Subscriber Colleen R asked for a recipe for dark chocolate truffles, so it’s included here. I last made these several years ago, using a different recipe, but this one worked great. The other recipe is lost to obscurity…..
Classic Chocolate Truffles
This recipe is on p. 157 of a cookbook called “Cocolat-Extraordinary Chocolate Desserts”
Makes about 30 bite size truffles
Ingredients
- 8 ounces bittersweet chocolate, cut into nibs. I used Guittard Bittersweet Cookie Chips, 63 % cocoa
- 3 ounces sweet butter, cut into pieces. I used store brand unsalted butter.
- 1 egg yolk
- 1/2 cup unsweetened cocoa powder. I didn’t measure, but I used less than 1/2 cup. I used Guittard Cocoa House Unsweetened Cocoa power, 100 % cacao.
It’s just coincidence that both chocolate products are Guittard. I didn’t plan it that way!
You will also need a 5×9 inch pan as well as a 1 Tablespoon cookie scoop.
Instructions
- Melt chocolate and butter along with 1/4 cup water in a bowl set over barely simmering water. Stir from time to time until mixture is smooth.
- Remove mixture from heat and whisk in the egg yolk just until incorporated. Do not mix more than necessary.
- Pour the mixture into the 5×9 inch pan, straining if you want. Without stirring, chill the mixture into the refrigerator for at least an hour, until set.
- Use the cookie scoop to create little chocolate balls, rolling them between your hands if needed. I think they look ok if a little rustic, and not perfectly smooth. If the chocolate is too firm, let it rest on the counter for a few minutes to firm up. If too loose, refrigerate for a few minutes.
- Coat your hands with cocoa powder if desired so that the chocolate doesn’t stick to your hands.
- Put cocoa powder in a shallow disk. Roll each ball in cocoa powder.
- For serving, you can put the truffles in individual small candy cups or wrap with squares of foil.
Here’s the cover of the cookbook. There are recipes and hints for lot of chocolate goodies inside!
