Dark Chocolate Orange Truffle (dark chocolate ganache with orange extract, enrobed in white chocolate); Hazelnut Chai Truffle (milk chocolate ganache with hazelnuts and chai tea, rolled in cocoa powder); Peppermint Crunch Truffle (mint chocolate ganache with crushed candy cane pieces, enrobed in dark chocolate); Sugar and Spice Truffle (milk/dark chocolate ganache with cinnamon and nutmeg, rolled in turbinado sugar);
I received the most adorable recipe box as a Christmas present this year, and I've already begun to fill it with some of my most cherished (read: foolproof) recipes. Today I thought I'd share my yearly Christmas tradition*... truffle making! I've found a lot a random truffle recipes online and in cookbooks, but this one that I've adapted from a Sobeys catalog seems to have the best consistency. Not to mention it is practically foolproof (unlike those chocolate covered cherries we tried to make last year, eh Steph?)
*this is the second time I've made truffles at Christmastime, thus officiating it as a "yearly tradition".
Foolproof Chocolate Truffles
Ingredients (makes about 18 small truffles)
- 150 grams good-quality chocolate, finely chopped
- 1/3 cup 35% whipping cream
- flavouring agents - cinnamon, nutmeg, flavoured liqueurs, peppermint extract, orange extract, the possibilities are only limited by your creativity!
- fine cocoa powder for coating
- optional: chocolate for coating truffles
- Heat the whipping cream in a small saucepan, until bubbles just begin to break the surface.
- Pour heated whipping cream over chopped chocolate.
- LET SIT 5 MINUTES (this step is extremely important! Otherwise, the layers will separate and you will be left with a oily, gooey mess. I would know - this has happened to me twice...damn my impatience!)
- Stir the whipping cream and chopped chocolate until mixture (called ganache) is smooth. If you are adding any flavouring agents, now would be the time to mix them in.
- Refrigerate for 1.5-2 hours, or until ganache is hardened.
- With a melon-baller, scoop out small balls of ganache and roll into a ball with your hands.
- Roll the ganache in cocoa powder until completely covered.
- If you would like to cover the truffle in a coat of chocolate, skip step 7. Instead, heat the chocolate in a double boiler (or in a microwave at low power, in spurts of about 30 s). With a small spoon, dip the ganache ball into the melted chocolate until completely coated. Set on wax paper and refrigerate until chocolate has hardened.