Easy Chocolate Truffles

‘K. It’s Easter. Easter and chocolate are synonymous, right!? So I thought I’d do a step by step photo recipe of our morning in the kitchen. One of my nephews, Kaden, did all the hand rolling of the truffles. Great job, too! The first half of the recipe (so easy) should be done the night before.

  • Truffle Recipe
    makes about 3 dozen

    2 cup Whipping Cream
    400 grams of Belgium Chocolate (Wal-Mart!) (sorry, Ash)
    Zest of one large orange (optional)
    1/2 Tablespoon of Vanilla. (optional)

  • Easy ingredients

    Easy ingredients

  • Supplies

  • wax paper, cookie sheet
    measuring cup, spatula
    zester, 1 quart saucepan
    2 forks, teaspoon

  • Step by Step

  • Part 1
    1. Pour whipping cream into a saucepan. Bring to slow boil, about 2 minutes. Turn off heat.

    Heat whipping cream

    Heat whipping cream

    2. Chop chocolate and melt in the microwave for about 2 minutes, or until melted and runny. Stir to ensure it is entirely melted, no lumps.
    Cream 'n chocolate

    Cream 'n chocolate

    3. Pour the melted chocolate into the whipping cream, add vanilla and zest, and stir until combined well. About 2 minutes.
    mix cream and chocolate

    mix cream and chocolate

    well mixed

    well mixed

    4. Put the entire mixture, now called ganache, into the fridge to set (usually over night) or cool it in an ice water bath for a couple of hours.

  • Thick, chewy ganache

    Thick, chewy ganache

  • Part 2

    1. Combine 1/2 cup sugar and 1/2 cup cocoa and sprinkle over wax-papered cookie sheet.

  • sugar and cocoa

    sugar and cocoa

  • 2. Remove the cold, thick ganache from the fridge and scoop out about a teaspoon of it.

  • scooped ganache

    scooped ganache

  • 3. Cover your hands with the cocoa mixture, and roll the spoonful of ganache in your palms until it is almost round (truffle shape). Roll the chocolate truffle in the cocoa mix.

  • Wax papered cookie sheet

    Wax papered cookie sheet

  • 4. If you want to cover the truffles in a chocolate shell, melt more chocolate in the microwave until very hot and add a few chunks of solid chocolate to cool it down… (called tempering to make the coating shiny). Using 2 forks, dip the ganache balls (cocoa covered or not) into the newly melted chocolate. Let the chocolate drip off and put the chocolates on wax paper to set.

  • Cocoa covered and re-dipped chocolates

    Cocoa covered and re-dipped chocolates

    5. Keep the chocolates in the fridge or eat within a couple of days. Not too hard to do!

    For photos, please see April 2009 Archives

    Leave a Reply

    Please log in using one of these methods to post your comment:

    WordPress.com Logo

    You are commenting using your WordPress.com account. Log Out /  Change )

    Google photo

    You are commenting using your Google account. Log Out /  Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out /  Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out /  Change )

    Connecting to %s