| The ingredient amounts given here are only to establish
proportions. The actual amounts used are determined by the desired
yield. In the area I live in, the only place to get a variety of
excellent chocolate is Shepherd's Candy in the strip mall at the bottom
of the hill on State Street. The result is a center for dipping or molding into chocolate. | ||
| Truffle Filling | ||
|---|---|---|
| 6 cups | premium chocolate (melted) | |
| 1 cup | whipping cream (scalded) | |
| - | desired flavoring (orange, mint, ground hazelnut, etc.) | |
| Fold ingredients together. Pour into (individual piece) molds for later dipping. Alternatively, set aside 2-3 hours or overnight for rolling into balls and dip or for use as centers in molded chocolates. | ||
| Coating | ||
| 3 cups | premium dipping chocolate (melted) | |
| Hand dip the truffle centers or coat molds and let harden, insert truffle centers and top off with dipping chocolate. | ||
| Variation | ||
| Dust hand-dipped balls before they set up too much with powdered bakers' chocolate for an authentic French-style truffle. | ||