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Dark Chocolate Truffles

Dark Chocolate Truffles

Chocolate truffles are one of the easiest chocolate candies to make at home. They are incredibly decadent and are the perfect way to satisfy a chocolate craving – so it comes as a surprise to many truffle lovers that they only have a few ingredients. A very basic chocolate truffle recipe is made with just chocolate and cream or butter, or a combination of the two. The cream and butter contribute to the silky texture of the chocolate ganache that makes up the center of the truffle, while the chocolate gives the truffle its flavor.

These Dark Chocolate Truffles are a must-try for a dark chocolate fan. My favorite recipe is incredibly easy, with just two ingredients. They’re rich and creamy, with a tremendous amount of dark chocolate flavor. The chocolate is the most important part of the recipe, since that is where all of the flavor comes from, so it is crucial that you use high quality chocolate. High quality dark chocolate isn’t necessarily chocolate with the highest cacao percentage that you can find, but it should be a high quality brand that has a flavor that you really like. This might mean that the chocolate you start out with is a little on the expensive side, but you will really be able to taste the results, so it is well worth it. I also recommend choosing a dark chocolate that is from 60-65% cacao. I used a single-origin chocolate from Peru (this is a great recipe to try using single origin chocolates, by the way) from Callebaut that was 65% cacao.

Once the ganache is made and set, I divide the chocolate up into even pieces and roll them between my palms to shape them. This process can be a bit messy, because the heat of your hands is what helps to melt the ganache a bit, making the truffles easier to shape. I recommend portioning the ganache first and then starting the rolling process, so you don’t make too much of a mess in the kitchen!

Traditionally, chocolate truffles are finished by rolling them in cocoa powder to give them a rustic look that is similar to that of an actual truffle (mushroom) that was freshly plucked from the earth. If you prefer, you can roll your truffles in finely chopped nuts or even confectioners’ sugar to give them a nice finish. Truffles can be stored at room temperature, but should be stored in the fridge if you live in a warm climate to keep them from melting.

Dark Chocolate Truffles
12-oz dark chocolate (60-65% cacao), chopped
8-oz heavy cream
approx 1/3 cocoa powder, to finish

Place chopped dark chocolate in a large bowl.
In a small saucepan or a large, microwave-safe measuring cup, bring the cream almost to a boil. Pour over chopped chocolate. Allow to sit for about 30 seconds, until the chocolate is softened.
Using a spatula, start to slowly stir the chocolate and cream together. It will take a few minutes before the mixture starts to look thick and glossy. Try not to incorporate too much air into the ganache by stirring gently. If large pieces of chocolate remain even after several minutes of stirring, heat the mixture in the microwave for 5-10 seconds, then stir again. Repeat as necessary.
Pour mixture into a 9-inch baking pan, cover loosely with plastic wrap and allow to set for at least 1-2 hours.
When ganache has set, use a spoon to scoop up rough balls of the ganache that are about 3/4-inch in diameter. Roll the pieces in between your palms to shape them into even balls.
Roll balls in sifted cocoa powder to finish them, after they have all been shaped. Sift truffles to remove excess cocoa powder before storing or serving.

Makes about 4 1/2-5 dozen truffles.

Note: Recipe can be halved for smaller batches.

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  • Amanda
    February 8, 2013

    Sounds and looks great!!

  • rainey
    February 9, 2013

    I am always amazed when people pay too much money for truffles that are not nearly as wonderful or authentic as the ones they can make.

    Often when I try even a pricey commercial truffles I can taste the artificial ingredients. Be sure to tell everyone, tho, that they can flavor their truffles with a bit of liqueur. Whatever they like. They can even divide the ganache so they can flavor each portion with a different one. I like Navan vanilla liqueur and Grand Marnier.

    Alice Medrich enrobes hers in untempered chocolate for an extra indulgent truffle. These, due to the untempered chocolate, definitely need to be strored in the fridge.

  • Barbara Schechter
    February 9, 2013

    This looks delicious! Wondering if we can work this into a recipe for a truffle cookie pie…thanks for sharing.

  • Ela
    February 10, 2013

    Your truffles must be really small to make a total of 4-1/2-5 dozen truffles. I was trying to figure out how you can make that much and it’s just on a 9″ baking pan. Is the total amount right?

  • Nicole
    February 10, 2013

    Ela – Yes, the total amount is correct. The sizes I have suggested are only a guideline. I typically make around 54-60 truffles with this recipe. They are not large – roughly 3/4-inch – as dark chocolate can be quite strong. Feel free to make the truffles larger if you prefer a bigger chocolate! The beauty of truffles is that it is easy to customize them in any way that you prefer.

  • Artreview.org.uk
    February 11, 2013

    Wow, this is great. I didn’t realise it would be something I could make that easily

  • Ele
    May 8, 2013

    Hi, I am planning to try making truffles for the 1st time. Am a little confused, which chocolate do I buy? Baking chocolate or those ready to eat chocolate bars? Please advise…Thank you!

  • Nicole
    May 8, 2013

    Ele – Buy good quality chocolate that you like the flavor of. Generally chocolate bars are of higher quality than those sold as “baking chocolate,” but there are exceptions. I recommend going with a brand that you like, such as Dove, Ghirardelli, Scharffenberger, etc., or the big bars sold at Trader Joe’s (if you have one near by) as they are excellent.

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