- Makes: 16 to 32 servings
- Hands On 30 mins
- Total Time 5 hrs
Using an easy method from Pete's Chocolate Co. in Detroit, you can make a dazzling array of rich, creamy chocolate truffles. (Note: The yield varies depending if you use bittersweet, milk or white chocolate, so read the recipe carefully before starting . And know that you can double it if desired.)
heavy whipping cream
Bittersweet chocolate, milk chocolate or white chocolate*
Assorted mix-ins (optional)**
Assorted coatings, such as cocoa powder, finely chopped toasted nuts, coarse decorating sugars, sprinkles or freeze-dried raspberries (blitzed to a red powder in the food processor)
- Chop chocolate*. Set aside. Heat heavy whipping cream in a double boiler or heavy saucepan over medium heat, stirring occasionally, until steaming (do not boil). Add chocolate; stir to coat, then remove from heat. Let stand, covered, for 5 minutes.
- Stir mixture until combined, scraping sides. (Sometimes the mixture will break and the fat starts to separate, Pete warns. But not to fear: If it looks lumpy or oily, an immersion blender quickly and easily makes it really smooth again. A whisk works, too.) If necessary, briefly return to low heat to melt fully. Add a mix-in**, if desired. Line a rimmed baking sheet with parchment paper. Spread mixture evenly on paper.
- Let mixture stand for 2 hours to set, then chill at least 2 more hours in the fridge. Using a 1-inch scoop or 2 teaspoons, divide mixture into 1-inch pieces. Place on a baking sheet lined with parchment paper. If necessary, chill 10 to 15 minutes, until just firm. (The mixture shouldn't be rock-hard, but you'll be rolling it with your hands, so you want it firm enough to avoid melting.)
- Roll each piece between your palms until round, smooth and a bit tacky, but not gooey. Toss each ball immediately in coating of your choice. (Truffles coated with freeze-dried raspberries taste and look best the first day. Other coatings will hold fine for a few days.) Store truffles at a cool, dry room temp.
- *How Much Chocolate Should I Use? You can use bittersweet, milk or white chocolate--but the amount varies because each melts to a different consistency. For every 1/2 cup cream, use 150 grams bittersweet chocolate (yield: about 16 truffles), 300 grams milk chocolate (yield: 26) or 410 grams white chocolate (yield: 32). For shopping reference: Good-quality bars such as Lindt or Ghirardelli weigh about 100 grams, but an inexpensive digital scale makes precise measuring a breeze. (Pete says to avoid anything with artificial flavors or fillers like vegetable oil. Stick with Lindt or Ghirardelli and you'll be fine.)
- **Mix-Ins A pure chocolate truffle is pretty perfect, but you can personalize them by mixing in an extra ingredient for texture or flavor. Some ideas: finely chopped toasted nuts; minced dried fruit or crystallized ginger; a liqueur, such as kahlua (1 tablespoon); a baking extract, such as peppermint (1/4 to 1/2 teaspoon); a spice, such as cayenne, cinnamon, minced fresh rosemary or sea salt.
(Chocolate Truffles)Servings Per Recipe 16, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 1, vit. C (mg) 0, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, carb. (g) 5, sodium (mg) 2, Monounsaturated fat (g) 1, sugar (g) 4, Potassium (mg) 9, Polyunsaturated fat (g) 0, pro. (g) 1, calcium (mg) 4, Trans fatty acid (g) 0, vit. A (IU) 97, iron (mg) 1, cal. (kcal) 70, Fat, total (g) 6, chol. (mg) 7, sat. fat (g) 4