I Love Chocolate

by Stephanie Zonis


Black Satin Truffles

About 30 to 35 truffles, 1-1/8 inches in diameter


Chocolate truffles should be precious gems of richness and flavor. To achieve this effect, you MUST use ingredients of the highest quality; especially important is the quality of the chocolate. People adore truffles, and they're ideal for parties or gifts (or Valentine's Day). Keep these truffles small. They look classier that way, they're easier to eat, and you can eat more of them.

I have a 1-1/8 inch diameter cookie scoop (like a miniature ice cream scoop) which is great for portioning out the truffle base, but two teaspoons will work just as well. Place the finished truffles in brown paper or foil candy cups, available in part supply stores. If stored airtight, these will keep in the fridge for at least a week, and they also freeze well (defrost in the refrigerator, still in their wrappings). Let truffles stand at cool room temperature for about 20 minutes before serving, as they're much more flavorful that way.


Truffle Base:
6 ounces best-quality bittersweet chocolate,
   very finely chopped
Few grains salt
1/2 cup plus 1 Tbsp. heavy cream
3 Tbsp. unsalted butter, cut into pats
Grated zest of 1 large,
   deep-colored orange (no white pith)
2 tsp. orange liqueur

Coating Options:
About 4 ounces best-quality, very finely shaved or
   chopped white or bittersweet chocolate,
About 2/3 cup finely chopped, toasted, cooled nuts. (Use walnuts, pecans, or almonds. After chopping them finely, preheat oven to 350 degrees F. Place finely-chopped nuts in foil-lined, shallow pan. Toast in preheated oven for 8 to 12 minutes, just until lightly golden. Watch carefully, and stir occasionally during toasting. Cool completely before using.)


For the Truffle Base:
Place finely chopped chocolate and salt in small heatproof bowl; set aside.

In small, heavy-bottomed, nonreactive saucepan, combine cream, butter, and orange rind. Heat over low heat, stirring often, just until mixture simmers. Remove from heat; cover tightly and let stand 10 to 15 minutes.

Reheat cream mixture over low heat, stirring often, just to a simmer. Remove from heat. Strain through a fine strainer into chocolate, pressing on orange rind in strainer to extract all possible liquid. Allow chocolate mixture to stand for a minute or two, then stir or whisk gently until perfectly smooth. If necessary, place bowl of chocolate over simmering water on low heat (water should not touch bottom of bowl). Stir frequently just until smooth, then remove from heat and hot water.

Stir or whisk in liqueur, half at a time. Chill at least 4 hours (overnight is fine, too), covering tightly when cold.

Roll small balls (about 1-1/8 inches in diameter) in the Coating(s) of your choice to cover completely. Place finished truffles in foil or brown paper candy cups; store airtight in refrigerator. Allow to stand 20 minutes at cool room temperature, covered, before serving.


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This page created January 2000