Dec 23 2010
Deep. Dark. Decadent.
That pretty much sums up my view of chocolate truffles. I’ve been a chocoholic as far back as I can remember, though my taste in chocolate has certainly matured during that time. Where I once was perfectly happy with a candy bar, now I look for a velvety smoothness that I don’t find in all chocolate.
Don’t think you have to empty your pockets to get good chocolate, however. I am perfectly happy with several of the brands at my local grocery store, including the one I used to make these truffles.
Pick your favorite chocolate (preferably the bars, not the chips), whatever flavoring you wish (liqueur, espresso, or simply an extract – but use a teaspoon instead of a tablespoon if using an extract), and have at it!
adapted from The Secrets of Baking
8 ounces 60% cacao chocolate
3/4 cup + 2 tablespoons heavy cream
2 tablespoons unsalted butter, soft
1 tablespoon light corn syrup
1 tablespoon Grand Marnier, or other liqueur
1 cup unsweetened cocoa powder
8 ounces semi-sweet chocolate
Finely chop chocolate into 1/4 inch pieces with a serrated knife. Transfer to a medium heat-proof bowl and add the butter.
In a small saucepan, combine the heavy cream and corn syrup. Bring to a boil and pour over chocolate. Let sit for three minutes, then slowly stir the chocolate until it’s melted and smooth. Stir in the Grand Marnier. Cool to room temperature, about four hours.
Line a baking sheet with parchment. Using a spoon or small ice cream scoop, form blobs of ganache. Roll the blobs in your hands to round them out more and place on a baking sheet.
Chop the remaining chocolate into 1/4 inch pieces. Place it in a medium bowl over a pot of water, bring to a simmer. Turn off the heat and stir until melted. Remove from heat.
Continue stirring chocolate until the temperature reaches 90*F. Place the cocoa powder in a bowl.
Dip a ganache ball into the melted chocolate, removing excess chocolate with a fork. Transfer the ball to the cocoa powder to coat, then place on a parchment-lined baking sheet. Repeat with each truffle.
Chill on the baking sheet for two hours, then transfer to an airtight container.
Refrigerate for up to 5 days or freezer for up to 30.
*It must be said – coating the truffles in chocolate before rolling them in cocoa is very messy, and a big pain in the butt. That said, I do think they taste better this way. Though I vowed to never make them this way again, once I actually tasted one, I changed my mind. It’s worth the effort and mess.