Dark Chocolate Truffles (base recipe)
Active Time: 40 minutes
Total Time: 6 hours, including chilling time
Makes about 24
- 8 ounces (about 1½ cups) chopped bittersweet chocolate
- 1 tablespoon unsalted butter
- ½ cup heavy cream, warmed
- ¼ teaspoon kosher salt
- Cocoa powder, for rolling (optional)
- ¾ cup sprinkles
- Melt the chocolate and the butter in a heat-safe bowl over a pot of barely simmering water. Stir in the cream and the salt. Cover the mixture with plastic wrap and refrigerate until firm, at least 4 hours and up to 2 days.
- Scoop the chocolate onto a parchment-lined baking sheet 1 tablespoon at a time. (If the chocolate is too firm, let it stand at room temperature to warm up a bit before scooping.) Using your hands, roll each scoop into a ball. (Coat your hands in a bit of cocoa powder if the chocolate is sticky—but don’t use too much otherwise the sprinkles won’t adhere.)
- Set the sprinkles in a small bowl. Roll each truffle in the sprinkles until fully coated, then return them to the sheet. Chill the truffles until firm, then transfer them to an airtight container for up to 1 week. Bring to room temperature before serving.
Earl Grey Truffles
Tea and chocolate may sound odd but the mild flavour of Earl Grey tea blends well with milk chocolate that can be sweetened to your liking.
- Increase the amount of cream to ⅔ cup. Add 1 tablespoon Earl Grey tea to the cream and bring to a simmer. Let the mixture stand, covered, for 10 minutes. Before adding it to the chocolate, strain the cream through a fine mesh sieve, discarding the solids.
- Instead of sprinkles, roll truffles in cocoa powder.
Mixing tangy raspberries with sweet floral lavender and dark chocolate might just become your new favourite chocolate combination.
- Increase the amount of cream to ⅔ cup. Bring the cream to a simmer with 1½ teaspoons dried lavender buds. Let it stand, covered, for 10 minutes. Before adding it to the chocolate, strain the cream through a fine mesh sieve, discarding the solids.
- Instead of sprinkles, roll truffles in finely-chopped freeze-dried raspberries.
Spices and chocolate is never a bad thing. The wholesomeness of cardamom blends well with coconut and dark chocolate to bring out even richer flavours in every bite.
- Bring the cream to a simmer with 1 tablespoon crushed cardamom pods. Let it stand, covered, for 10 minutes. Before adding it to the chocolate, strain the cream through a fine mesh sieve, discarding the solids.
- Instead of sprinkles, roll truffles in toasted sweetened coconut flakes.
These flavours blend well on their own but when added to chocolate they taste even more delectable.
- Stir ¼ cup maple syrup into the chocolate mixture after the cream.
- Freeze the shaped truffles for 15 minutes. Meanwhile, melt 8 ounces of milk chocolate. Using two forks, dip each of the truffles in the milk chocolate and toss them to coat, letting the excess chocolate drip back into the bowl. Set the coated truffles onto a parchment-lined baking sheet and sprinkle with finely chopped pecans.