There's nothing I love making more than chocolate during the Winter, and a dark chocolate truffle is a great starting assignment for beginner chocolatiers. Making bonbons and truffles is always a time-consuming, ambitious project that takes the better part of the day, but when it's cold outside, there's nothing I'd rather be doing than hovering over a bowl of melted couverture chocolate to watch its every move and monitor its temperature like an overprotective mother.
See the step-by-step photos for making truffles.Here's the number one rule regarding chocolate: you must follow the measurements and temperatures like a mad scientist. Even a few more grams of butter than the recipe calls for or a degree or two over the recommended temperatures, and you'll end up with a messy waste of chocolate. If you don't own a scale already, buy one. You'll grow to love measuring ingredients by their weight rather than by their volume. This truffle recipe begins by heating up heavy cream and corn syrup to create a creamy, rich chocolate ganache center. The boiled cream mixture is poured into a bowl of couverture chocolate, which slowly melts the chocolate wafers. There are many old
To easily fill a piping bag, fold the piping bag around a round, quart-size tupperware container. But, If you don't have a piping bag, use a large resealable plastic bag and snip off the corner.
4 1/2 ounces (119 grams) dark couverture chocolate coins, like TCHO 68 percent
1/2 cup (112 grams) heavy cream
2 teaspoons (14 grams) light corn syrup
1 tablespoon (14 grams) softened salted butter, cubed
1 1/8 cups cocoa powder
1 1/8 cups powdered sugar
2 pounds (906 grams) dark couverture chocolate, tempered
- To make ganache: Place chocolate in a medium-size bowl. Set aside.
- In a small, heavy-bottomed saucepan, combine heavy cream and corn syrup. Over medium-high heat, cook while stirring the mixture continuously until it comes to a rolling boil. Pour directly over chocolate and let sit for two minutes. Slowly stir ingredients together with a whisk, until fully incorporated. Position a candy thermometer in the center of the bowl to monitor the temperature. Once the ganache reaches 95°F, add butter and stir well. Let ganache sit for 45 minutes or until it is firm enough to pipe.
- Line a baking sheet with parchment or wax paper. Pipe 30 ganache drops that are about one-inch tall. Set aside to dry overnight.
- Cover your hands with powder-free gloves and roll the ganache into smooth, round balls. Return each ball onto the parchment paper.
- To finish truffles: Sift cocoa powder and powdered sugar together in a small casserole dish or shallow bowl with a flat bottom.
- Dip each truffles in tempered chocolate, using a fork. Tap the side of the bowl to let the excess chocolate run back into the bowl, then transfer each truffle to the cocoa powder and gently shake the container back and forth to evenly coat each truffle. Allow the chocolate to set (harden completely) before transferring the truffles to an airtight container.
Makes 30 truffles.
- Chocolate, Desserts