Double Chocolate Truffle

Recipe No: 231

A few days ago I posted the recipe for Caramel filled Chocolate Truffle. Unlike that, this is a very easy way to make Chocolate Truffle. I used White Chocolate and Semisweet Chocolate, but you can interchange or use Bittersweet Chocolate instead of Semisweet Chocolate as you wish. Also, you can add flavorings to the White Chocolate to make it a bit more interesting.

Ingredients                                              Makes 14 -15

• White Chocolate Chips…………....1 Cup + 2 Tablespoons
• Butter…………………………………...1 Tablespoon
• Heavy Whipping Cream………...2 Tablespoons
• Semisweet Chocolate Chips..…..3/4 Cup
• Butter…………………………….……..3 Tablespoons

Method of Preparation

1. Melt 1 Cup White Chocolate Chips, 1 tablespoon Butter and Heavy Whipping Cream in a double boiler (Chocolate placed in a big bowl which is placed over a pot of simmering Water in such a way that the bowl with the Chocolate does not touch the  simmering Water) until melted.
2. Mix it for a few seconds so that it becomes shiny. Chill it in the refrigerator for 30 – 45 minutes or till it is set.
3. Scoop a tablespoon full of the White Chocolate mixture and roll into balls. (Will get around 14-15 balls.) Keep the White Chocolate balls on a parchment paper and  chill in the refrigerator for at least 2 hours.

4. Melt Semisweet Chocolate chips and 3 tablespoons Butter in a double boiler or in a microwave until melted.
5. Mix the Chocolate for 30 seconds or until it is shiny. Let it cool down a bit before dipping the white Chocolate balls.
6. Once the semisweet Chocolate mixture is cooled, dip each White Chocolate balls with the help of a fork. (I used a spoon to pour the Chocolate over the balls.)
7. Let the extra Chocolate drip off before placing them on a parchment paper lined pan. Let it set completely in the refrigerator for about an hour.
8. Melt 2 Tablespoons of White Chocolate in a double boiler or in a microwave until smooth.
9.  Stir it for 20 seconds or till it becomes shiny.
10. Remove it to a small Zip Lock bag and snip off the end to make a small  hole so that when pressed a small amount of Chocolate will come out. Let the air out and close the bag.
11. By pressing the White Chocolate filled Zip Lock bag together with very swift to and fro movements, drizzle the White Chocolate over the Truffles to create desired patterns .
12. Let it set completely before serving at room temperature.(The Chocolate drizzle will set in minutes)
13. Keep the leftovers in an air tight container.

Notes

• You have to chill the White Chocolate balls thoroughly or it will melt fast when dipped in Semisweet Chocolate mixture.
• You can do all the Chocolate melting in the microwave, but do take care to stop every 15 seconds and stir to avoid scorching. 
• It is necessary to chill the Truffles at every stage of making, but do serve the finished Truffle only at room temperature. (Chill it only if the room temperature is too high and the Semisweet Chocolate coating becomes very soft.)
• Once the Semisweet Chocolate coated truffle is placed on the parchment paper some of the Chocolate coating may ooze out onto the paper. Take care to scrape this off before the White Chocolate drizzle.(Scrape only after chilling)
• If you don’t want to take the pain in creating these round truffles do make it into bars. Spread the white chocolate in a pan and let it set before pouring the semisweet chocolate over it. Finish the bars with a White Chocolate drizzle. (But a Truffle should be round right? Even though there are some steps all of them are easy...)
• You can add flavorings to the White Chocolate  part. (like Orange Essence , Raspberry Liquor)
• If you are not a White chocolate fan do reverse the combination. Make a Semisweet Chocolate ball covered by White Chocolate and drizzled with Semisweet Chocolate.
• You can substitute Semisweet Chocolate with Bittersweet Chocolate if you want; but don’t use milk Chocolate as the truffle will be overly sweet.

Make it, enjoy the deliciousness and 
serve it to your family with love…