Friday, January 7, 2011
Melt-In-Your-Mouth Chocolate Truffles
Most of the truffles I've made have been interesting. Making the filling, rolling the filling, trying to figure out just how to temper chocolate. Sometimes it works, sometimes it doesn't; I do not claim to have mastered the art of tempering. Nobody every told me that classic chocolate truffles were one of the simplest things in the world to make. This is an outrage, so I am here to tell YOU!
Chocolate truffles are one of the simplest things in the world to make.
Now you know, so there's no excuse for you to never try them.
I started with a British recipe, and quite frankly, since I have my kitchen scale I really prefer the metric measure system. For your sakes though, I will put it up here with both system measurements as closely as I can figure it.
1 3/4 C (400 ml) heavy cream, room temperature
1 3/4 C (400 g) very dark chocolate.
Coconut, chopped nuts or cocoa powder
The original recipe called for 70% cocoa chocolate, but I used half 70% (hint: most 70% chocolate bars come in 100 gram bars. Handy!) and half dark chocolate chips because the sugar level would have been too low for me. Also, if you wish to use even lighter chocolate, reduce the amount of cream slightly or it may not end up stiff enough.
Here's what you do:
Melt the chocolate in a double boiler, or in the microwave with reduced power level so it won't burn. Using electric beaters or a whisk, gradually beat the cream into the chocolate a little at a time, fully combining each addition before adding more cream. Cover with plastic wrap and chill thoroughly, at least 2 hours.
Using a melon-baller or a small food scoop like the one from Pampered Chef, scoop out balls of the thickened chocolate and roll in coconut, chopped nuts or cocoa powder. Try to handle them with your finger tips, using your palms as little as possible. Also, rinsing your hands with cold water before you start might help keep them from starting to melt as you work with them. I would keep the truffles covered in the fridge until 1/2 hour or so before serving, or if you have a cooler room in your house that would do. Just know that they get very soft in a toasty warm room.