Hand-Dipped Chocolate Truffles
A proper truffle is about the contrast between the snap of the outer shell and the velvet interior. If you respect the temperature of the chocolate at every turn, you will avoid streaks and soft spots.
Control your temperatures
Chocolate is temperamental; work in a cool room and do not let even a drop of water touch your bowl during melting, or the chocolate will seize and turn grainy.
- Heavy-bottomed saucepan
- Digital instant-read thermometer
- Double boiler or heat-proof glass bowl
- Piping bag or small cookie scoop
- Fork or dipping tool
What goes in.
- 8 ozbittersweet chocolate (60-70% cocoa), finely chopped
- 1/2 cupheavy cream
- 1 tbspunsalted butter, room temperature
- 12 ozbittersweet chocolate, for tempering and dipping
Emulsifying the Center
Pour your hot cream over the chopped chocolate and let it sit undisturbed for one minute before stirring. This allows the heat to penetrate the solids evenly, creating a glossy, stable emulsion.
The method.
Prepare the ganache base
Place 8 oz of chopped chocolate in a glass bowl. Bring cream to a gentle simmer in a saucepan, then pour directly over the chocolate. Let sit for one minute, then stir gently from the center outward until smooth. Fold in the butter.
Chill
Cover the surface of the ganache with plastic wrap and refrigerate for 2 hours, or until it is firm but yielding to the touch.
Shape
Use a small scoop to portion the ganache. Roll quickly between your palms to form balls. Place on a parchment-lined tray and freeze for 15 minutes.
Temper the dipping chocolate
Melt the remaining 12 oz of chocolate over a double boiler until it reaches 115°F. Remove from heat and stir in small bits of solid chocolate until the temperature drops to 88°F.
Dip
Drop a chilled sphere into the tempered chocolate. Use a fork to lift it, tap the handle against the bowl edge to remove excess, and set onto clean parchment to set.
Other turns to take.
Dark Roast
Steep 1 tablespoon of crushed espresso beans in the hot cream for 5 minutes, then strain before pouring over the chocolate.
Sea Salt
Sprinkle a few grains of flaky sea salt on top of the truffle immediately after dipping while the coating is still tacky.
When it doesn't go to plan.
Use chocolate bars rather than chips; chips contain stabilizers that prevent them from melting into a smooth ganache.
Wear food-grade nitrile gloves when rolling the centers to keep the heat from your hands from melting the ganache.
If your dipping chocolate gets too thick, warm it gently over the double boiler for just a few seconds to bring it back to fluid consistency.
The ones that keep coming up.
Why is my ganache grainy?
The chocolate likely seized due to overheating or a small amount of liquid splashing into the bowl. Keep the heat low and ensure all equipment is bone-dry.
How do I know if the chocolate is tempered?
Spread a small smear on a piece of parchment. If it hardens with a clean snap and no streaks within 5 minutes, you are ready to dip.
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