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PostPosted: Thu Nov 02, 2006 7:51 am    Post subject: truffles Reply with quote

i am looking for some new truffle recipes. all kinds would be helpful. also looking for a recipe to use the marshmallows i have. thanks for any reply
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Chef de Cuisine

Joined: 17 Oct 2006
Posts: 263

PostPosted: Fri Nov 03, 2006 4:54 am    Post subject: Reply with quote

As luck would have it, the December issue of Bon Appetit magazine has an article on unique truffles, with recipes to boot. You can go pick up the magazine, or if you want to wait, they usually post these recipes on their website about a month after the issue comes out at

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PostPosted: Sat Nov 04, 2006 2:54 am    Post subject: more exotic truffles Reply with quote

I haven't tried the recipes on this page, but these seem unusual (chocolate lime?):

I always have trouble forming them -- they look like misformed blobs. Do you have any tips?
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Commis Chef

Joined: 13 Oct 2006
Posts: 8

PostPosted: Mon Nov 06, 2006 5:00 am    Post subject: Reply with quote

Alton Brown suggests using a melon baller to form your truffles. I've never made them myself, but am thinking of using Alton's show on them to try some this Christmas.
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Capo di tutti Capi

Joined: 12 Oct 2006
Posts: 2224
Location: SW OH

PostPosted: Mon Nov 06, 2006 5:50 am    Post subject: Reply with quote

I've only made truffles once and I used a melon baller - it helps a lot.
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Pro Chef

Joined: 12 Oct 2006
Posts: 3802
Location: Michigan

PostPosted: Sat Nov 25, 2006 8:10 am    Post subject: Reply with quote

I don't know what recipes you have. This is a tried and true winner.


Not only is the an excellent truffle recipe, but others have won awards with this recipe.


8 ounces of semi-sweet or bittersweet chocolate, coarsely chopped
1/2 cup whipping cream
1/4 cup unsalted butter
2 tsp vanilla OR 4 tsp favourite liquer

Place whipping cream and chocolate in a heavy saucepan over low heat and stir occasionally until chocolate melts. Add butter and continue stirring until butter is melted. Remove from heat and let cool to room temperature. Add liquer or vanilla. Let sit in refrigerator until hard (about eight hours or so). Scoop by rounded teaspoon and form into balls, then roll in finely chopped nuts (ground almonds are heavenly), cocoa, icing sugar, or coconut or dip in chocolate. Makes 36-48.
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