Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Academy Dark Truffles Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 40

2 3/4 Pound(s) Bittersweet chocolate
2 Cup(s) Heavy cream
2 Ounce(s) Orange liqueur
2 Ounce(s) Almond liqueur
1 Teaspoon(s) Vanilla extract
6 Ounce(s) Softened unsweetened butter
1/4 Cup(s) Cocoa Powder
Parchment paper
1 Pound(s) Dark baker's chocolate, Dark baker's chocolate
Melted white chocolate
Shave chocolate into tiny pieces; set aside. In a large saucepan,
blend together cream, liqueurs and vanilla and heat until the cream
begins to scald; remove from heat. Add the chocolate pieces and whisk
for 2 to 3 minutes or until the ganache is satiny and smooth, with no
lumps of cream or chocolate. Transfer ganache to a bowl and allow to
cool (at room temperature) below 90 degrees. Cut butter into small
pieces and add, piece by piece, to the ganache, stirring well. Allow
ganache to cool and become somewhat firm. Line a baking pan with
parchment paper. Using a SMALL ice cream scoop, shape ganache into
mounds and place them on the parchment. Refrigerate until set. Dust
hands with cocoa powder; shape each mound into uniformly-shaped balls
and refrigerate. Melt chocolate in a double boiler. Arrange two sheets
of parchment paper on work surface. Drop a truffle into melted
chocolate, retrieve with fork and tap the truffle 4 or 5 times against
the surface of the chocolate to get rid of the excess. Then scrape the
sides of the pan with the fork and drag the fork (with the truffle on
it) across one sheet of parchment paper to remove more chocolate.
Place the finished truffle on the clean parchment; repeat with
remaining truffles. If desired, use melted white chocolate to pipe
designs onto tops of truffles. File

Nutrition (calculated from recipe ingredients)
Calories: 76
Calories From Fat: 36
Total Fat: 4.1g
Cholesterol: 9mg
Sodium: 41.9mg
Potassium: 28.1mg
Carbohydrates: 8.8g
Fiber: <1g
Sugar: 4.1g
Protein: <1g

Scale this recipe to Servings [?]