How To Make Failproof Chocolate Truffles: The Easiest, Simplest Method
Yield
Makes 12 (1-ounce) truffles Ingredients
8 ounces
60% chocolate
1/2 cup
heavy cream
For coating: Dutch cocoa powder, chocolate sprinkles, finely chopped
hazelnuts, or melted chocolate
Equipment
Serrated knife
Cutting board
Measuring cup
Mixing bowl
8x8-inch baking pan
Small scoop
Small bowls for coating
Instructions
Finely chop the chocolate. Finely chop the chocolate - a serrated knife will
do this quickly and efficiently. Transfer the chocolate to a medium bowl.
Heat the cream. Microwave the cream on high until hot but not boiling, 30
seconds to 1 minute. Alternatively, heat the cream over low heat in a small
saucepan until steaming.
Cover the chocolate in the cream to melt. Pour the hot cream over the
chopped chocolate and set aside for 5 minutes.
Whisk until smooth. Whisk the cream and chocolate together until smooth and
shiny.
Pour the ganache into a shallow pan and refrigerate for 30 minutes. Pour the
ganache into a shallow pan or baking dish, such as an 8x8-inch baking dish.
Refrigerate until firm, about 30 minutes.
Scoop and roll the truffles. Use a tablespoon or small cookie scoop to
portion the ganache into 1-ounce portions (about 2 tablespoons each). Roll
the balls between gloved hands until smooth and place on a plate.
Refrigerate for a few minutes while preparing the coatings.
Coat the truffles. For best results, pour the coatings into small dishes or
bowls. Dip and roll the truffles in the coatings.
Storing and serving the truffles. These truffles keep best in the
refrigerator. Remove from the refrigerator about 30 minutes before serving.
Recipe Notes
Storage: Truffles can be stored in the refrigerator for up to 2 months.
Yield
Makes 12 (1-ounce) truffles Ingredients
8 ounces
60% chocolate
1/2 cup
heavy cream
For coating: Dutch cocoa powder, chocolate sprinkles, finely chopped
hazelnuts, or melted chocolate
Equipment
Serrated knife
Cutting board
Measuring cup
Mixing bowl
8x8-inch baking pan
Small scoop
Small bowls for coating
Instructions
Finely chop the chocolate. Finely chop the chocolate - a serrated knife will
do this quickly and efficiently. Transfer the chocolate to a medium bowl.
Heat the cream. Microwave the cream on high until hot but not boiling, 30
seconds to 1 minute. Alternatively, heat the cream over low heat in a small
saucepan until steaming.
Cover the chocolate in the cream to melt. Pour the hot cream over the
chopped chocolate and set aside for 5 minutes.
Whisk until smooth. Whisk the cream and chocolate together until smooth and
shiny.
Pour the ganache into a shallow pan and refrigerate for 30 minutes. Pour the
ganache into a shallow pan or baking dish, such as an 8x8-inch baking dish.
Refrigerate until firm, about 30 minutes.
Scoop and roll the truffles. Use a tablespoon or small cookie scoop to
portion the ganache into 1-ounce portions (about 2 tablespoons each). Roll
the balls between gloved hands until smooth and place on a plate.
Refrigerate for a few minutes while preparing the coatings.
Coat the truffles. For best results, pour the coatings into small dishes or
bowls. Dip and roll the truffles in the coatings.
Storing and serving the truffles. These truffles keep best in the
refrigerator. Remove from the refrigerator about 30 minutes before serving.
Recipe Notes
Storage: Truffles can be stored in the refrigerator for up to 2 months.
