Sunday, December 23, 2012

Christmas Baking: Day 7 - Chocolate Truffles

Chocolate Truffles: Covered with Chocolate; Coconut/Grounded Almonds and Pecan
Found this from Epicurous website, it's quick and easy.


  • 12 ounces good-quality semi-sweet or bittersweet chocolate
  • 2/3 cup heavy cream or nondairy whipping cream
  • 2 tablespoons Dutch processed cocoa powder
  • 2 tablespoons confectioner's sugar
  • 3 tablespoons finely chopped unsalted pistachios, almonds, or hazelnuts


Finely chop the chocolate by hand or in a food processor fitted with a metal blade, and place in a medium bowl. Pour the cream into a small heavy saucepan. Bring to a rolling boil over medium heat. Pour the cream over the chocolate. With a wooden spoon, gently stir to melt the chocolate. Don’t whisk or stir too strongly or you will incorporate air. Cover. Chill until firm, about 2 hours.
Line a baking sheet with parchment or waxed paper. With a small melon baller or ice-cream scoop, drop mixture by rounded teaspoonfuls onto prepared sheet. Freeze until firm, about 20 minutes.
Place the cocoa, confectioner’s sugar, and chopped nuts into 3 separate shallow bowls.
Roll 1/3 of the balls into the cocoa mixture, 1/3 into the confectioner’s sugar, and 1/3 into the chopped nuts. Quickly roll between your palms to form them into a perfect round shape. You may need to re-roll in the nuts or sugar if too much falls off. Return to parchment-lined baking sheet or other parchment-lined container, in a single layer. Cover with plastic and chill until ready to serve. Can be made 10 days ahead; keep refrigerated.


Leslie Jane Moran said...

Any left??? I'll be right over :)
Merry Christmas to you and the family. I hope Santa finds Aidan a good boy again this year.

Nicole Beadwright Campanella said...

Wow those look soooo good.
Happy Christmas to you and your family