Chocolate Truffles Recipe

4.67 from 3 reviews

Silky chocolate ganache make luscious homemade truffles. Roll the truffles in your choice of topping.

Prep Time: 45

Bake Time: 3

Total Time: 48

36 servings

Chop the chocolate into small pieces, none larger than 1/2" or chop roughly and finish chopping in a food processor. Place the butter in a large, heatproof bowl with the chopped chocolate.
8 oz semi sweet chocolate, ½ oz unsalted butter
Pour the cream into a microwave safe bowl or measuring cup and heat until scalding. You want to get the cream as hot as you can without it boiling over. The time will depend on your microwave. Estimate 2-3 minutes for a cup of cream.
8 oz heavy cream
Pour the cream all at once over the chocolate. Do not stir for 2-3 minutes to allow the chocolate to begin melting
Gently stir, trying not to incorporate any air, until all the chocolate bits are melted.
Stir the optional liquor into the ganache then set it aside to cool completely at room temperature. Once the ganache is set at room temperature, chill for several hours before forming the truffles.
½ oz dark rum
Use small scooper or teaspoon measure to scoop 1" balls of ganache. Line them up on a tray. If they start to get too soft chill before proceeding.
Roll each truffle in traditional cocoa, sprinkles or your choice of topping.
1 cup chocolate sprinkles
Continue coating all the truffles, line them up on pan lined with clean parchment and store at cool room temperature for 1-2 days. Refrigerated for a week or frozen for a month. Serve at room temperature.

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Flavor variations:

- Rum is a great flavor partner for dark chocolate. But you can use the liquor of your choice or simply use a little vanilla extract (1 teaspoon) if you don't want to use liquor.

- To make chocolate orange truffles add the finely grated zest from 1 orange zest plus a tablespoon of orange liquor in place of the rum.

- For coffee flavored truffles add 1 tablespoon of instant espresso powder to the heated cream and use Kahlua instead of rum.

- For almond truffles add a 1/2 teaspoon of natural almond extract to the cream, use amaretto instead of rum and roll the truffles in ground almonds.

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