Dark Chocolate Ganache Truffles
Making truffles is a quiet exercise in patience. Once you master the emulsification of the cream and chocolate, the technique remains the same whether you are flavoring with espresso, liqueur, or sea salt.
Use the right chocolate
Avoid chips, which contain stabilizers that prevent a smooth melt. Use a block of bittersweet chocolate with at least 60% cocoa content.
- Heavy-bottomed saucepan
- Heat-proof mixing bowl
- Whisk
- Small melon baller or spoon
- Parchment paper
What goes in.
- 8 ozbittersweet chocolate, finely chopped
- 1/2 cupheavy cream
- 1 tbspunsalted butter, room temperature
- 1/2 cupunsweetened cocoa powder for rolling
Creating the stable ganache
Pour your hot cream over the chocolate and let it sit undisturbed for two minutes before whisking. Start from the center and move outward to build a glossy, uniform structure.
The method.
Heat the cream
Place the cream in a small saucepan over medium heat. Bring it to a gentle simmer—look for small bubbles forming around the edges of the pan, not a rolling boil.
Melt the chocolate
Pour the hot cream over the chopped chocolate. Let it sit for two minutes, then whisk slowly until the mixture is completely smooth and dark.
Add the butter
Whisk in the softened butter until fully incorporated. This gives the ganache its sheen.
Chill
Transfer to a shallow container, cover, and refrigerate for 4 to 5 hours. It is ready when firm to the touch.
Shape and finish
Scoop small portions with a melon baller. Roll quickly between your palms to shape into a ball, then drop directly into a bowl of cocoa powder to coat.
Other turns to take.
Coffee Infused
Steep two teaspoons of finely ground coffee in the hot cream for five minutes, then strain before pouring over the chocolate.
Sea Salt
Press a single flake of fleur de sel into the top of each truffle immediately after rolling in cocoa.
When it doesn't go to plan.
If your hands run warm, keep a bowl of ice water nearby to cool your palms between rolling each truffle.
Do not over-mix the ganache once the butter is added, or it may separate.
Truffles are best kept in an airtight container in the refrigerator and brought to room temperature ten minutes before serving.
The ones that keep coming up.
Why did my ganache split?
Usually because the cream was too hot or the mixture was stirred too aggressively. If it separates, whisk in one teaspoon of warm milk until it pulls back together.
Can I use milk chocolate instead?
You can, but milk chocolate has more sugar and fat, so you will need to increase the chocolate weight to 10 ounces to achieve a similar firmness.