Monday, July 16, 2012

Who Wants More Truffles? (Recipe for Sweet Cream & Walnut Truffles)

I really love truffles. I also really love to make truffles, and I sometimes find myself brainstorming new truffle recipes...

When Greg and I sailed to St. Michaels back in the beginning of June, we visited a cute cupcake and ice cream shop. I ordered sweet cream ice cream because it's my favorite, and as we were walking around I started thinking about how delicious a sweet cream truffle would be. I thought about how I would make them, and I decided that adding walnuts to the mix would be a good idea.

A few days after we got home, I tried out the truffle recipe. I dipped the truffles in milk chocolate, white chocolate, and dark chocolate - because I really wasn't sure which one would taste the best. In my opinion, the dark came in first, with the white not far behind, and the milk taking third place. However, they all tasted really yummy to me.

I tested the truffles out on a few of my friends, and in the end, the dark won. But, there are no rules here - so dip them in your favorite kind of chocolate! I just made another batch last night with the dark chocolate.

The filling for the truffles is a bit like a cream cheese frosting. You will get a bit messy when you shape the truffles, so have an ample supply of paper towels close by. These truffles are sweet, indulgent, and decadent. Someone said that they kind of taste like a chocolate covered cherry, but better. You'll only need to eat one in order to fulfill any dessert cravings after dinner! Enjoy.

Recipe for Sweet Cream & Walnut Truffles

1 stick of unsalted butter, softened at room temperature, but still cool
5 oz. of regular cream cheese
1 Tbsp. of almond extract
1 1/2 tsp. of vanilla extract
1 cup powdered sugar
3/4 cup of chopped walnuts
9 - 10 oz of baking chocolate, coarsely chopped (white, milk, or dark). I used SCHARFFEN BERGER.
Walnut pieces, for garnish (optional)

In a bowl, beat together the butter, cream cheese, almond extract, and vanilla extract with an electric hand mixer on medium-low speed until the mixture is fluffy (about 1 - 2 minutes). Add in the powdered sugar, and beat on low speed until well incorporated. Pour in the walnut pieces, and use a spoon to fold them into the mixture.  Cover the bowl with a lid and put in the fridge for at least 3 hours.

After chilling the mixture, line a freezer-safe container with parchment paper. Use a cookie dough scoop to scoop up the sweet cream mixture, and roughly shape into 3/4-inch to 1-inch balls with your hands (it will be messy - have paper towels nearby)! You can dust your hands with powdered sugar before shaping each one to reduce the amount of stickiness. Place each ball on the prepared container. Cover the container with foil, and place in freezer for a few hours, overnight if needed.

Put chopped chocolate in a pot. Prepare a double boiler by filling it 1/4 full with water and place the double boiler over medium heat. Once water begins to lightly simmer and steam forms, place the pot with chocolate on top of the boiler. Stir almost constantly until the chocolate is completely melted and smooth. Once chocolate is almost melted, remove balls from freezer. Prepare a baking pan or plate with parchment paper. Using a spoon, drop one or two balls at a time in the chocolate and fully coat. Place on prepared pan or plate, and if using the walnut pieces, immediately place a walnut piece on top of the truffle before dipping the next one.  When each one is dipped, place the pan/plate in the fridge so chocolate can harden, about 30 minutes. Store truffles in fridge until ready to serve. ENJOY!

Makes 1 1/2 - 2 dozen truffles. 

**Original Recipe**

Looking for more truffle recipes? Check out the recipes for cookie dough truffles & coconut truffles!