Chocolate truffles are delicious and are made from chocolate ganache. Chocolate is blended with cream and butter and then rolled into balls. Traditional type of chocolate truffles are then rolled in cocoa powder, but truffles are also covered with chocolate layer, dusted with confectioners sugar, rolled in grated nuts or shredded coconut. The outer covering is basically done to ease picking up the extra-creamy truffles. Its a treat for yourself or for your loved ones!
- 8 ounces (225 gms) bittersweet chocolate, chopped
- 1/2 cup (100 ml) double cream
- 2 (25 gms) tablespoons unsalted butter
- 2 tablespoons alcohol (rum or brandy or cognac etc) optional
For outer coat: cocoa powder, melted chocolate, confectioners sugar, toasted and grated nuts, toasted and shredded coconut, grated chocolate
- Place the chocolate in a heatproof bowl.
- In a saucepan, melt the butter and cream and bring it to boil.
- Remove from heat/fire and pour the cream mixture hot over the chocolate and let stand for 2 minutes.
- Mix it slowly using a rubber spatula until the chocolate is melted. Add alcohol if using and mix well.
- If chocolate is not fully melted, microwave for 30 seconds, or place over a saucepan of gently simmering water until well melted.
- Cover the mixture with a plastic wrap and refrigerate until the mixure if firm. This could take about 2 hours or more.
- Once firm, using an icecream scoop or an ordinary spoon, make balls with your hands.
- In a tray spread the choice of outer covering.
- Once the balls are ready, coat them with the covering and place them on another tray with parchment paper.
- Refrigerate to get firm again. Wrap using aluminium foil to store.
- Truffles could be refrigerated and used for about 2 weeks.
Adapted from: Joyofbaking