Assorted Chocolate Truffles
Assorted Chocolate Truffles are a delightful confection, featuring a rich, creamy ganache center encased in various coatings. This recipe yields approximately 35 truffles, making it perfect for gatherings or gifting.
Ingredients
- 12 ounces (340g) high-quality bittersweet or semi-sweet chocolate, finely chopped
- 1/3 cup (80ml) heavy cream
- 1 teaspoon vanilla extract
- Optional coatings: unsweetened cocoa powder, powdered sugar, chopped nuts, sprinkles
Instructions
Prepare the Ganache:
- Place the finely chopped chocolate in a medium heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
- Pour the hot cream over the chopped chocolate. Let it sit undisturbed for about 5 minutes to allow the chocolate to melt.
- After 5 minutes, add the vanilla extract and gently stir the mixture until smooth and fully combined.
Chill the Mixture:
- Pour the ganache into a shallow dish or leave it in the bowl. Cover with plastic wrap, ensuring the wrap touches the surface to prevent condensation.
- Refrigerate for 1.5 to 2 hours, or until the ganache is firm but not hard.
Shape the Truffles:
- Prepare your desired coatings by placing them in separate shallow bowls.
- Using a melon baller or a small spoon, scoop approximately 1-inch (2.5 cm) portions of the chilled ganache.
- Quickly roll each portion between your palms to form a smooth ball. If the ganache becomes too soft to handle, return it to the refrigerator for a few minutes.
Coat the Truffles:
- Immediately roll each truffle in your chosen coating, ensuring it is fully covered.
- Place the coated truffles on a baking sheet lined with parchment paper.
Set and Store:
- Once all truffles are shaped and coated, refrigerate them for about 30 minutes to set.
- Transfer the truffles to an airtight container. Store them in the refrigerator for up to 2 weeks.
- For optimal flavor and texture, let the truffles sit at room temperature for about 20 minutes before serving.