Posted on by Cary Gersh

Truffles

Truffles
Yields 30
Print
2085 calories
189 g
265 g
156 g
20 g
88 g
529 g
110 g
153 g
0 g
60 g
Nutrition Facts
Serving Size
529g
Yields
30
Amount Per Serving
Calories 2085
Calories from Fat 1350
% Daily Value *
Total Fat 156g
241%
Saturated Fat 88g
442%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 53g
Cholesterol 265mg
88%
Sodium 110mg
5%
Total Carbohydrates 189g
63%
Dietary Fiber 16g
64%
Sugars 153g
Protein 20g
Vitamin A
49%
Vitamin C
3%
Calcium
26%
Iron
46%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 8 oz. grated semi-sweet chocolate, plus an additional 8 oz. if you choose to dip the truffles
  2. 1 cup whipping cream
  3. 1t cognac, Grand Marnier, or other liqueur (optional)
  4. Cocoa
  5. Confectioners sugar (optional)
  6. Chopped nuts (optional)
Instructions
  1. Heat water in double boiler until it is hot, but do not allow it to boil.
  2. Melt 8 ounces of the chocolate in the double boiler. Once the chocolate has melted, remove it from heat. Meanwhile, warm cream until lukewarm in a small saucepan. Slowly dribble the warmed cream into the melted chocolate, mixing them together with a whisk or an electric mixer on low speed. Add liqueur, if desired. When cream is completely incorporated, increase mixing speed to high. Keep beating until.mixture thickens and forms soft peaks. Refrigerate for 15 minutes.
  3. Remove mixture from refriger­ator. Spread a generous layer of cocoa on a tray or other smooth work surface. Scoop out one teaspoon at a time of the chocolate mixture and roll it into the cocoa. When completely coated, pick up each scoop and roll in your hands to form a ball.
  4. At this point,you may choose several variations for your truffles. The truffles can be rolled in cocoa a second time or rolled in confec­tioners sugar, chopped nuts, or dipped in melted chocolate which will harden as it cools.
  5. If you wish to dip the truffles in melted chocolate, roll the milk chocolate centers only once in co­coa. Melt two ounces of the re­served chocolate in double boiler and slowly add the remaining chocolate stirring until completely melted. For best results, chocolate should not be heated above 90º Remove from heat. Using a spoon, gently dip each truffle in chocolate and roll until well coated with the melted choco­late. If chocolate is too thick for dipping, thin with a few table­spoons of melted butter. Transfer truffles to wax paper to dry.
Adapted from Freep 1978
beta
calories
2085
fat
156g
protein
20g
carbs
189g
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Adapted from Freep 1978
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