Warning before reading this post: no secret health benefits or hidden ingredients. Just a really delicious dessert with rich chocolate, heavy cream, and sugar. If you are looking for something healthy, try nectarine blueberry chia pudding or cinnamon roll pie. You will actually have to run for this one, but it’s worth it. I ran 50 stadium sections this morning. What will you do?
After watching the movie Chocolat last night, I got inspired to make my own truffles. All of the shots of silky smooth chocolate made me want to recreate the “chocolaterie” in my own kitchen. So many different possibilities of coatings, toppings, dustings, and flavors. I had made truffles once over Christmas break, and the basic recipe was extremely simple. Only problem was, I couldn’t decide on the flavor. Or if I wanted to dip, drizzle, sprinkle, or roll my truffle toppings. So I just made a basic chocolate ganache and then flavored and decorated with every spice, nut, and flavor I had in my kitchen. A truffle sampler!
I didn’t want to commit an entire batch to just one flavor, but if you decide to, the ganache filling can be made with Oreos, peanut butter, cookie dough, different extracts or liqueurs, or brandy soaked dried fruit. I figured dark chocolate was versatile enough to go with most toppings, which is why I chose it. Below is the basic recipe for the dark chocolate ganache filling. Afterwards, you can roll the ganache directly in the topping or dip it in melted chocolate. You can sprinkle toppings onto this chocolate, which will then harden around the silky, chewy ganache in the center. Feel free to roll some surprises into the ganache as well—nuts, espresso beans, or dried fruit. I have a few ideas below.
2/3 cup heavy cream
12 oz dark chocolate, coarsely chopped (you can use milk or white chocolate if you prefer)
1 tbs vanilla extract
Bring the heavy cream to a boil in a saucepan. Then add the chocolate and whisk until melted and the mixture is smooth. Turn off the heat and whisk in the vanilla. Make sure the mixture is smooth and well mixed, then transfer to a bowl. Refrigerate for at least three hours before moving onto the next step.
Now for the fun part!
Rolling or Dusting the Truffles:
Make a small ball from the hardened ganache—I tried to use a spoon, but using your hands works the best. Roll the truffle in the topping of your choice. I rolled my truffles in cocoa powder (sometimes with a touch of cayenne), coconut shavings, powdered sugar, cinnamon, or chopped almonds.
For this, melt about ¼ cup chocolate (whatever kind you want) in the microwave. I added some coconut oil as well to help it become more solid when it hardened. Make a ball with the ganache, then place it in the melted chocolate. Make sure it is well coated, then transfer to a baking sheet with a spoon. Sprinkle on ginger, sea salt, sprinkles, cacao, coconut, or cayenne. Try adding an almond or pistachio into the ganache before coating it in chocolate, then sprinkle some chopped nuts on top.
Another variation I tried was to add a drop of mint extract to the melted chocolate before dipping the truffle. Sprinkle the top with crushed candy cane or mint crystals.
Drizzling melted white chocolate also makes for a pretty truffle. Unfortunately, I didn’t have any or else I would have done this as well. It’s surprisingly easy to start your own chocolaterie for the day!