Chocolate Truffles
These are deceptively simple for how impressive they are. It's just two main ingredients—chocolate and cream—that create a ganache. The entire process depends on not boiling the cream and being patient enough to let the ganache chill until it's firm enough to handle.
Ingredients
For the Ganache
- 8 oz bittersweet chocolate 70% cacao, finely chopped
- 4 oz semisweet chocolate finely chopped
- 3/4 cup heavy cream
- 2 tbsp unsalted butter cut into small pieces
- 1 tbsp instant espresso powder
- 1 tbsp dark rum
- 1/4 tsp Diamond Crystal kosher salt
For Rolling
- Dutch-process cocoa powder
- Finely chopped toasted nuts pecans, almonds, or hazelnuts work well
Method
- Place chopped chocolate and butter pieces in heatproof bowl.
- Heat cream and espresso powder until bubbling at edges.
- Pour hot cream over chocolate. Let stand 5 minutes.
- Add rum and salt, stir gently until smooth and glossy.
- Cover surface with plastic wrap, refrigerate 2-3 hours until firm.
- Scoop 1-tablespoon portions onto lined baking sheet.
- Roll quickly into balls. If softening, chill 10-15 minutes between batches.
- Roll truffles in cocoa powder or chopped nuts to coat.
- Store in airtight container in refrigerator.
Notes
Let stand 15 minutes at room temperature before serving. Work quickly when rolling to prevent melting.