The perfect winter dessert recipe

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The holidays are a time of relaxation and leisure. What better way to relax than kick back and eat a sweet treat?  Learn how to make your own chocolate truffles from scratch! With only about six ingredients, anyone can make truffles at home for fun. Add in Hazelnut, vanilla, and other flavors if you’re feeling adventurous and want to try something new.

 

Ingredients: 10 ounces chopped fine bittersweet chocolate, 3 tbsp unsalted butter, ½ cup heavy cream, 1 tbsp light corn syrup, ½ cup nuts,coconut, or other topping, 8 oz. chopped fine semisweet or bittersweet chocolate

 

Step 1: Put all 10 ounces of chocolate and the 3 tbsp of butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process one more time. Set aside for later.

 

Step 2: Heat  heavy cream and corn syrup together in a small saucepan over medium heat until it begins to simmer. Remove from the heat and pour the mixture over the melted chocolate mixture and let cool for two minutes. Using a spatula, stir the mixture gently, starting in the middle of bowl and working in small circles until all chocolate is melted completely and the mixture is smooth and creamy. Pour the mixture into an 8×8-inch glass baking dish and place in the refrigerator for one hour to cool

 

Step 3: Using a melon baller, scoop the chocolate you had set aside from step 1 onto a sheet pan lined with parchment paper and return to the refrigerator for another 30 minutes to continue cooling. Place the cocoa powder, nuts, coconut, or chosen toppings each in its own individual pie pan and set aside.

 

Step 4: In the meantime, place the chocolate into a medium mixing bowl sitting on top of a bowl lined with a heating pad, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down to keep it at a medium heat. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees fahrenheit; do not allow the chocolate to go above 94 degrees. Once you have reached the optimal temperature, adjust the heat to maintain it.

 

Step 5: Remove the cooled chocolate from the refrigerator and shape into balls by rolling between the palms of your hands. Use latex gloves if desired.

 

Step 6: Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Then place the truffle into the dish with the topping of your choice. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, move the truffle to a parchment-lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least one hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

Read more at: http://www.foodnetwork.com/recipes/alton-brown/chocolate-truffles-recipe.html?oc=linkback

 

All images found at giphy.com