Dark Chocolate Truffles Recipe
Extra Smooth and Creamy Dark Chocolate Truffles
- 8 oz bittersweet chocolate, chopped into small chunks
- 3/4 cup heavy cream
- 2 teaspoons light corn syrup
- cocoa powder... or other topping such as: cocoa powder/powdered sugar mix, powdered sugar, toasted shredded coconut, finely chopped nuts or shaved candy
You'll Also Need:
- Serrated Knife for chopping chocolate
- Medium saucepan
- Heat Safe Glass Bowl
- Rubber spatula
- Measuring Cups and Spoon
- Parchment or wax paper
- Shallow dish for rolling truffles in chosen topping
- optional: sieve
- Chop chocolate with a serrated knife or use chocolate chips.
- Place chocolate into a heatproof bowl and set aside.
- Pour cream and light corn syrup into a medium saucepan.
- Bring cream and syrup to a rolling boil over medium heat, stirring constantly.
- Pour boiling cream directly over chopped chocolate.
- Allow to sit for 5 minutes.
- Stir gently but persistently with rubber spatula until lumps are gone and all chocolate is smooth and even.
- Tip: The stirring process starts with a lumpy looking mess but with gentle yet persistent stirring, it will turn incredibly smooth and glossy.
- Tip: If chocolate chunks remain after a couple minutes of stirring, you can place your microwave safe bowl (one reason to use a glass pyrex bowl rather than stainless steel) in the microwave for a few seconds, remove and stir again. Repeat as needed. This is usually not necessary but handy to know.
- Pour ganache into a shallow dish and allow to sit out for about 10 minutes (it cools more evenly this way).
- Place in refrigerator until firm, could be a few hours or overnight.
- Once firm, scoop a bit of ganache with a teaspoon and roll into a ball.
- Place the ball in coco powder (or other topping) and roll until well coated.
- Tip: Keep your hands clean and as cold as possible.
- Repeat this until all the ganache is rolled in balls and well coated in the topping of your choice.
- Tip: When using a powdered coating such as cocoa powder, it can be helpful to put each truffle in a sieve and roll it around to remove excess powder.
- Store in the refrigerator in an air tight container.
- Many people prefer to allow their homemade truffles to come to room temperature before eating (we like them either way).
- Makes about 1 1/2 cups ganache or around 24 (1/2 ounce) truffles.
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