Become a chocolate glutton with this dark chocolate truffle recipe, great for the holiday season. Make sure to eat these fridge cold. Decorate with chocolate or coconut.
- 300 grams chocolate tablets with 70% cocoa.
- 40 grams butter (unsalted)
- 250ml good quality pure liquid cream (heavy cream)
- 50 grams or more cocoa powder to coat the truffles
- You can add at the end (before cooling) a dash of liquor if you like (grand marnier, cognac, whisky or rum) or some vanilla extract to sweeten the chocolate.
Cooling time: in a tray, covered with cling film (bottom and top) then in the freezer for 1 or 2 hours. For decoration you can also roll the truffles in dessicated coconut or chocolate shavings dark or white.
Important cooking notes: Slight adjustment from the video to make things go smoothly. Bring your cream to the boil and as soon as it starts to boil, TURN OFF THE HEAT, then add the chocolate in bit by bit. You can also just put the chocolate in a glass bowl and pour the hot cream over the chocolate. (This method is even better if you never work with chocolate). If your chocolate splits, add a few tablespoons of cold water and whisk till it gets back on track.
Don’t forget to add cling film on top of the chocolate ganache before putting it in the freezer to solidify. The time it takes for the ganache to solidify may vary depending on what freezer you use.
- Cut the chocolate into small pieces and place into a bowl, handling the pieces with cold instruments to avoid melting them by handling. Cut the butter into small blocks.
- Bring the cream to the boil in a saucepan on a medium to high heat. when the cream barely starts to boils, turn the heat off then add the chocolate pieces in bit by bit, whisking continuously to incorporate the chocolate into the cream. (Turning the heat off helps prevent the chocolate splitting). If it splits, add some cold water to get it back on track.
- as soon as the chocolate is incorporated, add the butter, again bit by bit . This is best done using a wooden spoon instead of a whisk as it avoids incorporating air into the mix.
- when done, line an adequate flat dish or tray with cling wrap, pour the chocolate in and ensure that it is spread evenly and has at least a thickness or depth of 1 cm or half an inch. when this done lay again another layer of cling wrap on top to avoid a crust forming when cooling.
- Place the tray into the freezer for about 2 hours. When the ganache is cold enough, remove it from the freezer and remove the cling wrap.
- Cut the ganache into slices and cut each slice into pieces of a size you desire (the norm is usually 3 cm by 1 cm). With clean hands, shape each piece into a ball (or rectangle if wished) then roll each shape in the cocoa powder or other coating of your choice until fully coated
- when all the chocolate truffles are made put them into a container and store in the fridge for a few hours before serving.
- these chocolate truffles keep pretty well in the fridge for a few days but make sure you take them out 30 minutes before their are eaten.