Discover the art of making decadent chocolate truffles with our professionally-tested recipe. Learn the tips to create rich, melt-in-your-mouth treats!
8ouncesdark chocolatewafers or couverture or a bar chopped into even bite-sized pieces
1/2cupheavy creamor coconut milk
1tablespoonunsalted butteror coconut oil
1tablespoonmint extractor vanilla or coconut extract or espresso or liqueur
unsweetened cocoa powderfor garnish
Instructions
Simmer The Cream: To make the chocolate ganache, chop up the chocolate (if needed), place it in a medium heatproof bowl, and set aside. Place the heavy cream in a small saucepan and bring to a simmer over medium-low heat
Add The Chocolate: Remove the cream from the heat and add the chopped chocolate and butter to the saucepan with the cream then let it sit for a minute to melt.
Make The Chocolate Ganache: Starting at the center of the mixture, use a spatula to stir the mixture. Continue until all the butter and the majority of the chocolate is melted then transfer to a bowl. Add the extract, liqueur, or espresso then stir the mixture vigorously until it's thick and smooth. Make sure to get all the chocolate from every part of the bowl so that the mixture is really evenly combined.(If the ganache shows signs of breaking (ie it looks curdled), add a few drops of cream to help re-emulsify. A properly emulsified ganache will look like homemade chocolate pudding and will be thick, smooth,and glossy).Leave the ganache in a cool spot until it has cooled down and firmed up, at least four hours and ideally overnight.
Form The Truffles: Once the ganache has set, scoop out small balls with a melon baller or a teaspoon. Roll each ball briefly in the palms of your very clean(or even gloved) hands. It helps if you have cold hands or are in a cool room (or both). Chill the rolled truffles briefly, for 10 to 15 minutes, while you prepare whatever you'd like to coat them in.
Coat The Truffles: If your ganache isn't firm enough to scoop into balls, chill it in the fridge to harden. Dip the truffles in cocoa powder, then roll again, shaking off any excess cocoa.You can also roll them in chopped nuts or enrobe them in melted and tempered chocolate. Store them at room temperature in an airtight container.