Chocolate truffles are often associated with decadence and richness because they have a characteristic intense, dense chocolate flavor that many people find quite appealing. Given the high cost of chocolate truffles found for sale, one can be forgiven for thinking they are difficult to make.
In fact, chocolate truffles are very simple to create and can be garnished with a variety of flavors and outer coatings. They will take some time, mainly due to the cooling steps of the process, but once completed, chocolate truffles are sure to be a hit. To make good truffles, you need high-quality ingredients, so be prepared to spend money on good dark chocolate, high-quality milk chocolate, or white chocolate.
Ganache is the basis of chocolate truffles.
The basis of chocolate truffles is ganache, a mixture of chocolate and cream. Slow heating in a double boiler, or double boiler, allows the ingredients to slowly mix together, creating a dense, creamy chocolate. There are two ways to make the ganache crumb in the heart of chocolate truffles. If you want to add flavorings like orange, almond or liqueur to any of them, do so right after you take it out of the bain-marie, stirring until incorporated.
To make a traditional ganache, start by breaking high-quality chocolate into a pan and placing it in a double boiler, which can easily be done by pouring a shallow layer of water into the bottom of a pan and placing a smaller pan inside. Then bring the cream to a boil and pour over the chocolate pieces. Stir until well blended, pour into a large bowl and place in the fridge to cool. As a general rule of thumb, you want a chocolate to cream ratio of two to one.
The other technique for making ganache starts with 8 ounces (227 grams) of chocolate, melted in a double boiler with 1 cup (250 mL) of cream. The chocolate mixture should be allowed to cool completely to room temperature before being placed back in the water bath and reheated. When the chocolate has reheated, mix in two tablespoons (30 mL) of unsalted butter and stir until completely melted before placing the mixture in a bowl and cooling in the refrigerator.
In six to eight hours, the core of your chocolate truffles will be ready to work. Use a spoon and your hands to form small balls. You may find it helpful to wash your hands in ice water periodically and dry them so the chocolate doesn’t melt as readily. You can roll the chocolate truffles in nuts, cocoa, cinnamon, coconut or other ingredients, or you can dip the balls in a tempered chocolate bath to create a hard shell.