Chambord Dark Chocolate Truffles
 
Prep time
Total time
 
Author:
Recipe type: Dessert
Serves: 30
Ingredients
  • 8 oz dark chocolate, 60-85 percent dark works well
  • 5 oz full fat coconut milk (or heavy cream)
  • 1 oz Chambord raspberry liquor
  • ¼ oz butter or coconut oil, at room temperature (optional)
  • 1 pound dark chocolate, 60-85 percent for tempering
Instructions
  1. Chop 8 oz dark chocolate into small pieces and place in a glass bowl.
  2. Heat coconut milk (or heavy cream) just until it begins to simmer but do not let it boil.
  3. Pour hot coconut milk over the chocolate pieces and let it rest until it begins to melt. Once it begins to melt, stir SLOWLY to incorporate.
  4. Once coconut milk and chocolate are blended, add butter/oil and Chambord. Stir SLOWLY and do not over-stir. Stop once all ingredients are combined.
  5. Let ganache cool until it is scoopable and holds it shape. Either scoop with a melon baller into equal portions onto a parchment lined baking sheet or place in a pastry bag and pipe into equal size blobs.
  6. Let these blobs of goodness sit out overnight to dry so they are easier to roll.
  7. Roll each blob into a ball between the palm of your hands and place on parchment.
  8. Dip into tempered chocolate and place on parchment to set.
  9. DIRECTIONS FOR TEMPERING CHOCOLATE for the shell:
  10. Chop 1 pound chocolate into small bits.
  11. Place 75 percent of the chocolate into a glass bowl and melt in microwave at 60 second intervals at half power stirring between until temperature of chocolate reaches 115-120 degrees F.
  12. Once at this temperature, let sit 10 minutes.
  13. Chop the remaining 25% of the chocolate into really fine bits as fine as you can get them.
  14. After the melted chocolate has sit 10 minutes, add the finely chopped chocolate one handful at a time to the melted chocolate and incorporate. Take the temperature between each handful and stop adding chocolate when the temp reaches 86 degrees F.
  15. If there are a few lumps in the chocolate, blend with an immersion stick blender.
  16. Next, raise the temperature of the chocolate slightly to be 89-91 degrees F. Do this by microwaving at 10 second intervals at half power and stirring between until the temp is reached.
  17. Hold this temperature above 86 degrees while dipping truffles. Reheat to no more than 89-91 degrees if needed while dipping. If temp goes below 86 or above 91 the chocolate will lose its temper and you'll need to start the tempering process all over.
  18. Whew, indulge in a truffle to reward all that effort!
Nutrition Information
Serving size: 1 truffle Calories: 128 Fat: 9g Carbohydrates: 10g Sodium: 1mg Fiber: 3g Protein: 1g
Recipe by at https://www.cookingupclean.com/chambord-dark-chocolate-truffles/