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Chocolate Truffles

From the Melissa Lion collection

Introduction

This recipe comes courtesy of Cheryl Wakerhauser, of Portland’s Pix Patisserie. Read more about homemade truffles in Melissa Lion’s article “Chocolate city.”

Ingredients

Ganache

	8	oz. high-quality chocolate, roughly chopped
	1	cup heavy whipping cream

Dipping chocolate

oz. high-quality chocolate (65 percent cacao is easiest to work with), divided in half and roughly chopped

Garnishes

	~	Cocoa powder (not Dutch process)
	~	Chopped nuts (optional)

Steps

Put the 8 ounces chocolate in a dry glass bowl and microwave in short bursts, stirring thoroughly in between, until 80 percent of the chocolate has melted. Stir to melt the remaining chocolate.
Put the cream in a small saucepan and bring to a simmer. Pour ¼ cup of the hot cream over the melted chocolate and stir with a spatula until incorporated. (The chocolate may appear grainy.) Add the remaining cream in ¼-cup batches, stirring well with each addition.
When the cream and chocolate are fully incorporated, place the bowl in the refrigerator. Leave for four hours, or until the mixture has cooled and slightly hardened.
Using a small spoon, scoop bite-sized pieces of the ganache into a small pan. Place pan in the freezer overnight.
Put 6 ounces of the dipping chocolate in a dry glass bowl and microwave in short bursts, stirring thoroughly in between, until 80 percent of the chocolate has melted. Stir to melt the remaining chocolate.
Dip the balls of frozen ganache into the chocolate in small batches. Remove when covered in dipping chocolate and roll the dipped pieces in the cocoa powder and/or the nuts. Set aside on a clean plate. Continue working in small batches; when you need more dipping chocolate, melt the remaining 6 ounces of chocolate.
Once the dipping chocolate has hardened and the ganache has lost its chill, serve and enjoy.

Notes

Truffles will keep in the freezer for several weeks. Defrost in the refrigerator or at room temperature before serving.

This content is from the Melissa Lion collection.

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Tags

candy,
chocolate,
dessert,
holiday,
valentine's day,
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There are 25 comments on this item

Unrated

15% recommend this recipe

1. by weth on Dec 9, 2008 at 1:22 PM PST

Truffles are so easy, tasty and wonderful! For dipping chocolate, which is higher in cocoa butter, you can always melt regular chocolate and add a bit of food-grade cocoa butter to thin it for dipping.

2. by Diane on Dec 9, 2008 at 2:40 PM PST

I have been invited to a Christmas party and plan to make these as a hostess gift. They look really easy and delicious. Thanks for the recipe.

3. by cdziuba on Dec 9, 2008 at 2:57 PM PST

Truffles are so decadent, love the recipe.

4. by kmg365 on Dec 9, 2008 at 3:08 PM PST

Mmmmm. Truffles. Made some last year as gifts, and they went over very well.

5. by miriama59 on Dec 9, 2008 at 3:08 PM PST

I make truffles every year. I roll some in cocoa, some in confectioner’s sugar, some in coconut. I am definitely trying this recipe.

6. by LOVESTOBAKEJUSTLAZY on Dec 9, 2008 at 3:38 PM PST

yummy...never made...might try

7. by Teacher A on Dec 9, 2008 at 4:48 PM PST

Nothing quite like dark chocolate. I’m actually known as a chocolate snob in my family, because I won’t eat anything else (milk chocolate just doesn’t taste chocolaty to me).

8. by nlaugust on Dec 9, 2008 at 5:27 PM PST

Truffles fall in the perfect food category. So classy, so easy to make, so amenable to adding a spectrum of flavor notes, so yummy no matter what your cooking skills are.

9. by laikarose on Dec 9, 2008 at 5:45 PM PST

These sound delicious. I like to add Earl Gray tea to the ganache for an added kick.

10. by hotmama on Dec 9, 2008 at 5:49 PM PST

These look decadent! I’m a big Pix fan so can’t wait to try these. And I think that my sous chefs - 5&7- will enjoy helping and taste testing!

11. by Xanthippe on Dec 9, 2008 at 5:59 PM PST

Try rolling the truffles in finely chopped hazelnuts/filberts to impart a Nutella-like taste to the finished product. I also love using finely chopped candy canes/peppermints for a festive look, and who doesn’t like the mint-chocolate combination??!?

12. by ennsee on Dec 9, 2008 at 7:43 PM PST

I think I now know what I’ll be bringing to my next holiday party as a hostess gift. Thanks for the terrific recipe.

13. by nicole309 on Dec 10, 2008 at 12:15 AM PST

I love to make truffles. My favorite are vietnamese cinnamon with cayenne pepper. I have also been wanting to make Chipotle ones as well.

14. by intime on Dec 10, 2008 at 2:54 AM PST

yummer

15. by dusksunset on Dec 10, 2008 at 5:45 AM PST

Chocolate truffles are a delight and this recipe sounds like a fairly easy way to make them. My only caution when eating them is not to inhale the cocoa powder dusting.

16. by Darlene936 on Dec 10, 2008 at 7:14 AM PST

Truffles and Christmas go together. It’s time to indulge!

17. by faither on Dec 10, 2008 at 7:54 AM PST

These would be good, have really enjoyed champagne truffles.

18. by pscheel on Dec 10, 2008 at 8:58 AM PST

These look amazing!

19. by scavalie on Dec 10, 2008 at 9:30 AM PST

I made these last year when they were posted and gussied them up a bit--minced candied ginger and cinnamon mixed with cocoa on some, a bit of peppermint flavor, steeped the cream with coffee first. They are amazing!

20. by ptreskovich on Dec 10, 2008 at 11:32 AM PST

These look very easy to make. I love truffles, so will try them.

21. by flip58 on Dec 10, 2008 at 11:36 AM PST

I love chocolate truffles. I would add a little liquor.

22. by dddiva on Dec 10, 2008 at 11:43 AM PST

These look amazing and easy and I am bookmarking to put on our goody platters this year. :D

23. by That's nuts! on Dec 10, 2008 at 12:19 PM PST

These look much prettier than my first attempt at truffles last year for Valentine’s Day

24. by mary on Dec 10, 2008 at 12:20 PM PST

These look dangerous!! I don’t think they’d last too long around my house.

25. by rtysons on Dec 10, 2008 at 12:24 PM PST

YUM, just YUM! I’ve found that the slightly sweetened Ghiradelli chocolate/cocoas work great for rolling truffles, as they’re slightly sweet but still have the texture of cocoa powder.

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