Hand-Dipped Chocolate Truffles
The secret to a proper truffle is the ratio of cream to chocolate. Once you master the ganache, the process becomes less about following a recipe and more about managing the temperature of the chocolate.
Use the best chocolate you can find.
Since chocolate is the only real ingredient, its quality determines the texture and final snap of the shell.
- Heavy-bottomed saucepan
- Heat-proof bowl
- Spatula
- Baking sheet with parchment paper
- Dipping fork or kitchen fork
What goes in.
- 8 ozbittersweet chocolate (60% cocoa), finely chopped
- 1/2 cupheavy cream
- 1 tbspunsalted butter, room temperature
- 12 ozbittersweet chocolate, for the coating
Let the emulsion do the work
Pour your hot cream over the chocolate and let it sit for two minutes before stirring. Use a slow, circular motion in the center of the bowl until the mixture transforms into a glossy, dark velvet.
The method.
Prepare the ganache
Heat the cream until it just barely begins to simmer. Pour over the chopped chocolate and butter. Let sit, then stir until smooth.
Chill
Cover the surface of the ganache with plastic wrap and refrigerate until firm, usually about two hours.
Form the centers
Scoop small amounts with a spoon or melon baller. Roll quickly between your palms to form spheres and place them on a parchment-lined tray. Chill for another 30 minutes.
Temper the coating
Melt the second batch of chocolate until it reaches 115°F. Remove from heat and stir until it cools to about 88°F to ensure it sets with a shine.
Dip
Drop a chilled center into the coating, lift it out with a fork, tap the fork against the side of the bowl to remove excess, and set it back on the parchment.
Other turns to take.
Coffee Infusion
Steep two tablespoons of crushed espresso beans in the cream for ten minutes before straining and heating.
Sea Salt Finish
Immediately after dipping, while the shell is still wet, sprinkle a tiny grain of flaky sea salt on top.
When it doesn't go to plan.
Work in a cool room; if your kitchen is too warm, the centers will lose their shape before you finish dipping.
Keep a clean kitchen towel nearby to wipe your hands between batches.
Do not let a single drop of water touch your melting chocolate, or it will seize into a grainy, unusable mess.
The ones that keep coming up.
Why did my ganache split?
The cream was likely too hot, or the chocolate wasn't chopped finely enough. If it looks oily, whisk in a teaspoon of room-temperature cream to bring it back together.
Can I use milk chocolate?
You can, but you will need to reduce the cream by about a tablespoon, as milk chocolate is softer than bittersweet varieties.
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