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Bittersweet Chocolate Truffles

Bittersweet Chocolate Truffles


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Three ingredients: Make sure they count. This is part of Our site's Best, a collection of our essential recipes.

Ingredients

  • 9 ounces bittersweet chocolate (70% cacao), chopped
  • ½ cup unsweetened cocoa powder

Recipe Preparation

  • Place chocolate in a medium bowl. Bring cream to a simmer in a small saucepan over medium heat. Pour over chocolate and let sit until chocolate is softened, about 3 minutes. Whisk until smooth. Cover and chill until ganache is firm enough to roll into balls, at least 3 hours.

  • Place cocoa powder in a small bowl. Scoop out a scant tablespoonful of ganache. Roll into a ball (if you’d like, wear disposable gloves to keep your hands clean), then roll in cocoa powder. Place on a parchment-lined baking sheet. Repeat with remaining ganache. Chill truffles until firm, at least 1 hour.

  • Do ahead: Ganache can be made 3 days ahead; keep chilled. Truffles can be made 1 week ahead; store airtight in the refrigerator.

Reviews SectionI was hesitant to try this recipe because of the reviews saying the ganache didn't set, but it turned out great! The key is to use really high quality chocolate. I used Scharffen Berger 70% baking chocolate, and the ganache set perfectly. The second time I tried this recipe, I ran out of the good stuff and had to use about 4 oz of semisweet chocolate chips. That substitute was enough to change the consistency entirely, and the ganache was a melted mess. Invest in quality chocolate, and you'll produce some deliciously decadent truffles.Agreed - needed to double the chocolate, but after that they came out beautifully!The ganache never set.... a cup and a quarter of heavy cream for 9 oz of chocolate cannot be correct. On average, the ratio is 2:1. It makes a good ganache pudding, at least.

Chocolate Truffles Recipe & Video

Chocolate Truffles are a rich and elegant, bite-sized petit four made from a velvety smooth mixture of chocolate and cream (a Ganache) to which various flavorings can be added. Its shape makes it look like the real truffle fungus that grows around the roots of trees in France and Italy. Once you form the Chocolate Truffles, they are traditionally rolled in unsweetened cocoa powder to simulate the 'dirt' that the real truffles grow in. But there is another way to make Chocolate Truffles, and that is to dip the rounds of Ganache in tempered chocolate so the Chocolate Truffles have a crisp outside chocolate shell. Once dipped in the tempered chocolate, you can roll them in various coatings (unsweetened cocoa powder, toasted and finely chopped nuts, and even chocolate sprinkles). In this recipe and video, I will show both ways to make Chocolate Truffles.

Once you have decided on your chocolate, you then need to decide on your choice of alcohol to flavor your truffles and also the coating. For example, if you want a hazelnut flavored truffle, add Frangelico Liqueur to the chocolate and cream mixture and then coat the truffles with chopped hazelnuts. Or if you would like your truffles to have a coffee flavor, stir about one tablespoon of espresso powder into the hot cream and then add Kahua or Tia Maria to the truffle mixture. Orange flavored truffles can be made by adding about 1 tablespoon of orange zest to the hot cream. Let the cream steep for about 10 - 15 minutes and then strain out the zest. Then add Grand Marnier to the truffle mixture.

While you can simply roll the balls of Ganache in unsweetened cocoa powder, in the video I also show you how to coat the truffles in tempered chocolate. This gives you a truffle with a crisp outside chocolate shell with a soft Ganache center. To temper the chocolate, we are using the two step "seed" temper method. You will need a chocolate thermometer as a regular candy thermometer does not have a low enough temperature reading. Step One is to melt about three quarters of the chocolate, and once the chocolate has melted and has reached a temperature of 115 degrees F (46 degrees C), it's ready for the next step. Step Two is to cool the chocolate down to a temperature of 90 degrees F (32 degrees C). This is done by gradually stirring into the melted chocolate the remaining finely chopped chocolate (this is called "seeding" because you are adding "seeds", or chopped chocolate, to the melted chocolate). To keep the chocolate in temper while you are dipping the Chocolate Truffles, I use a heating pad (See video for demonstration).

Chocolate Truffles: Place the finely chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for about two minutes. Then gently stir with a heatproof spatula or wire whisk until smooth. If desired, add the liqueur. Let cool to room temperature and then cover and place in the refrigerator until the truffle mixture is firm enough to roll into balls (about 60 minutes).

Next, remove the truffle mixture from the refrigerator. Using a small ice cream scoop, a small spoon, or in the palms of your hands, form the chocolate into 1 inch balls (2.5 cm) (15 grams each). Then, if you don't want to dip the Truffles in tempered chocolate, immediately roll the Truffles in your coating (unsweetened cocoa powder, finely chopped nuts, toasted coconut, or chocolate sprinkles). Place on a parchment lined baking sheet. Place in the refrigerator until firm and then transfer to a covered container. Can be stored in the refrigerator or they can be frozen.

If Covering With Tempered Chocolate : In a heatproof bowl, placed over a saucepan of barely simmering water, melt 1 1/2 pounds (675 grams) of the finely chopped chocolate.

Once melted, remove from the heat and check to see that the temperature of the chocolate is 115 degrees F (46 degrees C). Then gradually add the remaining 1/2 pound (225 grams) of the finely chopped chocolate, stirring with a heatproof spatula or wooden spoon, until a chocolate thermometer inserted into the chocolate registers 90 degrees F (32 degrees C) . (You may not use all the chocolate.) To keep the chocolate tempered, place the bowl of tempered chocolate into another larger bowl that has been lined with a heating pad wrapped in plastic wrap, set at the lowest setting (about 90 F (32 C)). (See video for demonstration.) Wearing gloves , take a room temperature chocolate truffle and dip it into the tempered chocolate. I mmediately roll the Truffles in your coating (unsweetened cocoa powder, finely chopped nuts, toasted coconut, or chocolate sprinkles). Place on a parchment lined baking sheet. Once all the Truffles have been dipped and coated, you can let them set at room temperature or place in the refrigerator until set.

Truffles can be refrigerated in a covered container for about one month or else frozen for two months. Defrost in the refrigerator overnight. Bring to room temperature before serving.

Makes about 26 - 1 inch (2.5 cm) round Chocolate Truffles.

Note: Any leftover tempered chocolate can be covered and stored in a cool dry place. Use within two weeks. It can be used again for making tempered chocolate but do not use it as the seed chocolate.


Bittersweet Dark Chocolate Truffles

Roughly chop the chocolate and place into a large heatproof bowl.

Place a medium sized saucepan, 1/3 filled with water over a medium high heat. Place the bowl of chocolate over the saucepan, ensuring that the base of the bowl isn’t touching the water and no steam from the simmering water gets into the bowl with the chocolate.

Add the cream to the bowl with the chocolate, stirring the mixture every 2 minutes to prevent the chocolate from sticking or burning to the bottom. Continue to cook until the chocolate is completely melted and the mixture smooth, then remove the bowl from the heat.

Add the Vino Cotto and stir to combine.

Place the chocolate mixture into the fridge to cool completely this will take approximately 1 hour.

Remove mixture from the fridge and using a tablespoon, scoop out the truffle mixture and roll between the palms of your hands into even sized balls.

Dust the balls in cocoa and set aside.

Store in the fridge until ready to serve.

Maggie's tip: you can substitute the Vino Cotto in this recipe for Seville Vino Cotto, Quince Vino Cotto, Coffee Vino Cotto or Seville Marmalade.


Bittersweet Chocolate Truffles

Classic chocolate truffles are sinfully indulgent, melt-in-your-mouth, bite-sized confections made from ganache. After making and tasting hundreds of truffles made with nondairy milks, I am convinced they taste more intensely chocolaty than their heavy cream–based cousins.

Makes About 30 Truffles Time: 30 minutes

8 ounces / 227 grams dark chocolate (70 to 72%), finely chopped

3 ⁄4 cup plus 2 tablespoons / 210 ml unsweetened organic almond milk

2 tablespoons / 26 grams organic granulated sugar

1 ⁄8 teaspoon fine sea salt

1 teaspoon / 5 ml pure vanilla extract

2 teaspoons / 10 ml mild tasting extra-virgin olive oil

A few pinches of flaked sea salt, for coating and serving (optional)

Dutch-process cocoa powder for coating (optional)

1. Add the chocolate to a heatproof bowl and set aside while you heat the milk.

2. Pour the milk into a small saucepan. Add the sugar and salt. Cook over medium heat, whisking a few times, to a low boil. Immediately remove the saucepan from the heat. Pour the hot milk over the chocolate all at once. Rotate the bowl so the chocolate is completely submerged. Cover the bowl with a plate and let stand undisturbed for 4 minutes.

3. Add the vanilla and olive oil and whisk from the center out only until smooth and glossy.

Keep the bowl of ganache at room temperature while you test the final consistency. A properly made truffle ganache is firm enough to scoop and shape but still tastes creamy. Dip a teaspoon into the ganache, set the coated spoon on a small plate, and refrigerate for 10 to 15 minutes. After chilling, the ganache on the spoon should be smooth and firm but still taste creamy. It is unlikely, but if the glaze is too firm, add a tablespoon of room temperature milk and repeat the test. Add a second tablespoon if needed.

4. Cool the ganache in a shallow dish at room temperature for 30 minutes. Refrigerate uncovered until the surface is no longer soft, then place a piece of parchment paper or plastic wrap directly onto the surface of the ganache, covering it completely, and refrigerate for at least 3 hours or until firm. The ganache can be refrigerated at this point for up to 1 week in an airtight container.

Make The Truffle Centers

Line a shallow container with parchment. Remove the ganache from the refrigerator. Use a spoon to scoop out 1-inch / 2.5-cm pieces of ganache and another to push the ganache off the spoon into the container. When a half dozen or so are made, roll and press the pieces into irregularly shaped rounds. (If at any time the ganache becomes too soft to shape, refrigerate until cold and proceed.) Cover and refrigerate the truffle centers in layers separated by parchment paper for 15 to 25 minutes before finishing with the cocoa coating.

Finish The Truffles

Roll in cocoa powder and flaked sea salt, or coat in melted chocolate and cocoa powder. Place the coated truffles in the refrigerator to set for 30 to 45 minutes.


Ooh, la la! Spoil your special someone with these delectable treats! This Recipe Makeover shows you an alternative to traditional chocolate truffles.

Per serving: 139 calories, 10.5g fat and 9.7g carbs.

Saves: 40 calories, 3.5g fat and 6.1g carbs.

Rating:

Preparation Time: 15 mins
Cooking Time: 5 mins
Extra Time: 1 hr
(for chilling)

About this Recipe Makeover

Traditional truffles owe their rich flavor to high-fat ingredients. By replacing milk chocolate with bittersweet, heavy cream with light cream, butter with a lesser amount of light butter and reduced-fat Parmesan, these made-over truffles are a lighter, occasional treat.

Ingredients Show Makeover Show Traditional

  • 15 oz bittersweet chocolate, divided
  • 1 1/4 cup light whipping cream
  • 1 Tbsp light unsalted butter
  • 1/3 cup light Wisconsin Parmesan cheese, finely grated *
  • 18 oz Ghirardelli milk chocolate
  • 1/2 cup heavy whipping cream, liquid
  • 6 Tbsp unsalted butter
  • 1/3 cup unsweetened cocoa powder

Directions:

Chop the chocolate into small pieces. Place 9 ounces of the chocolate in a large bowl. Set remainder aside.

In a small saucepan, heat the cream, butter and Parmesan just until small bubbles start to form on rim. Pour over the 9 ounces of chocolate. Stir until chocolate melts. Cover tightly and refrigerate until firm.

Working quickly, roll chilled chocolate-Parmesan mixture with your hands into 1-inch balls and place on parchment or waxed paper.

Bring 1 to 2 inches of water to a simmer in a saucepan. Place remaining chocolate in a heat-proof metal bowl over the simmering water. Stir, just until chocolate melts (don't overheat). Remove bowl from pan.

Roll the truffles in the melted chocolate, smoothly covering surface and place on parchment or waxed paper. Chill at least one hour, or up to a week. Bring to room temperature just before serving. Refrigerate any remaining truffles.

Variations:

Optional: Roll the truffle balls in 1 cup unsweetened cocoa powder or finely-ground pecans in place of, or in addition to, the chocolate coating. For richer truffles, use regular whipping cream.

Serving suggestions are not included in the nutritional analysis.

* Please carefully check the ingredients of this product to ensure it contains no gluten, if a gluten-free recipe is required.


Bittersweet Chocolate Coated Truffles

Combine with chopped nuts or candied fruit if desired.

Chill 10 to 15 minutes, stirring frequently until thick enough to hold a shape.

Drop by heaping teaspoon or #70 scoop onto foil lined baking pan.

Shape round, if desired. Cover and freeze 20 to 30 minutes to set truffles firm for dipping with chocolate.

For a variety of truffles, repeat the recipes using liqueurs such as Grand Marnier, Amaretto, Kahlua, Creme de Menthe.

Melt chocolate as directed in basic truffle recipe.

Remove from heat and stir in oil.

Cool chocolate to 85 to 90 degrees F for dipping.

Dip cold, firm truffle into melted chocolate, holding with a fork and spooning with several coats of chocolate.

Place each onto foil lined baking pan.

Decorate top with nuts, candied fruit, etc.

Chill at least 2 hours to set chocolate.

Roll in ground chocolate, if desired.

Place into tight container and store in cool, dry place to age for several days.


The taste space

Chocolate truffles are one of those things that looks really hard to make, but in reality, there are some super simple recipes out there that produce wonderful chocolate treats. When you have to temper chocolate, that takes some skill or at least a thermometer, but simple chocolate ganache (chocolate + cream) with assorted flavours and toppings can go a long way.

I picked this recipe because of the dark chocolate and it didn’t disappoint. Easy and tasty. My family adores the dark stuff. The quality of the dark chocolate is important, so pick wisely. I used 70% dark chocolate and it was wonderful with the lemon, which may at first seem unusual but paired well. I loved the grated chocolate topping with the interesting texture. I find truffles coated only in cocoa powder to be too harsh/bitter, so this worked well. My only problem was I transported them in the summer once, and the delicate outer chocolate topping melted during the drive in the car. These definitely need to be stored in the fridge due to the fresh lemon juice.

I am submitting this to Weekend Herb Blogging, hosted this week by Haalo from Cook (Almost) Anything At Least Once.

Lemon Bittersweet Chocolate Truffles

3/4 cup plus 2 tablespoons heavy whipping cream
4 teaspoons lemon zest (from 1-2 lemons)
10 ounces bittersweet chocolate (8 ounces finely chopped, 2 ounces in block form)
2 tablespoons freshly-squeezed lemon juice
Dutch-processed cocoa powder, as needed

1. Place the cream and zest in a wide, 2-quart saucepan. Cook over medium heat until it just comes to a simmer. Remove from the heat and immediately sprinkle the chopped chocolate into the cream. Cover and let sit for 5 minutes. The heat should melt the chocolate. Stir very gently until smooth. Whisk in the lemon juice until combined.

2. Pour the mixture into a shallow bowl. Cool to room temperature. Cover the bowl with plastic wrap, then allow to sit, preferably overnight, until firm enough to roll. (Or refrigerate the ganache until firm, about 4 hours).

3. Grate the remaining 2 ounces of chocolate on the largest holes of a box grater (I used smaller holes). Place in a small bowl. Coat your hands with the cocoa powder and roll the ganache into 3/4- to 1-inch balls.

4. Toss the balls in the grated chocolate until coated. Place in fluted paper cups for serving, if desired. Store in the refrigerator for up to a week. Serve at room temperature.


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Bittersweet Chocolate Coated Truffles

For another variation on chocolate coated sweets, wathch how Craig Leva of Arway Confections applies chocolate to goodies such as nuts and raisins.

Ingredients

  • 4 ounces Ghirardelli bittersweet chocolate
  • 2 tablespoons butter, cut up
  • 2 tablespoons heavy whipping cream
  • 1-1/2 to 2 tablespoons liqueur
  • 4 ounces Ghirardelli bittersweet chocolate
  • 2 teaspoons peanuts, almonds, or walnuts

Instructions

  1. In double boiler, melt broken chocolate, stirring constantly. (Or microwave 2-1/2 to 3 minutes on medium)
  2. Remove chocolate from heat blend in butter.
  3. Stir in cream, then liqueur.
  4. Combine with chopped nuts or candied fruit if desired.
  5. Chill 10 to 15 minutes, stirring frequently until thick enough to hold a shape.
  6. Drop by heaping teaspoons or #70 scoop onto foil lined baking pan. Shape round, if desired. Cover and freeze 20-30 minutes to set truffles firm for dipping.
  7. For a variety of truffles, repeat the recipes using liqueurs such as Grand Marnier, Amaretto, Kahlua, Creme de Menthe. Melt chocolate as directed in basic truffle recipe.
  8. Remove from heat and stir in oil.
  9. Cool chocolate to 85-90 degrees F for dipping.
  10. Dip cold, firm truffle into melted chocolate, holding with a fork and spooning with several coats of chocolate.
  11. Place each onto foil lined baking pan.
  12. Decorate top with nuts, candied fruit, etc.
  13. Chill at least 2 hours to set chocolate. Roll in Ghirardelli Ground Chocolate, if desired.
  14. Place into tight container and store in cool, dry place to age for several days.
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Pastry chef, culinary instructor, and cookbook author Fran Costigan is internationally renowned as the authority on vegan desserts. Her unapologetically luscious treats lack nothing—except dairy, eggs, white sugar, and cholesterol. Professionally trained, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. Her lively classes include the Costigan Vegan Baking Boot Camp Intensive®. Fran’s latest book, Vegan Chocolate Dessert: Unapologetically Luscious and Decadent Dairy-Free Desserts, follows the classic, More Great Good Dairy Free Desserts Naturally.

You can find Fran sharing her magic across North America and Europe, at schools,conferences, festivals, and corporations such as Google, at resorts, and on cruise ships too. She is proud to be an advisory board member of the New York Coalition for Healthy School Foods, Vegan Trade Council and Main Street Vegan Academy. Check out her blog Fran Costigan


Bittersweet Chocolate Truffles

Classic chocolate truffles are sinfully indulgent, melt-in-your-mouth, bite-sized confections made from ganache (an emulsion of chocolate and heavy cream). Truffles sometimes include butter, as well as spices, coffee or tea, liqueurs, nuts, and even fruit purées for flavor. Vegan truffles, also based on ganache, are just as luxurious, velvety smooth, and indulgent—but not sinful. A variety of nondairy milks replace the heavy cream and no butter is added. And here is the best part: After making and tasting hundreds of truffles made with nondairy milks, I am convinced they taste more intensely chocolaty than their heavy cream–based cousins.

Ingredients for Bittersweet Chocolate Truffles:

  • 8 ounces / 227 grams dark chocolate (70 to 72%), finely chopped
  • 3/4 cup plus 2 tablespoons / 210 ml unsweetened organic almond milk, coconut milk beverage or soymilk
  • 2 tablespoons / 26 grams organic granulated sugar, optional
  • 1/8 teaspoon fine sea salt
  • 1 teaspoon / 5 ml pure vanilla extract
  • 2 teaspoons / 10 ml mild tasting extra-virgin olive oil
  • A few pinches of flaked sea salt, for coating and serving (optional)
  • Dutch-process cocoa powder for coating
  • Nuts or seed for coating, optional

Instructions

Preparation

  1. Add the chocolate to a heatproof bowl and set aside while you heat the milk.
  2. Pour the milk into a small saucepan. Add the sugar, if using, and salt. Cook over medium heat, whisking a few times, to a low boil.
  3. Immediately remove the saucepan from the heat. Pour the hot milk over the chocolate all at once. Rotate the bowl so the chocolate is completely submerged. Cover the bowl with a plate and let stand undisturbed for 4 minutes.
  4. Add the vanilla and olive oil and whisk from the center out only until smooth and glossy.
  5. Keep the bowl of ganache at room temperature while you test the final consistency. A properly made truffle ganache is firm enough to scoop and shape but still tastes creamy. Dip a teaspoon into the ganache, set the coated spoon on a small plate, and refrigerate for 10 to 15 minutes. After chilling, the ganache on the spoon should be smooth and firm but still taste creamy. It is unlikely, but if the glaze is too firm, add a tablespoon of room temperature milk and repeat the test. Add a second tablespoon if needed.
  6. Cool the ganache in a shallow dish at room temperature for 30 minutes. (The ganache sets up fastest and most evenly in a 9-inch / 23-cm glass pie pan or similar dish.) Refrigerate uncovered until the surface is no longer soft, then place a piece of parchment paper or plastic wrap directly onto the surface of the ganache, covering it completely, and refrigerate for at least 3 hours or until very firm. The ganache can be refrigerated at this point for up to 1 week in an airtight container.

Make The Truffle Centers

  1. Line a shallow container with parchment.
  2. Remove the ganache from the refrigerator.
  3. Use a spoon to scoop out 1-inch / 2.5-cm pieces of ganache and another to push the ganache off the spoon into the container. (If you prefer more uniform truffles, use a 1/2-tablespoon scoop.)
  4. When a half dozen or so are made, roll and press the pieces into irregularly shaped rounds.
  5. Repeat until all the ganache has been used, washing and drying your hands as needed. (If at any time the ganache becomes too soft to shape, refrigerate until cold and proceed.)
  6. Cover and refrigerate the truffle centers in layers separated by parchment paper for 15 to 25 minutes before finishing with the cocoa coating.

Finish The Truffles

Roll in the truffles in cocoa powder. Add a pinch of flaked sea salt if desired. Alternatively, coat the truffles in chopped nuts or cacao nibs, seeds, coconut.


Watch the video: Bittersweet Chocolate


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