Tips For Making Truffles

Pat Duran

By
@kitchenChatter

Let the chocolate rest on the counter for 2 hours to "cure", so it will have a creamy texture.Run you knife under running water and wiping it dry makes cutting the chocolate easier.
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.


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Comments:

Serves:

64 truffles

Prep:

10 Min

Cook:

2 Hr

Method:

Microwave

Ingredients

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
salt
1 1/2 Tbsp
unsalted butter, cut into 8 pieces and very soft

COATING

1 c
dutch processed cocoa powder
1/4 c
powdered sugar

Directions Step-By-Step

1
Lightly spray an 8-inch square baking pan and fit with parchment paper that hangs over edges of the pan. Crease into corners and up sides of pan, so it's smooth.
2
Microwave chocolate in medium bowl at 30 second intervals, stirring after each set until smooth and mostly melted and a few pieces remain; set aside.
3
Microwave cream in measuring cup until warm to touch, about 30 seconds. Stir in corn syrup, vanilla and salt into cream and pour mixture over chocolate. Cover bowl with plastic wrap, set aside for 3 minutes, and then stir mixture together with a wooden spoon to combine. Stir in butter pieces, one piece at a time, until fully incorporated.
4
Pour ganache into prepared pan and set aside at room temperature for 2 hours. Cover pan and place in refrigerator ;chill at least 2 hours; this allows the mixture to cool at room temperature to prevent the formation of grainy crystals.(this can be stored for up to 2 days) if you want to work on it later.
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.
5
Assembling truffles:
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.

About this Recipe

Course/Dish: Candies, Chocolate
Main Ingredient: Sugar
Regional Style: French