Truffle Recipe - What would you do...........with a lot of chocolate?

[Guest guest]

Alex, this sounds good, thanks! but no sugar? remember this chocolate

is totally unsweetened.

 

I need to add sugar, I just don't know how or when....melt the

chocolate in a double boiler and add regular white to it? or use

powdered sugar?

 

I like the truffle idea though, since it will allow me to experiment

with smaller amounts until I get it right.

 

 

, Alexandra Soltow <pamra

wrote:

>

> > Any ideas for other items I could make using this high quality

> > chocolate?

>

> Make truffles! They make wonderful gifts.

>

> 8 oz. chocolate, chopped into 1/4 " pieces, or smaller

> 1/2 c. heavy cream

> 3 T. cocoa, or finely chopped nuts, or crushed cookie crumbs, or

> whatever coating you'd like

>

> Place chopped chocolate in a heatproof bowl. Heat cream in a 1 1/2 qt.

> saucepan; bring to boil. Pour cream over chocolate and allow to stand 5

> minutes. Whisk until smooth, and allow to cool at room temperature for

> an hour. Refrigerate 15 minutes, stirring every 5 minutes.

>

> Line a baking sheet with parchment, or waxed paper. Make 20 2-tsp.

> portions of chocolate in separate mounds on baking sheet. Roll each

> portion into a round, and roll each round in cocoa (or coating of your

> choice) until it is completely covered. It may be helpful to dust your

> hands with cocoa before rolling.

>

> Alex

>

[Guest guest]

, " rosetalleo " <rosetalleo

wrote:

>

> Alex, this sounds good, thanks! but no sugar? remember this chocolate

> is totally unsweetened.

>

> I need to add sugar, I just don't know how or when....melt the

> chocolate in a double boiler and add regular white to it? or use

> powdered sugar?

 

Eeeeks! I didn't read your post carefully enough to realize you were

using unsweetened chocolate.

 

I would add the sugar to the cream before heating it, and stirring

while heating to make sure it dissolves completely. I'd think at least

a half cup of sugar would be necessary.

 

> I like the truffle idea though, since it will allow me to experiment

> with smaller amounts until I get it right.

 

If you try this, let me know how it goes.

 

Alex

 

>

>

> , Alexandra Soltow <pamra@>

> wrote:

> >

> > > Any ideas for other items I could make using this high quality

> > > chocolate?

> >

> > Make truffles! They make wonderful gifts.

> >

> > 8 oz. chocolate, chopped into 1/4 " pieces, or smaller

> > 1/2 c. heavy cream

> > 3 T. cocoa, or finely chopped nuts, or crushed cookie crumbs, or

> > whatever coating you'd like

> >

> > Place chopped chocolate in a heatproof bowl. Heat cream in a 1 1/2

qt.

> > saucepan; bring to boil. Pour cream over chocolate and allow to

stand 5

> > minutes. Whisk until smooth, and allow to cool at room temperature

for

> > an hour. Refrigerate 15 minutes, stirring every 5 minutes.

> >

> > Line a baking sheet with parchment, or waxed paper. Make 20 2-tsp.

> > portions of chocolate in separate mounds on baking sheet. Roll each

> > portion into a round, and roll each round in cocoa (or coating of

your

> > choice) until it is completely covered. It may be helpful to dust

your

> > hands with cocoa before rolling.

> >

> > Alex

> >

>