Chocolate Truffles
I made these last year, but never wrote down the recipe. Then when a friend asked for the recipe I had to make it two more times and get down what ratio I used make the chocolate truffles. Now every time I make it I play with the chocolate to cream ratio just a little bit to try and find that perfect balance.
Ingredients
- 1769 g of semi-sweet chocolate
- 1 L (983 g) of heavy whipping cream
- Cocoa powder
Tips
- High quality chocolate is usually recommended, but I have always used the Foley’s semi-sweet chocolate from the bulk bin at Save On Foods. No one has complained yet about my chocolate recipes, and in fact one friend has said my molten lava cakes are better then some that he has had a restaurants.
- Although I give certain measurements these are just general values. In reality, I use a ratio of chocolate to cream of 1.8:1 (on a mass basis).
- If you do not have a kitchen scale (to get the correct mass ratios) then the density of cream is approximately 0.983 g/mL.
- Tips on rolling truffles can be found here.
- When rolling they do not need to be perfect spheres, they are supposed to resemble the fungus of the same name and have some imperfection
- If you find your truffles too soft then add more chocolate, if they are too hard then add more cream. You don’t need to follow this ratio perfectly.
- To prevent your chocolate from seizing* eliminate any chance of the chocolate coming into contact with water during steps 1‐5. Always make sure the bowls and utensils you are using are perfectly dry. Avoid using wooden spoons or boards, as they might retain moisture and impart this moisture to your chocolate. When placing the bowl in fridge to cool (step 5) do not cover with saran as water may condense on the roof and fall into the chocolate.
Instructions
- Using your kitchen scale measure out the required amount of chocolate and cream for the truffles. On a mass basis you will need 1.8:1 of chocolate to cream.
- Place chocolate in a double boiler and melt the chocolate.
Alternatively, you can use a metal bowl placed on top of a pot of
boiling water.
- At the same time, heat the cream in a saucepan to a simmer. Stir and scrape down the sides with a spatual every few minutes.
- Pour the cream over the chocolate and stir until smooth. Side note: this chocolate base is called a ganache.
- Place in the refrigerator for about 4 hours and allow to cool.
Normally, I do this at night and then leave to cool in the fridge till
morning. As well, I transfer the ganache to a microwavable bowl prior to
placing in the fridge. This way if I want to change the consistency of
the ganache I just have to microwave it and either add more chocolate or
cream.
- Pull the ganache out of the refrigerator and prepare a cooking sheet
with parchment paper. Using a spoon or melon baller scoop the ganache
onto the baking sheet. If the ganache is too hard you may have to wait
about 30 minutes for it to warm up.
- Wash your hands with cold water and then roll the ganache chunks
into balls using the palms of your hands. Also, if you find that a lot
of chocolate is being left on your hands and the ganache is too soft
then you may have to place the cooking sheet in the fridge for about 30
minutes to cool before doing this step.
- Now take a bowl of cocoa powder and place a chocolate truffle into
the bowl and using a spoon cover with cocoa powder. Using your other
hand take the truffle out and place in a bowl. Repeat for all the
truffles.
- Finally, store in a container. You can pick up cheap Christmas
themed containers from Dollarama if you want to give to friends and
family. As well, I recommend placing the containers in the freezer to
store. While in the freezer they never harden to the point that you
cannot bite into one.
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