Homemade chocolate truffles—what a perfect holiday gift! Or a gift for your office friends, the postal carrier, a hostess gift . . . Yum!
These were pretty easy to make, but you need to set aside some time to do it. They can be a little labor intensive because they are small and because there is some wait time (for the ganache to set) but they are well worth it!
Here’s my recipe for the Truffle/ganache filling:
21 ounces of really good chocolate (I like to use Ghirardelli bittersweet in chips)
2 cups of heavy cream
- Chop the chocolate into small pieces. You want them pretty even in size and no large chunks. Set them aside in a glass bowl.
- Heat the cream in a saucepan over medium high heat until it bubbles around the edges. But don’t let it boil!
- Add about 1/3 of the warmed cream to the bowl of chopped chocolate. Don’t stir right away. Let the chocolate just get warm from the cream. It’ll be a milky-chocolate mess . . . but don’t worry. Stir it gently with a spatula.
- Add the remaining cream. Stir gently and as the chocolate integrates with the cream.
- Now, switch from a spatula to a whisk. Gently stir, don’t whip it. You don’t want to add air or bubbles.
- Then cover the ganache with plastic wrap (in the bowl) and let it stand at room temperature for at least four hours. I don’t like refrigerating mine, unless it’s summer. Otherwise it cools inconsistently and gets too hard in some areas and too soft in others.
- If you are looking to add flavors to your ganache, do this at the end, before you wrap it and cool it. You can add vanilla, espresso, raspberry extract. They all taste good. Many people add Grand Marnier. I don’t like liquor flavor in my chocolate, just a personal preference. Just be sure to stir the flavor in gently to incorporate it into the ganache.
- After at least four hours your ganache is ready to roll! I put on food safe latex gloves and scoop a tiny ball (with a mini ice cream scooper) and gently roll it in my palm. Set it aside and do the remaining!
- Once they are complete you can coat them in many things. I like to roll mine in powdered cocoa, crushed pistachios or hand roll them in tempered chocolate, for a fine finish.
www.marthastewart.com has a short video of a chocolatier and Martha making truffles. It’s not the same way I do them, but it will give you an idea of how to make them. Enjoy!