When I was a kid, my dad often travelled to Europe on business. To my mother’s delight, he often returned bearing a small box of Lindt’s Lindor Truffles. These were such a prized gift at that time, before Lindt stores invaded American malls and became just as familiar as Hershey’s. I still consider truffles to be an extravagant treat, reserved for special occasions and served in high-quality lined boxes with golden bows.
The sophistication of the truffle is a mystery to me, now that I know how incredibly simple it is to whip up a batch comparable in texture and flavour to those of the great chocolatiers.Easier than baking a cookie, truffle making is almost as easy as freezing a popsicle. The endless possibilities of flavors and coatings makes truffle creation even more fun. You get to be the artist, the great mind behind the world’s first Teddy Graham truffle covered in peanut butter, sun dried tomato basil truffle, …. Endless possibilities! Let’s have some fun.
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Dark Chocolate Truffles
(a creation of my own, based upon a combo of dozens of web sources)
Base:
8 oz. dark chocolate or chips, if you must
1/2 c. heavy cream
2T, butter
* Depending on flavours desired, add 1T. liquor, vanilla extract, almond extract, etc.
- Chop chocolate into small bits; think chip-size.
- Place in a heatproof bowl or measuring cup.
- On the stovetop set to low heat, warm cream and butter to a simmer. Pour over chocolate. Allow to rest 30 seconds, then stir until smooth. Add flavorings and any additions now. Cover and cool at room temperature overnight if possible. In a hurry, stash the container in the fridge for an hour or more.
- Assembly: Fill a small sandwich bag (or 2) with 1/2 c. of your desired truffle coating. Place bag in a small drinking glass. Have a fork, or better yet, a fondue fork handy for dipping and a wax paper-covered baking sheet for dropping the finished product.
- Using a very small ice cream scoop, melon baller, or 2 teaspoons scoop out balls of the chocolate ganache.
- With your hands, try to roll and shape the ball into a nice sphere.
- Drop the ball into the sandwich bag of coating and holding the top closed, shake to coat evenly. Remove with the fork, or your fingers, whichever is easier.
- Continue until finished. Keep truffles covered in the refrigerator for up to 2week, or frozen for a month.
Fig Truffles (covered in ugly powdered sugar , pictured above)
Add to base:
1 dried, fresh, or candied fig, chopped small and briefly soaked in liquor of choice (or simple syrup)
Mint Truffles (coated in cocoa, above)
Heat cream until begins to boil. Remove from heat, add 1 bunch of spearmint leaves, cover and steep 10 minutes. Strain. Reheat with butter just until begins to simmer. Remove from heat, pour over chocolate, and continue as indicated for dark truffles.
My Truffle Station
Truffle Tips
- A higher quality chocolate will yield best results
- Half milk-half dark chocolate makes for a well-rounded flavour
- Resting the ganache at room temperature for a longer period of time, as do the professionals, yields a silky smooth center
- Adding fresh espresso or coffee to the base brings out the chocolatey flavour
Flavor Brainstorming
Peanut Butter- add 1/4c. peanut butter to hot ganache and coat with crushed peanuts
Balsamic– Giada di Laurentiis
Honey Vanilla Martha Stewart
Jam- add 2t. fruit jam to hot ganache
PB&J– Emeril
Earl Grey– Gale Gand
Goat Cheese– George Duran
White Chocolate
Chocolate Caramel Peanut- Sara Moulton
Bourbon Pecan– Martha Stewart
* Please send me your flavor ideas!
Oh my gosh! As someone who is allergic to peanuts (Lindt, like most every chocolate company, processes everything in a facility with peanuts/nuts), I am SO excited to make these myself! Thanks for sharing this!