Chocolate truffles. The very mention of them leaves me craving that rich, creamy center with the hard chocolate coating. I was working on some things for a client the other day, and the subject at hand was gourmet chocolates. It got me thinking about how popular things like chocolate truffles are, not to mention, it made me want them. I could have run to the store and satisfied that craving quickly, but that wouldn’t have given me the chance to bring you this fool-proof guide to making your own truffles.
Have you always liked them, but never knew how to make them? Maybe you thought they had to be too complex, so you didn’t attempt it? Believe it or not, they’re much easier than you think. Don’t be intimidated by the length of this guide – it’s only as long as it is so that I can clearly explain each step. Once you’re familiar with how to do it, you’ll be shocked at how easy it is. Grab a cup of coffee (doesn’t chocolate ALWAYS go well with coffee?) and join me in the kitchen – we’re making truffles!
Step 1 – Gather Your Ingredients
You’re going to need about a half-cup of heavy cream, 12 ounces of chopped dark chocolate, three tablespoons of butter and a tablespoon of corn syrup. Personally, I also add a teaspoon of vanilla because I like the way it tastes in the chocolate. You can use any extract you’d like if you want to flavor the center a bit.
Step 2 – Start Heating Things Up
put the cream, corn syrup and extract (if you’re using one) into a small sauce pan over medium heat. Let it warm up until you start to see small simmering bubbles around the surface. In the meantime, combine the chopped chocolate and the butter in a glass bowl and microwave it for 30 seconds. The picture shows you what it will look like after heating.
Step 3 – Get the Chocolate Ready
After the first 30 seconds, you’ll want to stir the chocolate and the butter. Then, put it back in the microwave for another 30 seconds and stir it one more time. The picture shows you what you’ll end up with.
Step 4 – Melting the Chocolate
Pour the heated cream mixture over the chocolate. Let it sit for about five minutes so that the hot cream can melt the chocolate the rest of the way.
Step 5 – Blending Everything Together
Stir the cream and the chocolate together to create a smooth ganache. Start in the center and stir gently in small, concentric circles until everything is incorporated. It will create a smooth, rich chocolate mixture.
Step 6 – Don’t Dive In!
This is what it will look like when it’s all combined. Seriously, you might want to drink it, but don’t. Your patience will be rewarded, I assure you.
Step 7 – Put it In the Pan
Pour the chocolate mixture into an 8-inch square pan. Cover it with plastic wrap and put it into the refrigerator for 2 hours.
Step 8 – Scooping the Centers
The ganache is going to be pretty hard when it sets, so it’ll take a little bit of effort to scoop. Use a melon baller or a solid, small cookie scoop to get the best possible shape to start with.
Step 9 – Shaping the Centers
The easiest (though messiest) way of shaping the centers is to roll them in the palm of your hand. This will round them out and smooth them so that you’ll be able to dip them. As you shape them, place them on a baking sheet lined with parchment paper. Once you’ve shaped them all, put them in the fridge to chill out for another hour. That way, they’re well-set when you dip them.
Step 10 – Dipping the Centers
Melt a cup or so of chopped chocolate with a little less than a tablespoon of coconut oil or butter. You can melt it in the microwave in 30-second increments like you did before, but make sure you get it fully melted this time. Then, drop the center into the melted chocolate and pick it up with a tablespoon. Get the spoon coated in the melted chocolate as you work so you can roll the truffle center in the spoon to coat it the rest of the way.
Step 11 – Let the Coating Set Up
Put each truffle back on the tray once it’s coated. Put the tray in the fridge for ten minutes or so once you’ve finished, because that will help the coating set up. Keep them in a bag in the fridge and take them out 20 minutes before you want one so the centers can soften a bit.
- 12 ounces chopped dark chocolate
- 3 tablespoons butter
- ½ cup heavy cream
- 1 tablespoon corn syrup
- 8 ounces chopped dark chocolate
- 1 tablespoon coconut oil or butter
- Combine the chocolate and the butter in a glass bowl.
- Microwave the mixture for 30 seconds, then stir and microwave for an additional 30 seconds.
- Heat the cream and corn syrup on the stove until the cream comes to a simmer.
- Pour the hot cream over the chocolate.
- Let the mixture sit for 10 minutes so the chocolate can melt.
- Put your spatula into the chocolate ganache mixture and stir, slowly, working in concentric circles from the center of the bowl out.
- Continue stirring carefully until it is completely incorporated.
- Spread the gananche mixture into an 8x8 pan, then cover it with plastic wrap.
- Refrigerate the pan for 2 hours so the ganache can set up.
- Scoop the ganache into small balls using a melon baller or small cookie scooper.
- Shape them so that they are round by rolling them between your palms.
- Place the centers on a parchment-lined cookie sheet.
- Refrigerate the rounded centers for an hour or two so they set.
- Melt the chocolate and butter for the coating in the microwave in 30-second increments.
- Once melted, remove the centers from the fridge and place a couple of centers in the chocolate at a time.
- Lift them out with a spoon, coating the spoon with chocolate and rolling the truffle around the spoon to coat it completely.
- Place each coated truffle on the cookie sheet so the chocolate can set.
- Refrigerate them to harden the shell, then take them out 20 minutes before you want to eat them so the center can soften.