But teach a person to make their own chocolates and they get invited to all kinds of parties!
The inspiration for this truffle recipe comes from a candy making book given to me by Bill Eggleston, from all of us: thanks Bill!
Equipment needed:
- A double boiler
- Mixing bowl
- Mixer
- spatula
- cookie sheet
- plastic wrap
- a plate
- a bowl
Ingredients:
- 1 bag of Gold (12oz) Guittard semi sweet chocolate chips
- 1 bag of Silver (12oz) Guittard milk chocolate chips
- 1/2 cup whipping cream (one of those 1/2 pints is perfect)
- 1 tsp Cinnamon
- 1/16 of a teaspoon cayenne pepper
- 1 tsp vanilla
- 1-2 TBL Kosher salt
- Cocao powder
Method:
Scald the cream, set aside and let cool. (non-sticks are great for this step)
Melt both bags of chocolate chips in the double boiler until silky smooth.
Combine the scalded and cooled cream, the silky hot melted chocolate, vanilla, cinnamon, and cayenne into a mixing bowl and mix for minimum 2 minutes until shiny and smooth. The chocolate will darken and absolutely glisten after two minutes of the mixer. If the chocolate looks all lumpy and has not come together, add a bit of milk or cream to it. It should smooth right out.
Pour the chocolate out onto a plastic lined cookie sheet or 1/2 sheet pan, and sprinkle liberally with the kosher salt and allow to cool until firm to the touch. A while. Perfect time to lick the beaters.
Set up your truffle station:
One bowl with cocao powder in the bottom, a smacker plate, and then the storage vessel.
When the chocolate has set up, cut them into bite size squares, roll them in your palms, until roughly round, then place about 8 truffles (depending on size of bowl in the cocao and swirl them around until covered with cocao powder. Next I drop them (with a touch of force) or smack them against the plate to knock off the extra chocolate. Then into the chocolate jar goes the finished product. Once you run through the production part of rolling truffles, you will get a good understanding of just what the perfect feel is for rolling. Too soft and they smear out on your hand, too cold and the chocolate all melts on your palms while you are rolling - definitely messy; tasty fun.
Pro tips: The 2 minute thing is very important. I have tried to trim the time and the result was an inferior truffle - not as light and silky. And that's just not right. You can add booze to the chocolates at the same time as the vanilla - Grand Marnier, or Tuaca, or Kahlua. You can get creative and toast some almonds and form the chocolate around them, or temper some semi-sweet chocolate and dip your truffles into a melted chocolate for that chocolate shell. Adjust the amount of cayenne to your liking. I love 
that little bit of heat on the end. VERY important: make sure that your cinammon and cayenne go into the chocolates - not as a last step onto the truffle. Imagine if you will the effects of inhaling a little cinnamon & cayenne as you take your first bite. Kevin and Lisa, please accept my gratitude for your assistance during the research and development stage.
that little bit of heat on the end. VERY important: make sure that your cinammon and cayenne go into the chocolates - not as a last step onto the truffle. Imagine if you will the effects of inhaling a little cinnamon & cayenne as you take your first bite. Kevin and Lisa, please accept my gratitude for your assistance during the research and development stage. Make chocolate truffles, share chocolate truffles, love chocolate truffles.
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