Chocolate Truffles

Name: Chocolate Truffles
Prep time: 40 min
Cook time: 3 h
Total time: 3 h 40 min
Cuisine: France
Ingredients: 250 g (9 oz) dark chocolate (60–70%), finely chopped; 175 ml (¾ cup) heavy (double) cream; 25 g (2 tbsp) unsalted butter, soft; 1 pinch fine sea salt; 15 ml (1 tbsp) brandy, rum or orange liqueur, optional; 40 g (⅓ cup + 1 tbsp) cocoa powder, for coating

Two ingredients, rolled by hand and dusted in cocoa

Makes: about 30 truffles
Hands-on: 40 min
Total: 3 h 40 min
Level: Easy

Rich, melting chocolate truffles made from a simple ganache of dark chocolate and cream, rolled roughly by hand and tossed in cocoa so they look like their namesake mushrooms. They make a fine end to a dinner and a good homemade gift.

Ingredients

250 gdark chocolate (60–70%), finely chopped (9 oz)
175 mlheavy (double) cream (¾ cup)
25 gunsalted butter, soft (2 tbsp)
1 pinchfine sea salt
15 mlbrandy, rum or orange liqueur (1 tbsp)optional
40 gcocoa powder (⅓ cup + 1 tbsp)for coating

Diet: Vegetarian, Gluten-free
Allergens: milk
Origin: France
Season: Winter, All

Method

Put the chopped chocolate in a heatproof bowl. Heat the cream until it just begins to simmer at the edges. 3 min
Pour the hot cream over the chocolate and leave 2 minutes without stirring. Then stir slowly from the center outwards with a spatula until smooth and glossy. 2 min
Stir in the butter, salt and liqueur until fully melted and shiny.
Cover and leave at cool room temperature for 1 hour, then chill for about 2 hours, until firm enough to scoop but not rock hard. 3 h
Scoop out heaped teaspoons (about 15 g) with a melon baller or two teaspoons. Roll each quickly between cool palms into a rough ball; dust your hands with cocoa if they get sticky.
Drop the truffles into a bowl of cocoa and shake to coat. Tap off the excess.
Serve at cool room temperature, when the centers are soft and melting.

Why it works

Ganache is an emulsion: hot cream melts the chocolate, and stirring from the center disperses the cocoa butter as tiny droplets through the water in the cream. As it cools, the cocoa butter sets and the mixture firms into a soft, scoopable paste. The ratio here, a little more chocolate than cream, sets firm enough to roll but stays creamy on the tongue.

Common mistakes

Boiling cream poured on, or vigorous stirring, which can split the ganache. If it looks oily, whisk in a tablespoon of warm milk.
Rolling with warm hands; the ganache melts. Rinse your hands in cold water and dry them well.
Chilling too long; the ganache becomes too hard to roll. Leave it out for 15 minutes.

Variations

Nutty: Roll in finely chopped toasted hazelnuts or pistachios instead of cocoa.
Espresso: Dissolve 1 tsp instant espresso in the hot cream and skip the liqueur.

Make ahead and storage

Keep 1 week in an airtight box in the fridge; bring to room temperature for 20 minutes before serving. Freeze for 2 months.

Notes

Without the liqueur, the truffles are alcohol-free. Many dark chocolates contain soy lecithin; check the label if cooking for someone with a soy allergy.