Dark Chocolate Truffles
 
Prep Time
Cook Time
Total Time
 
Author:
Type of recipe: Patries & Confections
Cuisine: French
Yield: 24-25
Ingredients
(All ingredients must be at room temperature unless otherwise noted)
  • 10 ½ oz (300 g) good quality, dark chocolate (either semisweet or bittersweet chocolate), finely chopped
  • 2 tablespoons (30 g) unsalted butter
  • ¾ cup (180 ml) whipping cream
  • 2 tablespoons (25 g) vanilla sugar*
  • 2 tablespoons expreso coffee and/or liqueur: rum, brandy, Grand Marnier, Baileys or any liqueur of choice (optional)
  • ¼ cup (25 g) powdered cocoa, for coating
Method
  1. Place chopped chocolate and butter in a medium size, heat-proof mixing bowl. Set aside.
  2. Combine whipping cream and sugar in a medium size saucepan over medium heat, stirring constantly with a whisk until sugar dissolves completely.
  3. Bring to a boil and immediately pour the sugared cream over the chopped chocolate and the butter. Let sit undisturbed for a couple of minutes.
  4. After that, gently stir the cream and chocolate mixture with a rubber spatula until the ganache is smooth and glossy. If adding coffee and/or liqueur, now it is the time to do it. Try not to incorporate any air bubbles or they will remain inside the mixture after the ganache settles, and we don't want a spongy ganache.
  5. Let cool on a cooling rack at room temperature for 2-3 hours (you can speed up this process if you place the mixture, well wrapped up in plastic wrap, in the refrigerator for 15-20 minutes once cooled). You will know the ganache is ready when it is neither too hard nor too soft; just hard enough to shape into balls easily.
  6. Take a spoonful of ganache at a time (you can use a measuring tablespoon) and shape it into a ball with your hands, as round as possible, until no more ganache is left (you can alternatively dust your hands slightly with some icing or confectioner's sugar to prevent it from sticking to your hands).
  7. Place the truffles into a large platter or serving dish, cover with plastic wrap and refrigerate for at least 2 hours.
  8. In a separate deep plate, sift the cocoa and set aside.
  9. Remove the truffles from the fridge and gently roll them on the sifted cocoa until the whole surface is totally coated. I prefer to do this one by one, but you can also place them all together into the plate and toss them gently until they all get perfectly coated with the cocoa.
  10. Finally, use a pastry brush to remove any cocoa powder excess. And there you are, your truffles are ready to enjoy a perfect evening.In the unlikely case that there are any truffles left after the party, store in an airtight container for 2-3 days (up to four if refrigerated).Firma Rosa M Lillo
Notes
* - You can alternatively use regular granulated sugar. However, you may like to know that making your own vanilla sugar at home is awfully easy: take a couple of vanilla beans (if you have recently made pastry cream, you can even rinse the vanilla beans and use them in like manner) and place then in an airtight container with 1 cup of granulated sugar. Within 8-10 days you will be able to blissfully enjoy your homemade vanilla sugar. Try adding it to any dessert of your choice.
- In the event that any chocolate chunk had not melted completely after adding the hot cream, place the mixture in the microwave at 50% power (no more than for 10 seconds) and try again. You can also place the heat-proof bowl with the your ganache over a pan of simmering water, stirring constantly with a whisk until smooth.
- You can also coat your truffles instead with chocolate shavings, shredded coconut, chopped nuts, candy sprinkles, or anything else you might like to finish them.
Recipe by Pemberley Cup & Cakes at https://pemberleycupandcakes.com/en/2015/02/10/dark-chocolate-truffles/