Shaped Truffles, Molded Truffles, Additions, and Coatings
rec.food.cooking/Nexis (1999)

A few tips for preparing and storing and some recipes.

1. A real truffle is made with quality chocolate and cream, and maybe some flavoring. Pretty simple stuff. You can use white, milk or dark chocolate or all of the above. You can use flavoring different ways: you can add liqueurs, or use flavoring extracts and oils, or you can get your flavoring from the coatings that you choose.

2. Store truffles in a tightly sealed container. You may keep them in the fridge if not serving them immediately. If you will be serving within a day or two, you can store them in a cool part of the room. Always be sure to take them out of the refrigerator about 20 minutes before serving to allow the maximum flavor.

3. You needn't be a professional chocolatier to make these. Even the coating can be done simply. I will add a simple way to *cheat* the tempering process so you can have the results without all the work.

4. There are two ganache recipes below. One is better for molded truffles. If you have candy molds, these are a delight and sooo easy. The other is for truffles you shape and then coat with a variety of coatings.
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[shaped] Truffles
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2 cups heavy [whipping] cream
18 oz grated chocolate
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Place grated chocolate in a large stainless steel bowl. Heat the cream to just boiling, then pour over the chocolate. Let stand a few minutes, then stir until smooth. Refrigerate until set, and then shape into balls. Place on a baking sheet and keep refrigerated until ready to coat.
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[Molded] Truffles
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2 cups heavy cream
12-14 oz grated chocolate
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Place chocolate in stainless steel bowl and heat cream as above. After mixing smooth, use a whisk to whip until rather light and fluffy (You can use an electric mixer on low if need be). Use a pastry tube with a large round or star shaped tip to pipe into chocolate coated molds. Seal with additional chocolate.
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ADDITIONS:
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You can add a number of things to enhance and flavor your truffles. In addition to flavoring oils [such as orange, mint, etc...) and extracts [such as vanilla, almond, cherry, etc...], you can also add liqueurs such as Kahlua, rum or Brandy. Alternately you can add finely chopped candied citrus peel, ground nuts or praline powder. I like to use a different coating for each flavor of truffle so my guests are able to distinguish between them. I also like to vary the chocolate used: for instance, I make orange truffles with dark chocolate and coat them with powdered or granulated orange peel, combines with a bit of the decorator or turbinado sugar. You can color white chocolate with any number of powdered food colors and coat or drizzle over previously coated truffles. For Christmas you may want to drizzle red and green for instance. Flavorings that are liquid should be added with the cream; all others can be stirred in.
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COATINGS
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For easy chocolate coating, try this *cheating* method. Take 16 oz of chocolate, chopped relatively fine. In a double boiler over hot, but not boiling water, melt 3/4 [or 12 oz] of the chocolate. When melted you should be able to touch it to your lips and it should feel slightly warm. Remove from heat and stir in the remaining chocolate until smooth.

You should now barely feel it at all when touched to your lips. Do NOT let any water come into contact with the chocolate, and do not add shortening. To maintain the temp while dipping cold truffles, cover a heating pad set on low with a kitchen towel and place under the bowl of chocolate. For white chocolate, be extra careful, as it burns easier. Remember: SLOW IS BETTER

You can also use any or all of the following coatings:
ground nuts
powdered sugar
praline powder
sprinkles [or jimmies]
cocoa powder
ground candied citrus peel
decorator sugar
turbinado sugar
ground or powdered citrus peel (dried)
Or combinations

You may want to coat with chocolate and one of the above. You can double coat with contrasting chocolates (be sure to let set between coatings) for a dramatic effect.
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Once your truffles are filled/coated, be sure to allow several hours to *set* before storing. (at least 2-3). You can use the mini baking cups (like the cups in boxed candy) for a lovely presentation. If storing in the fridge, allow to come to room temp before eating for full flavor and that unique smooth truffle texture.