*Watches in horror as all my readers groan and block my site*
Uh oh. I’m in truffle now!
Ok, ok, I’m done. But if you’ve been reading me for a while, you know it won’t last. I’m always causing truffle. Hehehe. I’m glad I amuse myself because I can see all the eye rolling going on even through the internet.
I’ve never understood why the candy truffle is named after the ultra expensive fungus Truffle. Beyond the fact that both tend to be outrageously expensive (I paid $14.00 for a small bottle of Truffle oil. Fourteen dollars! I keep waiting for that stuff to spew out recipes using it, cook them and then clean the kitchen for that price!) I don’t care what anyone says, they look nothing alike.
Here are Black Truffles.-
Nope, nope nope, not the same. The first I might use to make an elegant Risotto. The second I would hide in a box marked with the words “Old Underwear”. It would go under my bed and only be brought out late at night when all the males in my household were snoring.
Since we haven’t won the lottery yet, I have had to learn how to make homemade truffles (the candy, not the fungus though if I had the fungus nearby, I could sell it and buy the candy ). For the most part, they are far simpler to make than people realize. They can a bit more complex if you go to the trouble of dipping them into a liquid chocolate coating but for “let’s make these bad boys quickly because I want to eat them NOW” pleasure, rolling them in cocoa does the trick. I made one change from the typical though. I don’t care for the taste of unsweetened cocoa on its own, so I mix my cocoa with some powdered sugar to cut the bitterness.
People tend to think of making truffles only around the holidays to add to gift baskets or cookie trays but in all seriousness, they are a perfect sweet to make any old time. They are so easy, can be made with so many variations to fit what you’re craving at any given moment and last a long time if wrapped tightly and kept in the fridge. Not that they WILL last because you’ll be sneaking them every five minutes, but the potential for long term storage is there.
This recipe makes a LOT, so feel free to cut it in half. I make a lot because I tend to give some away and this way, I can placate my teen boys if they walk in while I’m making them by putting some in the fridge for them…. and hiding the bulk of them. Yes, yes, I’m evil that way.
One tip- make sure your truffle mixture stays COLD. When it starts to warm up, any shaping you try to do is going to end up all over your hands and while that can be tasty, it IS messy. So work fast and put it back in the fridge as needed to get cold again. I made Chocolate Raspberry truffles because that is one of my favorite flavor combos, but you could sub any flavor of jam you prefer or even leave it out altogether. If you leave it out though, add an extra 2 tablespoons of cream to prevent your mixture from being too stiff to work with.
CHOCOLATE RASPBERRY TRUFFLES
These aren’t the prettiest candies in the world, but I promise you; you won’t care.
1/2 cup Heavy cream
12 ounces semi-sweet chocolate chips (you can also use bittersweet or milk or a mix of types. I used an equal mix of semi sweet and milk)
- 1/4 cup butter, cut into bits and softened
1/2 cup raspberry jam, preferably seedless
- 2 tablespoons raspberry liquor or 1/2 teaspoon raspberry extract (optional)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered sugar
- In a medium saucepan bring to the cream just to a boil over medium heat.
- Remove from heat.
- Add chocolate, stirring until smooth.
- Let cool slightly and add butter, bit by bit, stirring until smooth.
- Stir in jam, Chambord and a pinch of salt and transfer to a bowl.
- Chill, covered, for 4 hours, or until firm.
- Form mixture by heaping teaspoons into balls and roll in cocoa powder. A melon baller works wonderfully for this step. If the mixture has softened up too much to roll easily by the time you finish scooping it, chill the balls for about an hour, then continue with the rolling them in cocoa step.
- Chill on a baking sheet lined with wax paper for 1 hour, or until firm.
- Keep in an airtight container, chilled, for up to 2 weeks. Or that container marked Liver that I’ve talked about before works well too. You HAVE made your “Secret Stash Liver Container” haven’t you? Right? Right?