Truffles - The Classic Truffle

I started off with the idea that making chocolate truffles would be simpler than many other recipes. Was I wrong!! It was a bit more complicated than I envisioned, and I belatedly realized I should not have decided to make them on one of the warmest days of the summer! Melting Chocolate alert!!!

Not to fear though - I am going give you this recipe from the perspective of what to do and what not to do.  There are many ways truffles can be made - these are just three flavors. Try not making them in the heat of the summer though!

Prep time: 15 minutes. 

Chill time: A minimum of 4 hours in refrigerator, or 1 hour in the freezer. 

What you will need: Makes about 28 Truffles
* 1 1/2cups Heavy cream        
* 3cups Semi-sweet Chocolate         
* Cocoa powder

Directions:

1. Heat the heavy cream in a pan. Once heated place the chocolate chips in a heat proof bowl, and pour the cream over. Leave for a minute, then whisk with a hand whisk until fully melted, and mixed. Line a baking sheet with parchment paper. Pour the melted chocolate on to the parchment paper spreading semi-evenly. Chill for 3-4 hours or  longer as needed.  

2. After being chilled for 3 hours or more, using a melon baller or cookie scoop, scoop out balls of chocolate, taking care to shape them into balls, and toss it in the cocoa powder ensuring the surface is lightly coated. 

TIP: If the chocolate has not hardened enough to form into balls, scoop out the chocolate using the scoop and place each scoop on a parchment lined tray - chill in freezer for about an hour or two, and they will be easier to work with. 

Notes: 

1. Chill the chocolate mixtures for longer, or in the freezer should it be too soft to work with. 
2. Use an ice cream scoop to scoop the chocolate mixture; best to have a few scoops so that you don't mix scoops as you move the truffle balls between scooping and dusting. Alternately you can use 2 spoons to move them between each stage.  
3. Keep the chocolate chilled in-between each coating. 

** Note this recipe has been edited since original date of publishing. 

 

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