A Recipe for Valentine’s Day: Chocolate Truffles

Truffles (195X145)These truffles are favorites often requested by our Independent Living residents. Although made from a simple, bittersweet ganache, adding a few special ingredients to a classic recipe makes these truffles anything but ordinary.

 

Ingredients

Truffle base

  • 1 1/4 cups heavy whipping cream
  • 9 ounces high–quality bittersweet chocolate (70% cocoa), chopped, divided

Chocolate coating

  • 8 ounces high–quality bittersweet chocolate (70% cocoa), chopped
  • Unsweetened cocoa powder (optional; for rolling)

Preparation

For truffle base:
Bring cream to simmer in small, heavy saucepan. Remove from heat; cool to lukewarm, 10 minutes.

Meanwhile, stir 7 ounces of chocolate in metal bowl over saucepan of simmering water until smooth. Remove from heat. Add 2 ounces of chocolate; stir until smooth. Stir in cream. Chill truffle base until firm enough to roll, about 3 hours.

Line rimmed baking sheet with waxed paper. Roll 2 teaspoons truffle base between fingertips into ball. Transfer to prepared sheet. Repeat with remaining truffle base. Chill until firm, about 1 hour.

For chocolate coating:
Line another rimmed baking sheet with waxed paper. Stir chocolate in metal bowl over saucepan of simmering water just until melted. Remove from heat. Cool slightly.

Scoop some of the warm (not hot), melted chocolate into palm of hand. Place 1 chilled truffle in hand and roll in palm to coat. Transfer to prepared sheet. Repeat with remaining melted chocolate and truffles, rewarming chocolate if necessary. Roll in cocoa powder if desired. Chill until firm, about 1 hour.

Yield: Makes about 30 truffles

Do ahead Can be made 1 week ahead. Store in airtight container and keep chilled. Let stand at room temperature 1 hour before serving.

One Response to A Recipe for Valentine’s Day: Chocolate Truffles

  1. Marion Harvey says:

    Mmm good! (from a satisfied customer here at the BA!

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