Chocolate Truffles are a rich, bite-sized petit four made with a creamy mixture of chocolatecream, and butter to which various flavorings may be added (liqueurs, nuts, coffee, spices, candied or dried fruits). This mixture is really a ganache that is rolled into mis-shaped rounds to look like the real truffle fungus that grows around the roots of trees in Catalunya, Northern Spain. Once the truffles are formed they are then rolled in cocoa powder to simulate the soil in which the real truffles grow. While cocoa powder is the traditional coating, truffles can also be coated in confectioners (powdered or icing) sugar, toasted and chopped nuts, or even shaved chocolate. The taste and quality of the truffle is primarily dependent on the quality of chocolate you start with. Remember not all chocolates are the same. A chocolate with a velvety smooth texture will produce a truffle that is velvety smooth. However, the most important point to consider when choosing either a bittersweet or semi-sweet chocolate for making your truffles is whether you like the chocolate when eaten out of hand.  

 

Ingredients for 30 small truffles

:
 8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
¾ cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
2 tablespoons alcohol (Torres Brandy, Carlos I Brandy, Grand Marnier, Rum)
 

 

Different Coatings for Truffles:
 Cocoa Powder
Confectioners Sugar (Icing or Powdered)
Toasted and chopped nuts (walnuts, almonds, hazelnuts)
Grated Chocolate
 

Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil.  Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).

 

 
Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, or else a melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.