Chocolate Truffles Recipe
Total time: more than 2 hours
Preparation time: 5 + 10 minutesCooking time: 5 minutes
Refrigeration time: 12 hours or 2 hours for the ganache
Difficulty: Easy
Chef's Note
It's easy to make your own truffles, but you have to begin with excellent-quality basic chocolate, couverture chocolate or dark semi-sweet chocolate from a pastry shop or specialty grocery.
Truffles will keep for quite a long time in the refrigerator in a plastic container lined with parchment paper. All chocolates should, in my opinion, sit for 48-72 hours before serving so that you can enjoy their full flavors.
Ingredients
Ingredients for 40 truffles
Basic recipe
- 750 g (1 lb. 10 oz.) semi-sweet Chocolate
- 500 ml (2 cups) heavy cream (35%)
- Icing sugar
- Cocoa powder
Butter Truffles or Ganache
- 500 g (18 oz.) couverture or bittersweet chocolate
- 500 ml (2 cups) Crème fraîche (35%)
- 100 g (6 tbsp.) butter
- Icing sugar to taste
Method
Basic Recipe
- Melt the chocolate in a double-boiler;
- add the cream and simmer until slightly reduced;
- pour into a container and refrigerate overnight;
- form into small balls using two teaspoons;
- roll in sugar;
- let sit for 12 hours before serving.
Denser Two-Step Truffles
- prepare the basic recipe but at the last step, place the truffles in the freezer for 12 hours;
- dip each truffle into some lukewarm melted chocolate;
- roll in cocoa powder.
- add 100 ml mandarin liqueur at the same time as the cream.
Truffles/Ganache with butter - basic recipe
- in a saucepan, bring the cream to a boil with the sugar;
- blend in the butter;
- add the chocolate, cut into pieces; reduce the heat and stir until very smooth;
- pour into small individual molds that have been previously chilled or or let set at room temperature; mold into balls with two teaspoons;
- unmold and serve.
- when the chocolate is melted, you can add some strong coffee, liqueur or hazelnut paste.
- cut the zest of an orange into thin strips, 5 mm wide at most;
- melt the dark chocolate in a double boiler;
- dip each strip of zest into the chocolate;
- place on parchment paper;
- refrigerate.
Sommelier
Champagne
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