Chef Series Chocolate - White, Milk, & Dark

Truffles

Basic Truffle Recipe

Makes approximately 16 - 20 truffles

What DOVE CHOCOLATE DISCOVERIES™ Ingredients you’ll need:

6 Bars (12 oz.) Chef-Series Milk Chocolate or Dark Chocolate Bars

You'll also need:

1/2 cup heavy cream for Milk Chocolate

– OR –

2/3 cup heavy cream for Dark Chocolate

Directions:

1. Chop chocolate into ¼” or smaller pieces and place in 4-quart bowl.

2. In a small pan, bring heavy cream to a rolling boil and immediately remove from heat.

3. Pour hot cream over chocolate and let stand for 3 minutes, and then stir until smooth.

4. Refrigerate for 1 to 2 hours or until firm. Scoop out truffle and roll into 1” to 1½” balls

 

Raspberry Dark Chocolate Truffles

6 oz. Dove Chocolate Discoveries™ Chef Series Dark Chocolate

1/3 Cup Heavy Cream

1 Tbsp. Dove Chocolate Discoveries™ Raspberry Dessert Sauce Powder

Cocoa Powder for Dusting

 Directions

Chop chocolate into ¼ inch or smaller pieces and place into a 4-quart bowl. In a small pan heat the heavy cream and dessert sauce over medium low heat to a roiling boil. Remove from heat and pour over chocolate. Let stand for 5 minutes then stir until smooth. Refrigerate 1 hour or until firm before shaping into 1-inch balls. Roll in cocoa powder.

Peanut Butter Milk Chocolate Truffles

6 oz. (3 bars) Dove Chocolate Discoveries™ Chef Series Milk Chocolate

¼ Cup Heavy Cream

1 Tbsp. Peanut Butter

Cocoa Powder for Dusting

Directions

Chop chocolate into ¼ inch or smaller pieces and place into a 4-quart bowl along with 1 tablespoon peanut butter. In a small pan heat the heavy cream over medium low heat to a roiling boil. Remove from heat and pour over chocolate. Let stand for 5 minutes then stir until smooth. Refrigerate 1 hour or until firm before shaping into 1-inch balls. Roll in cocoa powder.

 

Peanut Butter Chocolate Truffles

 Makes approximately 60 truffles:

4 oz. (2 bars) DCD Chef Series Milk Chocolate chopped into ¼ inch pieces

8 oz. (4 bars) DCD Chef Series Dark Chocolate chopped into ¼ inch pieces

¼ cup creamy peanut butter

½ cup heavy cream

1 Tbs butter, softened

½ pound DCD Chef-Series Milk Chocolate

¾ cup cocktail peanuts

1 medium piece of DCD Chardonnay Peanut Brittle broken up

Directions:

1.      Place chopped chocolate and peanut butter into a medium glass bowl. Boil heavy cream over medium high heat, and pour over mixture.  Let sit for 1-2 minutes then stir with spatula until smooth ganache is formed.  Microwave  ganache at 20 second intervals if you have unmelted chocolate pieces remaining.  Stir in softened butter.

2.      Refrigerate chocolate ganache for 20 minutes  or until slightly thickened. Begin tempering milk choc. Line a baking sheet with Parchment paper. Scoop teaspoon sized balls of ganache onto the prepared baking sheet.  Refrigerate baking sheet for 20-30 minutes or until ganache balls are firm.

3.      Meanwhile, place peanuts and brittle into a food processor and pulse at 3-4 second intervals until the mixture is roughly the size of small pebbles. Pour peanut mixture into a medium bowl.

4.      With gloves on roll ganache balls in your hands until they are round. If they become too soft, refrigerate for an additional 10-15 minutes. Spread  a small amount of tempered choc onto the palm of your hand and roll each ganache ball in it until lightly coated.  Drop each truffle into the peanut mixture and toss lightly to coat. Carefully pick up each truffle and place back onto the baking sheet.

Once all truffles are coated in chocolate, place them in the refrigerator for 10-15 minutes to set or enjoy immediately.