Dark As The Night Truffles

Author Notes

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