Chocolate Truffles
Recipe & Food Styling Mari Loewen
Chocolate truffles are a deeply indulgent treat easily made from chocolate and cream. They’re essentially balls of chocolate ganache. And they sound so much fancier than they are to make.
Ingredients
Chocolate truffles
8 ounces semi-sweet chocolate, chopped
1 cup whipping cream
6 ounces bittersweet chocolate, chopped and melted to coat cocoa to coat
Hazelnut truffles
8 ounces milk chocolate, chopped
1 cup whipping cream
6 ounces bittersweet chocolate, chopped and melted to coat
1 cup hazelnuts, finely chopped
Champagne truffles
8 ounces semi-sweet chocolate, chopped
1 cup whipping cream
2 tablespoons champagne
6 ounces bittersweet chocolate, chopped and melted to coat Icing sugar to coat
Preparation
Line a baking sheet with parchment paper. Place milk chocolate in a medium bowl and set aside. Pour cream into saucepan and heat over medium high heat. When it comes to a boil, remove and pour over chocolate. Allow to sit for 1 minute, then stir until smooth. Add champagne and stir again until smooth.
Set aside to cool. Place cooled chocolate in the bowl of electric mixer and whip until fluffy. Chill in refrigerator for one hour. Using mini ice cream scoops or a melon baller, form chocolate into balls. Place onto baking sheet and freeze for about 30 minutes.
Melt bittersweet chocolate in a saucepan over medium heat. With a toothpick inserted into ball, dip in melted chocolate and place on a baking tray. Once set, roll in icing sugar. Makes 24.
