Truffles
  • Preparation 15 min
  • Cooking 5 min
  • Waiting 3 h 30 min
  • Servings 1
  • Makes About 20
  • Vegetarian
  • Nut-free
  • Gluten-free
  • Egg-free

Categories

Ingredients

    • 6 oz (225 g) dark chocolate (64% to 72 % cocoa), chopped
    • 3/4 cup (180 ml) 35% cream
    • 1 tbsp (15 ml) corn syrup
    • 1/2 tsp (2.5 ml) vanilla extract
    • 1 tbsp unsalted butter, softened
    • 1/2 cup (50 g) cocoa powder, sifted

Preparation

Note from Ricardo

Cocoa powder

Alkalized cocoa powder (such as Fry’s and most European cocoa powders) is better than natural cocoa to coat truffles. Its fruity flavour is more pleasant.


Tip

Is the ganache sticking to your hands? Dust them with a little cocoa powder before rolling the truffles.


Truffle variations...

Tea

Replace the vanilla with 3 tbsp (45 ml) of your choice of tea (Earl Grey, rose, etc.), cover and let it infuse in the hot cream for 10 minutes. Strain the cream through a sieve lined with cheesecloth and continue with the recipe.


Spice

Replace the vanilla with a star anise, 15 crushed peppercorns and a pinch of cinnamon, cover and let steep in the hot cream for 10 minutes. Strain the cream through a sieve lined with cheesecloth and continue with the recipe.


Coconut

Replace the cream with 2/3 cup (150 ml) of coconut milk. This gives the truffles a unique taste and is a good alternative for lactose-intolerant people.


Anise

Replace the vanilla with 1 tsp of crushed anise seeds, cover and let steep in the hot cream for 10 minutes. Strain the cream through a sieve lined with cheesecloth, add 2 tsp (10 ml) pastis and continue with the recipe.


Coffee

Replace the vanilla with 2 to 3 tsp of ground espresso coffee beans, cover and let steep in the hot cream for 10 minutes. Strain the cream through a sieve lined with cheesecloth and continue with the recipe.


To coat the truffles, you can substitute the cocoa powder with icing sugar, finely chopped nuts, finely grated coconut or melted chocolate.

Personal Note