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Dark Chocolate Truffles Recipe

Extra Smooth and Creamy Dark Chocolate Truffles

You'll Need

Ingredients:

  • 8 oz bittersweet chocolate, chopped into small chunks
  • 3/4 cup heavy cream
  • 2 teaspoons light corn syrup
  • cocoa powder... or other topping such as: cocoa powder/powdered sugar mix, powdered sugar, toasted shredded coconut, finely chopped nuts or shaved candy

You'll Also Need:

  • Serrated Knife for chopping chocolate
  • Medium saucepan
  • Heat Safe Glass Bowl
  • Rubber spatula
  • Measuring Cups and Spoon
  • Parchment or wax paper
  • Shallow dish for rolling truffles in chosen topping
  • optional: sieve
Instructions
  1. Chop chocolate with a serrated knife or use chocolate chips.
  2. Place chocolate into a heatproof bowl and set aside.
  3. Pour cream and light corn syrup into a medium saucepan.
  4. Bring cream and syrup to a rolling boil over medium heat, stirring constantly.
  5. Pour boiling cream directly over chopped chocolate.
  6. Allow to sit for 5 minutes.
  7. Stir gently but persistently with rubber spatula until lumps are gone and all chocolate is smooth and even.
  8. Tip: The stirring process starts with a lumpy looking mess but with gentle yet persistent stirring, it will turn incredibly smooth and glossy.
  9. Tip: If chocolate chunks remain after a couple minutes of stirring, you can place your microwave safe bowl (one reason to use a glass pyrex bowl rather than stainless steel) in the microwave for a few seconds, remove and stir again. Repeat as needed. This is usually not necessary but handy to know.
  10. Pour ganache into a shallow dish and allow to sit out for about 10 minutes (it cools more evenly this way).
  11. Place in refrigerator until firm, could be a few hours or overnight.
  12. Once firm, scoop a bit of ganache with a teaspoon and roll into a ball.
  13. Place the ball in coco powder (or other topping) and roll until well coated.
  14. Tip: Keep your hands clean and as cold as possible.
  15. Repeat this until all the ganache is rolled in balls and well coated in the topping of your choice.
  16. Tip: When using a powdered coating such as cocoa powder, it can be helpful to put each truffle in a sieve and roll it around to remove excess powder.
  17. Store in the refrigerator in an air tight container.
  18. Many people prefer to allow their homemade truffles to come to room temperature before eating (we like them either way).
  19. Makes about 1 1/2 cups ganache or around 24 (1/2 ounce) truffles.

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