Dark Chocolate Truffles
I fell in love with truffles approximately a year and a half ago. On my very first date with my Chief Culinary Consultant, he gave me a bag of Lindt dark chocolate truffles as a gift. During one of our conversations prior to going out for the first time, I had mentioned how much I love dark chocolate. He remembered, and he brought me dark chocolate truffles. What a man :) I savored that bag of truffles for well over a month. Trying in earnest to eat only one a day so that they lasted as long as possible. Sure, I had eaten chocolate truffles before, but these were especially fabulous. Not only did I enjoy how smooth, creamy and delicious the truffles were, but they held a special place in my heart. Fast forward to my 30th birthday a little less than a month ago. After I was done getting ready for the hockey game we were going to, I found this basket waiting for me:
A huge Lindt chocolate gift basket full of goodies that I could.not.wait to rip into. Truffles, chocolate sauce, huge dark and milk chocolate bars, smaller dark chocolate and white chocolate bars, and… a cookbook! A cookbook full of chocolate recipes. This man certainly knows the way to this woman’s heart. These dark chocolate truffles were the first recipe that I tried from the book and as I expected, they were fabulous.
I always like to coat my chocolate truffles in chocolate, so I typically melt additional dark chocolate with 1 teaspoon of shortening per cup or 6 ounces of chocolate and dip each truffles and place on a wax paper-lined baking sheet. (The shortening thins the chocolate a bit and gives it a shiny finish when it dries. I use it anytime I dip something in chocolate.) Alternately, you could roll the truffles in cocoa powder, powdered sugar, coconut, chopped nuts, whatever you’d like!
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Truffle-Making Tips:
♦ When you stir together the chopped chocolate and the cream, do not use a whisk, as it will incorporate air into the mixture and make the truffle filling crumbly instead of smooth. Be sure to use a rubber spatula to stir.
♦ Make sure that the chocolate is chopped finely so that it melts evenly and completely in the cream.
♦ Ensure that the butter is at room temperature so that, again, it melts evenly and completely into the chocolate mixture.
♦ Work quickly with the ganache when shaping and dipping them, making sure that they do not get too warm and lose their shape.
♦ If you want to make rum, whiskey or any other alcohol-flavored truffles, replace 1-1/3 tablespoons of the cream with the liquor or brandy of your choice.
One year ago: Chocolate Peanut Butter Torte
Two years ago: Homemade Marshmallows
Dark Chocolate Truffles
Ingredients
- ¼ cup (59.5 ml) heavy cream
- 5 ounces (141.75 g) bittersweet chocolate, finely chopped
- 1 tablespoon butter, softened
Instructions
- 1. Heat the cream until it just comes to a boil, add the chopped chocolate, and remove the saucepan from the heat.
- 2. Stir the mixture with a rubber spatula until the chocolate is completely melted.
- 3. Stir in the butter until the ganache is smooth.
- 4. Put the ganache in a bowl and cover with plastic wrap, ensuring that the plastic makes contact with the entire surface of the ganache.
- 5. Refrigerate at least one hour (or overnight) until the ganache is set.
- 6. To form the truffles, use a melon baller to scoop the ganache into a ball and place on a wax paper-lined baking sheet.
- 7. Finish the truffles by dipping in your ingredient of choice. If dipping in chocolate, place the balls of ganace in the refrigerator or freezer for at least one hour or until thoroughly chilled before dipping.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Mmmm…these look great. And not too hard to make! I am going to give them a try!
have you tried lindtz dark chocolate with a sea salt? OMG, I’m addicted.
I love truffles. Yours look fantastic.
Another person who can make truffles. I’m so envious of that skill.
If anyone is interested, this week on my blog we are giving away a hot chocolate maker.
great tips..I have always wanted to make truffles…great pics
sweetlife
Perfect! Thanks for the tips – my first ones were OK, but not quite like this.
Beautiful truffles. How did you make the white frosting with which you decorated the truffles?
Hi Marcia,
I just used candy melts from Wilton (I bought them at Michael’s craft store) – I melted them, then put them in a piping bag with a #2 tip and piped the drizzle over the truffles.
what beautiful truffles!! they look just perfect, mmmmm chocolate
Those look amazing! Seriously rich
These look so delicious! I’m thinking of making them for Mother’s Day.
These just gave me an insane chocolate craving…Only thing I can find is trail mix with m&Ms. So I’m staring at the truffles imagining that is what each M&M is.
wow, these are stunning! what an amazing creation!
Those look so delicious!! Yummy and pretty :)
Those are gorgeous – so rich and delicious.
Looks Heavenly!! I could so down way too many of these!
These look really good. I will have to make them for my anniversary.
What a beautiful job you did on these truffles! They are absolutely perfect and your photos really show them off well.
Looks like you got yourself a keeper! :) Love the photos–the truffles look amazing.
Amazing photos!
Wow! Those truffles look gorgeous! And thanks for the tips! They will definitely help me out next time I make truffles. =)
Truffles…there are not many more decadent things on earth!
Oh boy. TRUFFLES! Can’t wait to try these guys out. They’re beautiful!
Mmm, I love me some chocolate truffles. These look so rich!
These truffles are gorgeous!
Great tips! Truffles are like heaven on earth…and yours look heavenly! :)
I love truffles too! They are the perfect treat :)
Lindt Chocolate is my favorite chocolate! Gorgeous basket of goodies!
Well,you sure brighten up a monday morning!! These look so good.I been working on truffles,and candy making,and its a little drawn out,but worth the time.You never let us down,always something special !! Thanks
Mmmm. . .they look wonderful, I will have to try them! I have been experimenting with ganache as of late. It really is so easy to work wiht. I just love the look of a cake frosted with it. Bythe way, how long do you let your ganache cool a bit before frosting? The last cake I covered I had refrigereated over night before frosting because of the filling and found it much easier to cover.
Hi Stacey, I actually haven’t ever covered an entire cake in ganache so I’m afraid I don’t have a good answer for you. I have, however, topped desserts with ganache. In those instances, I just pour it on the top of the dessert as soon as it’s thoroughly mixed and spread to the edges. I then refrigerate to set it, about 30 minutes.
Ohhhhh chocolate heaven. I think these will be given as Christmas gifts this year with the traditional bread and some pysanky I’m going to make. And I may have lots and lots of leftovers to ‘test.’