Paraphrasing Shakespeare, “A truffle by any other name, would still taste as sweet.”
In this case, there’s no confusing chocolate truffles with the rare and über-expensive mushroom that shares its name. There are, however, some who are a bit confused as to how such an indulgent confection got named for fungus in the French countryside. Truffles originated in France in 1895 and it was here that the ball of chocolate ganache dusted with cocoa received the name, truffle. As it turns out, truffles are named after the mushrooms of the similar name because of their resemblance to the dark and rumpled mushroom. You can learn more about their history HERE.
But enough about history, let’s get on to trying to make some chocolate truffles. Below you find an easy to follow recipe that you can give a try for your entire family to enjoy.
Our Chocolate Truffles
Makes about 4 Dozen 1” Truffles
INGREDIENTS 1 cup Heavy Cream 3 TBSP Granulated Sugar 3 TBSP Salted Butter 1 lb Semi-Sweet Chocolate Chips 2 TBSP Bailey’s Cream Liqueur or Other Liquor ½ lb Chocolate Coating (Melted) As Desired Toppings of Choice
INSTRUCTIONS FOR MAKING YOUR CHOCOLATE TRUFFLES 1. Bring cream and sugar to a scald. 2. Stir in butter. 3. Stir in chocolate. 4. Stir in liqueur. 5. Refrigerate slightly. Then bring to room temperature. (The filling should not have ANY warmth to it.) Whip if desired to create a lighter truffle filling or leave as-is for a chewier, fudge-like filling. 6. Pipe or scoop out into a 1 inch ball-like shape. Then refrigerate until very firm. 7. Roll finished refrigerated chocolate truffles in melted coating chocolate, then in your choice of toppings while chocolate is still wet. Alternatively, allow chocolate to dry, and then roll in unsweetened cocoa. 8. Store in an air-tight container in a cool place or in your refrigerator. 9. Chocolate truffles are best enjoyed at room temperature.
Coating Your Chocolate Truffles
The easiest way to coat (enrobe) your truffles is to place about a half cup of the melted (not too warm, though) coating in the bottom of a mixing bowl.
1. Drop a single truffle in the melted chocolate and roll it around with a few fingers, then move up onto the side of the bowl to remove excess coating chocolate.
2. Finally, balance the coated truffle on one finger as you carefully lift it from the bowl and place it on waxed paper or plastic film. If you’re going to coat it with a topping, immediately place the wet chocolate truffle into a second bowl with your topping of choice, and roll around until well coated.
A few words about this recipe.
• You can omit liquor and it won’t affect the recipe at all.
• You MUST use coating chocolate for the outer coating (enrobing). You can purchase coating chocolate in many places. It’s used to make the chocolate suckers you see, and for molding. Craft stores, even Meijer’s, carry it.
• You can use milk or dark chocolate for the filling recipe.