Tips For Making Truffles
You can flavor these with 2 Tablespoons of your favorite liqueur. The best chocolate to use is Ghirardelli Bittersweet Chocolate Baking Bar or Callebaut Intense Dark L-60-40NV.
If giving these as a gift, place each one in a 1 1/2 inch candy liner and then place the truffles in a gift box. Keep refrigerated until giving.
- 12 oz
- (2 cups) bittersweet chocolate, roughly chopped
- 1/2 c
- heavy cream
- 2 Tbsp
- light corn syrup (i use karo)
- 1/2 tsp
- vanilla extract
- 1 pinch
- 1 1/2 Tbsp
- unsalted butter, cut into 8 pieces and very soft
- 1 c
- dutch processed cocoa powder
- 1/4 c
- powdered sugar
Sift the cocoa powder and powdered sugar together through a fine-mesh strainer into a large bowl, then sift into a large pie pan and set aside.
Lift ganache from pan. Cut into 64 1-inch squares (8x8 rows). If ganache cracks during slicing , let sit at room temperature for 5 to 10 minutes. Dust hands with cocoa mixture to prevent ganache from sticking and roll each square into ball. Transfer balls to pie pan with cocoa mixture and roll to evenly coat. Lightly shake truffles in hand over pan to remove excess coating.
Transfer to airtight container and repeat until all squares are rolled and coated. Cover container and chill for at least 2 hours or up to 1 week. Let truffles sit at room temperature for 5 minutes before serving.