I want to preface this whole thing by saying I am not a chocolatier and I could probably never be one (I would weigh 500 pounds.) Chocolate is like wine, there is chocolate ate with great appreciation and consideration and then there is chocolate we consume in everyday life. These truffles are everyday hiding in what people assume took you forever. I also have no claim to know about good chocolate. There are people who spend there entire life with chocolate but I can at least help you impress.
Ingredients: Chocolate (good chocolate- if in a rush, I will still you chocolate chips) heavy cream, flavorings, and coatings.
The activity: Scaled the milk, pour over chocolate, let sit, whisk, let sit again until set, scoop, roll, done. (oh, and eat.)
Truffle making is extremely adaptable. You can let your heart go crazy with using different chocolates (just beware that you may have to change the amount of heavy cream you use), flavorings, coatings: hundreds of combination are just waiting for you to try!
These are perfect if you are having a party or if you want to give a nice gift to someone- nothing says “I care about you” than give homemade chocolates (well, unless you give them to someone who doesn’t like chocolate but I tend to forget the people exist.)
- 12 ounce dark chocolate
- ¾ cup heavy cream
- none flavorings: coffee liquor, almonds, cinnamon, mint
- none coatings: ground nuts, coco powder, tempered chocolate
- In a sauce pan, heat milk (and flavorings) until scalding. Pour over chocolate in a bowl and let sit for 2-3 minutes. Stir chocolate until smooth. If your chocolate still has bits and pieces that didn’t melt, place the bowl over a pot of water and use it as a double boiler to heat the remaining chocolate (you never want to cook the chocolate directly- ever microwave chocolate?)
- Let cool for 1-2 hours at room temperature. Cover and place in the refrigerator until the chocolate is set enough for you to scoop and roll 2-3 hours. If the chocolate has hardened beyond rolling (say you forgot it or your refrigerator is super cold) just leave sit on the counter and the chocolate will soften.
- Using a teaspoon or if you want a slightly larger truffle, use a melon baller, scoop chocolate and quickly roll in your hands. At this time, you can either roll in your coatings or place on a piece of parchment paper, stick back in the refrigerator, and coat at a later time.
- You can also make milk chocolate truffles but because of the different levels within the chocolate, you will need to reduce the amount of heavy cream (I usually go 2-3 tablespoons less) in order to get your chocolate to set.