Truffles are the perfect Valentine's dessert. They're soft, luscious and succulent. Although you can purchase these decadent balls of chocolate at most Confectioners in town why not make them? They're really very simple to put together and let's face it, much more meaningful and romantic to give.
Chocolate Truffles should always have a ganache center and be round just like the fungus which they are named after. They can be made in a variety of flavors and finished with a simple cocoa powder dusting, chopped nuts, sprinkles, coconut, etc. Basically whatever suits you.
Ganache, which in this case is the center of the truffle, is a mixture of heavy cream and chocolate that is also widely used for fillings or glazes on cakes and pastries. Even though they have cream in them, they can be stored at room temperature for more than a week. Although I doubt they'll last that long.
Always use the best ingredients. When making truffles you don't want to go for the low-cal version.
- always use heavy cream, which has a high butterfat content. Using a lighter cream will affect the way the ganache sets and handles
- although it's not necessary to add corn syrup when making truffles it helps to keep the ganache smooth and preserve it.
- feel free to add different flavoring ingredients from liquors, fruit juices, purees, and even spices (be daring).
- adding butter isn't necessary either however it gives the truffle that more melt in your mouth sensation. Always use unsalted though if adding.
- most important of course is the Chocolate which is the principal flavor in the truffle centers. Use only good quality chocolate in your ganache. It will make the difference from a Rolls Royce to a Pinto (I'm probably dating myself with that comparison).
Dark Chocolate Truffles
(makes 60 pieces)
1 cup Heavy Cream
2 Tbsp. Light corn syrup
1 Tbsp. Butter, unsalted and softened
2 1/3 cups Dark Chocolate, chopped
2 cups Dark Chocolate chopped for dipping
Instructions:
- line a 9x13 inch baking pan with parchment paper
- combine the cream and corn syrup in a 2qt. saucepan and bring to a boil
- remove from the heat. Add butter and chopped chocolate to the cream and stir until smooth.
- Pour the finished ganache into the baking pan to make a thin layer, then cover with plastic wrap. Refrigerate for 1 hour or until firm.
- Put the firm ganache in a bowl and mix with a spatula.
- Allow the ganache to rest a room temperature for 5 minutes. Line a sheet pan with parchment paper.
- Using a small ice cream scoop or teaspoon, scoop out balls of ganache and place on the sheet pan at room temp.
- When all the ganache has been scooped and placed on the sheet pan, roll each portion by hand into a round ball.
- Melt the additional 2 cups chocolate over a double boiler to be used for dipping.
- Dip the ganache centers into the melted chocolate and place on parchment lined paper OR
- If desired, after dipping, but before the chocolate sets fully, dust or decorate with anything you desire. Example: cocoa powder, coffee granules, coconut, nuts, etc. Then place on parchment lined paper to set.
Enjoy this luscious and romantic treat. Be daring and add some of your favorite ingredients to the ganache as well as the topping.
