Prep Time: 2 Hours
Yields: 32-35 Truffles
Comment: Chocolate truffles are traditionally made with ganache shaped into rough spheres by hand and covered in cocoa powder. The powdery coating and imperfect shaping of the confections give them the appearance of dirt-covered truffle mushrooms, hence the name. Chocolate truffles are easy to prepare at home and make irresistible desserts or gifts. You can experiment with the flavorings and coatings to create your own masterpieces.
10 ounces good quality dark chocolate, chopped fine
3 tbsps unsalted butter
½ cup heavy cream
1 tbsp light corn syrup
2 tbsps raspberry liqueur or Amaretto
cocoa powder (for dusting)
Method: In a medium glass bowl, combine the chocolate and butter. Place bowl over a pot of water and heat to medium simmer on top of stove, stirring chocolate until smooth and melted. Remove bowl from pot of water and set aside. In a small saucepan heat the heavy cream and corn syrup, just to a boil. Remove from heat and pour over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently until mixture is smooth and creamy. Add liqueur to mixture and pour into an 8 by 8-inch baking dish and place in the refrigerator for about one hour to harden. Using a melon baller or small ice cream scoop, scoop out balls of ganache onto a sheet pan lined with parchment paper and return to refrigerator for 30 minutes to allow the ganache to set.
Scoop cocoa powder into a small bowl. Use a pair of spoons to pick up and roll each ganache ball in the cocoa powder until fully covered. Finely chopped nuts, nonpareils or coconut may also be used.