CHOCOLATE TRUFFLES

Chocolate Truffles Recipe

Prep Time: 20 minutes

Cook Time: 2 minutes

Total Time: 12 hours

 

Makes about 50.

Ingredients

• 400 grams (14 ounces) good quality dark chocolate, chopped [sc:chocolate]
• 1/4 teaspoon fine sea salt
• 200 ml (3/4 cup plus 1 tablespoon) whipping cream, 
• 40 grams (3 tablespoons) unsalted butter, softened
• 45 ml (3 tablespoons) alcohol of your choice, such as Champagne, rum, Armagnac, Grand Marnier... (optional)
• An assortment of ground ingredients to roll the truffles in: unsweetened cocoa, coconut flakes, confectioner's sugar, almond flour, maple sugar...

Instructions

Prepare the ganache a day ahead.
1. Place the chopped chocolate and salt in a medium bowl.
2. Heat the whipping cream in a small saucepan and bring to a boil. Pour a third of it into the center of the chocolate, and stir it in energetically with a spatula. Repeat with the rest of the cream in two additions.
3. Add the butter, and stir again until incorporated. Add the alcohol, if using. Congratulations, you've just made ganache!
4. Cover and refrigerate until the next day.
Make the truffles the next day
5. Pour the powdered ingredients in shallow bowls for easy coating.
6. Using a spoon, scoop out small pieces of ganache, and roll them into a ball between your (clean) palms. (Professionals wear latex gloves for this.) 
7. Shape a few in a row, then roll them in the powdered ingredient of your choice.
8. Depending on the temperature in your kitchen, the ganache may become too soft to work with after a while; return it to the fridge for 30 minutes to firm up again.
9. Store the truffles in the fridge, loosely covered, for up to a day before serving or giving away.

https://cnz.to/recipes/candy-mignardises/chocolate-truffles-recipe/

Unless otherwise noted, all recipes are copyright Clotilde Dusoulier.