Fresh Cream Truffles
are my favorite truffles, as they don't require dipping. They are perfect to use
at parties as part of your table decorations.
I decorate these with mini-flags purchased on toothpicks from Sweet
Celebrations Inc for Fourth of July. The chocolates absorb strong odors, so make
them on a day when you are not cooking anything else or have not just made 4
loaves of garlic bread and frozen them in the same freezer where you are cooling
the chocolates. Yes, I did this once and had to remake all the chocolates just
before a party.
6 ounces Valrhona Caraque (semisweet) chocolate
¾ cup whipping cream
¼ cup unsalted butter, at room temperature
2 tablespoons butter, at room temperature
½ teaspoon vanilla extract
2 pounds Nestlé® White
Cocoa Butter Coating
½ teaspoon Crisco® solid vegetable shortening
Large candy cups
Theme toothpicks or other decorations
Use a chef's knife to shave shards of chocolate off bar. Keep
fingers clear of knife blade. The pieces need to be small so they
can melt quickly. Place chocolate in a metal bowl.
2. Heat cream just until it comes to a boil. Pour over chocolate.
Stir until the chocolate melts, then cool to 90 .
3. In a deep bowl, cream butter, using a wooden spoon. Stir in
tablespoons of cooled chocolate, beating well after each
addition. Mixture should be fluffy. If butter starts to melt
you are adding the chocolate too soon. Stir in vanilla.
4. Place candy cups on baking sheets. Fit a piping bag with a
size 807 decorating tip. Pipe a round the size of a quarter
into cups; start piping second level, then lift. Place in the
freezer to chill while chocolate melts.
5. Place white chocolate in a 6-quart crockery cooker, heat on
low with shortening. Turn cooker off when chocolate has melted.
The temperature will be under 120°.
6. Here comes the easy part. Simply spoon chocolate over truffle
filling. Sprinkle with party sugar and then cool in the freezer and serve
immediately or keep frozen in airtight containers. Bring to room
temperature before serving.
Makes 40 truffles