February 12, 2012


Truffles are the stereotypical Valentine's Day treat, so this is the first in a line of chocolate recipes for Valentine's Day. I can spend a day in a chocolate store inhaling a dozen varieties, but I find it much more satisfying to make them myself. I can experiment with flavors, textures, and decorations, and the base recipe couldn't be easier.

I've made truffles many different ways; at the bakery I work at, they spread ganache into sheet pans, cut it into cubes, and drench them in chocolate using their industrial chocolate melter-temperer-enrober. Unfortunately, I do not have one of those godly machines, but I can make truffles almost as well with a cookie scoop and a bowl of chocolate. Simply shape chilled ganache into balls and dip in the chocolate using your hands, a fork, or special candy making tools.

As for flavoring the truffles, I love plain chocolate. You can use milk, dark, or white, and you can swirl in some caramel, nuts, dried fruits, peanut butter, various extracts (there's more than just vanilla!), or chunks of candy. However, I have found that jams prevent the ganache from setting well.

Temperature is key when making truffles. You need to melt the chocolate for the ganache and the shell, but the ganache must be frozen solid to keep its shape when dipped in the hot melted chocolate. It helps to place the chocolate-covered ganache balls on a chilled surface just after dipping to promote solidification.

5 oz Chocolate, Chopped
1 Cup Chocolate
1 1/2 T Butter
1/4 Cup Cream
1 T Corn Syrup
Add-Ins (i.e. nuts, candy, caramel, etc.)

Melt the butter and 5oz chocolate in a medium bowl.

In a small saucepan over medium heat, combine the cream and corn syrup until simmering. Pour over the chocolate mixture and let stand for two minutes. Stir to combine, then mix in any add-ins. Chill for an hour or until fudgy.

Scoop the chilled ganache into small balls. freeze until hard.

Melt the cup of chocolate. Dip the frozen balls of ganache into the chocolate, decorate with sprinkles, nuts, etc., then chill until hard.

Recipe Adapted from Alton Brown

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