- Cooking Time:
- Servings: 2 dozen
- Preparation Time:
- 9 ounces semisweet chocolate or bittersweet chocolate, chopped coarse
- 1/2 cup heavy whipping cream
- 2 tablespoons unsalted butter
- 1 tablespoon light corn syrup
- 2 tablespoons Cognac or dark rum, Grand Marnier, Framboise, Kirsch, Frangelico, Amaretto, Kahlua, or port
- Chocolate and Cocoa Coating
- 8 ounces semisweet chocolate or bittersweet chocolate
- 2 cups Dutch-processed cocoa powder sifted
- These truffles are meant to look like the real thing small, irregular mounds instead of perfectly spherical balls.
- If you decide to omit the liquor flavoring, reduce chocolate from 9 to 8 ounces.
- For microwave-oriented cooks, you can melt the chocolate at 50% power for about 3 minutes.
- The ganache mixture is quite forgiving.
- If it cools too much in step 1, place the bowl in a larger pan of warm water and stir the mixture until it has softened and warmed up.
- If this overwarms the mixture, cool it again as directed.
- The same flexibility applies if you overwhip the ganache by mistake.
- Simply warm it over the hot water, cool it, and whip it again.
- One person alone can dip and coat the truffles, but the process is simpler with a second person to roll coated truffles in cocoa and lift them onto a clean pan.
- makes 2 dozen 1-inch truffles
- 1. For the ganache: Melt chocolate in medium heatproof bowl set over pan of almost simmering water, stirring once or twice, until smooth.
- Set bowl aside.
- Bring cream, butter, and corn syrup to strong simmer (about 160 degrees) in non-reactive pan over low heat.
- Remove pan from heat, cool for 5 minutes, then whisk into chocolate.
- Whisk in liquor. Refrigerate mixture until it cools to 80 degrees, 15 to 20 minutes.
- 2. Either in bowl of electric mixer fitted with whisk attachment or with handheld electric mixer, whip mixture at medium speed until slightly lightened and thickened to a texture like store-bought canned chocolate frosting, 25 to 30 seconds.
- Spoon ganache into large pastry bag fitted with 1/2-inch plain tube.
- Hold bag perpendicular to pan and with tip about 3/4 inch above work surface, and pipe 3/4 -inch mounds (pulling tube away to the side to avoid leaving points) onto parchment or wax paper-covered baking sheet.
- Alternatively, scoop mounds with tiny (less than 1 tablespoon) ice cream scoop or melon baller. Refrigerate mounds until hardened, at least an hour.
- 3. For coating: Following directions in step 1, melt coating chocolate, then cool to 90 degrees, making certain that no water comes into contact with chocolate.
- Arrange chilled truffle mounds, bowl of melted chocolate, and cocoa-filled high-sided roasting pan on work surface.
- Working one mound at a time, dip palm of one hand about 1/4-inch deep into melted chocolate, pass one truffle mound with other hand to chocolate-covered hand and close hand around mound to coat, re-dipping hand into chocolate every third or fourth mound.
- Drop coated truffle into cocoa; roll to coat using fork held in now empty clean hand, leaving truffles in cocoa until chocolate coating has set, about 1 minute.
- Repeat process until all mounds are in pan of cocoa.
- Gently roll 5 to 6 truffles at a time in medium strainer to remove excess cocoa, then transfer to serving plate or tightly covered container. (Can be refrigerated for up to one week.)
NotesThis is a great gift idea for the holidays. Whip up a batch and everybody will love you!
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