Wednesday, December 23, 2009

Bittersweet Chocolate Truffles

I printed this recipe from the Food Network website a while back. I wouldn't even know where to begin to buy vanilla beans much less how to scrape one. So I just add pure vanilla and call it good. :)

20 oz. bittersweet chocolate, in a block or pistoles
1 1/4 cups heavy cream
pinch of salt
1/2 vanilla bean, scraped
2 1/2 ounces butter

Finely chop the chocolate block or use pistoles. The size of the chocolate pieces is key. Make sure the chocolate is in small pieces so that the heat from the boiled cream can melt all of the chocolate.

Place the chopped chocolate in a large non-reactive bowl. In a medium saucepan, bring cream, salt, and vanilla bean to a boil. Once mixture has boiled and foamed up, immediately remove the pan from the heat and pour it over the chocolate. Let chocolate and cream mixture sit for 3 minutes. With a wooden spoon, begin stirring in small circles in the middle of the bowl. As the smooth mixture begins to form in the middle, slowly expand the size of the circle until the cream and chocolate is fully incorporated. Remove vanilla bean and stir in butter. Cover mixture and let sit until firm.

Fill a piping bag or zip top freezer bag with the truffle mixture and pipe into 1 tablespoon size dollops. Allow dollops to set up until they are firm. Roll dollops into rounded truffles. Truffles can be coated in powdered sugar, cocoa powder, ground nuts, coconut, etc.

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