Recipe courtesy of Knipschildt Chocolatier
The Classic Truffle and the Coconut Truffle
- Level: Intermediate
- Yield: about 6 pounds truffles
- Total: 1 hr
- Prep: 1 hr
Ingredients
For the Classic Truffle:
1 quart heavy cream
250 grams sugar
2 pounds 70 percent dark chocolate, finely chopped
1/4 pound butter
For the Coconut Truffle:
25 ounces heavy cream
250 grams sugar
2 pounds white chocolate, finely chopped
1/4 pound butter
4 tablespoons toasted coconut
Melted chocolate, for dipping
Cocoa powder, for rolling
Toasted coconut, for rolling
Directions
- For the classic truffle: Boil heavy cream and sugar. In a separate bowl add your finely chopped chocolate. Once cream has been brought up to a boil, pour it slowly over the chocolate while whisking, then add the butter. Once combined, set aside in a cool place, but not in the refrigerator.
- The coconut truffle: Same procedure as above, but add toasted coconut to the mixture.
- For dipping truffles, have some chocolate melting over a double boiler. The water should be simmering and not boiling or you will burn the chocolate. The truffles can be piped onto a sheet of parchment paper in small dollops and chilled slightly or it can be scooped out with a small teaspoon and rolled by hand, or finally use our "Me a Chocolatier kit" small hollow chocolate shells. You can dip in the melted chocolate and/or you can roll in the cocoa powder or toasted coconut.