Dark Chocolate Ganache Truffles
Making truffles at home is an exercise in patience and temperature control. Once you master the ratio of fat to cocoa, you have a base that can be flavored with citrus zest, coffee, or a splash of spirit.
Temperature is the only variable that matters here.
If your cream is too hot, the cocoa butter will separate and the ganache will look greasy. If your room is too warm, the ganache won't set firmly enough to roll.
- Heavy-bottomed saucepan
- Heat-proof rubber spatula
- Fine-mesh sieve
- Baking sheet lined with parchment paper
What goes in.
- 8 ozDark chocolate (60-70% cocoa), finely chopped
- 1/2 cupHeavy whipping cream
- 2 tbspUnsalted butter, softened
- 1/4 cupDutch-processed cocoa powder, for rolling
Creating the Ganache
Pour the hot cream over the chocolate and let it sit undisturbed for one minute before stirring. Use a spatula to move in small, tight circles in the center of the bowl until the mixture comes together into a glossy, uniform dark velvet.
The method.
Heat the cream
Place the cream in a small saucepan over medium heat until it just begins to steam and bubbles appear around the edges. Do not let it reach a rolling boil.
Combine
Pour the hot cream directly over the chopped chocolate in a heat-proof bowl. Let it stand for 60 seconds to soften the solids.
Stir
Starting from the center, stir gently with a spatula. Add the softened butter once the chocolate is halfway melted and continue stirring until completely smooth.
Chill
Press a piece of plastic wrap directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 3 hours until firm to the touch.
Shape
Use a teaspoon or melon baller to scoop small portions. Roll them quickly between your palms to shape into spheres, then drop them immediately into the cocoa powder.
Other turns to take.
Espresso Infused
Add one tablespoon of finely ground espresso beans to the cream while heating, then strain the cream through a fine-mesh sieve before pouring over the chocolate.
Orange Zest
Steep the zest of one orange in the hot cream for five minutes before straining and combining with the chocolate.
When it doesn't go to plan.
Keep a bowl of ice water nearby to rinse your hands if they get too warm while rolling the ganache.
Do not use chocolate chips; they contain stabilizers that prevent them from melting into the smooth texture required for ganache.
If the ganache is too hard to scoop after chilling, let it sit at room temperature for 10 minutes before shaping.
The ones that keep coming up.
Why did my ganache break or look oily?
This happens if the cream was too hot or if you stirred too vigorously. You can often rescue it by adding a teaspoon of warm cream and stirring gently until it re-emulsifies.
How long do these keep?
Store them in an airtight container in the refrigerator for up to two weeks, or at cool room temperature for three days.
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