How to make homemade chocolate truffles… Perfect for Christmas
I have heard of making truffles with equal parts chocolate and cream, so at first I tried that… And the ganache was a little too runny for my taste. So, I adjusted the amounts. Perhaps it’s because I’m using chocolate chips? Usually, you want to use as high a quality of chocolate you can get… and I know, chocolate chips are probably at the bottom of the line in that department. They do work though, and I figure most of you guys are gonna have chocolate chips in your house more often than Belgian dark chocolate couverture. 😉 So, chocolate chips it is!
You can start by gathering up your ingredients and a few supplies:
2 c. semi sweet chocolate chips (I like Baker’s or Hershey’s best)
1 c. heavy whipping cream (NO substitutes!)
You will need:
Clean towel or wash cloth
Icing sugar, optional
First, you’re gonna want to make the ganache. Place the chocolate chips in a small-medium heat resistant bowl and set aside. Next, in a small, heavy bottomed saucepan, bring your cream *just* to a boil. Pour the hot cream over the chocolate chips and let this sit for a few minutes, until the chocolate is melted.
Using a whisk, gently stir the cream and the chocolate together until combined. DO NOT OVER
MIX– this could cause the ganache to separate, and fixing that is a whole other lesson in itself… So just take my advice, and don’t let that happen. 😉
If you’re chocolate ganache looks thick and smooth when you’re done mixing, you’re in good shape. If it looks thin and runny, well… Just eat it. It’s basically chocolate sauce. And then comment, and I’ll post the tutorial for fixing that problem. 🙂
Once the ganache is mixed, cover it with plastic and let it set in the fridge overnight.
Next, do your prep work. Chop a couple handfuls of almonds, sift a bit of cocoa, and boil some water.
Now, dip your melon baller in the boiling water for a few minutes; quickly remove it, dry it completely with your wash cloth or towel, and use it to scoop truffles out of your chilled ganache onto wax paper. Every 2-3 truffles, re-heat your melon baller in the water, drying it well before use again. Your wash cloth is going to get VERY chocolatey; so don’t freak out when that happens
Once all of the truffles have been scooped out, if they’re getting a bit soft, pop them in the fridge for a while to firm up aga
Next, reshape any truffles that are a little bent out of shape with your fingers, and then roll them in chopped almonds or cocoa. If you don’t like the bitter cocoa taste by itself, mix it with a bit of icing sugar, and then sift it onto a plate to use for your truffles.