Yield: Yields about 45 truffles
Why give your valentine store-bought chocolates when it’s so easy to make your own gorgeous truffles? When coating these truffles, it’s important to work quickly and in batches so the chocolate doesn’t harden before you roll them in their tasty coatings. We prefer to use Dutch-processed cocoa powder to coat the truffles because it’s brighter in color and less acidic than natural cocoa powder. But if you can find only natural cocoa, you can use it instead.
Make it Your Own: Use the Chocolate Truffle Recipe Maker to create a one-of-a-kind recipe. Choose from milk, semisweet, and white chocolate. Then select your flavorings and coatings. You can save, print, and share your recipe with a friend or sweetheart.
Make Ahead Tips
Truffles will keep for up to 5 days in an airtight container in the refrigerator. Bring them to room temperature before serving.
Once you learn how to make truffles, the flavor possibilities are endless:
A shortcut to easy truffles: While pastry chefs typically temper the melted chocolate they use to coat truffles so that they look smooth and shiny, we skip the tempering (which can be tricky) and roll the truffles in cocoa powder or ground nuts right after coating them with melted chocolate. The truffles look great and any imperfections in the chocolate coating are hidden.
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Ditto with CareBearNJ: ganache is a bit stiff and hard to make into ball shapes. The first coating of coco gummed up my melted chocolate. I then opted to drizzle the chocolate on top for a partial coverage.
OK. I made 3 different types of truffles using this recipe, the recipe for Basic Ganache, and the suggestions at the bottom. I don't want to get into all the details, but I thought the basic ganache was difficult to work with if you didn't use an addition. The tastiest variation by far, and the easiest to work with as well, was the PB and J truffle. The jam made the ganache softer and easier to form and the butterfinger (I used crushed butterfinger instead of peanuts) made the coating inconsistencies very forgiving. They looked yummy and tasted fantastic. Recommendations, whether a liquor or jam, add something to the ganache and coat with nuts or crushed candy, not cocoa. I'd never made any truffles before, these are a beginners recommendations.
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