Ed Dederer’s Chocolate Truffles



Ed Dederer’s Chocolate Truffles
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Rating: 0
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Rate this recipe!
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Servings
55
Servings
55
Ed Dederer’s Chocolate Truffles
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
55
Servings
55
Ingredients
  • 8 oz. dark chocolate or one cup dry measure (Ghirardelli or Nestle)
  • ¾ cup heavy cream
  • ½ stick softened butter cut in pieces
Servings:
Units:
Instructions
  1. Melt the chocolate in a double boiler over hot but not boiling water.
  2. Meanwhile, in a separate saucepan bring cream to a boil.
  3. Once chocolate is melted, remove from heat and pour cream into chocolate and stir with a wooden spoon until completely blended.
  4. Let mixture sit until room temperature then stir in softened butter until mixture is smooth and well blended. This is the time to add a couple drops of flavoring to some or all of the mixture if you’re going to.
  5. Refrigerate until chocolate becomes firm.
  6. Have ready the candy mold and dark chocolate flavored candy wafers.
  7. Place ½ of a wafer and 7 Ghirardelli nibs or Nestle chips in each compartment. Alternately, you can put ¼ of a wafer and four nibs or chips in each compartment. The wafer contains a small amount of some substance that prevents the chocolate from sticking to the mold.
  8. Microwave mold at half power for 20 seconds. Rotate the mold and repeat until chocolate melts. How many times to microwave and rotate will vary greatly depending on the power of your microwave.
  9. Using a small brush, like a striping brush, coat the inside of each compartment with chocolate. “I find it best to hold the mold up to the light to make sure the inside is completely coated,” said Dederer.
  10. Put the mold in the freezer so the chocolate firms.
  11. Pull the truffle filling that you estimate you will need to fill the mold cavities out of the refrigerator in a plastic measuring cup and zap at half power for about 20 seconds.
  12. Pour filling into molds filling below the top lip of the cavity. Return the mold to the freezer while you melt chocolate for the bottom of the candies.
  13. To make the bottoms, melt about 25 to 30 nibs or chips for an 11-piece mold.
  14. Pull the mold out of the freezer and using a spatula, lightly cover each cavity with chocolate.
  15. Return the mold to the freezer for a few minutes and then invert the mold over a bread board or countertop and tap the back with a knife handle or spoon to remove. If the truffles don’t come out, return the mold to the freezer for a few more minutes.
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