Yield: Yields about 80 1-inch truffles
What sets these truffles apart from others are their velvety soft interiors, which the author achieves by using a higher than usual proportion of cream to chocolate for the ganache.
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Make Ahead Tips
Tempered truffles will keep for three days at room temperature. Store them in a cool, dry place, preferably with low humidity. In the refrigerator, they’ll last for about a week, or in the freezer for up to a month. Untempered truffles must be stored in the refrigerator or freezer. Store all refrigerated and frozen truffles in air-tight containers to prevent condensation. Remove them an hour or two before serving, keeping them covered until they reach room temperature.
After getting the hang of classic chocolate truffles, you can experiment with other flavors. You can modify the ganache by using another liquer, adding a fruit purée, or steeping herbs in the cream.
To add fruit to the ganache, purée fresh ripe fruit and strain out any fibers or seeds. Try raspberries, mangos, apricots, passionfruit, sour cherries, or any fruit with strong flavors and not too much acidity.
To use herbs, steep them in the hot cream for 20 minutes; then strain them out. Remeasure the cream (The herbs will have absorbed some of the liquid), correct the measurement with more cream, and add it to the chopped chocolate. Try fresh mint, basil, licorice-flavored hyssop, or dried teas like Earl Grey and jasmine.
If you decide to skip the extra step of tempering your dipping chocolate (which gives it a glossy finish), it’s a good idea to roll the truffles in the optional cocoa powder, to mask their duller finish.
These truffles taste wonderful, but I'm sure that is mostly decided on what chocolate you choose. I used Ghiradeli Bittersweet for the centers and Lindt for the dipping. The dipping chocolate amount in the recipe was way too much. I only used 1.5 lbs and still have half left. Don't waste your money, buy less. Using a pastry bag was very easy and made my truffles more uniform. After cooling for an hour when trying to roll them in my palms, they broke apart. Again, may have been the chocolate I used. I ended up just manipulating them into rounds with my finger tips, no rolling. I thought tempering would be best, but was extremely hard for me to keep chocolate in that 3 degree range, so I gave up and rolled in coconut and cocoa and left some with just a chocolate coating. Taste great, I may not make again because of the work involved, but maybe each time I make them I will get more efficient, we'll just have to see.
these are very rich and delicious. I used callebaut bittersweet chocolate in the ganache and to enrobe and then rolled in Valrhona cocoa powder
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