This recipe makes about 50 truffles. The name refers to the likeness to the highly prized truffles grown in the earth and used in refined cooking. Those chocolate truffles are easy to make and just delicious. They keep for a couple of weeks. Make sure you use a good quality chocolate,
Ingredients:
- 330 g of dark chocolate 70% cocoa
- 25 cl (250 ml) of cream
- 50 g of good quality soft butter (real butter please, no substitute here)
- Cocoa for rolling (I like using dutch cocoa)
Method
- Cut the chocolate in small pieces with a large knife, place in a bowl.
- Boil the cream in a saucepan
- Pour the cream on top of the chocolate, cover for one minute then mix well until all the chocolate is melted.
- Add the butter, mix well. Place in a shallow container and refrigerate for 2 hours minimum until firm.
- When ready to shape the truffles, put a tablespoon of cocoa in a soup plate or large bottom bowl. With a teaspoon, scoop out the equivalent of a macadamia nut (for those who don’t know macadamia, it is between a walnut and an hazelnut). Roll in your hands to form a ball, then place in the cocoa and move the bowl around or roll the truffles with your finger tips.
- Transfer to a serving plate or storage container.
This recipe of truffles does not have eggs, it will keep in the fridge for over a week. You may find they disappear before!
Tip: If you are using couverture chocolate, you need to be a bit more careful when doing the ganache to prevent splitting when adding the butter. you may want to melt 2/3 of the chocolate first, then the next 1/3 to the mix. If the ganache splits, warm it up slowly mixing until it comes back together.
