Chocolate Truffles (Lot o' pics) - Page 1

[ARCHIVED THREAD] - Chocolate Truffles (Lot o' pics)

Posted: 12/22/2009 11:53:11 AM EDT

Mrs Feral and I have a bunch of folks on our Christmas gift list. It's difficult (and expensive!) to give many of these folks storebought gifts. We give away a good bit of our jams and apple butter, but this year we decided to also try making some candies. We live in a part of the world where lots of folks make their own candies so after getting a nice looking recipe from a friend-of-a-friend, we decided to make some chocolate truffles.

Chocolate seemed like a good choice as it seems that at least one person in every family really likes the stuff. (I'm indifferent to the stuff, but Mrs. Feral is a fan.)

It took us about 3 hours to make this recipe, but only half of that was really concentrated attention. It does go more smoothly with four hands though.

So, how to make?

Ingredients

For the truffle batter
1 pint heavy cream
2 bags Hershey's Special Dark chips
2 TBSP corn syrup
1 tsp vanilla
1/2 stick butter
2 oz. vanilla vodka
2 oz. Kahlua
(Can substitute equivalent amount of

For the Coating
1 large bar Hershey's Special Dark chocoate:
Equivalent amount semi-sweet Bakers chocolate

Technique

Assemble your ingredients.....

Put the cream, corn syrup and vanilla in a sauce pan over-low-medium heat. Stir often and don't let it burn or boil too vigorously. You want a brief low simmer.

Put the chips and butter in a microwave-safe bowl and microwave for 30 seconds. Remove, stir and microwave again. Stir down again. When about two-thirds of the chips are melted, the rest will melt from the residual heat.

I scraped the melted chocolate into the Kitchenaid bowl as I wanted to use the mixture to whisk the truffle batter. If you're whisking by hand there's no need to transfer the melted chocolate.

The cream mixture should be at a low simmer by this point. Slowly whisk it into the chocolate. Whisk a bit then slowly add the alcohol. After the batter is nicely whisked, maybe a minute or in the mixer, scape the batter into an 8" X 8" baking dish. Place the baking dish in the freezer for 20 minutes or so while you get your other gear arranged.

While you're waiting for the batter to chill down, you can get the chocolate for the coating into a double boiler. Heat gently and try not to overheat the chocolate. "Just melted" is just right for the coating.

The local salvage store had a great sale on bittersweet chocolate squares––5 lbs. for $3.99. We used a half-and-half combination of the squares and Hershey's Special Dark Kisses for the coating, melting it together in the double boiler. It's cheaper, probably, to buy one of the big bars of Special Dark chocolate, but we had the kisses, so we used them.

When the batter is chilled, take the pan out and scoop out walnut sized globs of batter using a melon baller or a spoon. We started out by putting them on a cookie sheet, then chilling the batter again before rolling them. The pictures reflect that, but Mrs. Feral actually found it worked just as well to roll the cold batter into balls right out of the baking dish. We still chilled after rolling, but that approach saved handling the balls of filling an extra time.

The process of shaping is like shaping cookie dough, but much faster––a few moments of rolling the filling between the palms is enough. Any more, and filling sticks to the palms. Scoop 'em out and give 'em a quick roll. When your cookie sheet is full, put the sheet in the freezer to get the batter cold again. You don't want to freeze it, but you want it nice and cold.

A bamboo skewer turned out to be the best tool for picking up the filling balls. We pierced each ball about half-way through, to make sure it didn't fall off.

Then dredge the balls, one at a time, through the chocolate coating. You'll have to heat the coating mix intermittently and you may have to make some extra coating depending on how thick you apply it. Work quickly as the chocolate doesn't coat well if it's on the heat too long. At one point our coating stopped working well and so we started again with fresh coating. Probably pays to have a bit of extra chocoalet on hand, just in case you need it.

Carefully daub the coated truffles off onto some wax paper. Spinning the skewer helps to get the truffles off without touching them. There's definitely a learning curve with this. See how some of the truffles look like they're sitting on a pedestal of chocolate instead of just having a tidy little foot? That's from having the truffle stick to the skewer for just a few moments too long. Not a big deal, but definitely looks a bit amateurish. That's OK with me as we're amateur candy makers.

Chill 'em up then distribute them as you wish. We put the ones we're giving away in candy tins. We got about 50 truffles out this effort.

Enjoy, be safe, and don't eat too many.

Posted: 12/22/2009 12:13:39 PM EDT

[#1]

I want to be on your Christmas list... yummmm yummm

We do the same kind of thing in our house except we use regular oreos, cream cheese and chocolate bark.

Crush the oreos up in a gallon sized ziplock bag
Add a "bar" of cream cheese
mix the 2 by hand into a kind of mush
roll into balls as the misses and you did.
then coat with the melted chocolate bark
Put them in the fridge to chill

Being that there is dairy in them they do require refrigeration but they taste like pure heaven.

Merry Christmas all!

Posted: 12/22/2009 12:16:05 PM EDT

[#2]

And how do I get on the list...

Posted: 12/22/2009 12:21:00 PM EDT

[#3]

Oh God.

Posted: 12/22/2009 12:45:32 PM EDT

[#4]

Next time put some fancy colored sugar on top after the chocolate coating. Red or green looks good at this time of year.

Posted: 12/22/2009 12:47:50 PM EDT

[#5]

Yummy

Posted: 12/22/2009 12:56:03 PM EDT

[#6]

Hey Feral, Merry Christmas! Looks great, and thanks for the great posts through the year. Good homesteading stuff!

Your friendly neighborhood Highstepper

Posted: 12/22/2009 1:13:49 PM EDT

[#7]

C'mon Feral, you live in Pa......you have to know Wilbur is soooooo much better than Hershey chocolate

Looks fantastic, thanks for sharing!

Posted: 12/22/2009 2:02:40 PM EDT

[#8]

Quoted:
There's definitely a learning curve with this.

Yes there is!

Posted: 12/22/2009 4:05:09 PM EDT

[#9]

Tag for yummy goodness.

Posted: 12/22/2009 5:48:20 PM EDT

[#10]

I, too, would like to subscribe to your newsletter Christmas list.

Looks really good. I might have to give it a go...

Posted: 12/22/2009 7:34:44 PM EDT

[#11]

Quoted:
C'mon Feral, you live in Pa......you have to know Wilbur is soooooo much better than Hershey chocolate

Nope, can't argue with you there.

We pick up a few pounds of Wilbur Buds every now and then.

Posted: 12/22/2009 7:56:35 PM EDT

[#12]

SWEET!!

Posted: 12/22/2009 8:08:44 PM EDT

[#13]

Those look amazing.

Posted: 12/23/2009 11:14:55 PM EDT

[#14]

I'll be doing some sort of baking/ cooking tomorrow, I just might have to try some truffles.

Thanks for all the great info Feral.
Merry Christmas

Posted: 12/25/2009 10:07:14 AM EDT

[#15]

...and if you ever need someone to lick the bowl......what's your nearest airport?

Posted: 11/9/2010 8:34:41 PM EDT

[#16]

Bumping this old thread for folks who haven't seen it and folks who have forgotten it. These make nice gifts around the Holidays.

Posted: 11/9/2010 9:58:38 PM EDT

[#17]

Homemade goodie gifts are always better. Who needs more crap you don't need?

Wait...

Can subsitute the equivalent amount of.....?????????

Yes, I must know. And i just might do this for Christmas instead of my same old same old...

kitties

Posted: 11/10/2010 5:34:01 AM EDT

[#18]

Added to the recipe binder... Mrs. Monkey is gonna love these

Posted: 11/10/2010 8:58:18 AM EDT

[#19]

My mouth is really watering.

Posted: 11/10/2010 11:42:36 AM EDT

[#20]

rum can also be used.
works great for keeping you warm

Posted: 11/10/2010 12:49:18 PM EDT

[#21]

Posted: 11/10/2010 5:25:51 PM EDT

[#22]

can you add me to that list

Posted: 11/10/2010 6:18:35 PM EDT

[#23]

My dentist is gonna LOVE you, LOL!

Thanks, missed it the first time around.
We've been making various goat milk fudges for gifts, etc but will FORCE the wife to make these for ME!
( I also have an older lady who I give a rabbit or two to every few months, and she always repays me with homemade chocolates!

)

Posted: 11/10/2010 6:57:41 PM EDT

[#24]

Quoted:
We've been making various goat milk fudges for gifts, etc but will FORCE the wife to make these for ME!

I think you'll be pleased.

Posted: 11/10/2010 7:07:12 PM EDT

[#25]

Quoted:
Can subsitute the equivalent amount of.....?????????

I think it was supposed to be "the liqeur of your choice."

This year we're gonna try topping the filling with a dab of Nutella.

Posted: 11/10/2010 7:54:03 PM EDT

[#26]

Quoted:

Quoted:
Can subsitute the equivalent amount of.....?????????

I think it was supposed to be "the liqeur of your choice."

This year we're gonna try topping the filling with a dab of Nutella.

Lemme know how that works out.

OMG....I'm just thinking about all the yummy liqueurs out there.

Posted: 11/15/2010 9:22:30 PM EDT

[#27]

Hey Feral, how many truffles do you put in a gift package, and how do you wrap them? In a tin? Gift box? Tissue?

kitties

Posted: 11/16/2010 6:55:59 AM EDT

[#28]

Quoted:
Hey Feral, how many truffles do you put in a gift package, and how do you wrap them? In a tin? Gift box? Tissue?

We used tins and packed them with as many truffles as they'd hold.....wax paper on the bottom and separating the two layers. They peal off wax paper pretty well. This year I think I'm gonna scare up some cardboard candy boxes.

Posted: 11/24/2010 3:20:45 PM EDT

[#29]

Okay one more question.

the "can substitute equivalent amount of liqueur...."

Is that for BOTH the vodka and the kahlua? Or is the Vodka a necessary part of the recipe to make them taste good? Maybe that vanilla flavor is important to cut the bitter dark chocolate?

kitties

Posted: 11/24/2010 5:50:19 PM EDT

[#30]

Quoted:

the "can substitute equivalent amount of liqueur...."

Is that for BOTH the vodka and the kahlua? Or is the Vodka a necessary part of the recipe to make them taste good? Maybe that vanilla flavor is important to cut the bitter dark chocolate?

I don't think the vodka is absolutely necessary. It does add something though.

A bottle of vanilla flavored vodka looks like it's gonna last me about 10 years for candy-making purposes.

Posted: 11/24/2010 8:28:37 PM EDT

[#31]

Hopefully, I can get the wife and kids making me some truffles the next few days!

I also have a recipe for Kahlua around here someplace as well.
We used to make it then give it as gifts in decorative bottles, but haven't made any in 15+ years!
Have to dig it out again!

Posted: 12/20/2010 7:15:39 PM EDT

[#32]

Hi this is Amanda. John Willis' wife.

I tried to make these truffles and couldnt seem to get the batter to firm up enough to roll and coat. I followed the recipe so i dont know where i went wrong. I put melon dropper sized blobs on wax paper and put them in freezer on cookie sheet. After waitind said 20 minutes I checked them. Still gooey and stuck to my hands. Left them in the freezer all night last night and all day today while we were at work. They were firmer but still far from rollable or coatable. Any ideas?

Posted: 12/22/2010 12:06:46 AM EDT

[#33]

Quoted:
I want to be on your Christmas list... yummmm yummm

We do the same kind of thing in our house except we use regular oreos, cream cheese and chocolate bark.

Crush the oreos up in a gallon sized ziplock bag
Add a "bar" of cream cheese
mix the 2 by hand into a kind of mush
roll into balls as the misses and you did.
then coat with the melted chocolate bark
Put them in the fridge to chill

Being that there is dairy in them they do require refrigeration but they taste like pure heaven.

Merry Christmas all!

A friend dropped some of these off the other night.....I wanted to slap my momma for not making these for me as a kid.

Posted: 12/22/2010 8:46:36 AM EDT

[#34]

Quoted:
Hi this is Amanda. John Willis' wife.

I tried to make these truffles and couldnt seem to get the batter to firm up enough to roll and coat. I followed the recipe so i dont know where i went wrong. I put melon dropper sized blobs on wax paper and put them in freezer on cookie sheet. After waitind said 20 minutes I checked them. Still gooey and stuck to my hands. Left them in the freezer all night last night and all day today while we were at work. They were firmer but still far from rollable or coatable. Any ideas?

Sorry to hear you're having troubles with this.

The truffle batter does end up being rather gooey but if it's totally unworkable you can't coat it, as you found out. Kinda hard to tell where things went wrong.

Mrs. Feral suggests perhaps reassembling the batter and whipping in some powdered sugar to see if that firms the batter up a bit. Hopefully you can salvage it.

Posted: 12/22/2010 1:39:18 PM EDT

[#35]

Thank you for your reply. I will give this a shot tonight.

Posted: 12/22/2010 8:11:12 PM EDT

[#36]

I tried this today and had the same problem with it not setting up, ended up throwing the whole batch in the trash. It started to set up better after an hour in the freezer but I was so frustrated by then it was too late.

Guess I'll just stick to burgers and deer when it comes to cooking

Posted: 12/23/2010 1:05:14 PM EDT

[#37]

Later tonight I will try to post my wife's truffle recipe. They are made with cream cheese and crushed Oreo's.

Posted: 12/23/2010 8:14:39 PM EDT

[#38]

Feral, you are a great guy but you got to stop with all these food pics or you got to send me some....

..
Man those look good

Posted: 1/21/2015 10:44:34 PM EDT

[#39]

No idea if this thread is still active but I am going to try to bump it because it's JUST. THAT. AWESOME.

Posted: 1/21/2015 10:50:04 PM EDT

[#40]

Quote History

Quoted:
No idea if this thread is still active but I am going to try to bump it because it's JUST. THAT. AWESOME.

View Quote

Posted: 1/21/2015 11:05:52 PM EDT

[#41]

Quote History

Quoted:
C'mon Feral, you live in Pa......you have to know Wilbur is soooooo much better than Hershey chocolate

Looks fantastic, thanks for sharing!

View Quote

I fricking LOVE Hershey chocolate, but you are correct. Wilburs is the only thing better.

Thanks op, that rocks.

Txl

Posted: 1/21/2015 11:13:31 PM EDT

[#42]

Quote History

Quoted:

View Quote View All Quotes

View All Quotes

Quote History

Quoted:

Quoted:
No idea if this thread is still active but I am going to try to bump it because it's JUST. THAT. AWESOME.

Backatcha.

Gosh, I miss time to just spend in this forum.

Posted: 1/21/2015 11:14:30 PM EDT

[#43]

Quote History

Quoted:

I fricking LOVE Hershey chocolate, but you are correct. Wilburs is the only thing better.

Thanks op, that rocks.

Txl

View Quote View All Quotes

View All Quotes

Quote History

Quoted:

Quoted:
C'mon Feral, you live in Pa......you have to know Wilbur is soooooo much better than Hershey chocolate

Looks fantastic, thanks for sharing!

I fricking LOVE Hershey chocolate, but you are correct. Wilburs is the only thing better.

Thanks op, that rocks.

Txl

Thanks. That was "back in the day" when I used to make nice posts.

Posted: 1/21/2015 11:20:45 PM EDT

[#44]

Quote History

Quoted:

Backatcha.

Gosh, I miss time to just spend in this forum.

View Quote View All Quotes

View All Quotes

Quote History

Quoted:

Quoted:
No idea if this thread is still active but I am going to try to bump it because it's JUST. THAT. AWESOME.

Backatcha.

Gosh, I miss time to just spend in this forum.

Yup. Kiddos growing up, farm stuff, work stuff and moving to iPad only have taken a toll on my presence here. That's for sure. You, my dear, are welcome to post more as you're one of the handful of posters whose input I always value.

Posted: 1/21/2015 11:26:31 PM EDT

[#45]

Quote History

Quoted:

Yup. Kiddos growing up, farm stuff, work stuff and moving to iPad only have taken a toll on my presence here. That's for sure. You, my dear, are welcome to post more as you're one of the handful of posters whose input I always value.

View Quote View All Quotes

View All Quotes

Quote History

Quoted:

Quoted:
No idea if this thread is still active but I am going to try to bump it because it's JUST. THAT. AWESOME.

Backatcha.

Gosh, I miss time to just spend in this forum.

Yup. Kiddos growing up, farm stuff, work stuff and moving to iPad only have taken a toll on my presence here. That's for sure. You, my dear, are welcome to post more as you're one of the handful of posters whose input I always value.

This is the one forum where I've always felt at home. No meanies, not a lot of bullshit...just honest folks trying to learn new skills and make life
happen.

I can't even count the number of threads I've launched into flight with good intentions, then let fall to the ground when life got in the way.

Hmmm...Maybe this is the equivalent of the old country store where people used to sit around and talk while they whittled.

Damn. If even the virtual "old man's whittling circle" can't be had, we may all be in trouble.

But the kids growing up--that is the most important thing of all.