Perhaps two posts on truffles in a row is a bit excessive, but it’s the holidays and if I can’t be excessive now, then when can I?
Needless to say, I adore truffles. This is the recipe I’ve used most because it’s simple and reliable, but feel free to change it up by adding extracts or liqueur, or rolling the centers in different things (nuts, coconut, toffee), or by dipping them in chocolate. As with any good truffle recipe, this one yields a deliciously soft, creamy, satin-smooth, and deeply chocolate center that is sweet enough to offset the coating’s bitter edge. If you’ve never made truffles before, try this recipe–you won’t be disappointed!
Ghirardelli Sinful Chocolate Truffles
1/4 cup heavy whipping cream
1 pound semisweet chocolate
6 tablespoons unsalted butter, cut into small pieces
1/3 cup unsweetened cocoa
In a small saucepan, bring the cream to a simmer. Remove from the heat and stir in the chocolate and butter. In a medium sized skillet, bring 1/2 inch of water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from heat. Pour the chocolate mixture into a pie plate. Cool, cover and refrigerate until firm, at least 2 hours.
Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spoon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1-inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months.
Recipe source: slightly tweaked from Food Network