Tuesday, January 11, 2011

Chocolate Truffles

I have always wanted to make truffles.  Holiday time was the perfect time to try.  I just couldn't decide which recipe to try.  So, of course, having a bit of OCD sometimes, I made two!  These were both very tasty, the balsamic dark chocolate had a surprise little bite and the milk chocolate were melt in your mouth.  The cocoa powder on the outside is bitter, so I do think these would be best covered in regular melted chocolate or powdered sugar instead of cocoa powder.  I think the milk chocolate lasted longer as far as shelf life.  The balsamic ones needed more cream than the original recipe called for, so I adjusted it.  Honestly, I think about 1/2 cup of  cream for each recipe would be about right because the plain chocolate, though super creamy, had to stay in the refrigerator even after they were complete, or they would lose shape and start to melt.  


adapted recipe from Giada De Laurentiis


  • 8 1/2 ounces dark chocolate, chopped
  • 1/3 cup cream
  • 3 teaspoons balsamic vinegar
  • 1/2 cup cocoa powder


Melt the chocolate and cream in a double boiler over hot but not simmering water. Place melted chocolate in a small bowl. Stir in the balsamic vinegar. Cool the chocolate in the refrigerator for 1 hour. Remove from the refrigerator and let sit at room temperature for 2 hours, until firm but moldable.

Use a teaspoon to scoop out chocolate. Use your fingertips to shape into balls about the size of a cherry. Set the chocolate balls on a parchment-lined tray.

Place the cocoa powder in a small shallow dish. Place 6 truffles at a time in the cocoa powder and roll the truffles around to coat, and return the coated truffles to the baking sheet. Continue with the remaining truffles. Place the truffles in a serving dish or airtight package.



8 ounces semisweet or bittersweet chocolate, cut into small pieces
3/4 cup heavy whipping cream
2 tablespoons unsalted butter
2 tablespoons alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few) (optional)
Different Coatings for Truffles:
Dutch-Processed Cocoa Powder
Confectioners Sugar (Icing or Powdered)
Toasted and Chopped Nuts (pecans, walnuts, almonds)
Toasted Coconut
Shaved Chocolate

For Truffles:  Place the chopped chocolate in a medium sized stainless steel bowl. Set aside.  Heat the cream and butter in 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 melon baller or small spoon form the chocolate into round or mid-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.
Makes 30 small truffles.
To Toast Nuts: Preheat oven to 350 degrees F and bake nuts (pecans, walnuts, or almonds) about 8 - 10 minutes or until brown and fragrant. For hazelnuts toast about 15 minutes or until the skins start to blister. Remove from oven and roll in a clean dish towel. Let the nuts 'steam' for about 5 minutes and then remove the skins. Once the nuts have cooled, chop coarsely. 

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