Chocolate truffles are a rich treat that make a wonderful gift or dessert. Fresh homemade chocolate truffles can be a luxurious way to end your next dinner party.
Ingredients and supplies:
- 8 3/4 ounces dark chocolate
- 5 1/2 fl ounce cream
- 1 1/4 ounce salted butter
- 2 3/4 ounce cocoa powder (dark or regular)
- 2 tablespoons water
- 4+ cups water
- Medium saucepan
- Small saucepan
- Wooden spoon
- Plastic wrap
- 2 bowls
Boil the water. Pour a little more than 4 cups of water into a saucepan. Place on high heat, and bring the water to a simmer.
Prepare the chocolate. Break the chocolate into small squares so that it will melt faster. Place these pieces in a small saucepan.
Melt the chocolate. Place the small saucepan containing the chocolate over the medium saucepan with the water. Try to keep the bottom of the small saucepan from touching the water below it. Stir constantly as the chocolate melts; it should take around 8 minutes for the chocolate to fully melt. Do not cover the chocolate; the condensation will affect the texture of the chocolate.
Add the cream. Slowly add the cream to the melted chocolate. Do not remove the pan from the heat. Keep stirring until the cream has completely mixed with the melted chocolate. Then remove the pan from the heat, and let it rest until it has cooled.
Add the butter. Once the chocolate has cooled completely, bring the saucepan of water to a boil again, and place the pan containing the chocolate on the heat once more. Add the butter, and stir until it has melted completely. Then remove the pan from the heat again.
Let the chocolate cool. Once this mixture (now called ganache) is done cooking, pour it into a large bowl. Use a spatula to remove as much as you can from the pan. Cover the surface with plastic wrap so that it does not develop a film, and refrigerate until the ganache becomes stiff (about an hour).
Form the truffles. Remove the bowl from the fridge, and place it on your work surface. A countertop works well for this. Then place the cocoa powder into a bowl. Use a teaspoon to scoop up a small amount of the chocolate ganache. Roll in the palm of your hand as quickly as possible to make a small ball. Work quickly, or they will begin to melt and become unmanageable. If necessary, make them in batches, re-chilling the bowl of chocolate before starting again. Once rolled into a ball, roll each truffle in the cocoa powder until they are coated.
Serve. Place the finished truffles in a serving bowl or on a tray.
For the best results, use a high quality baking chocolate. You can also roll the truffles in chopped nuts or powdered sugar instead of cocoa powder. These hand-rolled chocolate truffles are very sweet. They make an excellent holiday or hostess gift for your friends and family.