The Classic Chocolate Truffle

The theme of today's post is: you can't really improve on what's already perfect.  The classic chocolate truffle is perfection personified.  They are so easy to make that it's almost silly.  You need only 4 common ingredients, no special equipment, and no special skills.  In fact, if you've ever made a mud pie, you can make a truffle.

And I'm not sure, but I don't think there's a soul on earth who doesn't love a chocolate truffle.

They're a little messy, maybe, but if not for that, I think you'd be too embarrassed to call them a gift.

The classic ratio for chocolate ganache is 2 parts chocolate to one part cream.  It starts out as a thick liquid and then sets up as it cools.  This combination of cream and chocolate is pretty much the richest thing you can possibly imagine.  Good thing it comes in bite sized portions.

Dark Chocolate Truffles
makes approximately 30 small truffles
8 oz dark chocolate
1/2 cup heavy cream
1 tsp vanilla
about 1/2 cup unsweetened cocoa powder for rolling

• Chop the chocolate as finely as possible.  You can put it in a food processor or use a large sharp knife.  Put it in a bowl.
• Heat the cream in a small sauce pan until it is just about to boil.  Pour the cream over the chocolate and let it sit for about 10 minutes.
• Stir the cream and chocolate together until the mixture is smooth and silky.  Add the vanilla, or any flavoring you like.  Pour the mixture into a shallow baking dish, or pie plate and put in the refrigerator until set, about an hour.
• Using a 1" sized scoop, form small balls and set them on a baking sheet lined with parchment.   You don't have to use a scoop, it just make it easier to form and release uniform sized balls.  A melon baller, or a teaspoon and your hands will work fine, too.  The balls will be roughly shaped at this point, you'll roll them smooth later.
• Put the sheet back in the refrigerator for about 30 minutes. (This step is optional, but the firmer balls makes coating them a little less messy.
• Put the cocoa powder in a bowl.  Take each truffle and roll it in your hands to form a smooth ball, then roll it in the cocoa powder to coat.  I drop it right in and use a spoon to toss it around.  Lay it back on the baking sheet while you finish the rest of the batch.
• Keep the truffles at room temperature for a few days, or refrigerate longer.  Store them in a single layer, or separate the layers with waxed paper.

You can set these out on a plate for eating right away, or give them as a gift.  For giving it helps to have little foil or paper mini cups. You can find them in grocery stores, craft stores, and online. 

You can coat your truffles in all kinds of things like chopped nuts, crushed candy canes, sprinkles, etc, but I don't like to, I think it just detracts from the gorgeous mouth feel of that pure ganache.  The only benefit to coating your truffles is that they become more packable and stackable.  But really, let's get our priorities straight, shall we?

One Year Ago Today---

Cherry Hazelnut Bark and Peppermint Bark