Becky Jane...Kahlua truffles!

[Scarlett]

I just now saw the Valentine menu thread and saw your mentioning of homemade Kahlua truffles! Oh my! :yum: :yum: :yum:

Would you mind sharing the recipe, pretty please? :D

[Becky Jane]

I use the truffle recipe from "Fine Cooking" magazine. It's a very basic, straight-forward, classic recipe.


You start with a basic ganache:

12oz bittersweet chocolate (60-62% cacao...not chips, buy good quality bars...chips are coated with weird things to make them hold their shape and therefore NOT melt smoothly).

1 Cup heavy cream

2 Tbs. Butter


Place the bars of chocolate in a food processor. Process until the chocolate looks like cornmeal. About 30 seconds.

Meanwhile, bring the heavy cream to a boil.

Pour the hot cream into the food processor, while blending, and let it go for 10 seconds until fully incoporated. Add the butter and process a few more seconds.


Pour the ganache into bowl. You can leave the ganache plain at this point, or you can add liqueur and stir until smooth.. I like Kahlua. 3 Tbs is good amount. You can also use Bailey's, rum or Grande Marnier. Now, cover tightly and chill at least 2 hours or overnight.

Once the ganache is solid, you can scoop it into small balls (recommend no more than 1"). People differ on their preferred tool. Some use spoons to shape it. Some use melon ballers. I scoop with a spoon and then use my hands to quickly shape and smooth them.

Roll each ball in powdered cocoa (I prefer dutch-processed). At this point, you can chill the truffles and call them "finis!" :)

Or, you can take it one step further.

While the truffles are chilling in the fridge, melt semi-sweet chocolate. Dip each cocoa-covered truffle in the melted chocolate and then quickly roll in a topping. I love crushed toffee bits mixed with a small tinge of sea salt (grey sea salt is fabulous...find it at Whole Foods, Wild Oats or your gourmet food store).

You can also roll the truffles in crushed pistachios, pecans, or just leave them plain. :)

Warning: Making truffles from scratch isn't hard, but it is time-consuming and it is MESSY. Wear a good apron, keep towels handy and don't stress. The results will be worth it.

Enjoy!

P.S. You can store your truffles in an air-tight container up to 5 days in the fridge. Let them sit at room temp for about 15-20 minutes before serving.

[Gitel in nj]

I made truffles during the holiday Becky Jane, but your recipe sounds "scary" good!

[MarieD]

Thanks for always sharing you wonderful recipes Becky!

P.S. You can store your truffles in an air-tight container up to 5 days in the fridge. Let them sit at room temp for about 15-20 minutes before serving.


I gotta ask though, do they ever last 5 days?? I am certain if I made them in my house they may not last 5 hours! :lol:

[Jennifer in SC]

Wow, those sound great. I might have to get my mom to keep the kids while I run to the store for ingredients. (DD is recovering from a tonsillectomy so I can't take her out.)

[Scarlett]

Becky, thanks for taking time to share the recipe! It sounds so :yum:!

[rachelmn]

:yum::yum::hcry::hcry:

Wow, what glorious thoughts!!! Wish I had time to make those this week, it'll have to wait.
Thanks for sharing!!!

[Doreen]

These sound absolutely decadent!

Warmly,
Doreen

[Kristina J]

Oh my gosh, how did I miss this?

:yum: :yum: :yum:

[maria maria]

Oh these do sound delicious! Bailey's Mint Chocolate would be delicious for the liqueur. :yum: Thank you Becky, for sharing the recipe! And thank you, Scarlet for asking about the recipe! :)