Truffles are quite simple to make, and the process is a lot of fun as it involves literally dipping your hands and having them covered in chocolate. Time is the biggest element in this recipe. Be sure to use a good bittersweet chocolate as well as to be patient while working with chocolate.
INGREDIENTS – makes about 60 truffles
• 200 ml cream (can also use a combination of milk and cream)
• 200 grams chocolate (we prefer 55% but you can use any percentage or type, dark, milk, white as per your choice)
• 20 grams salted butter (cut into cubes)
Enrobing the truffles
• 200 grams chocolate for coating (again any chocolate of your preference)
• Icing sugar, cocoa powder, dried coconut, roasted nuts for coating the truffles
1. In a small saucepan, bring the cream to a boil.
2. Pour the cream over the measured chocolate and butter.
3. Gently stir the ganache to completely melt the chocolate, incorporating as little air as possible. Let it cool slightly.
4. Let the ganache begin to sit at room temperature. Allowing the ganache to sit at room temperature will prevent it from getting too hard to pipe. Another option is to put the ganache in the fridge for 15 minutes to half hour to cool it down faster. In this case, cover the ganache with plastic touching the surface.
5. Pipe the ganache in mounds that are as spherical as possible to make rolling easier. You can even use a small ice cream scooper to scoop out ganache mounds. Refrigerate the mounds (in summer) or let them sit at room temperature for half hour to one hour.
6. Roll the chilled ganache into spheres (this is optional). At this point, the rolled ganache spheres may be refrigerated for several days before finishing.
7. While the ganache spheres are chilling, melt the remaining chocolate in a double boiler/ microwave. Bring a small saucepan of water to a boil and turn off the heat. Place the chocolates in a heatproof bowl and set over the pan of hot water. Remove the bowl from the pan, dry the bottom of the bowl and set aside, cooling the chocolate to 90 degrees/ feel it on your lip, it should be similar to body temperature (should feel neither hot nor cold).
8. Sift cocoa/icing sugar in a roasting pan.
9. Coat the ganache spheres with the melted chocolate. Drop the truffle into the cocoa powder/icing sugar/nuts to cover it completely. Let the truffle now sit for a couple of minutes for it to set.
10.Carefully lift the set truffles from the cocoa and place a few at a
time in a strainer. Roll them around in the strainer over the pan of cocoa to release excess cocoa from the surface of the truffles.
11. Finished truffles should be stored in an air tight container in a cool environment away from light and odors. If there are no cracks in the shell, truffles should keep unrefrigerated for upto two weeks. For longer storage they should be frozen. Bring truffles to room temperature before serving.