As someone who enjoys a dark chocolate truffle each evening I haven’t had dessert, paired with a cup of tea, I have never made my own. To be entirely honest, I assumed it was an arduous task and best to simply let the experts work their magic. How wrong I was. The good news is making chocolate truffles is one of the easiest sweet treats you can make for yourself and those you love. While you do need to set aside one night to let the ganache set, beyond that, the task is simple and reminds me a bit of making mud-pies when I was a kid but far more delicious.
Patricia Wells’ new cookbook, My Master Recipes: 165 Recipes to Inspire Confidence in the Kitchen did exactly as it promised. As I shared in episode #148 of the podcast, what I appreciate about her new cookbook is how it is organized: by skill. From blanching to rising to baking and of course how to work with chocolate. À la truffle au chocolat.
My first try was a success due to her simple instructions and quality ingredients. I took 20 minutes one evening to make the ganache, set it aside for the night and then the next day rolled the balls, covered them in cocoa powder and that was it. Truly, one of the simplest French sweet treats you will make. I do hope you enjoy.
Dark Chocolate Truffles
- 7 ounces bittersweet chocolate at least 70% cacao, my go to brand is Scharffen Berger
- 2/3 cup heavy cream
- 1 tablespoon honey
- 1 tablespoon unsalted butter at room temperature to ensure it melts quickly
- 3-5 tablespoons unsweetened cocoa powder top quality, Scharffen Berger is my choice
The night before
- Coarsely chop up the chocolate and place in a medium metal bowl (as you can see I place mine in a copper pot). Set aside for a moment while you tend to the next task.
- In a saucepan, pour the cream and drizzle the honey. On a low heat, bring just to a bowl, and then immediately follow the next step.
- Pour one-third of the hot cream mixture over the chocolate in the metal bowl. Work quickly with a silicone spatula as the chocolate melts from the heat of the cream mixture. Mix until you obtain a smooth and glossy finish. Gradually add the remaining cream mixture ensuring the emulsion remains until the chocolate has completely melted and is smooth.
- Immediately as the butter and mix with the warm chocolate allow the butter to melt completely, incorporating itself with the chocolate. You've created ganache!
- Set the metal bowl with the ganache to the side on the counter and allow to come to room temperature. When cool, cover with plastic wrap and let set at room temperature for several hours, ideally overnight, to harden, until it is firm enough to scoop. (See the image of my hardened ganache that sat overnight. (When the ganache has set, it can be refrigerated for up to 2 days, so don't be afraid to plan ahead!)
Making the truffle balls and preparing for serving
- Place the a wire mesh sieve on a small bowl (see image). Using a small ice cream scoop (with a lever preferably) or a melon baller, to create a 1-inch ball of ganache. After scooping the chocolate for each truffle, roll between the palms of your hands into smooth balls.
- Place the rolled ganache ball into the sieve and dust with cocoa powder. An alternative is to place the ball in the bowl with the powder and then remove the ball, placing it in the sieve above the bowl to remove excess powder. Repeat to coat the remaining truffles.
- Serve at room temperature or place in a storage container (covered) and place in the refrigerator for up to one week. Be sure to remember to bring to room temperature before serving.
- Bon appétit!
View all TSLL Dessert recipes here.