Apparently I’ve been a subscriber to Food Network Magazine for a long time. I just realized that this recipe comes from a December 2012 magazine and this is the first time I’ve made it! I have a huge binder full of magazine recipes, organized using dividers. It’s a great system but I seem to keep adding more and more recipes and then I forget about the binder and get sucked into Pinterest for a time.
Anyways, these chocolate truffles are easy to make – they’re just kind of messy! Take off all your rings, wash your hands really well, and prepare to be slimed!
The recipe is very versatile – you can choose a base flavour for the truffle itself, and of course you can choose from a wide variety of coatings.
Step 1: Make the ganache
Chop 12 ounces (12 squares) of good-quality bittersweet or semisweet chocolate and put into a heatproof bowl.
In a pot, bring 1 cup heavy cream (whipping cream) with 1 tablespoon butter and a pinch of salt to simmer over medium heat. Pour the hot cream over the chocolate and let sit until completely melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth. If necessary, microwave in 20 second intervals, stirring to mix well, until the chocolate melts.
Step 2: Choose a flavour
Whisk into the ganache 1 teaspoon of vanilla extract or 1/2 teaspoon of vanilla and 1/2 teaspoon of one of these extracts: almond, orange, cherry, raspberry, cinnamon, mint, caramel, etc.
Step 3: Add a mix-in (optional)
Stir in up to 1/4 cup of 1 of the following: brewed espresso, strong brewed tea, liquor/liqueur (brandy, bourbon, rum, Kahlua, Grand Marnier, etc.), peanut/almond/hazelnut butter, shredded coconut, etc.
Step 4: Chill the ganache
Stir the ganache until smooth and shiny. Poor into a shallow baking dish then refrigerate until firm, 3 hours or more.
Step 5: Pick a coating
Roll tablespoons of the ganache into 18 to 24 balls, then roll in any of the following ingredients: crushed cookies (amaretti, biscotti, Oreos, chocolate wafer cookies, etc.), chopped toasted nuts (pistachios, hazelnuts, almonds, pecans), cocoa powder, shredded coconut, crushed peanut brittle, crushed toffee bars, etc.
I found a spoon to be awkward so I used a melon baller – it helped get a somewhat roundish shape. Using my left hand I did my best to roll the chocolate into a ball but the heat from my hand melted it quite a bit and it became quite slippery. I found that I was able to make the balls more round as I rolled them into the coating. The coating acted as a decent barrier to the heat from my hand and the balls looked much better after this! I made sure to have all the mini cupcake papers spread out and ready for the finished product. You don’t have to use the papers, but I figured they’d be easier to store this way. Once you get started your hands get pretty messy so you want to be prepared.
I made 2 batches:
1 batch was made with natural peanut butter and a coating of chopped candied peanuts or sweetened coconut.
The other batch was made with Kahlua and rolled in sweetened coconut or cocoa I brought back from France.
I found that you couldn’t taste the Kahlua that much, so perhaps something stronger like rum would be better if you’re going for the boozy taste. The candied peanuts chopped up in the food processor turned out really well – they were just very crunchy compared to the smooth and rich chocolate beneath it.
If you’re a fan of chocolate, these truffles are decadent and rich. Keep them in the fridge (or freezer) as they need to stay cool. They make a great gift as well!