Chocolate Truffles

Rated: 5 stars out of 5Rate itRead users' reviews (10)

RECIPE
COMMENTS & REVIEWS(10)

Cook Time:
--
Level:
Easy
Yield:
about 50

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Ingredients

1 cup heavy cream
1 pound bittersweet chocolate, chopped finely
2 tablespoons unsalted butter

Optional flavorings:

2 tablespoons liqueur, 2 tablespoons instant expresso, 1/2 teaspoon cinnamon or other spice, etc.
1 pound liquid tempered chocolate for dipping
2 cups cocoa powder

Directions

Place heavy cream in a large pot and bring slowly to a boil over medium heat. Turn off the heat and stir in the chopped chocolate. Let stand for 2 minutes then stir well until smooth. Stir in the butter. Pour into the bowl of an electric mixer, and let cool until set.

Fit mixer with a paddle and beat the chocolate mixture on medium speed until aerated and fluffy, about 2 minutes. Beat in the liqueur and/or other flavorings. Load ganache into a pastry bag fitted with a halfinch plain tube. Line several baking sheet with parchment or waxed paper. Pipe the truffle mixture out to form 1/2-inch balls. Place pans in the refrigerator to chill thoroughly.

To coat the truffles, set up your counter like this: tray of chilled centers on your left, bowl of melted tempered chocolate in the middle, large pan filled with cocoa powder on your right. (Reverse this if you=re lefthanded) Pick up a truffle with your left hand. Touch the palm of your right hand lightly onto surface of tempered chocolate. Drop the truffle into your chocolaty right hand and roll it around to coat. Move your right hand over the pan of cocoa powder, turn your hand over, and drop the coated truffle into the cocoa. Repeat the process to coat about 5 truffles, then pick up a fork with your clean left hand and use it to roll the truffles round a bit in the cacao. (A second person can help do this continuously.) Repeat until the cocoa pan is filled with a lot of truffles. Then wash and dry your hands (or enlist your helper to do this); place the truffles in a strainer and shake it over the pan of cocoa powder to dislodge any excess cocoa. Place finished truffles on another paperlined pan to set completely. Truffles do not need to be refrigerated.

Repeat coating processes with remaining centers.

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Comments & Reviews

recipe Chocolate Truffles
Anonymous 04-16-2007
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superb!
Rated: 5 stars out of 5

This was a super simple yet extremely delicious recipe for truffles! I used only the cream, butter and chocolate (I... substituted semi-sweet since that's what I had) and they were delicious! I just dusted them with confectioner's sugar and the chocolate taste was amazing. I had to make them a second time! This time I drizzled some white chocolate over some and placed cashew pieces on the tops of the others and they were still amazing. I love the easiness of using the pastry bag instead of having to roll them in my hands. Great recipe!!Read more
recipe Chocolate Truffles
Jodi Sanford, FL 11-20-2006
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Darn Good Truffles!
Rated: 4 stars out of 5

I tried two recipes so far for truffles. I must say that both are great, and easy to make, but if you want an even better... recipe, check out Alton Brown's recipe. They will both make your mouth water with chocolate delight!Read more
recipe Chocolate Truffles
Anonymous 07-25-2006
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Pretty Good!
Rated: 4 stars out of 5

Easy and Delicious!
recipe Chocolate Truffles
Amanda Canoga Park, CA 03-30-2006
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Adjust the flavor.
Rated: 4 stars out of 5

i recommend that if you add any flavor to this recipe DOUBLE the amount!
recipe Chocolate Truffles
Jennifer Castro Valley, CA 03-06-2006
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the bees knees
Rated: 5 stars out of 5

grrrreat! easy, but time consuming, and the taste is very professional!
recipe Chocolate Truffles
jennifer seattle, WA 01-02-2006
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easier than I thought
Rated: 5 stars out of 5

I like this recipe because there aren't a lot of ingredients. I substituted vanilla and used chocolate chips melted in the... microwave for the "tempered chocolate" everybody loved these truffles, they taste as good as the ones you buy at the store.Read more