Chocolate Truffles

Chocolate Truffles

I use the wrong ratio for these truffles, from the baking point of view, but not due to error! Ratio with the higher cream content results in more smooth, creamy truffles that are also more practical. Let me explain. These truffles are much softer than the truffles made using the traditional ratio, meaning you can enjoy their creaminess straight from the fridge (or even the freezer!)

If you look up chocolate truffle recipes, trust me when I tell you – almost all of them will be the same. The same ratios that is. The standard truffle ratio is 2:1 of chocolate to cream by weight. So for every 8 ounces of chocolate, ½ cup cream (4 ounces) will be used. Some recipes also add some additional ingredients such as rum or other flavourings.

But I beg to disagree that 2:1 is the best ratio for homemade truffles two reasons.

For one, I think the ganache that goes inside the truffle with higher proportion of cream simply tastes better, richer and creamier.

Secondly, and more importantly, we need to look at the home cooking process. You see how shiny the truffles in the picture are… I’m using the tempered chocolate. Tempering chocolate is a precise and slightly time-consuming step that makes the molecules in chocolate act in a way that results in the beautiful shine as well as the ability to stay hard at room temperature. The chocolate that’s simply melted, without proper tempering, will likely not be able to stay hard at room temperature. Plus the ganache made without any preservatives, should be refrigerated anyway.

So, where I’m going with this, is that a simple truffle you would make at home will need refrigeration for the outer chocolate layer to stay crunchy. 2:1 ratio in your ganache, when refrigerated, will simply be too hard. The ratio I use, will end up being soft and creamy even when eaten right out of the fridge or even the freezer. This is arguably the best homemade truffle (or maybe the best truffle anywhere) I have ever eaten.

The only slight disadvantage is that it will take slightly longer to set than your standard 2:1 ratio. But trust me, you should pay that price of extra time!

P.S. You see these cute truffles made in chocolate molds. At first, I thought to myself, why on earth will I ever make classic truffles when these are so cute, easier and less messy to make! Well, they are delicious and extra cute. But let me be honest – classic ball-shaped truffles are better. The proportion of the ganache in the middle to the chocolate used to enclose it, just simply works better. So yep, I will make these molds from time to time, but nothing beats the classic round truffle.

I think next time I will fill these molds with caramel.

Chocolate truffles made using silicone molds

By the way, in the picture below the truffles are dusted with good quality cocoa powder. Sometimes when I don’t feel like melting the chocolate and engaging in a time-consuming coating process, I use cocoa powder instead. It’s still delicious, but not as good as the crunchy chocolate coating.

On occasion, I forgo melting the chocolate and coating the truffles in it. Instead I simply roll my truffles in good quality cocoa powder.

DifficultyBeginner

Yields10 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins

 1/2 cup plus 2 tbsp cream
 6 oz semi-sweet chocolate (do not use chocolate chips,) chopped. I actually prefer using semi-sweet Baker's chocolate
 pinch of salt
 5 oz dark or semi-sweet chocolate for enclosing the truffles, chopped
 chopped roasted pistachios, for garnish, optional
 fleur de sel, for garnish, optional

1

Heat ½ cup plus 2 TBSP cream and pour over 6 ounces of chopped chocolate. Let sit undisturbed for 60-90 seconds. Then stir until nice rich ganache is formed, add a pinch of salt during this process. Bring to room temperature and chill in the fridge, covered, for at least 4 hours. I prefer doing this step in the evening and refrigerating overnight.

If using in chocolate molds, use while the ganache is still liquid and pourable but cool.

2

Shape your refrigerated ganache into balls. Using the smallest ice cream scoop and then your clean hands to shape is probably the easiest way. Be prepared - it will get messy. Refrigerate the shaped balls for at least an hour. You can also freeze them which will make the next step even easier.

I peronally find that 1.5-2 tsp size is better - it's just a nicer balance of creamy ganache and crunchy exterior. Unfortunately, a standard small ice-cream scoop is 3 tsp measure. But if you feel you can uniformly shape your truffles using 2 teaspoons, try that!

3

Melt 4 ounces of chocolate, stir in 1 ounce of chocolate. Do so by placing chopped chocolate in a heatproof bowl and setting it over a pot of gently simmering water. Gently stir your chocolate with a rubber spatula as it melts.

This chocolate will be used for dipping your truffles. Dip each ball into the melted chocolate using forks, preferably truffle forks. Gently shake the truffle to let as much of the coating chocolate to drip down as possible. You may garnish each truffle with salt, pistachios or any other toppings of choice before the chocolate solidifies. Then place the balls neatly on parchment paper or cooling racks. Refrigerate. Serve straight from the fridge for crispy exterior and smooth silky soft interior.

4

Troubleshooting: this recipe uses plenty of cream to melt the chocolate. If for any reason your chocolate didn't fully melt after you poured hot cream on top, let it sit and stirred it - you can heat the mixture by setting the bowl with the chocolate ganache over a pot of gently simmering water while stirring it with a spatula. It's very unlikely this issue will arise.

Ingredients

 1/2 cup plus 2 tbsp cream
 6 oz semi-sweet chocolate (do not use chocolate chips,) chopped. I actually prefer using semi-sweet Baker's chocolate
 pinch of salt
 5 oz dark or semi-sweet chocolate for enclosing the truffles, chopped
 chopped roasted pistachios, for garnish, optional
 fleur de sel, for garnish, optional

Directions

1

Heat ½ cup plus 2 TBSP cream and pour over 6 ounces of chopped chocolate. Let sit undisturbed for 60-90 seconds. Then stir until nice rich ganache is formed, add a pinch of salt during this process. Bring to room temperature and chill in the fridge, covered, for at least 4 hours. I prefer doing this step in the evening and refrigerating overnight.

If using in chocolate molds, use while the ganache is still liquid and pourable but cool.

2

Shape your refrigerated ganache into balls. Using the smallest ice cream scoop and then your clean hands to shape is probably the easiest way. Be prepared - it will get messy. Refrigerate the shaped balls for at least an hour. You can also freeze them which will make the next step even easier.

I peronally find that 1.5-2 tsp size is better - it's just a nicer balance of creamy ganache and crunchy exterior. Unfortunately, a standard small ice-cream scoop is 3 tsp measure. But if you feel you can uniformly shape your truffles using 2 teaspoons, try that!

3

Melt 4 ounces of chocolate, stir in 1 ounce of chocolate. Do so by placing chopped chocolate in a heatproof bowl and setting it over a pot of gently simmering water. Gently stir your chocolate with a rubber spatula as it melts.

This chocolate will be used for dipping your truffles. Dip each ball into the melted chocolate using forks, preferably truffle forks. Gently shake the truffle to let as much of the coating chocolate to drip down as possible. You may garnish each truffle with salt, pistachios or any other toppings of choice before the chocolate solidifies. Then place the balls neatly on parchment paper or cooling racks. Refrigerate. Serve straight from the fridge for crispy exterior and smooth silky soft interior.

4

Troubleshooting: this recipe uses plenty of cream to melt the chocolate. If for any reason your chocolate didn't fully melt after you poured hot cream on top, let it sit and stirred it - you can heat the mixture by setting the bowl with the chocolate ganache over a pot of gently simmering water while stirring it with a spatula. It's very unlikely this issue will arise.

Chocolate Truffles

Happens to be Gluten-Free: as with all gluten-free recipes, ensure all your ingredients are gluten free, including the chocolate.

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