How to Make Chocolate Truffles

Ingredients

  • 8 oz. semi-sweet or bitter-sweet chocolate*
  • 1/2 c. heavy cream**
  • 1 T. unsalted butter
  • Coating(s) to roll truffles in: cocoa powder, confectioners' sugar, toasted coconut, small sprinkles, crushed peppermint candies, or finely chopped pecans, almonds, hazelnuts, or pistachios

Directions

  1. MAKE CHOCOLATE GANACHE: Unwrap chocolate and place it on a cutting board. With a large sharp knife, finely chop the chocolate. The more finely the chocolate is chopped, the more easily it will melt. Place chopped chocolate in a heat-proof bowl and set aside.
  2. Place heavy cream in a saucepan. Bring it to a simmer over medium heat, stirring frequently. Do not allow it to boil, as it could scorch on the bottom of the pan which will affect its flavor.
  3. Add butter to the chopped chocolate. Pour the hot cream over the chocolate and butter. Loosely cover with a lid or clean dish towel and let sit, untouched, for 5 minutes. Then stir gently with a rubber spatula until the chocolate is fully melted, creamy, and smooth.
  4. Let the chocolate mixture cool, then cover, and place in the refrigerator for about 2 hours until the mixture is stiff enough to roll into balls.
  5. FORM THE TRUFFLE CENTERS: Use a melon baller, small cookie scoop, or teaspoon to scoop a small amount of ganache. Quickly roll with your hands into a ball.*** Place on a parchment-lined baking sheet. Roll the rest of the ganache into balls in the same way.
  6. Refrigerate rolled truffle centers for 1 to 2 hours or overnight.
  7. ROLL TRUFFLES IN COATING: Truffles can be rolled in a variety of coatings, including cocoa powder, confectioners' sugar, toasted coconut, small sprinkles, crushed peppermint candies, or finely chopped pecans, almonds, hazelnuts, or pistachios. Place your chosen coating in a small bowl or shallow dish. Roll each truffle to coat.
  8. Store in the refrigerator for up to about 1 week. For the best creaminess, let truffles stand at room temperature for about 10 to 15 minutes before serving.

Makes about 20 truffles



Choose high quality chocolate with at least 50% to 70% cacao for the best result.  While both semi-sweet and bitter-sweet chocolate produce delicious truffles, I prefer mine made with semi-sweet. Ultimately, choose chocolate you like ~ because if you don't like the chocolate, you won't like the truffles!


** If you're adding flavoring to your truffles, stir it into the cream just after you remove the cream from the heat. Try adding 1/8 teaspoon peppermint extract, 1/4 teaspoon almond extract, 1/2 teaspoon ground cinnamon, 2 tablespoons amaretto, or 1/4 cup Kahlua, for example, to change up your truffles' flavor.


*** To minimize melting of the ganache, keep your scoop and hands as cold as possible. Chill the scoop before starting and periodically rinse your hands in cold water, drying thoroughly before continuing to roll.  If the ganache becomes too soft, chill for several minutes in the refrigerator.


Enjoy!


Source:  The Kitchen is My Playground

www.thekitchenismyplayground.com