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Topic: Truffles: the perfect easy christmas gift  (Read 9680 times)
Tags for this thread: chocolate , candy , truffle , martha_stewart , stocking_stuffers  Add new tag
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anneland22
« Reply #40 on: December 18, 2007 06:46:15 PM »

YUM.
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liasaun1
« Reply #41 on: December 20, 2007 01:08:38 PM »

I'm going to expirament with these before I make a gift batch, but I've been looking at some alternate recipes and here are my questions:

1. Butter? A lot of recipes call for it - is it neccesary? Does it make it richer in any way?
2. Must I use HEAVY whipping cream, or does regular suffice? (I bought regular without being really sure and now I'm hoping it will work!) I did see a recipe that said either would work but does anyone here know?

I'm super excited about making mine Smiley I'm planning on doing some nut-covered ones, chocolate sprinkle covered ones, chocolate powder and colored confectioners sugar!
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x0xmanda
« Reply #42 on: December 21, 2007 10:49:41 AM »

i've tried regular, 1/2 and 1/2... it all works Smiley
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Moo!
Weddy_in_Paris
« Reply #43 on: December 22, 2007 04:01:19 AM »

I'm going to expirament with these before I make a gift batch, but I've been looking at some alternate recipes and here are my questions:

1. Butter? A lot of recipes call for it - is it neccesary? Does it make it richer in any way?
2. Must I use HEAVY whipping cream, or does regular suffice? (I bought regular without being really sure and now I'm hoping it will work!) I did see a recipe that said either would work but does anyone here know?

I'm super excited about making mine Smiley I'm planning on doing some nut-covered ones, chocolate sprinkle covered ones, chocolate powder and colored confectioners sugar!
Regular or fluid whipping cream is ok. And a very small amount of butter is needed, it makes the paste easier to form into balls and you can keep the truffles a little longer than whitout butter. But you can find recipes only with butter (too greasy and heavy for my taste). If you want to check my recipe :
http://wednesday-morning.over-blog.com/article-13887079.html

Merry Christmas everybody !
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Odri
« Reply #44 on: December 23, 2007 06:48:00 AM »

Finished! This ended up being the perfect gift to give friends at school. This is a sample of the fourteen-gazillion I ended up making...

I made peppermint (white ones,) almond vanilla (swirl ones,) and coffee and orange (cocoa powdered ones.)

Thank you so much for the idea!

Wow, they all look very nice but I especially like the vanilla almond ones. Very pretty Smiley
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doglvr123
« Reply #45 on: December 17, 2008 03:16:13 PM »

yum! Cheesy Cheesy Cheesy
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ComeOnGetDown
« Reply #46 on: December 18, 2008 06:45:55 AM »

my first post.. w00t!

i just tried a truffle recipe from alton brown (my hero) http://www.foodnetwork.com/recipes/alton-brown/chocolate-truffles-recipe/index.html for the first time this week and they were really good except i couldn't keep them from melting unless i stored them in the fridge.  i'm not sure if i overheated my outside coating of chocolate?

Quote
For a harder shell, just melt the chocolate whitout adding anything (no cream, no butter) and let it cool at 104 F (40C). Then you can dip the truffles in it without let them melt too much. But you still have to work quick... too quick for me !

alton suggested to keep the chocolate between 90-92 F and not to exceed 94F otherwise the coating wouldn't have a good "snap" when you bit into it.

when you made yours, did you actually heat the chocolate to 104?  or is that just something you read?  if you did do it, what were the results?  could you store them on the counter without having them try to melt?
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« Reply #47 on: December 15, 2009 06:19:17 PM »

I bookmarked this for my list next year. I decided I want to try for 100% handmade gifts next year, so I had better start planning/budgeting now. This would be perfect for a few parents and my brother.
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snappity-snap
« Reply #48 on: December 16, 2009 03:28:43 PM »

wow!

how long will these stay fresh in the box?
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Odri
« Reply #49 on: December 17, 2009 08:23:13 AM »

Hey snappity-snap!

The recipe that I used said to store them in the fridge in an airtight container until ready to serve, and that you could keep them there up to one week.

I'm actually am going to try to make these again this year, I'll share the results with you guys soon  Kiss
« Last Edit: December 17, 2009 08:41:12 AM by Odri » THIS ROCKS   Logged

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