Chocolate truffles were so named by their French originators because they resemble the raw state of the rare and costly truffle fungus so treasured by chefs worldwide. They do not, however, actually contain any of the expensive truffle fungus. Standing as a luxurious confection, chocolate truffles are deceptively simple looking. Each truffle is made with quality ingredients and close attention to flavor; flavor matching; final appearance and presentation. When creating these delectable chocolate treats, it is absolutely key to take the time necessary to follow each step and allow the ganache center to develop before coating. However, by utilitzing custom flavor combinations, each truffle batch may be as unique as the individual creating them.
Chocolate Truffle Recipe
- 8 ounces (227 grams) semisweet or bittersweet chocolate, chopped into very small pieces
- 3/4 cup (180 ml) heavy whipping cream
- 2 tablespoons (28 grams) unsalted butter
- 2 tablespoons alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, Kahlua or another favorite liqueur) (optional)
Ganache Add-In Variations:
- Cream (Vanilla, Hazelnut, etc.)
- Melted Chocolate
- Caramel
- Roasted Nuts
- Berries
- Sweet Fruits or jams/jellies
- Nougat
- Fudge
- Toffee
- Mint
- Marshmallow
Enrobing and Coating Variations:
- Dutch-Processed Cocoa Powder
- Melted Milk, Dark or White Chocolate
- Confectioners Sugar (Icing or Powdered)
- Toasted and Chopped Nuts (pecans, walnuts, almonds, hazelnuts)
- Toasted Coconut
- Shaved Chocolate
- Dusting Sugars
Assembly:
- Place the chopped chocolate in a medium sized stainless steel bowl. Set aside.
- Heat the cream and butter in a small saucepan over medium heat. Bring to just at a boil. Remove from heat and pour about half of the hot cream over the chopped chocolate and let it sit for 30 seconds to melt the chocolate.
- Slowly whisk cream and chocolate mixture until smooth. (If you pour the entirety of the boiling cream over the chocolate it will cause the chocolate to lose elasticity and flavor.) Add the remaining cream gradually and mix until all of the hot cream is incorporated
- If desired, add a liqueur to the ganache mixture. Pour the ganache onto a baking sheet that has been covered first with parchment paper. Cover tightly with another layer of parchment paper and then, plastic wrap. Place in the refrigerator until the truffle mixture is firm (about four hours or overnight).
- Remove the truffle mixture from the refrigerator. With your hands, a melon baller or small spoon form the chocolate into rounds or bite-sized balls. You may also pipe the ganache onto a cookie sheet covered with parchment paper then, roll the piped mounds into balls.
- Let the truffles cool in the refrigerator for one hour to firm up again. Place coatings for the truffles on a flat cookie sheet. Roll each truffle either with clean hands or a fork into the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm - about fifteen minutes. Truffles may be refrigerated for a couple of weeks or frozen for up to two months.
- (optional step) Take covered truffles and roll them in a final, fun coating of roasted, chopped nuts, shaved coconut or crushed pieces of cinnamon candies.
Truffles' best flavors come through when served at room temperature. Recipe makes 30 small truffles.
Notes:
- When rolling truffles with bare or gloved hands - double dip the truffle into the coating mixture with about five minutes in the refrigerator between each coating. This will compensate for any heat coming from the hands as it softens ganache causing a less-than-smooth coating. Alternatively, try dipping hands into an ice bath and drying thoroughly between coatings. This should alleviate a substantial amount of the heat generated.
- There is a classic or three-part chocolate truffle method: ganache enrobed and then, coated. These are three distinct processes where in step one a ganache is created by combining chocolate, cream and fat (butter) into a glossy confection that is then flavored with a liqueur. Step two, the ganache is enrobed in milk, dark or white chocolate and cooled slightly. Finally, the enrobed ganache is coated with coconut, roasted nuts, confectioner's sugar, etc.,
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