Learn how to make delicious chocolate truffles in this step-by-step how-to Kitchen Basics video.
-Hi, I'm Assistant Food Editor Melissa Knific. And welcome to Family Circle's Kitchen Basics. Today, we're making chocolate truffles from scratch. Line an 8-inch square baking pan with non-stick foil leaving a small overhang in two sides. Line a large baking sheet with a wax paper. Heat 3/4 cup of heavy cream and 2 to 3 tablespoons of coffee liqueur in a small saucepan just to simmer. If you don't want to use liqueur, you can use your favorite extract but you'll only need about 1 teaspoon because it's so concentrated. I prefer rum extract or almond extract. Combine 6 ounces of semi-sweet chocolate and 8 ounces of bittersweet chocolate. Put 2/3 cup of confectioners' sugar in a food processor. Process for 1 to 2 minutes until finely chopped. With the machine running, add cream-liqueur mixture in a steady stream. Process until smooth. Scrape into a foil line pan and then refrigerate until it's firm enough to hold shape about 1 to 1-1/2 hours. After 1-1/2 hours, we're ready to start rolling the chocolate mixture into truffles. Use the foil overhang to lift the chocolate from the pan and cut into 36 even squares. Working quickly, roll a square of chocolate in between your hands to form a ball. Place on wax paper line sheet and continue rolling remaining squares into balls. Refrigerate for 15 minutes. Re-roll truffles after chilling if needed. Now, it's time to coat the truffles. Sift about 1/2 cup of cocoa powder into a one bowl to remove any lumps. Repeat with confectioners' sugar in another bowl. Add one of the truffles to a bowl and gently toss to coat. Transfer it to a small paper or foil candy liners if desired. Refrigerate in an airtight container up to 1 month or give as a gift. And that's how you make chocolate truffles from scratch. I'm Melissa Knific and thanks for joining me on Family Circle's Kitchen Basics.