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All Recipes
Posted 07/02/2019
Chocolate Truffles with #61 Coffee Cocoa or #64 Peach Habanero
This is great make ahead treat that will keep in the fridge or freezer for when you need. Helpful Tip: When you are rolling the chocolaty goodness into truffle balls, keep a bag of frozen peas or ice pack wrapped in a cloth handy. Press your hands on the cloth wrapped frozen pea/ice pack as needed to keep your hands cold and chocolate mixture from melting from the warmth of your hands. Other items needed: parchment lined cookie tray melon ball scooper
Ingredients:
  • 4 ounces dark chocolate (70% cacao) broken into small pieces
  • 8 ounces semi sweet chocolate morels
  • 3/4 cup heavy cream
  • 1/2 TBSP Vanilla
  • 3 TBSP #61 or #64 Sauce
  • 1/2 to 3/4 cup cocoa powder for dusting truffles
  • crushed nuts for rolling finished truffles (optional)
Instructions:
  1. Place dark chocolate pieces and bittersweet morsels in a heat proof bowl
  2. Heat heavy whipping cream in a pan on the stove until frothing. Watch carefully so as not to burn heavy whipping cream!
  3. Pour frothed heavy whipping cream over chocolate in bowl and let sit for 10 to 15 minutes
  4. Mix thoroughly until chocolate and cream mixture is completely melted and smooth
  5. Add vanilla and either #61 or #64 sauce ,mixing thoroughly
  6. Chill mixture in refrigerator for 2 hours minimum
  7. Before making truffles, pour place baking tray with parchment in freezer for about ten to fifteen minutes
  8. Remove chocolate mixture from refrigerator and place a plate or bowl with cocoa powder and or a bowl or plate with mixed chopped nuts, the parchment paper lined baking tray and the frozen peas/ice pack next to the bowl
  9. Using the melon ball tool, scoop out uniform size amounts of the truffle mixture and roll them into balls. You will want to place your hands on the ice pack frequently to keep chocolate mixture from sticking to your hands
  10. As you finish each truffle ball, roll in the cocoa powder or nuts and place on the parchment lined baking tray
  11. Once all balls are completed, store truffles in the refrigerator until serving.