Homemade Chocolate Truffles
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Ingredients:
8 ounces chocolate, at least 60%, NOT chips
1/2 cup (4 ounces) heavy cream
1 Tablespoon unsalted butter, room temperature
1/2 - 1 teaspoon pure vanilla extract
Optional flavoring possibilities: 1 1/2 teaspoons-1 Tablespoon rum, bourbon, or orange or coffee liqueur, 1/2 teaspoon peppermint extract, 1 teaspoon grated orange rind.
For coating: sprinkles, chopped nuts, cocoa powder, toasted coconut
Make the Truffles:
Using a serrated knife, or other sharp knife, thinly slice the chocolate bar to finely chop it. Place the chopped chocolate in a medium-size bowl.
Heat the cream in the microwave on high until it is hot but not boiling. Start with 30 seconds. It may take up to one minute. Alternatively, you can heat the cream over low heat in a small saucepan until there are small bubbles around the edge and it's steaming, but not boiling.
Pour the hot cream over the chopped chocolate and butter, cover and set aside for 4-5 minutes.
Add the vanilla, or other flavorings if using, and whisk the mixture together until it's smooth and shiny. You now have a ganache.
Pour the ganache into a shallow baking dish (8" x 8') or pie plate. Refrigerate until firm, about 30-45 minutes.
Choose whatever coatings you want and place in them in small bowls.
Choose what size you want for your truffles. I like them smaller than larger, about 2 teaspoons to one Tablespoon. Of course you can make them larger if you want. Use anything from a melon baller, a one Tablespoon measure, to a 2 Tablespoon cookie scoop to portion them.
With gloved hands, scoop up one piece, roll between your gloved hands until smooth, and immediately place in one of the coatings and roll with your fingers or by gently shaking the bowl to cover. Place in your storage container and make the rest. If they get too soft to coat, refrigerate them for a few minutes first.
Truffles keep best in the refrigerator in a closed container for up to 2 months. But they taste best closer to room temperature, so remove them from the refrigerator about 30 minutes before serving.
Makes 24 truffles (one Tablespoon each) YUM!
LESSONS Learned:
1. Don't use chocolate chips. They have stabilizers that will affect the creaminess.
2. The better quality the chocolate, the better they will taste. If you can find 60-70% cocoa. One of my faves for this is Lindt Excellence bars.
3. Using a serrated knife will help to finely chop the chocolate, and the finer you chop the chocolate, the faster it will melt.
4. Use only heavy cream, or whipping cream (which has a little less milk fat). Half and half or milk won't work.
5. To make them vegan you can also use canned full fat coconut milk well-shaken. Or even better, if you can find it, canned coconut cream.
6. Wearing gloves makes rolling the truffles way less messy.