As Christmas approaches, and we make plans to be with family and friends, my thoughts drift to some of my most requested and appreciated recipes. Chocolate truffles are definitely a favorite. My first effort in making truffles was about 20 years ago when I made Grand Marnier truffles as gifts for coworkers. I was delighted by the ease in making these dense chocolate morsels and in the response I got…I was hooked. Since then I alway offer a new flavor of truffle in my annual Gifts From the Kitchen class.
This year we made Grapefruit Essence Dark Chocolate Truffles. I hope you will try your hand at this sensational recipe. Make a batch for someone you love; create your own flavor and let me know how it goes!
Grapefruit Infused Truffles
1 cup plus tablespoon heavy cream
3 cups Ghirardelli 60% cocoa chocolate chips
2 tablespoons unsalted butter
Zest of one grapefruit
1 teaspoon vanilla
3 cups 60% cocoa bittersweet chips for dipping truffles
1/2 cup white chocolate
Add grapefruit zest to heavy cream; and heat in a double boiler until mixture simmers. Hold at a simmer for 2-4 minutes to infuse grapefruit flavor. Strain cream using a fine sieve to remove grapefruit zest. Return cream to pan, add vanilla and remove from heat. Add 3 cups chocolate and butter, stir constantly until completely smooth. Pour chocolate mixture into a bowl and refrigerate until it is firm, about 3 hours or overnight. Using a spoon and your hands scoop a teaspoonful sized portion and roll into a ball. Return rounds to the refrigerator to hold until finishing. Melt finishing chocolate in the microwave in 30 second intervals stirring each time being careful not to get chocolate too hot. Dip each cold truffle into the chocolate covering all sides. Place dipped truffles onto a waxed paper lined baking sheet. Melt white chocolate in the microwave in 30 second intervals. Drizzle the tops of each truffle with white chocolate garnish. Keep truffles refrigerated.