Best 8 Chambord Truffle Recipes

CHOCOLATE RASPBERRY CHAMBORD TRUFFLES FOR YOUR VALENTINE!

Steps:

• In a 2 quart saucepan over medium heat, bring the cream, butter, and raspberry jam to a simmer, stirring occasionally until butter and jam are melted.
• Remove from heat; stir in the chocolate until melted and smooth.
• Stir in the liqueur, mixing well.
• Transfer to a bowl and chill covered, for 4 hours or until firm.
• Working quickly roll chocolate mixture into 1 1/2 inch balls, placing them on a parchment paper lined cookie tray as you go.
• Cover and refrigerate for 1 hour, or until firm.
• Roll chocolate balls in cocoa powder, place in mini paper cups.
• Store in an airtight container, with parchment between the layers.
• Keep chilled until ready to serve, for up to 2 weeks.

TRUFFLES

Steps:

• Follow the method for Master Ganache, adding the butter to the chocolate and the corn syrup to the cream before bringing the cream to a boil.
• Pour the hot cream and corn syrup over the chopped chocolate and butter. Tap the bowl on the counter to settle the chocolate into the cream, then let sit for 1 minute. Using a rubber spatula, stir slowly in a circular motion, starting from the center of the bowl and working out to the sides. Be careful not to add too much air to the ganache. Stir until the chocolate is completely melted, about 2 minutes.
• Add the liqueur and stir to combine. Allow the ganache to cool at room temperature until it is firm. This should take at least 4 hours in a 65 degree F room or 2 hours in the refrigerator.
• Once the ganache is firm, it can be formed into truffle balls. Using a piping bag, a mini ice cream scoop, or a tablespoon, make 1 inch diameter blobs. Then roll the blobs into somewhat uniform balls by hand. This is messy, no doubt about it. If they begin to warm up and become soft, refrigerate for 10 to 15 minutes. If you have hot hands or it is a hot day, it may feel as though you can't get a grip on the truffle. Work near a sink with cold running water. When the ganache feels like it's melting, cool your hands under the running water then dry them and dust with a little cocoa powder. Be careful not to get too much cocoa powder on the truffles, or they will taste like cocoa powder.
• After the truffles are rolled, they can be finished in a variety of ways. The original cocoa powder is the easiest, and quite good.
• Line a baking sheet with parchment paper.
• Using a serrated knife, finely chop the chocolate into 1/4-inch pieces and place in a medium heatproof bowl. Fill a medium saucepan half full of water, bring it to a simmer, and then turn off the heat. Create a double boiler by placing the bowl on top of the saucepan. Stir the chocolate occasionally with a rubber spatula until it melts, about 2 minutes.
• When the chocolate has melted, take it off the heat. Stir it slowly with a rubber spatula until the temperature drops to 90 degrees F, about 5 minutes. Place the remaining cocoa powder in a small bowl.
• Drop 1 rolled ganache ball in the melted chocolate. Remove it with a fork, tap off the excess chocolate, and toss it into the cocoa powder. Roll the truffle around in the cocoa until it is well coated. Transfer the truffle to the prepared baking sheet and let it harden. Repeat with each truffle, coating 1 at a time.
• Can deep, dark, intense, rich, velvety smooth chocolate be a spiritual experience? It certainly is heavenly when mixed with cream. Praise the pastry angels and pass the bonbons!
• This is the basic ganache recipe. Use it for truffles, tarts, fillings, you name it. Follow the same technique when adjusting the recipe for firm and soft ganache. An alternative food processor method is given, which can be applied to any ganache recipe in this chapter.
• My desire is not only to introduce you to ganache but also to make it a staple in your refrigerator. As long as you don't eat it all as a midnight snack, it can be available to help you throw together dessert at a moment's notice.
• 8 ounces bittersweet chocolate
• 1 cup heavy cream
• Using a serrated knife, finely chop the chocolate into 1/4-inch pieces. Don't be lazy here. Big chunks will not melt.
• Traditional method: Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. Boiling means the cream will actually rise up in the pan and threaten to boil over.
• Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl, and working out to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted, about 2 minutes. It may look done after 1 minute of stirring, but keep going to be sure it's emulsified.
• Food processor method: Place the chopped chocolate in a food processor fitted with the steel blade. Bring the cream to a boil in a small saucepan over medium heat (or bring to a boil in the microwave.)
• Immediately pour the hot cream into the food processor, on top of the chocolate. Let sit for 1 minute, then pulse the machine 3 times. Scrape down the sides with a rubber spatula and pulse 3 more times, until all the chocolate is melted. This smooth, silky chocolate is now ganache. Transfer the ganache to a bowl.
• Let the ganache sit at room temperature until it cools to 70 degrees F. In a 65 degree F room, this will take approximately 4 hours or 2 hours in the refrigerator. You can speed up the process by pouring the ganache out onto a clean baking sheet (thinner layers cool faster.) Once the ganache reaches 70 degrees F, it is ready to be used. At this point it can be covered and stored in the refrigerator for up to 2 weeks.
• Yield: 2 cups

CHAMBORD TRUFFLE COCKTAIL

Steps:

• Mix together and pour into a shot glass.

CHOCOLATE CHAMBORD TRUFFLE TORTE

Steps:

• Crust: Preheat oven to 300 degrees F and grease a 10-inch springform pan. In a mixing bowl, combine graham cracker crumbs, macadamia nuts and butter. Transfer to springform pan, pressing evenly onto sides and bottom. Bake for 7 minutes, then cool completely.
• Filling: Place chocolate chips in a heat-resistant bowl; set aside. In a pot, combine cream, raspberry syrup and Chambord. Bring to a boil over medium heat. Pour over chocolate chips, whisking until smooth and chips have melted. Pour into pre-baked crust.
• Chill for 6 hours. Unmold torte. Serve slices with raspberry coulis and whipped cream.

CHOCOLATE-RASPBERRY TRUFFLES

Steps:

• In a saucepan bring to the cream just to a boil over moderate heat and remove from heat.
• Add chocolate, stirring, until smooth.
• Let cool slightly and add butter, bit by bit, stirring until smooth.
• Stir in jam, Chambord and a pinch of salt and transfer to a bowl.
• Chill, covered, for 4 hours, or until firm.
• Form mixture by heaping teaspoons into balls and roll in cocoa powder.
• Chill on a baking sheet lined with wax paper for 1 hour, or until firm.
• Keep in an airtight container, chilled, for up to 2 weeks.

HOLIDAY CHAMBORD TRIFLE

Steps:

• Separate ladyfingers in half and dry in warm oven slightly toasty. (At about 300ºF for about 10 minutes or so.).
• Spread with jam and put back together. Cut into thirds.
• Place thawed berries in a sieve over a bowl and reserve liquid. Take the reserved raspberry juice and add to it enough Chambord to make 1 cup.
• Place 1/3 of ladyfingers in a glass trifle bowl or any other large bowl. Pour 1/3 of the liquid over and add 1/3 of the grapes and raspberries.
• Continue with remaining layers.
• Mix in a saucepan the sugar, cornstarch and egg yolk. Whisk in the milk and cook over medium heat, stirring constantly until a wooden spoon comes out coated or of a custard consistency.
• Remove from heat and add vanilla. Cool completely. When cooled pour over the cake mixture.
• Cover with whipped cream and top with toasted almond slivers.

CHAMBORD TRUFFLE

Steps:

• Pour all ingredients into a shaker over ice.
• Chill.
• Strain into shot glass.

CHOCOLATE TRUFFLES WITH LIQUEUR

Steps:

• In microwave using medium-low power, melt chocolate in a medium-sized bowl-- the length of time this will take will depend on the strength of your microwave, but expect it to take at least 1 minute.
• Whisk in butter and egg yolk until blended; then whisk in liqueur and icing sugar until smooth.
• Cover and refrigerate until firm enough to shape, about 1 hour.
• Shape mixture into small balls, roll balls in cocoa, then place in tiny foil or paper cups.
• The above will be a messy job on your hands-- they will get quite chocolatey; if mixture gets too soft, return it to the fridge to stiffen up again.
• Keep truffles refrigerated in a covered container; remove from fridge about 30 minutes before serving to take the chill off them.