How to Make Chocolate Fruit Truffles! | Anna Olson Archives
Chef Anna Olson bakes her chocolate fruit truffles recipe so you can learn how to make them yourself!
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Ingredients
Dark Chocolate & Cherry Truffles
½ cup whipping cream
8 oz dark chocolate (less than 70%), chopped
1 Tbsp corn syrup
1 tsp butter, at room temperature
¼ cup finely chopped dried cherries
1 cup cocoa nibs (see Cook's Note)
Milk Chocolate Orange Truffles
⅓ cup whipping cream
8 oz couverture milk chocolate, chopped
1 Tbsp corn syrup
1 Tbsp butter, at room temperature
Zest of 1 orange
1 cup crushed feuilletine wafer cookies, or cornflake cereal crumbs
White Chocolate Blueberry Truffles
¼ cup whipping cream
8 oz white chocolate, chopped
1 Tbsp white corn syrup
1 ½ Tbsp virgin coconut oil
3 Tbsp dried blueberries
1 cup sweetened flaked coconut
Directions
Dark Chocolate & Cherry Truffles
1. Bring the cream up to a full simmer while you have the chopped chocolate and corn syrup ready in a bowl. Pour the hot cream over the chocolate, let it sit a minute, and then gently stir with a spatula, starting the motion in the centre and widening the stirring circle outward as the chocolate melts. If the chocolate does not melt fully, then place the bowl over a pot of barely simmering water, stirring very gently until smooth. Stir in the butter and then the dried cherries. Set this aside to cool completely to room temperature - this can take up to 90 minutes.
2. Use a very small scoop or two teaspoons to scoop spoonfuls of truffle onto a plate. Roll the truffles between your palms to shape into balls and then roll them in the cocoa nibs.
3. The truffles should be stored refrigerated, but always bring them to room temperature for serving.
Milk Chocolate Orange Truffles
1. Bring the cream up to a full simmer while you have the chopped chocolate and corn syrup ready in a bowl. Pour the hot cream over the chocolate, let it sit a minute, and then gently stir with a spatula, starting the motion in the centre and widening the stirring circle outward as the chocolate melts. If the chocolate does not melt fully, then place the bowl over a pot of barely simmering water, stirring very gently until smooth. Stir in the butter and then the orange zest. Set this aside to cool completely to room temperature - this can take up to 90 minutes.
2. Use a very small scoop or two teaspoons to scoop spoonfuls of truffle onto a plate. Roll the truffles between your palms to shape into balls and then roll them in the cookie or cornflake crumbs.
3. The truffles should be stored refrigerated, but always bring them to room temperature for serving.
White Chocolate Blueberry Truffles
1. Bring the cream up to a full simmer while you have the chopped chocolate, corn syrup and coconut oil together ready in a bowl. Pour the hot cream over the chocolate, let it sit a minute, and then gently stir with a spatula, starting the motion in the centre and widening the stirring circle outward as the chocolate melts. If the chocolate does not melt fully, then place the bowl over a pot of barely simmering water, stirring very gently until smooth. Stir in the dried blueberries. Set this aside to cool completely to room temperature - this can take up to 90 minutes.
2. Use a very small scoop or two teaspoons to scoop spoonfuls of truffle onto a plate. Roll the truffles between your palms to shape into balls and then roll them in the coconut.
3. The truffles should be stored refrigerated, but always bring them to room temperature for serving.
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Subscribe for more video recipes: http://goo.gl/MJV4af
Ingredients
Dark Chocolate & Cherry Truffles
½ cup whipping cream
8 oz dark chocolate (less than 70%), chopped
1 Tbsp corn syrup
1 tsp butter, at room temperature
¼ cup finely chopped dried cherries
1 cup cocoa nibs (see Cook's Note)
Milk Chocolate Orange Truffles
⅓ cup whipping cream
8 oz couverture milk chocolate, chopped
1 Tbsp corn syrup
1 Tbsp butter, at room temperature
Zest of 1 orange
1 cup crushed feuilletine wafer cookies, or cornflake cereal crumbs
White Chocolate Blueberry Truffles
¼ cup whipping cream
8 oz white chocolate, chopped
1 Tbsp white corn syrup
1 ½ Tbsp virgin coconut oil
3 Tbsp dried blueberries
1 cup sweetened flaked coconut
Directions
Dark Chocolate & Cherry Truffles
1. Bring the cream up to a full simmer while you have the chopped chocolate and corn syrup ready in a bowl. Pour the hot cream over the chocolate, let it sit a minute, and then gently stir with a spatula, starting the motion in the centre and widening the stirring circle outward as the chocolate melts. If the chocolate does not melt fully, then place the bowl over a pot of barely simmering water, stirring very gently until smooth. Stir in the butter and then the dried cherries. Set this aside to cool completely to room temperature - this can take up to 90 minutes.
2. Use a very small scoop or two teaspoons to scoop spoonfuls of truffle onto a plate. Roll the truffles between your palms to shape into balls and then roll them in the cocoa nibs.
3. The truffles should be stored refrigerated, but always bring them to room temperature for serving.
Milk Chocolate Orange Truffles
1. Bring the cream up to a full simmer while you have the chopped chocolate and corn syrup ready in a bowl. Pour the hot cream over the chocolate, let it sit a minute, and then gently stir with a spatula, starting the motion in the centre and widening the stirring circle outward as the chocolate melts. If the chocolate does not melt fully, then place the bowl over a pot of barely simmering water, stirring very gently until smooth. Stir in the butter and then the orange zest. Set this aside to cool completely to room temperature - this can take up to 90 minutes.
2. Use a very small scoop or two teaspoons to scoop spoonfuls of truffle onto a plate. Roll the truffles between your palms to shape into balls and then roll them in the cookie or cornflake crumbs.
3. The truffles should be stored refrigerated, but always bring them to room temperature for serving.
White Chocolate Blueberry Truffles
1. Bring the cream up to a full simmer while you have the chopped chocolate, corn syrup and coconut oil together ready in a bowl. Pour the hot cream over the chocolate, let it sit a minute, and then gently stir with a spatula, starting the motion in the centre and widening the stirring circle outward as the chocolate melts. If the chocolate does not melt fully, then place the bowl over a pot of barely simmering water, stirring very gently until smooth. Stir in the dried blueberries. Set this aside to cool completely to room temperature - this can take up to 90 minutes.
2. Use a very small scoop or two teaspoons to scoop spoonfuls of truffle onto a plate. Roll the truffles between your palms to shape into balls and then roll them in the coconut.
3. The truffles should be stored refrigerated, but always bring them to room temperature for serving.
Shop Anna Olson Cookbooks:
http://lickst.at/shopannaolson
Follow Anna on social media:
Pinterest: https://pinterest.com/chefannaolson
Twitter: https://twitter.com/olson_anna
Facebook: https://www.facebook.com/chefannaolson
Instagram: https://instagram.com/chefannaolson
Anna's Official Website: http://annaolson.ca
Follow Oh Yum on...
Facebook: https://facebook.com/ohyumfood
Instagram: https://instagram.com/ohyumfood
Pinterest: https://pinterest.com/ohyumfood
Twitter: https://twitter.com/ohyum_food
Official Oh Yum Website: https://ohyum.tv
#ohyum
