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Truffles
Truffles
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Truffles

Preparation
15 MIN
Cooking
5 MIN
Waiting
3 H 30 MIN
Makes
About 20
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Ingredients

Preparation

  1. Place the chocolate in a bowl.
  2. In a saucepan, bring the cream and corn syrup to a boil. Remove from the heat, add the vanilla and pour over the chocolate. Allow to melt for 2 minutes without stirring. Using a whisk, stir until smooth. Whisk in the butter. Cover and refrigerate for 3 hours or until the ganache is firm but still spreadable.
  3. Line a baking sheet with parchment paper.
  4. Using a 1-tbsp (15 ml) ice cream scoop, spoon balls of ganache. Using your hands, roll into balls. Place on the baking sheet and refrigerate for 30 minutes.
  5. In another bowl, place the cocoa powder. Roll the truffles in the cocoa powder to coat well.
  6. The truffles will keep for one week in the refrigerator and three months in the freezer. Allow them to come to room temperature before serving.

Note

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.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.