You can never have too much chocolate, so here is a simple, tasty recipe for making your own truffles. I tried out three coating ingredients, cocoa powder (top two rows in photo), cinnamon sugar (third row), and powdered sugar (bottom row), and decided that the cocoa powder works best. It coats the chocolate ganache the most evenly and easily, unlike powdered sugar, which tends to clump. The cinnamon sugar adds an interesting kick to the truffles, but if the ganache is too soft, it will keep getting absorbed into the chocolate as you shape the truffles.
From The New York Times
Yield: 24 truffles
- 7/8 cup heavy cream
- 8 oz good quality bittersweet chocolate, chopped finely (otherwise it won’t dissolve completely in the heavy cream)
- Coating ingredient(s): unsweetened cocoa powder, cinnamon sugar, and/or powdered sugar for coating truffles (about 1 heaping spoonful of each)
- 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. (This is the ganache.)
- Cover bowl of ganache and chill in refrigerator until solid all the way through, 1 to 2 hours.
- Prepare desired coating ingredient(s), placing each in its own small bowl.
- 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 drop it into a bowl of coating ingredient. (I didn’t have either, so I just resigned myself to sticky hands.)
- Sprinkle coating ingredient over ganache and quickly roll it into a ball with your fingertips.
- 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.
- Serve immediately or store, wrapped in plastic, in refrigerator for up to 4 days.