Published November 14, 2011 by
If you’ve ever bitten into a decadent, molten, sweet and gooey truffle, you know how rich this favorite gourmet chocolate treat is. You may have thought you could only get them in specialty shops or at a fancy restaurant. But the truth is that you can make truffles at home very easily. In fact, it’s even simpler than some cookie recipes. You’ll start making them all the time and experimenting with flavors. You’ll give them as gifts and start dreaming about different toppings and versions.
Consider packing your truffles into Chinese takeout-type boxes that you can get in a craft store. They stand up straight and the sides will be stiff enough to ensure that they don’t get smashed on the way to the recipient. Anyone would love to receive these delicious dessert gifts!
Here are some recipes to try. You will laugh at how easy it is to make a treat that looks and tastes over-the-top gourmet.
Ghirardelli® Dark Chocolate Truffles (from allrecipes.com)
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Ready In: 2 Hours 45 Minutes
"These impressive candies are so easy to make, and are a stunning addition to a dessert tray."
1/3 cup heavy cream
6 tablespoons unsalted butter, cut into small pieces
2 cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips
1/3 cup Ghirardelli Unsweetened Cocoa
1. In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the chocolate chips. Stir until completely melted and smooth. Remove from the heat and pour into a shallow bowl.
2. Cool, cover, and refrigerate the mixture until firm, at least 2 hours.
3. Using a melon baller or small spoon, roll the mixture into 1-inch balls. Roll each ball in the cocoa or nuts. Enjoy immediately or refrigerate in an airtight container for up to 2 weeks.
Chocolate Truffle Recipe (from famousfrenchdesserts.com)
Truffes au Chocolat… Divine Pleasure Source!!! This is the basic recipe; you will find all variations at the end of the recipe.
Preparation Time: 30 minutes
Ingredients (for about 1.5 pounds):
1 cup Crème Fraîche (or heavy cream)
14 oz. Dark Chocolate (use very high quality, 70% cocoa, chocolate - or very high quality unsweetened baking chocolate)
8 oz. Additional Dark Chocolate
1 1/2 cups Cocoa Powder (the highest quality you can find)
3 tbsp. Butter (optional)
How to Make It:
1. Break chocolate into small pieces and put in a large bowl.
2. Bring cream slowly to a light boil.
3. Pour boiling cream over chocolate and keep stirring until all the chocolate has melted and the batter is homogenous.
4. If you want to add butter, do so now, before the batter cools, and thickens.
This batter is called ganache and is the base for all French truffle recipes!
When the ganache is warm, it is very creamy. You can thicken it
1. by whisking it (the oxygen causes it to thicken) or
2. by putting it in the refrigerator.
You want the ganache to be just thick enough to easily form the truffle balls…
1. Using two spoons (or a baking sac) form even and round balls. Place them on parchment or wax paper.
2. Melt the rest of the chocolate in a bain-marie (double-boiler).
3. Dip each ball in the melted chocolate and then roll it in the cocoa powder.