I don't really do much by the way of candy. Except for truffles. When I studied abroad in Paris, we were each allotted a certain amount of "cultural money" to spend on cultural experiences and improving our language over the course of the semester. Most people spent a lot of time in museums, etc. I went to my fair share of museums, but a large chunk of my money went to a wine tasting class, buying cookbooks, and a chocolate making class at La Maison de Chocolat, where I took copious notes as I learned to make a perfect chocolate ganache. The trick, really is all in the quality of chocolate, and in the stirring technique. I like my truffles quite simple, with plain dark chocolate. You can also flavor them by simmering the cream with cinnamon sticks or zest or other flavorings for a few minutes, then straining it and letting it cool before proceeding. - fiveandspice —fiveandspice
Test Kitchen Notes
Velvety, rich, and decadent, these truffles are a chocolate lover’s dream. I found the recipe to be quite simple—great for anyone new to the world of candy making. When stirring in the chocolate, just make sure that you have a smooth, creamy mixture or else your ganache will be clumpy. I found leaving the pan of ganache to cool in the refrigerator gave it an ideal consistency after about two hours. Don’t cool it in the freezer or else you’ll have to chip the chocolate out resulting in lumpy truffles. Very tasty—these disappeared all too quickly! – cunningculinaire —The Editors
25 - 50 truffles, depending on size
high quality dark/semisweet chocolate (I prefer Valrhona), chopped finely
In a medium pot, bring the cream to a boil over medium heat. As soon as the cream boils, turn off the heat and pour in the chopped chocolate. Allow this to stand for about 30 seconds to a minute.
With a whisk or a wooden spoon, start slowly stirring in the middle of the pot with very small circular motions. Continue stirring in small circles as the chocolate begins to mix into the cream in dark streaks. Slowly begin to stir in larger motions and stir until the mixture is a uniform brown color.
Scrape the chocolate into a shallow pan, cover with plastic wrap and allow to come to room temperature. Then refrigerate for about an hour or two. This is your ganache
Line a baking pan or large tupperware with wax paper. Pour cocoa powder into a shallow bowl or pie pan. Using a spoon, scoop a Tbsp. or so of the hardened ganache out, swiftly use your fingers and palms to roll it into a ball, then roll it in the cocoa powder until well covered. Place on the wax paper.
Repeat until all the ganache is made into truffles. Store the truffles in the refrigerator. This kind of classic, simple truffle is best eaten within a few days. This shouldn't really be a problem! :)
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.