1/1 Photo of Chocolate Truffles
These truffles have a rich dark chocolate ganache, with a dark chocolate coating, then rolled in cocoa. If you don't like cocoa on the outside, there are a few variations to the recipe. These aren't hard to make, but it takes some time to shape and coat them. They also make perfect little gifts.
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- 1For ganache, break chocolate into small pieces in a large aluminum bowl.
- 2Bring cream slowly to a light boil in a small saucepan over low heat.
- 3Pour boiling cream over chocolate and keep stirring until all the chocolate has melted and the batter is homogeneous. It is very important that there are no pieces of chocolate left here and that the batter is very smooth.
- 4Refrigerate for 15 minutes or until ganache is just thick enough to easily form truffle balls.
- 5Form even round balls and place on waxed paper, slightly flattening bottom.
- 6For coating, melt the chocolate in a double-boiler. If you don’t have a double boiler, heat 2 inches of water in a small saucepan. Break chocolate into small pieces in a small aluminum bowl. Turn off heat and place bowl on top of saucepan with hot water. Let chocolate melt and stir until smooth. Place bowl of melted chocolate on a dry towel.
- 7Sift together cocoa powder and icing sugar.
- 8Dip each ball in the melted chocolate (slightly cooled, but not hardened); place back on waxed paper to let chocolate harden slightly.
- 9When chocolate is hardened enough so that it doesn’t rub off on your finger, roll in cocoa mixture. Store truffles in covered container at room temperature in a slightly cool place away from heat.
- 10Here are a few variations. If coating in cocoa powder, sift first with a little icing sugar or it will be too bitter.
- 11White Chocolate Truffles: Using high quality white chocolate, follow the same recipe as above.
- 12Coconut Truffles: Make a white chocolate ganache, sprinkle in shredded coconut when ganache is still warm, and roll in shredded coconut instead of cocoa powder.
- 13Rum Raisin: Make a dark chocolate ganache, soak raisins in rum and drain, add raisins to warm ganache.
- 14Orange Grand Marnier: Make a dark chocolate ganache, soak small cubes of orange rind in Grand Marnier and drain, stir in orange cubes when ganache is still warm.
- 15Hazelnut: Make a milk chocolate ganache, stir in tiny pieces of hazelnut, and roll in chopped hazelnuts and/or cocoa powder.
- 16Pistachio: Make a dark chocolate ganache, crush unsalted pistachio's and stir into warm ganache, roll in crushed pistachios and/or cocoa powder.
- 17Coffee Truffles: Roll in coffee powder instead of cocoa.
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Nutritional Facts for Chocolate Truffles
Serving Size: 1 (15 g)
Servings Per Recipe: 65
- Amount Per Serving
- % Daily Value
- Calories 65.5
- Calories from Fat 59
- Total Fat 6.5 g
- Saturated Fat 4.0 g
- Cholesterol 5.0 mg
- Sodium 3.9 mg
- Total Carbohydrate 4.1 g
- Dietary Fiber 2.0 g
- Sugars 0.5 g
- Protein 1.5 g