12 Days of Christmas Baking! Day 12: Chocolate Truffles

Day 12: Chocolate Truffles

Truffles are the most decadent candy. Named for the rich fungus they resemble, the irregular shapes are such an explosion of chocolateness that your brain will implode into a singularity.

Which one would you choose?

When making these truffles, I noticed one thing. The ones with the liqueur in them were definitely easier to form into balls than the ones without liqueur. I would recommend that you definitely use liqueur; but if you don't, you should increase the cream by 1/4 cup.

Clockwise from top: Candy Cane, Kahlua, Dark Chocolate, Salted Caramel.

I made four kinds: Salted Caramel – caramel-flavoured truffle, coated with bittersweet chocolate and filled with dulce de leche and sprinkled with fleur de sel; Candy Cane – peppermint-flavoured truffle, coated with white chocolate and sprinkled with crushed candy canes; Kahlua, coated with bittersweet chocolate and topped with a coffee bean; and Dark Chocolate, coated with cocoa.

I put tiny blobs of dulce de leche on a parchment-lined baking sheet and froze it. This doesn't actually make it solid, but does harden it a bit so you can wrap it in a truffly blanket.

The secret dulce de leche centre in the Salted Caramel truffle.

I used these flavourings from LorAnn, which are more potent than extracts.

Chocolate Truffles

Ingredients
12 oz. bittersweet chocolate
1 cup heavy cream
Options:
1/4 cup flavoured liqueur (I used Kahlua)

Flavourings, such as peppermint, etc.

Coatings:
8 oz. bittersweet chocolate or white chocolate
Cocoa powder
Icing sugar

Method

1. In a food processor, chop chocolate until it becomes fine crumbs.
2. Heat cream in a small saucepan on the stove over medium heat, until it just comes to the boil.
3. While processor is running, pour in hot cream. Blend until chocolate is completely melted.
4. Add flavorings or liqueur, mix until completely combined.
5. Chill chocolate mixture in refrigerator for a few hours or overnight. Using a melon baller, or small scoop, form chilled chocolate into balls. 
6. Dip in melted chocolate to coat; or roll in cocoa or icing sugar.