Silky Chocolate Truffles

August 2, 2015


Author Notes: Here, chocolate ganache (made in the food processor!) makes for the creamiest (and easiest) of truffles. Butter enhances the final smoothness and flavor, and a small amount of glucose creates an even silkier texture. You may substitute the glucose with light corn syrup or honey if you'd like—or simply omit. Have fun and experiment with flavors by adding any of your favorite spices or liqueurs—or roll the pieces in other ingredients, such as chopped nuts or toasted coconut flakes.Teresa Floyd

Food52 Review: Want some extra crunch (and a little something to offset that richness)? Try coating in chopped nuts, candy pieces, or cocoa powder.The Editors

Makes: 50 to 60 truffles

Ingredients

  • 510 grams high quality semi-sweet or dark chocolate, up to 65%, roughly chopped
  • 412 grams heavy cream
  • 50 grams glucose, light corn syrup, or honey (optional)
  • 110 grams unsalted butter, cut into small cubes
  • 100 grams high-quality cocoa powder, for coating
In This Recipe

Directions

  1. Line an 8 by 8 inch or 9 by 13 inch baking pan with parchment paper or plastic wrap.
  2. Roughly chop the chocolate into medium sized or smaller pieces. Place it in a food processor bowl that is fitted with a stainless steel blade. If using chocolate pistols or chips, no need to chop it up—just add them straight to the food processor. If you don’t have a food processor on hand, you can manage this step, along with the steps 3 through 7, by hand, using a large mixing bowl, wooden spoon, and a bit of vigor. Just make sure you opt for chocolate chips!
  3. Securely fasten on the food processor lid, with the top spout open.
  4. Bring the heavy cream and glucose to a full boil. Once boiling, turn on the food processor and allow it to pulverize the chocolate for a few seconds.
  5. Next, steadily pour the hot cream through the food processor spout onto the spinning chocolate. If you prefer, you may also stop the food processor, remove the lid, pour in the hot cream, reattach the lid, and start processing again (with the top spout closed).
  6. Allow the mixture to process until it just comes together.
  7. Remove the lid and add in the butter. Process for several seconds to combine and no butter streaks remain.
  8. Pour the ganache into the prepared baking pan and spread evenly with a spatula.
  9. Allow the ganache to cool and crystallize for up to 24 hours or until set.
  10. When fully set, place the baking pan in the refrigerator for 20 minutes to firm up the ganache. This will make it easier to cut.
  11. Remove the ganache from the baking pan and peel off the parchment or plastic wrap. Cut into 1-inch cubes and roll in the cocoa powder. Lightly shake off the excess cocoa powder.
  12. Serve truffles at room temperature and enjoy.
  13. Store the truffles in an airtight container at room temperature for up to 1 week or in the freezer for up to 1 month.

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Reviews (10) Questions (0)

10 Reviews

Gretchen June 25, 2018
First time making truffles and these are amazing! Silky and chocolatey! A bit of work, yet simple and well worth the effort. I made them for a baby shower and they were a big hit. I followed the recipe exactly- used glucose, and Ghiradelli dark chocolate chips(60%). I rolled some in cocoa, some in powdered sugar and some in finely chopped hazelnuts. I like the consistency best after they’ve been out of the fridge for 5 minutes. They become very soft at room temperature.
 
Bea November 23, 2017
Oh my gosh, these are so silky smooth they just melt in your mouth! I used the glucose. Followed the recipe to a T and you would have thought I bought them in the south of France! No one believed I actually made them..thank you for this beautifully decadent truffle recipe. I put them in my Christmas baskets. I rolled them in finely crushed hazelnuts.
 
judy January 15, 2017
I am an old cook. Any chance of putting the measurements in traditional US units.? I hope this does not become a trend on Food52. Or at least they include BOTH US and metric. Thank you Looks amazing, though! Now I will have to go and find a converter...but I don't want to have to do that for EVERY recipe from now on.....
 
Bea November 23, 2017
Dear Ms Judy , I'm a really old cook too so may I suggest that you use a cheap little scale from Walmart. You will be pleasantly surprised at the difference in the finished product. I live in the US and I think it is US measurements. Your recipes will turn out so much better and exactly the same every time you make a recipe. If you don't want to buy a scale it's very easy for you to convert the recipe just google the conversion chart and it will tell you but I'm so in hopes you will use a scale. This is the silkiest most delicious recipe I've used. Happy baking!!
 
la G. December 16, 2016
Can anyone please tell me if it's ok to use higher % chocolate, and why or why not? Thanks :)
 
pistolwink December 15, 2016
In case it's useful to others:<br />I didn't have cream on hand, so I used coconut milk. I mistakenly used a can of "light" coconut milk, and based to everything I read online, I figured the batch would be ruined because it wouldn't set. But it turned out fine. I couldn't detach the truffles in perfect cubes, but they were reasonably solid and stood up to rolling around in various coatings (chopped walnuts, grape-nuts, cocoa powder, crushed pretezels).
 
Alexandra A. April 20, 2016
when you let the ganache to cool for 24 hours, is it at room temperature?
 
Author Comment
Teresa F. April 20, 2016
Hi Alexandra! Yes, let it cool at room temperature.
 
am October 21, 2015
should the butter be cold or room temperature?
 
Author Comment
Teresa F. October 21, 2015
Great question! Room temperature butter works best. If it's a little cold it will still work, but softer butter ensures it will blend in easily and more quickly. Hope you enjoy making them, am.