Chocolate Truffles
Recipe inspired by Food & Wine
This truffle recipe offers a less fussy way to create a delicious, delightful, creamy bite of heaven. You will note that these truffles are finished without the classic chocolate shell on the outside. Simply prepare your ganache, cool, scoop and roll in a topping. The ganache itself is delicious and can be used to drizzle on any cake, pastry, or ice cream. Let the ganache sit at room temperature to firm up and whip it to frost a cake.
This truffle recipe offers a less fussy way to create a delicious, delightful, creamy bite of heaven. You will note that these truffles are finished without the classic chocolate shell on the outside. Simply prepare your ganache, cool, scoop and roll in a topping. The ganache itself is delicious and can be used to drizzle on any cake, pastry, or ice cream. Let the ganache sit at room temperature to firm up and whip it to frost a cake.
Makes 70 small
1/2 cup heavy cream
1 1/2 Tbs light corn syrup
8 ounces bittersweet chocolate, chopped
2 Tbs salted butter, softened
1/2 tsp vanilla extract
1. In a small saucepan, bring the cream and corn syrup to a simmer. Place the chopped bittersweet chocolate in a medium bowl and pour the hot cream over it. Cover and let stand for 2 to 3 minutes, then whisk until smooth.
2. Stir in the vanilla and softened butter until the butter is incorporated. Let the ganache stand until firm-at least 1 hour. The longer you leave the ganache the firmer it will become...easier to scoop.
1/2 cup heavy cream
1 1/2 Tbs light corn syrup
8 ounces bittersweet chocolate, chopped
2 Tbs salted butter, softened
1/2 tsp vanilla extract
1. In a small saucepan, bring the cream and corn syrup to a simmer. Place the chopped bittersweet chocolate in a medium bowl and pour the hot cream over it. Cover and let stand for 2 to 3 minutes, then whisk until smooth.
2. Stir in the vanilla and softened butter until the butter is incorporated. Let the ganache stand until firm-at least 1 hour. The longer you leave the ganache the firmer it will become...easier to scoop.
3. Line a baking sheet with parchment paper. Using a truffle scoop, scoop the ganache and drop them onto the parchment. Place the baking sheet in the refrigerator for 10 minutes.
4. If you prefer a more "natural" truffle look no need to roll the truffles before coating. If you like a more rounded appearance use your hands, roll each mound of ganache into a ball; you may have to cool your hands in ice water periodically while you work to cool them down.
5. Roll 1 truffle at a time into 1 of the coatings. Return the truffles to the baking sheet cover loosely and refrigerate until chilled. Remove from the refrigerator and allow truffles to come to room temperature before serving.
Truffle Coatings:
Pinch of flaked salt
Sifted cocoa powder with ground cinnamon
Shredded and chopped coconut
Ground lavender and crystallized sugar
Ground, toasted nuts with sea salt
Dehydrated fruit powder-raspberry, blueberry, strawberry
Chocolate Peanut Butter Truffles:
Add 1/2 teaspoon good quality cinnamon to the heavy cream while it simmers. Stir in 1/2 cup chunky peanut butter into the melted chocolate with the vanilla and the butter. Make your truffles as above and sprinkle with a pinch of flaked salt.
Truffle Coatings:
Pinch of flaked salt
Sifted cocoa powder with ground cinnamon
Shredded and chopped coconut
Ground lavender and crystallized sugar
Ground, toasted nuts with sea salt
Dehydrated fruit powder-raspberry, blueberry, strawberry
Chocolate Peanut Butter Truffles:
Add 1/2 teaspoon good quality cinnamon to the heavy cream while it simmers. Stir in 1/2 cup chunky peanut butter into the melted chocolate with the vanilla and the butter. Make your truffles as above and sprinkle with a pinch of flaked salt.
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