How to Make Chocolate Truffles
Homemade Chocolate Bonbons Make Any Day of the Year Valentine’s Day
Jan 29, 2009
Named for its resemblance to the prized member of the fungus family, the chocolate truffle is one of the greatest of chocolate candies—high-quality chocolate melted with rich cream, subtly flavored, and then rolled in cocoa powder that not only adds another layer of flavor but also resembles the earth that clings to savory black truffles when they’re dug up.
Great truffles, of course, rely on starting with great chocolate. Look for a good-quality European brand such as Callebaut from Belgium, Valrhona from France, or Lindt from Switzerland; or try the outstanding American chocolate from Scharffen Berger, made in the San Francisco Bay area.
Use the following recipe to make truffles at their most basic. Then, try the variations that follow the recipe to make all kinds of flavored truffles.
Whatever the variety, keep truffles in an airtight container at cool room temperature. Eat within 2 or 3 days of making them.
Chocolate Truffles Recipe
Makes about 3 dozen
Ingredients:
- 10 ounces good-quality semisweet or bittersweet chocolate, coarsely chopped
- 1/2 cup heavy cream
- 1/2 cup unsweetened cocoa powder
- 1/4 cup confectioners’ sugar
Method:
- Put the chocolate and cream in the top half of a double boiler, or in a heatproof bowl, over but not touching gently simmering water. As the chocolate melts, stir continuously, until the chocolate and cream have blended completely.
- Remove from the heat and pour into a mixing bowl. Leave at room temperature to cool slightly and thicken, stirring occasionally. (When the mixture is fairly thick but still stirable, this is the time to stir in any flavorings for the variations listed below.) Then, cover and let cool to room temperature until very thick but still soft enough to mold.
- On a large plate, stir together the cocoa powder and sugar, spreading it evenly.
- With a teaspoon, scoop up a generous ball of the chocolate mixture. Drop it onto the cocoa powder mixture and, with fingers, roll it to form an even shape and coat it evenly with the mixture. Transfer to a small paper candy cup or a clean platter or tray. Repeat with the remaining chocolate mixture.
- Chill the truffles in the refrigerator until hard. Then, store airtight at cool room temperature.
Truffle Variations:
- Cherry Truffles: Stir 2 tablespoons cherry-flavored liqueur or cherry brandy into the truffle mixture. Then, press a candied or brandied cherry into the center of each truffle when forming it; if the cherry still has its stem attached, leave it poking out of each truffle’s top.
- Chocolate-covered truffles: Melt a separate batch of chocolate without the cream and roll each shaped truffle in it instead of in the cocoa powder mixture, then leave to set on a tray lined with waxed paper.
- Coconut Truffles: Stir a few drops of coconut extract into the truffle mixture. Roll each truffle in shredded coconut instead of the cocoa mixture.
- Coffee Truffles: Flavor the mixture with 2 tablespoons of Kahlua or Tia Maria coffee-flavored liqueur. Press a chocolate-covered coffee bean into the top of each truffle.
- Hazelnut Truffles: Stir 2 tablespoons hazelnut liqueur (Frangelico) into the truffle mixture. Then, press a whole roasted hazelnut into the center of each truffle when forming it.
- Mint Truffles: Stir 2 tablespoons peppermint schnapps or mint-flavored liqueur, or a few drops of mint extract, into the truffle mixture. Top each truffle with a candied mint leaf.
- Orange Truffles: Stir 2 tablespoons Grand Marnier, Cointreau, or other orange-flavored liqueur into the truffle mixture. Decorate the top of each truffle with a small piece of candied orange peel.
- Peanut Truffles: Melt 3 tablespoons of chunky peanut butter along with the chocolate and cream. Top each truffle with a roasted peanut or roll in coarsely chopped peanuts.
- Raspberry Truffles: Stir 2 tablespoons raspberry liqueur (framboise) into the truffle mixture.
- White Chocolate Truffles: Substitute good-quality white chocolate for the chocolate in the recipe. Try any of the flavorings listed above.
With these ideas as a starting inspiration, the variations are endless!
(Looking for more great chocolate recipes? Check out Mexican Chocolate Mousse, Chocolate White-Chocolate-Chip Cookies, or Hot Chocolate!)
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