Chocolate Truffles
Ingredients
FOR THE GANACHE:
- 1 cup heavy cream
- 1 teaspoon golden rum
- Pinch of Kosher salt
- 8 ounces quality dark chocolate, chopped into small pieces (the smaller, the better!)
- 1 teaspoon clover honey
FOR TEMPERING:
- 12 ounces quality dark chocolate, chopped into small pieces
Instructions
- MAKE THE GANACHE. In a medium-sized, heat-resistant bowl, combine the chocolate and honey.
- Meanwhile, in a small saucepan, bring the heavy cream, rum and salt to a gentle simmer over medium heat.
- Remove from the heat and pour the cream mixture over the chocolate; giving the bowl a gentle shake to ensure all the chocolate is submerged; let sit for 2 minutes.
- Stir with a whisk until smooth until the chocolate is completely melted.
- Refrigerate, uncovered, for at least 2 hours.
- When the ganache is set, use your fingers (I use disposable vinyl gloves ) to scrape up a little portion of the ganache and gently roll it into a ball, approximately the size of a large cherry, placing each finished ball on a parchment-lined sheet pan, until all the ganache is used up; refrigerate.
- TEMPER THE CHOCOLATE. Place half of the chocolate into a heat-resistant bowl.
- Microwave the chocolate for thirty seconds, then stir with a rubber spatula.
- Repeat the process until half of the chocolate is melted.
- Begin to stir the chocolate continually.
- When the chocolate is almost completely melted, begin to add small handfuls of the remaining chopped chocolate, continuing to add more until the chocolate is almost room temperature and the newly added pieces are no longer melting; you may have leftover chocolate.
- To test your chocolate to see if it is tempered, take a small, clean off-set spatula and smear a dab of the chocolate onto a clean, smooth surface. If it hardens within a few minutes, it’s ready! If not, continue stirring for an additional couple of minutes and then re-test. Tempering chocolate is a skill that can take time to master.
- When your chocolate is tempered, dip the ganache balls into the chocolate, rolling to make sure they are fully coated.
- Shake off any excess chocolate, and carefully place the enrobed truffles onto a parchment-lined sheet pan to set.
Notes
If you aren’t going to use the ganache on the day it was made, cover it with plastic wrap after it is set.
Chocolate will not properly temper if your tools (or hands) are not bone-dry and clean. Use extra caution when handling the chocolate.
Work quickly when enrobing the chocolate, as it will begin to set in the bowl.
Truffles can be stored at room temperature, gently wrapped in plastic wrap for up to a week. Alternatively, they can be stored in the refrigerator for up to a month. Allow refrigerated truffles to come to room temperature before serving. If they discolor, they are still safe to eat - the moisture of the refrigerated air can cause this.
Chocolate will not properly temper if your tools (or hands) are not bone-dry and clean. Use extra caution when handling the chocolate.
Work quickly when enrobing the chocolate, as it will begin to set in the bowl.
Truffles can be stored at room temperature, gently wrapped in plastic wrap for up to a week. Alternatively, they can be stored in the refrigerator for up to a month. Allow refrigerated truffles to come to room temperature before serving. If they discolor, they are still safe to eat - the moisture of the refrigerated air can cause this.