-
Prep time
10 minutes
-
Cook time
30 minutes
-
makes
30 truffles
Author Notes
I created these truffles when I lived in Mendoza, Argentina and was teaching chocolate and wine tasting workshops. These were always a hit at parties, and made wonderful gifts. I recommend using a 70% chocolate that has a nice fruit flavor profile. That combined with the citrus that comes out in the natural cocoa powder makes for a lovely flavor experience.
Variation 1: You can also combine the grated/chopped chocolate, the cream and the butter together in a double boiler over low heat and whisk until it is melted and smooth. I prefer using the method indicated below because it makes a lighter, airier truffle. However the difference is not always that noticeable, so I would use whichever method is easiest for you.
Variation 2: I always prefer using the natural cocoa as it tends to pair much better with wine, however you can also use Dutch processed cocoa powder if you like the deeper, woodsy flavor it provides.
—Chrissie
Ingredients
-
200 grams
Dark 70% Chocolate- grated or finely chopped
-
3/4 cup
Whole Cream
-
28 grams
Unsalted Butter
-
1/4 cup
Natural Cocoa Powder
Directions
-
Grate or finely chop the chocolate. Set aside in a heatproof bowl. (It is important not to have large chunks as it will affect the time it takes to melt.)
-
In a saucepan, combine the cream and the butter. Heat over low heat until it reaches just scalding. Do not boil.
-
Very slowly, drizzle the cream and butter combination over the chocolate. Drizzle over the chocolate evenly and then whisk to blend it all together. Whisk until the ganache is smooth and shiny.
-
Place the bowl of ganache in the refrigerator overnight to solidify.
-
Place the cocoa powder on a plate. Remove the ganache from the refrigerator, and with a small spoon take some of the ganache from the bowl and then roll into a ball with your fingers. Then roll the truffle in the cocoa powder and place in a container or bowl. Repeat until all the ganache has been used up.
-
Store the truffles in an airtight container in the refrigerator. Serve slightly cold.
See what other Food52ers are saying.