HOW TO MAKE CAKE TRUFFLES RECIPES

Name: Chocolate Truffles
Total time: 1 h 30 min
Yield: About 1 1/2 cups ganache, or 24 truffles
Ingredients: 7/8 cup heavy cream; 8 ounces good quality bittersweet chocolate, chopped; Unsweetened cocoa powder as needed

CHOCOLATE TRUFFLES RECIPE - NYT COOKING

Chocolate Truffles Recipe - NYT Cooking image

If the word “ganache” intimidates you, you are not alone. Maybe if the stuff were called “basic, simple and entirely superior chocolate sauce,” more people would make it. Ganache is not just chocolate sauce, though; it is also the basis for the easiest chocolate truffles.

Provided by Mark Bittman

Total Time 1 hours 30 minutes

Yield About 1 1/2 cups ganache, or 24 truffles

Number Of Ingredients 3

Ingredients

7/8 cup heavy cream
8 ounces good quality bittersweet chocolate, chopped
Unsweetened cocoa powder as needed

Steps:

Heat cream in a pot until it steams. Put chocolate in a bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream.
Chill until solid all the way through, 1 to 2 hours. Using a chilled melon baller or latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a tablespoonful and quickly roll it into a ball. Repeat, lining truffles on a plate or a baking sheet.
If truffles become too soft to handle, place them in refrigerator or freezer for a few minutes. Roll them in cocoa powder, confectioners’ sugar or a mixture of sugar and ground cinnamon. Serve immediately or store, wrapped in plastic, in refrigerator for up to four days.

CHILLI CHOCOLATE TRUFFLES | CHOCOLATE RECIPES | JAMIE ...

Chilli chocolate truffles | Chocolate recipes | Jamie ... image

These chocolate truffles make great gifts, and a pinch of chilli in one or two spices things up.

Total Time 25 minutes

Yield about 40

Number Of Ingredients 7

Ingredients

250 g good-quality dark chocolate (70% cocoa solids)
125 ml double cream
25 g butter
1 pinch of sea salt
1 large handful of hazelnuts bashed up
50 g good-quality cocoa powder
1 pinch of chilli powder

Steps:

1. Break the chocolate into little chunks and place in a small bowl. In a saucepan, bring the cream to the boil, add the butter and take off the heat. Pour the cream over the chocolate chunks and leave to stand for a few minutes, giving the chocolate a chance to melt.
2. Stir the mixture and leave for another few minutes. Stir it again to make sure it’s mixed thoroughly, then cover and refrigerate for at least 2 hours or until set.
3. Toast the hazelnuts, bash them up into fine bits and place them in a shallow bowl. Place the cocoa in another shallow bowl. With a teaspoon, scoop out little balls of the set truffle mixture. Roll in the palm of your hand, then in either the cocoa or bashed up hazelnuts to coat.
4. When you’ve used up most of the mixture, stir in the dried chilli. Make the last few (surprise) truffles, then place them in the fridge to firm up for about half an hour before serving them with a cup of coffee or wrapping them as a gift.

Nutrition Facts : Calories 65 calories, FatContent 5.6 g fat, SaturatedFatContent 3.1 g saturated fat, ProteinContent 1 g protein, CarbohydrateContent 2.4 g carbohydrate, SugarContent 1.9 g sugar, SodiumContent 0.07 g salt, FiberContent 0.9 g fibre

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