I offered to bake something for an alternative gift fair at work, but opted to attempt truffles when I realized I was out of eggs. I modified a cookbook recipe to make them, and at first I thought they were turning out to be a disaster, but found they actually worked out pretty well (once I decided to use the freezer instead of the refridgerator). In fact, they were a hit, with no leftovers at the end of the fair. Just what I like.
Mocha Almond Truffles
Modified from Mocha Truffles recipe in the Mrs. Fields Best Ever Cookie Book; makes about 40 truffles
Ingredients: 1 bag (11.5 oz) milk chocolate (Nestle), 3/4 C heavy whipping cream (try 1/2 C if you want the filling to be thicker), 1/4 C (1/2 stick) unsalted butter, 2 T instant espresso granules dissolved in 2 T coffee liqueur or in 1 T hot water, 1/2 t almond extract, crushed almonds (1–2 C)
- Melt butter in a saucepan over medium heat. Add cream and bring to a simmer.
- Pour hot cream mixture over chocolate chips in a large shallow bowl and add coffee mixture and almond extract. Mix until smooth.
- Cool to room temperature, then refrigerate until firm enough to mostly hold its shape when scooped out (about 2 hr). You can also put it in the freezer if you want to speed the process up or make the mixture firm enough to mold into balls.
- For each truffle, use a spoon to scoop out a tablespoon-sized lump of the chocolate mixture and drop it into a bowl of crushed almonds. Sprinkle almonds over the lump and roll it around until you have a ball of almond-coated filling. Place the filling ball on a wax paper-lined cookie sheet.
- Put the cookie sheet of truffle fillings in the freezer until fillings are cold and firm (about 30 min).
Ingredients: 2 bags (11.5 oz each) milk chocolate (Nestle), 4 t vegetable oil
- Melt chocolate in a double boiler over hot (not simmering) water, or in a microwave-safe bowl in the microwave in 30-second increments on HIGH, stirring between. Stir until smooth.
- Stir in oil and let cool to lukewarm.
- Dip truffles in the chocolate coating. Try to let the excess coating drip off before returning the truffles to the wax-lined cookie sheet.
- Refrigerate or freeze until the coating hardens. Store chilled, letting truffles sit at room temperature for a few minutes before serving.