Dishing It Up!

by Victoria Mattson

Victoria Mattson is a local cook, confectionaire and writer. She offers healthy and nutritious recipes and food tips in each issue of North County Outlook. Phone (360) 658-9903 or e-mail victoria@northcountyoutlook.com.

Praised by chocoholics world wide, a chocolate Truffle consists of melted chocolate whipped with various combinations of butter, cream, liquors, purees, nut butters or other flavors. This silky chocolate confection received its name because, rolled in cocoa in a freeform shape, it resembles the black fungus truffle.

Making Truffles is delightfully easy. First the chocolate is combined with other ingredients that lighten and flavor it. The resulting "ganache" as it's called, is then chilled, scooped and rolled into balls. Once the ball is formed, it can be rolled in cocoa or nuts or dipped in tempered chocolate. The technique described below involves rolling truffle centers in cocoa or nuts.

Start your truffle-making with a fine chocolate, since the quality of this ingredient will determine the outcome of the finished candy. You can find high quality bulk chocolate from all over the world at Dawn's Candy and Cake Supply in Lynnwood. Dawn sells a variety of premium chocolates such as Guittard and Callebaut, priced between $3 and $15 per pound. Dawn also presents a variety of classes, two of which will teach you how to temper chocolate and hand-dip truffles. To contact Dawn, call (425)348-9380 or visit her website at www.dawnscandyandcakesupply.com.

I have developed these basic recipes after many years of both personal and professional "Truffleteering." Feel free to experiment with the basic recipes. Truffles can be flavored by adding liquors, such as Amaretto or Grand Marnier, nut butters such as almond paste, or with seedless jams. When making flavor additions to truffles, decrease the cream in the recipe by the same amount of extra ingredient added. Dark chocolate truffles will be firmer than milk or white truffles and will accept more liquid while still holding a shape. All the recipes below follow the same technique to make the Truffles.



Semi-Sweet Chocolate Truffle

1 pound plus 2 oz. (18 oz.) semi-sweet chocolate, chopped

1 cup heavy whipping cream

4 Tablespoons butter, at room temperature

3/4 cup cocoa, 1 1/2 cup chocolate sprinkles or 1 1/2 cup chopped nuts

VARIATION: To make a Raspberry truffle, use 1/2 cup seedless raspberry jam and 1/2 cup cream.

(Makes about 80 truffles)



Milk Chocolate Truffle

1 pound milk chocolate, chopped

3/4 cup heavy whipping cream

4 Tablespoons butter, at room temperature

3/4 cup cocoa, 1 1/2 cup chocolate sprinkles or 1 1/2 cup chopped nuts

VARIATION: To make an Amaretto Truffle, add 3 Tablespoons Amaretto Liquor and reduce the cream by 3 Tablespoons.

(Makes about 65 truffles)



Bittersweet Chocolate Truffle

Two (3.5 oz) Lindt Excellence Intense Dark Chocolate Bars (which you can purchase at most grocery stores)

1/4 cup heavy whipping cream

2 Tablespoons butter, at room temperature

1/4 cup cocoa, 1/2 cup chocolate sprinkles or 1/2 cup chopped nuts

(Makes about 24 truffles)



To make Truffles:

Scald cream in a heavy saucepan by heating it until just before it boils. Stir occasionally as it cools to room temperature.

Melt chopped chocolate on top of double boiler over low heat, or in the microwave. Melt chocolate just until it is warm to the touch, but do not overheat.

Using an electric mixer, beat melted chocolate and butter together on low speed for about 1 minute, until smooth. Add cream and flavors into chocolate/butter mixture and continue mixing on medium speed for another minute.

Chill until firm, at least 3 hours or overnight.

Scrape a small scoop (#100) or a melon-ball cutter across surface of mixture to form balls. Roll balls between palms to smooth. Roll in cocoa, nuts or chocolate sprinkles.

Keep refrigerated until 20-30 minutes prior to serving.

Store tightly wrapped in plastic in refrigerator for up to 1 week or freeze for up to 1 month.



Victoria Mattson has previously owned her own chocolate shops. She is currently owner of Let's Dish!, a "make and take meal kitchen" located at 11605 State Ave. in Marysville. Phone 360-658-9903 or visit www.letsdish.com.