Friends asked for a baking lesson, and I thought it might be fun to have a truffle making class. After rolling 40 truffles, they were experts! Certainly, a fun way to spend an afternoon and a delicious gift idea as well. There is no limit to the variety of truffles you can create. The basic ingredients are heavy cream and good quality chocolate. These two ingredients combined, make ganache, the truffle filling. We added a bit of butter and expresso powder, which intensifies the richness of the chocolate.
- 1 cup heavy cream
- 16 ounces good quality chocolate – either semi-sweet or bittersweet chocolate, coarsely chopped (Guittard sells 12 ounce bags of semisweet chocolate baking wafers that melt easily without any chopping involved)
- 2 tablespoons unsalted butter
- 1 tablespoon instant expresso powder (optional)
- 2 tablespoons orange zest (optional)
- 2 tablespoons Grand Marnier (optional)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup Confectioners’ sugar
Easily change your truffle flavor with the following coating options: your favorite liquor, citrus zest, crushed peppermint candies, unsweetened shredded coconut, lightly toasted pistachios, almonds or pecans.
Line a rimmed baking sheet with wax paper or parchment paper. Place the cream in a medium saucepan and warm over low heat. Heat the cream until almost at a boil. Remove from the heat and stir in the chopped chocolate, butter, expresso powder, orange zest and liquor, if using, and stir until smooth and shiny. Mix with a wooden spoon or spatula, until the chocolate is melted and the mixture is smooth. Scrape this mixture into a medium bowl and place it in the freezer for about 20 minutes or until firm.
To prepare to roll the truffles, sift the cocoa powder and the powdered sugar onto a plate. Use a teaspoon or small ice cream scoop to scoop a full spoonful of the truffle mixture. With clean hands, roll the truffles quickly in your hands to make a ball about 1- inch in diameter. The truffles mixture melts with the warmth of your hands so roll the truffles, and wipe your hands as needed. Roll the truffle in the cocoa mixture and place them on the parchment lined baking sheet. Refrigerate the truffles for about 20 minutes or until firm. This recipe makes about 20 truffles. The truffles can be stored in a airtight container in the refrigerator for up to 2 weeks, or frozen up to 3 months. Enjoy!
Inspiration: Chocolate American Style