CHOCOLATE TRUFFLE RECIPE (print)
makes 15 truffles
Guidelines: Master Class: Classic Chocolate Truffles
notes: this recipe makes 15 truffles. You can double it if you want to create a larger batch. I prefer plain chocolate coated truffles, but you can experiment with other toppings. Some people enjoy them dusted with cocoa powder, topped with nuts or coconut. You can also substitute the Grand Marnier for another liqueur, fruit syrup, or orange peel.
INGREDIENTS2 oz bittersweet chocolate 60%4 oz semi-sweet chocolate 1/2 cup heavy whipping cream4 tbsp butter, room temperature2 tbsp Grand Marnier1 cup bittersweet 60% chips
With a very sharp knife, chop the 2 oz bittersweet and 4 oz semi-sweet finely. Set to the side.
Place the butter into a small bowl, and with a spatula, press the butter until it is smooth and soft. Set to the side.
In a small saucepan, pour the 1/2 cup cream. On low-medium heat, heat the cream until tiny bubbles start to form. Swirl the pot occasionally, to disperse the thin layer that has formed on top of the cream.
Place the chopped chocolate into a small stainless steel bowl. Stainless steel is a good heat conductor, therefore works well, but if you don't have one, glass or ceramic will work fine. In order to create a smooth creamy ganache, you need the fat droplets from the chocolate and cream to become emulsified (evenly dispersed in liquid). To achieve this effect, pour the hot cream into the center of the chocolate. With a wooden spoon, start stirring rapidly in the center of the bowl. Tiny circles. Once the chocolate in the center starts to become dark and melted, start making your circles bigger, incorporating more of the chocolate. Once all of the chocolate has melted, set to the side a bring to room temperature. Be careful at this stage, temperature extremes can ruin the emulsion.
Once the chocolate is at room temperature, mash the butter into the chocolate with a wooden spoon, until it is evenly combined. The ganache should now look like thick frosting. Stir in the Grand Marnier, drop by drop, until it is evenly dispersed.
Using a piping bag or freezer bag, cut the tip off 1/2 inch. Place the ganache into the bag, and pipe tiny spheres (it's ok if they look more like blobs) onto a baking sheet lined with parchment paper. You should be able to pipe between 12 - 15 truffles. Place into the fridge to chill for 10 minutes, or until the truffles can be rolled in your hands and form a shape.
Remove the truffles from the fridge and roll into small balls with your hands. This is where things get messy. If the chocolate melts to quickly in your hands, chill them for longer, or chill your hands in an ice bath, and then make sure you have dried them completely. It may also help to wear plastic gloves. Place the truffles back in the fridge for one hour. If you are not ready to decorate, the chocolate ganache centers can be stored in the fridge covered for one week.
At this point you can decorate your truffles as you like. In a double boiler or poor-mans double boiler (pot with water and a bowl on top). Place the chocolate chips into a small bowl (one the will fit on top of the pot with the bottom slightly immersed in water). Turn the burner to medium, and slowly bring up the temperature of the water. You do not want it to boil. You basically want the bowl to become warm. If it gets too warm, the chocolate will heat to high and then become a solid. Alternate between having the bowl on the pot with water, and the counter. Stir continuously with a wooden spoon. Once the chocolate has become a thin liquid, it is ready.
Remove the ganache balls from the fridge. Dip them into the chocolate, one by one, and then remove with a toothpick. Tap any excess chocolate off. Place onto a baking sheet lined with parchment paper. At this point, you can sprinkle them with chopped nuts, coconut, or cocoa powder. The chocolate coating will dry quickly, so work fast.
Store the truffles in an airtight container in the fridge.