Chocolate Truffles
photo by Alison J.
- Ready In:
- 1hr 15mins
- Ingredients:
- 5
- Yields:
-
24-36 truffles
- Serves:
- 12
ingredients
-
For the Filling
- 8 ounces bittersweet chocolate (good quality)
- 1 cup 35% cream
- 1 ounce liqueur (optional) or 1 teaspoon peppermint extract (optional)
-
For the Chocolate Coating
- 8 -10 ounces bittersweet chocolate (good quality)
- 2 1/4 cup cocoa powder (optional) or 2 ounces white chocolate (optional)
directions
- Chop first 8 oz of chocolate into small, even pieces.
- Heat cream in a small saucepan to just below a simmer.
- Pour cream over chocolate, let sit for 30 seconds and then begin to stir until smooth and glossy. If you're using a liqueur or other flavouring, this would be the time to add it.
- Cover with plastic wrap. To prevent formation of a skin on top, gently press the plastic wrap down until it is touching the entire surface of the filling. Place in refrigerator to set for a few hours, or even better, overnight.
- Roll truffle filling into balls, using a melon baller or teaspoon, and place on wax paper. You may need to refrigerate/freeze briefly to stiffen the balls back up again before coating.
- If you're using a topping, prepare it now. If you're going to roll your truffles in a topping (ex. Rice Krispies), pour the topping in a shallow pan. If you're going to dust or sprinkle your topping (ex. cocoa powder or shredded coconut), have it handy.
- Melt second 8-10 oz of chocolate slowly and gently in a double boiler (or in a bowl sitting on top of a saucepan of hot - not boiling - water). Be careful not to get any water into the chocolate or it will seize up!
- Dip truffles into the chocolate using a fork, letting the excess drain through the tines.
- Roll in Rice Krispies (if using). Place coated truffles on wax paper on a rack or baking sheet. Sprinkle or dust with a topping (if using) while the chocolate is still wet and put into the refrigerator to harden.
- If you're drizzling with white chocolate, skip the rolling/dusting part and just set your chocolate coated truffles on wax paper on a baking sheet and refrigerate to harden. Melt your white chocolate in a zip-top bag, then cut a tiny hole in one corner to squeeze it out and drizzle over the truffles.
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RECIPE SUBMITTED BY
I am a high school science teacher and I love to experiment in the kitchen. I share my home with my husband and dog.
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