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.
Make it Your Own: If you like this recipe, you’ll love creating your own custom chocolate truffle recipe. Use our Recipe Maker to select your chocolate, flavorings, and coatings. You can also save your recipe, print it, or share it with a friend.
Chop the chocolate.
Add the cream.
Pipe the ganache onto parchment-lined baking sheets.
Shape the truffles.
Heat the chocolate.
Roll in cococa.
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.
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It is too yummy.
To OldChef69, it is 1 cup of cream for 12 oz of chocolate for the ganache. The other 2 lbs of chocolate are for dipping.
I made this recipe several times. It works great.
I skip the piping, keep in fridge and roll it with my hands or cut in small squares and dip in tempered chocolate as per recipe.
If not tempered the chocolate coating seems to be a little sticky, still good.
I made it 2 times with Trader Joe's Belgian chocolate, 72%, it seems to be a decent quality and the truffles were delicious, not sure I can tell the difference with other chocolates.
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