Chocolate Truffle Recipe

Having just written an article about Truffle, the fungus type from Saudi Arabia, I noticed some of you have never had the chocolate truffles either.

I want to explain these are not like the truffle you find in France, Italy, Saudi Arabia and so forth in the ground. Those are a fungus like a mushroom.. These are mock truffles for those who want to try them. Hope this helps.

Chocolate Truffle Recipe

Truffle Ingredients
8 OZ semisweet chocolate cut into small pieces
3/4 cup heavy whipping cream
2 TBS unsalted butter
2 TBS alcohol (Cognac, brandy, any kind will do) (This is optional)

Different Coatings for Truffles:
Cocoa Powder
Sugar Sprinkles
Confectioners Sugar
Chopped or toasted Nuts (pecans, walnuts, almonds, hazelnuts)
Toasted Coconut
Shaved Chocolate

Direction for making them:

Put chopped chocolate in a medium sized bowl. Put to one side. Over medium heat put the cream and butter in a small saucepan to melt and bring to a boil. Real fast like, you need to pour the boiling cream over the chocolate. Let it sit for 5 minutes. Stir it up the mixture until it is nice and smooth. If you like and choose to add the liqueur, do it now.

Cover this up and place it in your frig until this mixture thickens up and become firm. You can even leave it overnight.

In the morning take whatever coating you decide to want to use for your truffle on a plate.

Take truffle mix from frig and with your hands or a small melon baller, roll this into bite shaped balls. Now roll these truffle balls in your coating of choice and place them on waxed paper or parchment on a flat sheet or plate. Do not stack them. Use only one row. Stick them back in the refrigerator until they get firm.

They can be kept for a couple of weeks in the refrigerator or even frozen for later for a couple of months but you need to bring them back to room temp before serving to guests. However I even like them frozen but since I'm allergic to chocolate this is very rarely a treat.

This makes about 30 balls.