The Chocolatier

Last Christmas, we received a box of truffles from good friends. Included was a parchment sheet that listed the chef (each child made their own), the name assigned to their creation and its flavor (the Jack Sparrow Truffles were rum flavored, of course.)

On our summer vacation, I realized it was a mutual friend who had taught them how to make these delicacies, and she in turn shared the recipe with me. I made the truffle balls two months ago, but I finally dipped them this weekend. They are beautiful and taste fantastic. And they are easy. What a win-win-win. My first batch is orange-flavored; I named them Queen Elizabeth Truffles in honor of my sister (she always picked the bottoms off of the See's candies to find the orange creams.) We have planned white chocolated mocha truffles, dark chocolate mint truffles, milk chocolate kahlua truffles, and dark chocolate rum truffles.

Chocolate Truffles

12 oz. sweet chocolate, broken into small pieces
1/4 cup unsalted butter
3/4 whipping cream, scalded
1 1/2 tsp. flavoring
Powdered sugar
12 - 16 oz. semisweet chocolate, broken into small pieces. Or, high quality milk or white chocolate.

* Use dry bowls and utensils. Can use wooden spoon. *

1. Melt sweet chocolate on high for two minutes. Stir. Melt on high approximately thirty seconds more until done (time may vary according to microwave.)
2. Melt butter on high thirty seconds at a time.
3. Mix the melted butter with the melted sweet chocolate.
4. Slowly strain 1/4 cup of the hot cream into the chocolate mixture, whisking by hand until the cream is absorbed. Repeat procedure twice, using 1/4 cup cream each time.
5. Drizzle flavoring into chocolate mixture, stirring until mixture is smooth.
6. Cover with plastic wrap and refrigerate until chocolate mixture is firm, at least two hours (overnight, if desired.)
7. Line baking sheet with waxed paper. Spoon out one inch mounds of chocolate. Chill on baking sheet.
8. Cover hands with powdered sugar. Cover chocolate mound in powdered sugar; roll into ball with sugar covered hands.

At this point, truffles may be frozen. They should be chilled thoroughly before continuing.

9. Melt chocolate of your choice. Keep "melty" by having it over hot water (do NOT let water get into the chocolate.) Dip chocolate ball into the melted chocolate; place on waxed paper. Store in air-tight container in the refrigerator.

I may just have to rent Chocolat after all this truffle making.