Classic Dark Chocolate Truffles
A truffle is nothing more than ganache that has been given time to firm up. The quality of your end result is entirely dependent on the chocolate you choose, so use a bar with at least 60% cocoa solids rather than chips, which contain stabilizers that prevent a smooth melt.
Temperature control is your primary challenge.
Work in a cool room. If your hands run warm, chill your palms under cold water and dry them thoroughly before rolling to prevent the chocolate from melting.
- Heavy-bottomed saucepan
- Heat-proof mixing bowl
- Rubber spatula
- Small melon baller or two teaspoons
- Parchment-lined baking sheet
What goes in.
- 8 ozbittersweet chocolate (60% cocoa), finely chopped
- 8 ozheavy cream
- 1 tbspunsalted butter, room temperature
- 1/2 cupunsweetened cocoa powder, for dusting
Creating the Ganache
The goal is to create a tight emulsion between the fat in the cream and the solids in the chocolate. Stir in small, tight circles in the center of the bowl first, only widening the motion once the chocolate begins to melt into the cream.
The method.
Heat the cream
Place the heavy cream in a small saucepan over medium heat. Watch for small bubbles to form around the edge of the pan. Remove from heat immediately—do not let it reach a full, rolling boil.
Combine
Pour the hot cream over the chopped chocolate in the mixing bowl. Let it sit undisturbed for exactly two minutes. This softens the chocolate without shocking it.
Emulsify
Using your rubber spatula, stir slowly in tight circles. When the mixture is uniform and shiny, fold in the butter until fully incorporated.
Set
Cover the surface of the ganache directly with plastic wrap to prevent a skin from forming. Place in the refrigerator for 3 to 4 hours, or until firm enough to scoop.
Shape and dust
Scoop small rounds of ganache and quickly roll them between your palms. Drop each ball into a shallow bowl of cocoa powder and roll until evenly coated.
Other turns to take.
Coffee-Infused
Steep 1 tablespoon of crushed coffee beans in the cream for 10 minutes before heating and straining.
Spiced Orange
Add the zest of half an orange to the cream while it heats to brighten the deep flavor of the dark chocolate.
When it doesn't go to plan.
If your ganache 'breaks' and looks oily, stir in a teaspoon of warm cream to bring it back together.
Keep the finished truffles in an airtight container in the refrigerator for up to a week, but let them sit at room temperature for 10 minutes before serving for the best texture.
Use a fine-mesh sieve to dust your cocoa powder to avoid lumps.
The ones that keep coming up.
Can I use chocolate chips?
It is not recommended. Chips contain soy lecithin and other stabilizers designed to help them hold their shape during baking, which results in a waxy, uneven texture when melted for ganache.
Why did my truffles turn gray?
This is known as 'bloom.' It happens when the cocoa butter separates or is exposed to fluctuating temperatures. It is safe to eat, though the appearance is less refined.
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