Chocolate truffles are an incredibly simple and decadent dessert. You can easily customize the flavors by adding different extracts or liqueurs and rolling in different coatings. If you’re looking for something special to make for Valentine’s Day, these truffles are perfect.
It’s important to use high quality chocolate in this recipe – 62% cacao or higher if you can find it. Since chocolate and cream are the only ingredients in basic truffles, using high quality ingredients will definitely give you a better end product.
I made my truffles from leftover ganache that I made to fill a cake. Now I always hope I have leftover ganache just so I can make truffles.
8 ounces bittersweet chocolate, chopped into small pieces
1/2 cup heavy cream
Extracts or liqueurs of your choice (Kahlua and Grand Marnier are my favorites.)
Coatings of your choice (I love almonds and cocoa powder.)
-Place the chocolate in a bowl and set aside.
-Heat the cream in a small saucepan over medium-high heat, stirring frequently, until it starts to boil.
-Once boiling, immediately remove the cream from the heat and pour over chocolate. Allow the mixture to sit for two minutes. If you are adding liqueurs or other flavors, now is the time to do so.
-Gently stir the mixture with a whisk or rubber spatula until the chocolate is completely melted.
-Allow the ganache to sit until it comes to room temperature and then refrigerate for two hours.
-Prepare a baking sheet lined with wax or parchment paper.
-Using a teaspoon, remove ganache and place on baking sheet. (I find it easier to remove all the teaspoons of ganache before I begin rolling, which can be a messy process.)
-Using your hands, quickly roll the ganache into balls. The chocolate will begin to melt on your hands, so don’t worry if you don’t get a perfectly round shape.
-Place back onto baking sheet and continue until all truffles are formed. Refrigerate overnight.
-Roll in desired coatings and refrigerate until ready to serve.
Source: Chocolate Ganache recipe adapted The Confetti Cakes Cookbook