Chocolate Fruit Truffles
Makes:
about 2 cups of candied peel
Category:
Introduction
About this Recipe
Recipe from Bake with Anna Olson
by Random House, 2016
Ingredients
Dark Chocolate & Cherry Truffles
- ½ cup 125 mL whipping cream
- 8 oz 240 g dark chocolate (less than 70%), chopped
- 1 Tbsp 15 mL corn syrup
- 1 tsp 5 g butter, at room temperature
- ¼ cup 45 g finely chopped dried cherries
- 1 cup 250 mL cocoa nibs*
Milk Chocolate Orange Truffles
- 1/3 cup 80 mL whipping cream
- 8 oz 240 g couverture milk chocolate, chopped
- 1 Tbsp 15 mL corn syrup
- 1 Tbsp 15 g butter, at room temperature
- zest of 1 orange
- 1 cup 250 mL crushed feuilletine wafer cookies, or cornflake cereal crumbs
White Chocolate Blueberry Truffles
- ¼ cup 60 mL whipping cream
- 8 oz 240 g white chocolate, chopped
- 1 Tbsp 15 mL white corn syrup
- 1 ½ Tbsp 22 mL virgin coconut oil
- 3 Tbsp 40 g dried blueberries
- 1 cup 100 g sweetened flaked coconut
*Cocoa nibs are part of the husk of the cocoa bean and add a nice crunch and look to the truffles. They can be found at stores that sell good quality chocolate. If not available, rolling the truffles in cocoa powder works very well
The truffles should be stored refrigerated, but always bring them to room temperature for serving.
Step by Step Instructions
Dark Chocolate & Cherry Truffles
Step 1
Bring the cream up to a full simmer while you have the chopped chocolate and corn syrup ready in a bowl. Pour the hot cream over the chocolate, let it sit a minute, and then gently stir with a spatula, starting the motion in the centre and widening the stirring circle outward as the chocolate melts. If the chocolate does not melt fully, then place the bowl over a pot of barely simmering water, stirring very gently until smooth. Stir in the butter and then the dried cherries. Set this aside to cool completely to room temperature – this can take up to 90 minutes.
Step 2
Use a very small scoop or two teaspoons to scoop spoonfuls of truffle onto a plate. Roll the truffles between your palms to shape into balls and then roll them in the cocoa nibs.
Milk Chocolate Orange Truffles
Step 1
Bring the cream up to a full simmer while you have the chopped chocolate and corn syrup ready in a bowl. Pour the hot cream over the chocolate, let it sit a minute, and then gently stir with a spatula, starting the motion in the centre and widening the stirring circle outward as the chocolate melts. If the chocolate does not melt fully, then place the bowl over a pot of barely simmering water, stirring very gently until smooth. Stir in the butter and then the orange zest. Set this aside to cool completely to room temperature – this can take up to 90 minutes.
Step 2
Use a very small scoop or two teaspoons to scoop spoonfuls of truffle onto a plate. Roll the truffles between your palms to shape into balls and then roll them in the cookie or cornflake crumbs.
White Chocolate Blueberry Truffles
Step 1
Bring the cream up to a full simmer while you have the chopped chocolate, corn syrup and coconut oil together ready in a bowl. Pour the hot cream over the chocolate, let it sit a minute, and then gently stir with a spatula, starting the motion in the centre and widening the stirring circle outward as the chocolate melts. If the chocolate does not melt fully, then place the bowl over a pot of barely simmering water, stirring very gently until smooth. Stir in the dried blueberries. Set this aside to cool completely to room temperature – this can take up to 90 minutes.
Step 2
Use a very small scoop or two teaspoons to scoop spoonfuls of truffle onto a plate. Roll the truffles between your palms to shape into balls and then roll them in the coconut.
