Homemade Truffles recipe
Makes About 40 Truffles
1 cup heavy cream
10 1/2 oz. bittersweet chocolate, finely chopped.
2 Tablespoons butter
9 oz. bittersweet chocolate, chopped
1 cup finest quality unsweetened cocoa, sifted
Download Yummigram App for More Recipes
Click the Yummigram icon to Download the app on your phone now.
Shave all of the bittersweet chocolate with a serrated knife, and then chop your shavings into small chunks.
Divide the chocolate for the ganache and the coating into two separate stainless steel bowls. Set aside the smaller portion for the coating.
Heat the cream in a small saucepan until it just comes to a boil and pour it directly over the chopped chocolate.
Use a wooden spoon to stir small quick circles in the middle of the bowl gradually stirring bigger circles to incorporate chocolate from the sides of the bowl. Keep stirring smoothly until all chocolate is melted in.
When there are no more lumps, continue stirring for about 45 more seconds being careful not to over mix.
Set the ganache aside to cool.
In a new bowl, beat the softened butter with a wooden spoon until its very soft, smooth, and creamy.
When the ganache has cooled to room temperature and thickened, add the butter, a little bit at a time. Stir until no butter bits remain.
If you want to form your truffles immediately, you can chill the mixture in the fridge for 10 minutes.
If you need to prepare other things first, cover the bowl with plastic wrap and let sit at room temperature to cool.
Shaping the Truffles
Fill a pastry bag, fitted with a 1/2-inch tip, one third of the way with the ganache.
Hold the bag vertically and pipe 1 inch drops of ganache onto parchment-lined baking sheets.
Refrigerate the truffles until quite firm, about 1 hour. Shape each truffle into a smooth ball by rolling it between your palms.
Troubleshooting: If the truffles melt too much in your hands, run your hands under very cold water, dry them well, and then continue.
Refrigerate the shaped truffles on the baking sheet for 1 hour.
Note: For extra smooth truffles: refrigerate after first rolling for 30 minutes, and then repeat the rolling process again and refrigerate before coating.
Prepare the chocolate coating:
Bring a shallow saucepan of water to high heat.
Remove the pan of water from the heat and set the second stainless steel bowl of chopped chocolate over top it. Stir chocolate with a wooden spoon until melted.
Dipping your truffles:
Line a new plate with parchment paper.
Remove truffles from the refrigerator.
Without poking a hole, use a fork to gently lift a truffle and gently drop it into the melted chocolate coating and spin it around with a fork to cover completely.
Lift it out on the fork and gently tap the sides of your bowl to remove excess dripping chocolate.
Be patient as you may need to gently tap the bowl about a dozen times to get rid of drippings. When chocolate is no longer dripping, gently place truffle onto parchment lined paper.
Coating Truffles in Cocoa (optional)
Sift the cocoa powder into a shallow dish.
Gently place the freshly dipped truffle into the dish of sifted cocoa and continue adding dipped truffles until the plate is full.
Gently shake the plate to coat the truffles, and then gently transfer them to the parchment lined pan.
Place it refrigerator to set for 1 hour.
Store truffles in the freezer or refrigerator in an air tight container.