If there’s one thing that anyone can make, its got to be chocolate truffles. All truffles start with a rich, chocolate ganache center and to finish you can dip them in chocolate, coat them in cocoa or roll them in nuts or other toppings of your choice. If you don’t mind getting your hands dirty in chocolate, this is a great treat to make. The quality of truffles really depends on the type of chocolate and cream you use. I made two batches, dark chocolate chili and plain dark chocolate truffles. Yumjay preferred the spicy after taste in the chili dark chocolate while Scooby liked the dark chocolate truffles. It is so easy to come up with flavorings for these truffles, you can choose from mint, chili, chai-spice, raspberry, orange or just leave it plain. The recipe adapted from here yields about 30 truffles. While i personally like speculoos over chocolate, i couldn’t help but come up with these truffles for all you chocolate lovers out there. Happy Valentines day!
Ingredients for truffles
8oz chocolate ( i used Scharffen Berger 62% cacao dark chocolate)
1/2 cup heavy whipping cream
1 teaspoon vanilla extract
Ingredients for coating
2 cups dark chocolate, chopped
1/2 cup white chocolate chips
1. In a small saucepan, bring the heavy whipping cream to a simmer. This may take about 10 minutes.
2. If you are using a flavoring like fresh mint or chili, then add at this stage and let it steep for an hour. Strain the solids (if any) and return the cream to a simmer. If you want to keep it plain, skip this step.
3. Place chocolate in a bowl and pour warm cream and vanilla. Let it sit for couple of minutes. Stir until smooth.
4. When the ganache (chocolate cream mixture) is cooled, place it in the refrigerator for at least 2 hours.
5. Remove from refrigerator and using a mellon baller or teaspoon, scoop out the chocolate and roll it into a ball. Chocolate may melt in the heat of your hands, so do it as fast as you can. Using a mellon-baller may help because you can skip the rolling. Place the chocolate balls on a parchment sheet lined tray. Cover and refrigerate overnight.
6. You can coat the truffles in cocoa powder or nuts to keep it simple. If you want to do a chocolate coating, melt chocolate in microwave and stir constantly until smooth and shiny. It took me about a minute and 20 seconds to melt 2 cups of chocolate.
7. The easiest way to coat is to insert a toothpick into each truffle and dip each truffle into melted chocolate. If you want uniform coating, don’t stir the ball around in the melted chocolate. Just drizzle chocolate on the uncovered areas with a spoon.
8. Place the coated truffles on a wax or parchment sheet lined tray. If you want to garnish the coated truffles with nuts or cocoa nibs, do it when the chocolate is still warm so the garnish with stick to the truffles.
9. Place coated truffles back in the refrigerator for at least 2 hours. Remove from refrigerator and discard the toothpicks. Dab a little melted chocolate into the hole from the toothpick with a spoon or your finger. Place it back on the tray.
10. Melt white chocolate chips in a microwave. Use a squeeze bottle or fork and drizzle melted white chocolate over the truffle balls.
11. Refrigerate until ready to be served.