| A dark chocolate truffle is a delicious combination of ganache (melted chocolate and heavy cream) and butter. The fat from the butter permeates the chocolate mixture to produce a creamy and delicate texture. At least 10% of the truffle mixture should be butter, so these delicious, sinful treats will melt on your tongue. You can always increase the amount of butter for a truffle that will melt more quickly in your mouth.
There are many recipes to make chocolate truffles. Some are rolled into balls and dipped in melted chocolate or cocoa powder. Some are piped from a pastry bag and allowed to cool before they are rolled into confectioner’s sugar. However you choose to make them, they are sure to be delicious!
Here is an easy recipe that makes around 65 truffles
1 cup heavy cream
½ teaspoon vanilla extract
1 pound 2 ounces dark chocolate, chopped
3 ounces butter
powdered sugar
dark chocolate, tempered
1)Heat the cream and vanilla to the boiling point. Remove from the heat and add the chopped dark chocolate, stirring until it is completely melted. Cool the mixture to approximately 86 degrees, then stir in the butter.
2) Wait until the filling starts to thicken, then transfer it to a pastry bag with a plain tip. Pipe out in small mounds on parchment paper lined sheet trays. Refrigerate for few minutes until they cool.
3) Roll the mounds into round balls between your hands, using powdered sugar to keep them from sticking. Let them firm up again, then precoat by rolling on a coat of melted chocolate with your hands. When the coating has hardened and the interiors have reached the proper temperature, dip them into melted dark chocolate. Place them back on parchment paper, and let the chocolate harden. Enjoy!
If you don't have time to make your own chocolate truffles, try these Donckels Dark Chocolate Belgian Truffles that we have available seasonally.
|
