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Basic Dark Chocolate Truffles

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Basic Dark Chocolate Truffles

Basic Dark Chocolate Truffles

S. Wongkaew

Chocolate truffles are a decadent yet surprisingly simple treat to make.

They also make wonderful food gifts.

These truffles are made with good quality, dark semi-sweet chocolate. They can be enjoyed as is or rolled in crushed pistachios, hazelnuts or desiccated coconut.

When rolling the truffles, keep your hands cool by placing them on a bag of ice every so often.

Check out this step-by-step guide before you start.

Ingredients:

  • 150 grams good quality dark semi-sweet chocolate
  • 100 grams of room temperature butter, cubed
  • 1 egg yolk
  • 1 tsp of honey
  • Unsweetened cocoa powder for dusting
  • Finely chopped nuts like pistachios, almonds or hazelnuts (optional)
  • A baking tray lined with non-stick parchment paper
  • Mini candy papers (optional)

Preparation:

  1. Finely chop the chocolate and place in a clean, dry heatproof bowl. Set aside.
  2. Fill a saucepan 1/4 full of hot water and bring it to a simmer. Fit the bowl snugly into the rim of the saucepan so that the bowl is suspended over the gently simmering water. Make sure the bottom of the bowl does not touch the water otherwise it will overheat and seize up.
  3. Allow the chocolate to gently melt. Once melted, remove the bowl from the saucepan and stir it with a clean, dry spoon until smooth.
  4. Stir through the room temperature butter until completely combined. Next add the egg yolk and honey and stir.
  5. Cover mixture with plastic wrap and refrigerate for about 1 1/2 hours or until set.
  6. Set up your rolling station. Sift some cocoa powder onto a plate or into a bowl. Place chopped nuts such as pistachios on a separate plate or bowl. Set aside.
  7. Using a small melon scooper or teaspoon, scoop the chilled chocolate mixture (known as ganache) into little mounds and place them on the baking tray.
  8. Shape the little balls into roughly shaped balls with your hands. Keep your hands cool by placing them on the bag of ice every so often.
  9. Drop balls into cocoa powder and roll each one around until it's completely covered then return to the baking tray. If you're using nuts, drop the chocolate balls in the nuts and roll them around until completely covered.
  10. Store truffles in an airtight container for up to 5 days.
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