Truffles are made out of a basic chocolate ganache.
Ingredients for Ganache
6 oz.(One cup heavy cream )
12 oz.(Two cups) chocolate chips or chopped chocolate **You can control the texture of the truffle by adding more or less cream. Different chocolates make slightly different results. Test it for what you like best! If using milk chocolate, use half the cream.
Directions
Heat cream just to boil. Put chocolate in bowl and pour hot cream over chocolate. Allow to sit for about 1 minute before stirring (this allows chocolate to melt before incorporating). Whisk until smooth and all of cream is mixed in to chocolate. (If using flavoring or mix-ins, add to warm mixture at this point. See note below.)
Place bowl in refrigerator or freezer until mixture is set. This can be done in advance and will keep, covered for several weeks. Scoop into balls and roll between your hands. Allow to set up again (5-10 minutes) for easier handling.
Finish off using one (or both)of the methods listed:
A. Roll in crushed nuts, coconut, cocoa, sprinkles, or anything that you like.
B. Dip in melted chocolate that has cooled slightly (so it doesn’t melt the truffle)
ADDITIONAL TIPS AND NOTES
Any flavoring or liqueur can be added to the warm mixture before chilling. Start with a teaspoon and check for desired flavor. Add more as needed. (Flavored extracts require less than liqueurs.) Up to a tablespoon can be added without having to adjust the amount of cream used. If using more, decrease cream based on amount of liquid added.
Flavors can be infused into the cream while heating. Espresso beans heated with cream work great. Bring cream and approx. ¼ cup beans to a boil, then turn off heat and let steep for 10 minutes. Heat back to boil and strain hot cream over chocolate. Other ideas for steeping flavor—lavender, coconut, cinnamon stick, loose tea, a dash of cayenne pepper!
Truffle mixture can be softened in microwave if last minute add-ins are desired. After mixing, cool again until firm. .This allows you to make a larger batch and flavor it as needed.
There is really no limit to all the things that can be added to the mixture before rolling into balls. Some ideas might include chopped nuts, coconut, toffee bits, crushed peppermint candies, cocoa nibs, dried fruit… Let your imagination go wild!
To add interest to your truffles you could pipe a different chocolate across the top by melting in a baggy and snipping off the tip. Voila—instant piping bag!
Truffle mixture freezes well or will keep in the refrigerator for several weeks.
Recipe used with permission from Susan Feest of Sweet Feest
