Chocolate Truffles
Makes 3 dozen balls
INGREDIENTS
1 (12 ounce) package semi-sweet chocolate chips
1/2 cup butter
1/3 cups water
1 egg yolk
1 tablespoon flavored liqueur (raspberry, orange, mint)
3/4 cup cocoa
Chocolate Truffles
Makes 3 dozen balls
INGREDIENTS
1 (12 ounce) package semi-sweet chocolate chips
1/2 cup butter
1/3 cups water
1 egg yolk
1 tablespoon flavored liqueur (raspberry, orange, mint)
3/4 cup cocoa
PREPARATION METHOD
PREPARATION
- Pour 10 cups (2.4L) water in the basin of the Wolf Steamer. Heat to 140°F, covered with steamer lid.
- In solid basket, place chocolate chips, butter, water and liqueur.
- Place basket in steamer. Heat about 10 minutes or until chocolate and butter is melted, stirring occasionally.
- Remove pan from steamer and gently whisk in egg yolk until just combined.
- Place pan in Sub-Zero Refrigerator for 1 hour or until firm. (Do not refrigerate overnight.)
- When chilled, scoop chocolate by tablespoon and roll each into a ball. Roll balls into cocoa.
- Place balls on waxed paper lined baking sheet. Repeat until all mixture is used.
- Refrigerate until firm. Store in refrigerator.
- In 2-quart saucepan on MELT, place chips, butter and water.
- Heat about 20 minutes or until melted, stirring occasionally. Remove from heat.
- Gently whisk egg yolk and liqueur into mixture.
- Place pan in Sub-Zero Refrigerator for 1 hour. (Do not refrigerate overnight.) Continue as above.
PREPARATION METHOD
PREPARATION
- Pour 10 cups (2.4L) water in the basin of the Wolf Steamer. Heat to 140°F, covered with steamer lid.
- In solid basket, place chocolate chips, butter, water and liqueur.
- Place basket in steamer. Heat about 10 minutes or until chocolate and butter is melted, stirring occasionally.
- Remove pan from steamer and gently whisk in egg yolk until just combined.
- Place pan in Sub-Zero Refrigerator for 1 hour or until firm. (Do not refrigerate overnight.)
- When chilled, scoop chocolate by tablespoon and roll each into a ball. Roll balls into cocoa.
- Place balls on waxed paper lined baking sheet. Repeat until all mixture is used.
- Refrigerate until firm. Store in refrigerator.
- In 2-quart saucepan on MELT, place chips, butter and water.
- Heat about 20 minutes or until melted, stirring occasionally. Remove from heat.
- Gently whisk egg yolk and liqueur into mixture.
- Place pan in Sub-Zero Refrigerator for 1 hour. (Do not refrigerate overnight.) Continue as above.
Chocolate Truffles
Makes 3 dozen balls
INGREDIENTS
1 (12 ounce) package semi-sweet chocolate chips
1/2 cup butter
1/3 cups water
1 egg yolk
1 tablespoon flavored liqueur (raspberry, orange, mint)
3/4 cup cocoa
PREPARATION METHOD
PREPARATION
- Pour 10 cups (2.4L) water in the basin of the Wolf Steamer. Heat to 140°F, covered with steamer lid.
- In solid basket, place chocolate chips, butter, water and liqueur.
- Place basket in steamer. Heat about 10 minutes or until chocolate and butter is melted, stirring occasionally.
- Remove pan from steamer and gently whisk in egg yolk until just combined.
- Place pan in Sub-Zero Refrigerator for 1 hour or until firm. (Do not refrigerate overnight.)
- When chilled, scoop chocolate by tablespoon and roll each into a ball. Roll balls into cocoa.
- Place balls on waxed paper lined baking sheet. Repeat until all mixture is used.
- Refrigerate until firm. Store in refrigerator.
- In 2-quart saucepan on MELT, place chips, butter and water.
- Heat about 20 minutes or until melted, stirring occasionally. Remove from heat.
- Gently whisk egg yolk and liqueur into mixture.
- Place pan in Sub-Zero Refrigerator for 1 hour. (Do not refrigerate overnight.) Continue as above.
