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RECIPE # 4327 - CHOCOLATE TRUFFLES, Tuesday, June 23, 2009

RECIPE # 4327 - CHOCOLATE TRUFFLES, Tuesday, June 23, 2009

CREATED Jun 24, 2009

10 oz. bittersweet chocolate, chopped fine

3 tablespoons unsalted butter

1/2 cup heavy cream

1 tablespoon light corn syrup

1/2 cup brandy

1 cup cocoa powder

1 cup finely chopped nuts

1 cup toasted coconut

Place 10 ounces of chocolate and butter in a medium size glass mixing bowl.  Microwave for 30 seconds. Remove and stir and repeat this process 1 more time.  Set aside.  Heat the heavy cream and corn syrup over medium heat until simmering.  Remove from the heat and pour the mixture over the melted chocolate mixture. Let stand for 2 minutes.  Using a rubber spatula, stir gently until all chocolate is melted and mixture is smooth and creamy.  Gently stir in the brandy.  Pour the mixture into an 8 x 8 inch glass baking dish and place in the refrigerator for one hour.  Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.  Place the cocoa powder, nuts and coconut each in it's own dish and set aside.  In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium.  Depending on the heating pad, you may need to adjust the heat up or down.  Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F.  Once you have reached the optimal temperature, adjust the heat to maintain it.  Remove the truffles from the refrigerator and roll them into balls.  Use powder-free vinyl or latex gloves, if desired.  Dip an ic cream scoop in the chocolate and then release it into the cocoa, nuts, or coconut.  Move the truffle around to coat: leave truffle in the coating for 10 - 15 second before removing.  Repeat until all truffles have been coated.  Allow to set in a cool dry place for at least one hour.  You could store them in an airtight  container in the refrigerator.  Truffles are best when served at room temperature.  Makes 30-35 tuffles.