Hand-Dipped Chocolate Truffles
A good truffle is all about the snap of the shell against the velvet center. When you get the ratios right, the ganache melts on your tongue at the same pace as the outer layer.
Temperature control is your only challenge.
If your room is too warm, the ganache will go soft while you work. Keep your kitchen cool and keep a bowl of ice water nearby if your hands run hot.
- Heavy-bottomed saucepan
- Digital kitchen scale
- Baking sheet lined with parchment paper
- Double boiler or heat-proof bowl
- Dipping fork or a small dinner fork
What goes in.
- 8 ozbittersweet chocolate (60-70% cocoa), finely chopped
- 1/2 cupheavy cream
- 1 tbspunsalted butter, room temperature
- 12 oztempering-grade bittersweet chocolate for dipping
Slow Incorporation
Pour the hot cream over the chocolate and let it sit undisturbed for two minutes. Stir in small, tight circles from the center outward until the mixture becomes a glossy, uniform dark brown.
The method.
Heat the cream
Bring the cream to a gentle simmer in your saucepan. Once small bubbles form around the edge, remove from heat immediately.
Create the ganache
Pour the hot cream over the 8 oz of chopped chocolate. Wait two minutes, then stir until smooth. Fold in the butter until fully incorporated.
Chill the mixture
Cover the bowl with plastic wrap touching the surface of the chocolate. Refrigerate for at least 2 hours, or until the mixture is firm enough to scoop but not rock hard.
Form the spheres
Using a small scoop or teaspoon, portion the ganache into 1-inch balls. Roll them quickly between your palms to smooth them, then place back on parchment and chill for another 30 minutes.
Dip the truffles
Melt your dipping chocolate over a double boiler. Drop one chilled ball into the chocolate, lift with a fork, tap the handle against the bowl to remove excess, and set on fresh parchment to harden.
Other turns to take.
Dark Roast
Steep two crushed espresso beans in the hot cream for five minutes before straining and pouring over the chocolate.
Sea Salt Finish
Sprinkle a tiny pinch of flaky sea salt on top of each truffle immediately after dipping, before the chocolate shell sets.
When it doesn't go to plan.
Use a scale for chocolate; volume measurements are rarely accurate enough for ganache ratios.
If the ganache becomes too hard to scoop, let it sit at room temperature for 10 minutes.
Never let a single drop of water get into your melting chocolate, or it will seize into a grainy, unusable mess.
The ones that keep coming up.
Why is my ganache separating?
Usually because the cream was too hot or the chocolate was added too quickly. Keep stirring in slow circles; sometimes adding a teaspoon of warm cream can bring it back together.
Can I use chocolate chips for this?
Avoid them. Chips contain stabilizers that prevent them from melting into a smooth, flowing consistency, which is vital for both the ganache and the shell.
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