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- Homemade Chocolate Truffles
Homemade Chocolate Truffles
Ingredients
Step by step process
Making the ganache
- 1
For these chocolate truffles, first chop the dark chocolate finely and put it into a larger bowl. The finer the pieces, the better. They will melt faster that way.
- 2
In a small saucepan, heat the cream just below boiling, but do not let it boil hard. As soon as small bubbles form around the edges, take it off the stove.
TIP:Heat the cream over low heat with occasional stirring. The goal is to dissolve the sugar and distribute the ingredients evenly. The cream should only lightly steam. When you see small bubbles forming at the edges, remove it from heat immediately.
- 3
Pour the hot cream over the chopped chocolate. Let it sit for a minute so the chocolate warms through, then gently stir the mixture with a spatula from the center until you get a glossy, perfectly smooth ganache.
TIP:Add the chocolate to a hot, but not boiling, liquid and let it sit briefly. Then gently stir from the center with a whisk or spatula until it forms a smooth emulsion, so it doesn’t seize, form lumps, or lose its shine.
- 4
Finally, stir in the softened butter and rum to taste. The butter gives the truffles a tender texture and a beautiful shine, while the rum adds only a subtle aroma.
Chilling and shaping
- 5
Cover the bowl of ganache with plastic wrap and refrigerate it for at least 3 hours, ideally overnight. The mixture has to set firmly so it can be shaped.
- 6
Scoop up small pieces of the firm mixture with a teaspoon and quickly roll them into balls in your palms. Work briskly. Otherwise the chocolate will warm up in your hands.
- 7
Roll the finished balls in sifted cocoa or in finely chopped walnuts. You can coat some in cocoa and some in nuts so you have a varied mix on the plate.
Serving
- 8
Put the coated truffles back in the fridge for another 30 minutes so they firm up. Serve them chilled with tea or coffee, or arrange them in paper cups as a sweet gift.
More tips:
The truffles keep in a sealed container in the fridge for up to a week. Before serving, let them sit at room temperature for a few minutes so their flavors come through better.
Instead of rum, try orange liqueur, coffee extract, or a pinch of ground cinnamon. Each version gives the truffles a completely different character.
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