Low fat chocolate truffles from Alice Medrich & me :)

I made some heart shaped chocolate truffles today! Don't you think it looks adorable? Yes- it is a little rough around the edges, but just like your sweet valentine-it is perfect!

The slightly bitter exterior gives way to a melty soft, sweet chocolatey interior. I was talking about the truffles- Why, did that remind you of someone particular? I guess we all have that someone in our lives- someone who may seem gruff but who has a heart of gold. I think that someone deserves these truffles. They make the most adorable, most delicious, most easy to make Valentines day gift. 

Instead of getting a box of store bought chocolates this time, why don't you whip your sweet heart some chocolate truffles?

I love truffles but had no idea that they were so easy ( but a little messy) to make. I made these low fat truffles from the incredible bittersweet chocolate mousse that I spoke about a couple of days ago.

First, here is a description and also a basic recipe for truffles from Joy of cooking ( Note: the one I used follows)

"Chocolate Truffles are a rich and elegant, bite-sized petit four made with a creamy mixture of chocolate, cream, and butter to which various flavorings are added (liqueurs, extracts, nuts, coffee, purees, spices, candied or dried fruits). This mixture is really a Ganache that is rolled into mis-shaped rounds to look like the real truffle fungus that grows around the roots of trees in France and Italy. Once the truffles are formed they are then rolled in cocoa powder to simulate the 'dirt' that the real truffles grow in. While cocoa powder is the traditional coating, truffles can also be coated in confectioners (powdered or icing) sugar, toasted and chopped nuts, tempered chocolate, shredded coconut, or even shaved chocolate."

Chocolate Truffles- Basic Recipe ( Not the one I used):

Recipe source: Joy of cooking from here

Ingredients:

• 8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
• 1/2 cup (120 ml) heavy whipping cream (double cream) (35-40% butterfat)
• 2 tablespoons (28 grams) unsalted butter, cut into small pieces
• 2 tablespoons alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few) (optional)

Different Coatings for Truffles:

• Dutch-Processed Cocoa Powder
• Confectioners Sugar (Icing or Powdered)
• Toasted and Chopped Nuts (pecans, walnuts, almonds, hazelnuts)
• Toasted Coconut
• Shaved Chocolate

Method:

Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil.  Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two. Stir with a rubber spatula until smooth. (If the chocolate doesn't melt completely, place in the microwave for about 20 seconds, or over a saucepan of simmering water, just until melted.) If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).

 Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, a small ice cream scoop, a melon baller, or a small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.

Makes 30 small truffles.

To Toast Nuts: Preheat oven to 350 degrees F (177 degrees C) and bake nuts (pecans, walnuts or almonds) about 8 - 10 minutes or until brown and fragrant. For hazelnuts toast about 15 minutes or until the skins start to blister. Remove from oven and roll in a clean dish towel. Let the nuts 'steam' for about 5 minutes and then remove the skins. Once the nuts have cooled, chop coarsely. 

Low fat Chocolate Truffles

Recipe Source: Adapted from Alice Medrich's Chocolate and the Art of low fat Desserts from here

For the low fat mousse center: go to my post here

For the coating:

Ingredients:

• 16 oz. bittersweet or semi-sweet chocolate, chopped
• 1/3 cup unsweetened dutch process cocoa

Method

• Get ready a bowl of hot water, a melon baller or spoon, a pan lined with wax paper or silpat or even a shallow container, and the firm mousse. 
• Dip the melon baller into the water and wipe dry. 
• Form a scant 1-inch ball. Place it on the pan/container. 
• Dip, wipe, and scoop centers until the mixture’s used up.
• Or pour the mousse into silicone hear shaped molds as I did- however this can get messy because the mousse is very soft and once it begins to melt it may break. I suggest making round balls instead.
• Freeze centers at least 12 hours, or overnight.
• Centers may be prepared to this point and frozen for up to 2 weeks.

Coat the truffles:

• Melt chocolate in the top of a double boiler over barely simmering water, stirring frequently to prevent overheating. Or microwave on Medium (50% power) for about 3 minutes, stopping to stir several times. Chocolate is ready when it is completely melted and smooth and between 115 and 120 F.
• Pour cocoa into a shallow dish. Have ready another shallow dish for the completed truffles. Remove a third to a half of the frozen centers from the freezer and place them in a shallow dish next to the container of melted chocolate.
• With your right hand (left if you are left-handed), fingers together and slightly cupped, scoop a large handful of melted chocolate into your left hand. Rub both hands together to coat them with a thick layer of chocolate. Try not to get the chocolate on your fingers. Quickly pick up a frozen center with your left hand and roll it gently between your hands with a circular motion and as little pressure as possible, just long enough to cover it with a coating of chocolate. Add chocolate to your hands as you need it Immediately place the coated center in the cocoa dish. If you see any uncoated spots, dip a finger into the chocolate and patch the truffle. Have someone else shake the dish, roll the truffle in cocoa, and transfer it to a clean dish. Repeat until all the centers are coated, adding chocolate to your hands between each one. (If you’re alone, just divide the cocoa between 2 dishes. Place 2 or 3 truffles in the cocoa before stopping to shake the dish. Continue to add truffles and shake until the first cocoa dish is crowded with truffles, then start on the second.) Truffles may be stored in a tightly covered container in the freezer for up to 6 weeks. Serve frozen.

Notes from Jessica & my experience as well:

• Work quickly to keep the melted chocolate from hardening on your hands as you handle the frozen centers. Just keep the center moving–never let it rest in one place in your hands–and get it out of your hands as fast as possible. ( this can get messy as the mousse has a tendency to melt and the melted chocolate hardens very fast. So if your truffle looks a little bumpy and messy- that's fine. That's they way they are supposed to look- messy and kind of rustic :)
• You will have both chocolate and cocoa left over because the dipping technique requires that you work with more than you need. Place the leftovers in small plastic bags (strain the cocoa first). Store in the freezer (since they might have little of the melted truffle mixture) until needed for another recipe. Or heat the leftovers with milk and sugar to taste for decadent hot chocolate- a fab idea and just what I'll be doing with my left over chocolate :) 

I hope you enjoyed these truffles and hope you all have a wonderful week end and Valentines day!
Am sending these luscious low fat truffles to Priya of Now serving for her Best Western Dessert Event: