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Tim's Truffles

Each year during the holidays, Tim makes chocolate truffles. I know I'm biased, but I think these little nuggets of chocolaty goodness are divine. Try them -- they're creamy & delicious, they're simple to make, and they'll make your friends swoon!

500 grams very good dark chocolate*
1-1/3 cup cream
4 tablespoons light corn syrup
5 tablespoons unsalted butter, softened
Cocoa powder

1. Chop the chocolate into small pieces. Put into a medium-sized bowl.
2. Heat the cream and corn syrup until it is almost (but not quite) boiling.
3. Pour the cream over the chocolate, and let stand 2-3 minutes. The stir until it is smooth and glossy.
4. Add the softened butter and stir again.
5. Chill for at least an hour. (It’s okay to chill it longer, but if it gets too cold it can be harder to work with. You might need to leave it at room temperature for a bit, until it’s easy to scoop.
6. Use a spoon or melon ball scoop to make little balls, about ¾ -1 inch. You can roll or pinch them into shape, but they needn’t be perfectly round or smooth.
7. Put cocoa powder into a little bowl and roll the truffles around until they’re coated.

Keep the truffles cool until they’re all eaten. If you keep them in the refrigerator, you will want to set them out for a bit before eating them – they taste best when they’re at room temperature. Ideal storage is about 60 degrees, so the coldest spot in your basement is preferable to the refrigerator.

* Either the Felchlin Arriba (72%) or the Pralus Fortissima (80%) work very well. We carry both at the shop.

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