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Category: Sweet Snacks
Prep Time: Cook Time: Total Time:
Makes 5 dozen.
1 1/4 c. whipping cream
20 oz. bittersweet chocolate, finely chopped*
1/2 vanilla bean, scraped
pinch salt
5 T. unsalted butter
1 oz. distilled liquor**
Place chocolate in a large non-reactive heat-proof bowl.
Place bowl over a saucepan of boiling water and melt chocolate until smooth.
Alternatively, place chocolate in a microwave-safe bowl and heat on HIGH in microwave for 30 seconds; remove from heat and stir.
Repeat heating and stirring until chocolate just starts to melt.
At this point, move to 10-second increments, to prevent scorching.
In a medium saucepan, bring cream, salt and vanilla bean and seeds to a boil.
Once mixture has boiled and foamed up, immediately remove the pan from heat.
Start whisking the melted chocolate and slowly stream the cream into the center of the chocolate.
As the smooth mixture begins to form in the middle, slowly expand the size of the whisking circle until cream and chocolate is fully incorporated.
Remove vanilla bean and stir in butter; cover mixture and let sit until firm.
Line baking sheets with parchment paper.
Fill a piping bag or zip-top freezer bag with the chocolate mixture and pipe into tablespoon-sized dollops onto the parchment paper.
Allow dollops to set up until they are firm; roll into round truffles.
Truffles can be coated with powdered sugar, cocoa powder, ground nuts, cookie crumbs, coconut or other toppings.
*Finely chop chocolate, or use pistoles; the size of the chocolate pieces is key.
Make sure the chocolate is in small pieces so that it melts evenly.
**Add distilled liquor (brandy, kirsch or other) with butter for additional flavour variation.
Distilled liquors add flavour without adding extra sweetness.
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BONBONS - CHOCOLATE TRUFFLES
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Category: Sweet Snacks
Prep Time: Cook Time: Total Time:
Makes 5 dozen.
1 1/4 c. whipping cream
20 oz. bittersweet chocolate, finely chopped*
1/2 vanilla bean, scraped
pinch salt
5 T. unsalted butter
1 oz. distilled liquor**
Place chocolate in a large non-reactive heat-proof bowl.
Place bowl over a saucepan of boiling water and melt chocolate until smooth.
Alternatively, place chocolate in a microwave-safe bowl and heat on HIGH in microwave for 30 seconds; remove from heat and stir.
Repeat heating and stirring until chocolate just starts to melt.
At this point, move to 10-second increments, to prevent scorching.
In a medium saucepan, bring cream, salt and vanilla bean and seeds to a boil.
Once mixture has boiled and foamed up, immediately remove the pan from heat.
Start whisking the melted chocolate and slowly stream the cream into the center of the chocolate.
As the smooth mixture begins to form in the middle, slowly expand the size of the whisking circle until cream and chocolate is fully incorporated.
Remove vanilla bean and stir in butter; cover mixture and let sit until firm.
Line baking sheets with parchment paper.
Fill a piping bag or zip-top freezer bag with the chocolate mixture and pipe into tablespoon-sized dollops onto the parchment paper.
Allow dollops to set up until they are firm; roll into round truffles.
Truffles can be coated with powdered sugar, cocoa powder, ground nuts, cookie crumbs, coconut or other toppings.
*Finely chop chocolate, or use pistoles; the size of the chocolate pieces is key.
Make sure the chocolate is in small pieces so that it melts evenly.
**Add distilled liquor (brandy, kirsch or other) with butter for additional flavour variation.
Distilled liquors add flavour without adding extra sweetness.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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