Deluxe Chocolate Truffles

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 12 ounces finely chopped bittersweet chocolate (2 cups, semisweet chocolate or chocolate chips)
• 1 cup heavy cream
• 2 teaspoons vanilla extract or 1/2 teaspoon raspberry flavoring (combined with 1/4 cup melted raspberry jam) or 1 tablespoon espresso powder (combined with 1 1/2 tablespoons coffee liqueur) or 1/2 teaspoon hazelnut flavoring (plus toasted chopped hazelnuts) or 1/8 teaspoon orange oil (combined with 1 to 2 tablespoons orange liqueur) or 1/2 cup finely chopped chocolate-covered english toffee bar (or praline candy bar)
• 1 lb finely chopped chocolate (or chocolate chips (about 2 2/3 cups) or 1 cup cocoa
• chopped nuts
• candy sprinkles
• sugar, decorations
• nonpareils
• cocoa nibs
• toasted coconut

Recipe

• 1 centers:.
• 2 place the chocolate and cream in a microwave-proof bowl.
• 3 heat in the microwave until the cream is very hot.
• 4 remove from the microwave and stir until the chocolate is melted.
• 5 add the flavors or flavor combinations of your choice.
• 6 stir till everything is well-combined.
• 7 line a 9" x 13" baking sheet with parchment or plastic wrap, and pour the chocolate over it; don't spread it out.
• 8 cover the pan, and refrigerate for 60 to 90 minutes, until the mixture is thick and "scoopable.".
• 9 assembly:.
• 10 when the mixture is cool enough to hold its shape, scoop small balls of the chocolate onto a baking sheet that's been lightly dusted with cocoa.
• 11 a teaspoon cookie scoop is exactly the right size for this; you want balls that are about the size of a small chestnut, or a small melon ball.
• 12 for perfectly round truffles, quickly roll each one between the palms of your hands.
• 13 you have to do this quickly, or the chocolate will become too soft.
• 14 your palms will soon be coated with chocolate -- yum!
• 15 refrigerate the centers for about 30 minutes, covered, till they've firmed up a bit.
• 16 coating:.
• 17 to take the simplest route, coat the shaped centers in unsweetened cocoa powder (dutch-process preferred, as it's smoother in flavor than natural).
• 18 put the cocoa in a shallow pan and roll the centers around in it; or place cocoa and 4 or 5 centers at a time in a plastic bag, and shake gently to thoroughly coat.
• 19 to coat with melted chocolate, heat 2 cups of the chopped chocolate (reserving some to add later) in the microwave until it's melted.
• 20 add the remaining chopped (unmelted) chocolate to the melted chocolate.
• 21 stir constantly until the chocolate is thick and shiny.
• 22 this is the potentially messy part. if you have a chocolate dipping tool, use it to dip each center in the melted chocolate, setting the dipped truffles on a piece of parchment or on a plastic-lined wire rack.
• 23 immediately, as you make them, sprinkle each truffle with the garnish of your choice.
• 24 be aware that if you don't cover the chocolate coating with a garnish, you'll probably see dull patches on its lovely sheen after a day or so; this is because you didn't temper the chocolate, to keep it shiny.
• 25 if you have a chocolate temperer, and want to temper your coating chocolate before dipping the centers—go for it!