Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 2/3 c. Heavy, (whipping) cream
- 2 1/3 c. (14 ounces) malt-sweetened semisweet chocolate chips
- 1 1/2 c. (9 ounces) malt-sweetened semisweet chocolate chips
- 1 1/2 tsp Vegetable oil
- 1/2 c. Cocoa pwdr, preferably Dutch process
Direcciones
- *Egg Free
- *Makes about 24 truffles
- 1 To make the filling: In a medium saucepan, heat the cream over low heat till small bubbles appear around the edges. Remove the saucepan from the heat.
- 2 Place the chocolate chips in a medium bowl. Pour in the warm cream and let stand for 1 minute. Whisk gently till the chips are completely melted and the mix is smooth. Transfer to a 7 x 1 l-inch baking pan and let stand at cold room temperature till hard, at least 4 hrs. The filling mix can also be refrigerated, but do not chill it till it is rock hard, just till hard sufficient to roll into balls.
- 3 To roll and dip the truffles: Line a baking sheet with wax paper. Using a melon baller or possibly a dessert spoon, scoop up the chocolate filling, roll between your palms to create l-inch balls, and place on the baking sheet.
- Freeze the balls till ready to dip.
- 4 In the top part of a double boiler set over very warm, but not simmering, water, heat the chocolate chips and oil, stirring occasionally, till smooth.
- 5 It is best to have a friend help you coat the truffles, as one person's hands will be covered in chocolate from the dipping. Line another baking sheet with wax or possibly parchment paper. Place the cocoa pwdr in a small, shallow dish. Place the ingredients in a line in front of you in the following order: the baking sheet with the chocolate balls, the melted chocolate, the dish of cocoa pwdr, and the clean baking sheet.
- 6 Pick up a chocolate ball and place it in the palm of your hand. Spoon about 1 Tbsp. of melted chocolate over the ball. Roll the ball between your palms, lightly but completely coating the ball in chocolate. (This will give you a thinner shell than dipping the ball in the chocolate and fishing it out, and to my mind it's much simpler.) Transfer the dipped truffle to the cocoa and roll to coat completely, then transfer to the clean baking sheet. If the truffle seems too soft to place on the baking sheet, chill the truffle in the dish of cocoa till it firms up.
- 7 Chill the coated truffles till the chocolate coating is hard, about 10 min. Transfer the truffles to an airtight container. (Store, refrigerated, for up to 5 days) Serve the truffles slightly chilled.
- Almond Truffles: In a preheated 350 degree F. oven, bake 1-1/2 c. (6 ounces) sliced almonds, stirring often, till lightly toasted and fragrant, 8 to 10 min. Cold completely. In a food processor fitted with the metal blade or possibly using a large sharp knife, chop the almonds till very fine. Roll the dipped truffles in the almonds instead of cocoa pwdr. Pecans or possibly walnuts may also be used.
- Coconut Truffles: In a preheated 350 degree F. oven, bake 1 c. unsweetened dessicated coconut, stirring occasionally, till lightly toasted, 8 to 10 min. Roll the dipped truffles in the toasted coconut instead of the cocoa pwdr.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 126g | |
| Calories 496 | |
| Calories from Fat 356 | 72% |
| Total Fat 40.35g | 50% |
| Saturated Fat 18.93g | 76% |
| Trans Fat 0.17g | |
| Cholesterol 110mg | 37% |
| Sodium 30mg | 1% |
| Potassium 60mg | 2% |
| Total Carbs 26.23g | 7% |
| Dietary Fiber 8.0g | 27% |
| Sugars 0.09g | 0% |
| Protein 9.64g | 15% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
