As with anything in cooking excellent ingredients usually result in a superior dish. Truffles are no exception and being very simple and straightforward, using the best semi or bittersweet chocolate (with at least 62% cocoa solids) and cream you can find is vital to the best tasting truffles imaginable.
Remember, good quality chocolate is an aphrodisiac and should melt on your tongue like softened butter, its taste and aroma, exotic and sensual, not cheap.
1 lb Semisweet Chocolate, Chopped Fine
1 cup Heavy Cream
1 tsp Vanilla Extract, Or Other Flavoring Or Liquor Of Your Choice
- In a heavy stainless steel saucepan, prepare a bain Marie by adding a third of water to pot, bring to simmer.
- In a very dry stainless steel or glass bowl (even a drop of water or moisture will seize the chocolate making it impossible to work with) add chopped chocolate and cream.
- Place bowl on top of simmering water until all chocolate melts, stirring occasionally.
- When chocolate has melted completely and is smooth, add vanilla (or any other flavoring you choose such as almond extract or Amaretto di Serrano, perhaps orange extract or better yet, Grand Marnier or Cointreau, both orange liquors, use your imagination).
- Mix till smooth and creamy, (this mixture is known as Ganache and has many uses other uses in chocolate desserts aside from truffles)
- Remove from Bain Marie, cover with plastic wrap and place in fridge till firm (about 30-4- minutes).
- Remove from refrigerator and scoop about a teaspoon out at a time, roll into a ball with your hands. (the chocolate will begin to melt from the heat in your hands, so be as quick as possible)
- Place balls onto a sheet pan covered with parchment paper, (you should get 30-40 balls)
- Roll each ball in whatever you’d like to cover it with:
- Cocoa works well if you’ve flavored with vanilla. Simply sift some cocoa into a bowl and roll the balls around in it.
- Toasted and chopped almonds work well if you have used an almond flavoring
- Toasted coconut works great with coconut flavoring
- Toasted hazelnuts if you’ve used Frangelico to flavor
- Etc, etc.
- Chill and serve
Hint: If you want to keep the truffle for a while. Place in a tightly fitting plastic container. If you need to layer the truffles, place parchment paper between the layers.Share