Homemade Chocolate Truffles
User Reviews
5
Homemade Chocolate Truffles
Description
The recipe starts by placing finely chopped bittersweet chocolate in a heatproof bowl. Heavy cream is gently heated to a simmer and poured over the chocolate, allowing it to sit covered for five minutes to melt the chocolate completely. Whisking blends the ganache into a smooth, unified mixture.
Butter, honey, and a pinch of salt are incorporated for richness and balanced flavor. The ganache is chilled in the refrigerator until firm enough to scoop and handle, similar to the consistency of nut butter.
Scoops of the chilled ganache are placed on a parchment-lined sheet pan and coated with various toppings such as fine cocoa powder, sprinkles, or chopped walnuts to add texture and decorative finishes. The truffles are stored chilled in an airtight container and can be frozen for longer storage. Bringing them to room temperature before serving enhances their soft, melt-in-the-mouth quality.
Ingredients
- 9 ounces bittersweet chocolate about 62%, finely chopped, bar
- ¾ cup heavy cream
- 1 tablespoon butter softened, unsalted
- 1 tablespoon honey
- pinch salt
- cocoa powder finely chopped; for toppings
- Sprinkles
- walnut
Instructions
- Place chopped chocolate in a large heat safe bowl.
- Add cream to a heavy bottomed pot and heat to just a simmer. Do not boil.
- Pour simmering cream over the chopped chocolate, then cover with a plate or plastic wrap and let sit for 5 minutes.
- Uncover the chocolate and cream mixture and begin whisking. At first the mixture will appear broken, keep whisking, working from the middle out, until the ganache comes together.
- Once the cream and chocolate have been incorporated, whisk in the butter, honey and salt until all of the butter has been incorporated and the ganache is smooth and glossy.
- Cover the bowl and place in the fridge for 30 minutes, or until very firm. You want the ganache to be the consistency of chilled nut butter.
- Line a sheet pan with parchment paper. Scoop one level tablespoon of the ganache and use a small spatula to scoop it out of the tablespoons and place on the prepared sheet pan. Continue with the remaining ganache, and then place the entire sheet pan back in the fridge for about 30 minutes (this will make it easier to roll into neat truffles).
- Set out desired toppings, then roll the chilled ganache balls into smooth round truffles, coating them in your desired toppings as you roll. Store finished truffles in the fridge for up to two weeks.
Notes
- The nutrition label includes 1-2 tablespoons of each topping: cocoa powder, sprinkles, and crushed walnuts.
- Store truffles in an airtight container lined with wax paper in the refrigerator for up to two weeks, or freeze for up to two months.
- Bring truffles to room temperature before serving to achieve a soft, melt-in-your-mouth texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24truffles
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Calories | 103kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 10mg | 3% |
| Sodium | 3mg | 0% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 129IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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