These Dark Chocolate Truffles are rich and creamy with the aftertaste of cherry. I gave a box of these truffles to a close friend for his birthday, and later that evening he called me: “Oh my God, these Dark Chocolate truffles are soooo good, I can’t believe how wonderful they are. Words simply cannot describe how rich, creamy and perfect they are. Thank you for a wonderful indulgence.”
Pulse the chocolate between 15-18 pulses, until the chocolate is in small pieces.
After the the chocolate is in small pieces, I place it in a heat proof bowl, then weigh it to make sure I've 8 ounces. Set the bowl of chocolate aside.
In a heavy duty small saucepan, add the whipping cream.
Over low heat, bring whipping cream to a boil.Stir the whipping cream while it comes to a boil.
Once the whipping cream comes to a low boil, then remove from heat.
Immediately pour the whipping cream over the chocolate in the bowl. Shake the bowl or mix just to the make sure all chocolate is immersed in hot whipping cream.
Rest the bowl undisturbed for 2 minutes, allowing the chocolate to melt.
The mixing is unimportant part when making truffles; starting at the center of the bowl, gently whisk the chocolate and cream together. Keep the circle of movement small at first.
You will feel the ganache begin to emulsify, where the chocolate and cream come together as one homogenous mixture. It will start to feel heavier. As soon as this pudding-like mixture comes to the surface, slowly work your whisking circle out towards the edge of the bowl.
Continue whisking until the mixture is smooth and fully emulsified, like a thick pudding. The whisk will leave track marks in the surface at this point.
Let mixture cool to 80 degrees. Test with an instant-read thermometer.
Once the mixture cools to 80 degrees, add butter and flavoring, stirring to combine.
Stir the butter, until incorporated and smooth.
Add the liquor, start wit 1/2 tbsp. stirring in until incorporated and smooth. At this this, I taste the ganash and adjust the liquor to taste.
Cover with plastic wrap and refrigerate for 1 hour, until gnash is firm. Or, allow the ganache set overnight at room temp. I prefer to let it sit overnight, as flavors intensify.
Once chocolate mixture is firm enough, using a small melon baller, or teaspoon, scoop balls (small walnut sized) of the chocolate out of the bowl of ganache. I use #70 scoop which equals 1 tablesoon.
For each truffle, scoop 1 level tablespoon onto your hand.
And now for the MESSY part: Working quickly, as the heat of your hands softens the truffles quicky; roll into a ball.
Drop the truffle ball into the coating(s) of your choice. Evenly coating the entire ball.I used GHIRARDELLI CHOCOLATE 100% UNSWEETENED COCOA and I also toasted the pecans to coat the truffles.
To toast the pecans, preheat your oven 400 °F. Line a rimmed cookie sheet or jellyroll pan with parchment paper.Spread pecans in a single layer of nuts on sheet. Bake 4-6 minutes, or until golden and have become fragrant. Every few minutes, shake the sheet to mix the nuts, to help avoid dark or burnt spots.
When the pecans have become golden and have become fragrant, remove from oven and transfer nuts to a plate to cool completely.
After coating each the truffle, place on cookie sheet lined with waxed paper. Or, if you have cute little cupcake liners, use them!!!!
When truffles are completely made, place in the refrigerator for 4 hours to set.
Store truffles in air tight container(s) and store in the refrigerator. Serve Dark Chocolate Truffles at room temperature.
Silky exotic flavors of rich chocolate, cream and cherry I hope you try them, rate them on my site and let me know your thoughts!!!