

Titel: Chocolate Praline Truffles
Kategorien: Candies, Chocolate
Menge: 48 Portionen

DIANA LEWIS VGWN37A

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=3D PRALINE POWDER =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=3D=
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1 tablesp. Canola oil
1/2 Tasse Sugar
1/2 Tasse Whole almonds

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=3D=3D=3D=3D TRUFFLES =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=
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180 Gramm Semisweet chocolate
1/4 Tasse Unsalted butter
2 1/2 tablesp. Orange liqueur
2 tablesp. Heavy cream
1 Orange grated peel

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=3D=3D=3D=3D=3D COATING =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=
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1/2 Tasse Unsweetened cocoa
120 Gramm Semisweet chocolate

praline powder: oil a cookie sheet and set aside. In a heavy 1 quart
sauce pan, melt the sugar over low heat cook untill it reaches 310
on candy thermometer and begins to carmelize. Add the almondss and
contunue cooking until candy becomes rich brown. Pour hot mixture on
to cookie sheet and cool till hard bread into pieces and grind into
a fine powder, in a blender or food processor. TRUFFLES: Melt
chocolate over hot water in the top of a double boiler. Stir in
butter, liqueur, cream orange peel and praline powder. Place mixture
in fridge and allow to cool until thick enough to shape (about 1
hour) Form into balls 1/2 inch in diameter. Place in a single layer
on a cookie sheet and freeze till firm. COATING: Sprinkle cocoa on a
waxed lined cookie sheet. Melt chocolate over hot water. Allow to
cool to luke warm. Put a dollop of luke warm chocolate in your hand
and quickly roll a frozen truffle in it. Thinly coat each truffle,
then roll in cocoa. Store in an airtight container. Makes 4 doz.

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=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D REZKONV-Rezept - RezkonvSuite v0.96f

Titel: Chocolate Amaretto Truffles
Kategorien: Ghirardelli, Candies, Chocolate
Menge: 15 Portionen

120 Gramm Ghirardelli Semi-Sweet ;
-Chocolate
1/4 Tasse Butter
1 tablesp. Amaretto liqueur
1/2 Tasse Finely chopped nuts

DIRECTIONS: Melt broken chocolate; remove from heat. Stir in
Amaretto. Add butter, a tablespoon at a time, beating with a wire
whip until smooth and creamy. Chill 5 to 10 minutes to firm mixture.
Drop by teaspoon and roll into nuts. Keep truffles refrigerated
until ready to serve.

Source: Recipes from Ghirardelli Chocolate Company of San Francisco
From: Sallie Austin

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--=20
Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com , chef<AT>cmcchef.com
"Don't cry because it's over, Smile because it Happened"
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