Truffles

Yes you can! They're not that hard. Quality truffles depends entirely on the quality of chocolate. Splurge! 


METHOD

Melt in a bain marie or double boiler (water shoul dbe barely simmering and NOT touching the bowl with the chocolate in it)

  • 8 oz bittersweet chocolate (I use Cocoa Barry and Guittard)
  • 4 oz unsalted butter

When melted, remove from heat and whisk in:

  • 3/4 cup heavy cream
  • 2 T liqeur (Kahlua, Grand Marnier, Chambord, Amaretto or espresso) 

Retire chocolate to the refrigerator until it hardens.

FORMING TRUFFLES

Sift:

  • 1 cup best quality cocoa powder into a small bowl (I use Valrhona)

Use a melon baller or teaspoon to scoop out a ball of chocolate. I like to make them on the smaller side, more like what a real truffle looks like, rather than the supersized American ones. Roll in your hards to form a ball. They don't need to be perfectly round unless you like that look visually. I like mine to be a bit rustic.

Toss the formed truffles into the cocoa and coat evenly. Reserve, well wrapped in the fridge until an hour before serving.  Truffles should be consumed at wine temperature: not too cold, not too warm.

Advanced forming method:

Melt 8 oz  bittersweet chocolate in a bain marie. Remove from heat and let sit for 10 minutes until cooled down a bit. Drop scooped truffles (scoop them, roll them and drop them in the plain melted chocolate) one at a time, coating evenly. Remove with a fork, shaking off excess chocolate, and drop in the cocoa. Coat evenly with cocoa then remove. Proceed with remaining truffles.