Chocolate Truffles! So elegant, so delicious! Oh they are so smooth and melt in your mouth. They are sold for lots and lots of $ at luxury chocolatiers. I’d never even thought about trying to make them at home until I went to a Mushrooms class at the Institute of Culinary Education. Yes, Mushrooms class! We made all kinds of dishes involving various mushrooms, and then Chocolate Truffles for dessert. Our Chef Instructor said that they couldn’t come up with any dessert involving actual mushrooms, but chocolate truffles were named after the truffle mushrooms, and they look like cremini mushrooms, haha! Anyway, I couldn’t believe how simple it is to make these fancy sounding delicious sweets. But let’s keep that a secret so that we can impress people with these handcrafted fanciful treats!
Chocolate Truffles
Ingredients
- 12 ounces bittersweet chocolate (65% cacao) chopped into small pieces (or mix e.g. Scharffen Berger 70% and Ghirardelli 60%)
- 1 cup heavy cream
- 3 tablespoons 100% cacao cocoa powder recommended: Valrhona brand (rich mahogany color)
Instructions
- Place the chocolate pieces in a heat proof bowl.
- Heat the heavy cream in a saucepan and bring it to a boil, about 10 minutes.
- Pour the boiling cream over the melted chocolate through a sieve and leave undisturbed for 15 minutes.
- Stir gently with a whisk to combine the chocolate and cream ingredients until you have a shiny and smooth ganache. If there are any chocolate chunks remaining, melt them completely on a double boiler.
- Pour the ganache into a loaf pan, cover and refrigerate until the ganache solidifies, about 1 hour.
- Scoop small balls of the ganache using a melon baller and roll into 3/4-inch sized balls using cool fingertips. Roll the truffles in cocoa powder.
- You can keep the truffles in the refrigerator in a sealed container, but serve them at room temperature.