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Chocolate Truffles
Yield: 144 pieces/12 dozen
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| Ingredients |
Lb. |
Oz. |
Method |
| Semi-sweet chocolate morsels |
3
|
- |
Melt chocolate and butter in steam-jacketed kettle or double-boiler. |
| Butter |
- |
12
|
- |
| Confectioners' sugar |
- |
8
|
- |
| Frozen (thawed) or refrigerated liquid egg yolk or reconstituted dried egg yolk* |
- |
12 |
- |
| Gluten-free Almond, brandy, or rum extract |
- |
1 |
- |
| Gluten-free Vanilla |
- |
.5 |
- |
| Cocoa** |
- |
4 |
- |
| Total approximate weight |
5 lb. |
5.5 oz.
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*6.8 oz. dried egg yolk mixed with 5.1 oz. water
Instructions
Stir in sugar, then eggs, 3 oz. at a time. Cook and stir to 150°F. Remove from heat; stir in extracts. Refrigerate until firm. Use #70 scoop (scant 1 tablespoon) to portion. Roll into balls, then in cocoa.
**Variation: Omit cocoa. Roll balls in finely chopped nuts, crushed toffee bars or candy pieces, sweetened coconut flakes, or dip in melted chocolate shell coating.
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