Rich, indulgent and decadent, chocolate truffles are the ultimate holiday treat. These hedonistic balls of ganache (a mixture of chocolate, cream and butter) are surprisingly easy to prepare and make an impressive homemade hostess gift. Named for the famed culinary fungi that grow under trees in Italy and France, chocolate truffles are traditionally rolled in cocoa powder to mimic the dirt that real truffles grow in. But icing sugar, toasted and chopped nuts or coconut also make great coatings.
The taste of the truffle is entirely dependent on the quality and flavour of the chocolate you use. Chocolate is made from the roasted beans of the tropical cacao or theobroma tree, which means “food of the gods”. After roasting, the beans are ground into a mass called chocolate liquor. How much cocoa butter is added to the chocolate liquor, and how many other ingredients such as sugar are added affect the ultimate flavour of the chocolate. A good rule when choosing a bittersweet or semi-sweet chocolate for making truffles is to simply taste it. If you like the flavour it will make a great truffle. Also use a chocolate that has at least 70 percent cacao. Part of the pleasure of eating chocolate is that it has a melting point just below human body temperature, so it literally melts in your mouth. Eating chocolate has also been connected to the release of seratonin in the brain, which leads to feelings of well being. So whether you prefer Belgian, French or Swiss chocolate whip up some truffles and treat yourself to this most delectable, and sensual, sweet.
Chocolate Truffles
This recipe is as versatile as your imagination. Experiment with various alcohols or add a tablespoon or two of orange zest, fruit puree or jam, or espresso powder.
10 oz. (300 g) bittersweet or semi-sweet chocolate
1/2 cup (120 mL) heavy whipping cream
2 tablespoons (28 g) unsalted butter
2 Tbsp (i.e. brandy, Grand Marnier, kirsch, rum, Baileys or Kahlua) (optional)
Suggested coatings: 1/2 cup (120 mL) cocoa powder, icing sugar, toasted and chopped nuts (i.e. pecans, walnuts or hazelnuts, or toasted coconut.
Chop the chocolate and place in a bowl. Put the whipping cream and butter in a small saucepan, and bring to a boil over medium heat. Pour the hot cream over the chocolate and set aside for 5 minutes. Add alcohol and stir together until smooth. Cool, cover and refrigerate chocolate for two hours or until firm. Place desired coating in a pie plate. With a melon baller scrape chocolate into rough 1-inch (2 cm) balls. If the chocolate starts to stick, dip melon baller in warm water and dry before using. Roll truffles in coating to cover evenly. Place on parchment paper lined baking sheet. Rechill in the refrigerator until firm. Keep truffles in an airtight container in the fridge for up to two weeks, or freeze for up to
two months
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