1 basic truffle recipe:
4 oz ghirardelli bittersweet chocolate
2 tbsp butter, cut up
2 tbsp heavy whipping cream
1 1/2 tbsp liqueur (to 2 tbsp)
1 chocolate coating for truffles:
4 oz ghirardelli bittersweet chocolate
2 tsp peanut, almond, or walnut oil
Directions
DIRECTIONS: For Truffles: In double boiler, melt broken chocolate,
stirring constantly. (Or microwave 2 1/2 to 3 minutes on medium.)
Remove chocolate from heat; blend in butter. Stir in cream, then
liqueur. Combine with chopped nuts or candied fruit if desired. Chill
10-15 minutes, stirring frequently until thick enough to hold a
shape. Drop by heaping teaspoon or #70 scoop onto foil lined baking
pan. Shape round, if desires. Cover and freeze 20-30 minutes to set
truffles firm for dipping with chocolate. For a variety of truffles,
repeat the recipes using liqueurs such as Grand Marnier, Amaretto,
Kahlua, Creme de Menthe.
For Coating: Melt chocolate as directed in basic truffle recipe.
Remove from heat and stir in oil. Cool chocolate to 85-90-F for
dipping. Dip cold, firm truffle into melted chocolate, holding with a
fork and spooning with several coats of chocolate. Place each onto
foil lined baking pan. Decorate top with nuts, candied fruit, etc.
Chill at least 2 hours to set chocolate. Roll in Ghirardelli Ground
Chocolate, if desired. Place into tight container and store in cool,
dry place to age for several days. Coats 12 truffles.
Source: Recipes from Ghirardelli Chocolate Company of San Francisco
From: Sallie Austin
Servings: 12 servings
Bittersweet Chocolate Coated Truffles Recipe brought to you by Recipe Ideas
Categories: Candy; Chocolate; Dessert
The History of Recipes
Academics have proved the existance of recipes way back into the far past, certainly as far back as early Egypt, and possibly even further. Interesting though that is, sadly, these ancient records were just basic hieroglyphic instructions for meal preparation.
Fascinatingly, the oldest recipe found, according to historians is a collection of tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. During the time of the Roman Empire a roman called Apicius assembled a collection of documents describing recipes cooked by wealthy Romans. In his scrolls, he describes how the meals were separated into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the early Romans were skilled in the use of a good variety of spices and herbs, including a few you will know such as bay, rue and parsley. Over the following few hundred years, the upper-class families of Europe competed with each other to serve the most extravagent meals, and as a result cooks and their recipe collections were much in demand. However, it was during the nineteenth century that haute cuisine and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, testing, and publishing popular recipes of the day. By the arrival of the 20th century, cooking books are in high demand, mostly as a result of increased literacy, more free time and having more money. |
We hope you enjoy this Bittersweet Chocolate Coated Truffles recipe.
