| Level: | Easy |
| Total: | 3 hr 30 min |
| Prep: | 25 min |
| Inactive: | 3 hr |
| Cook: | 5 min |
| Yield: | 180 truffles |
| Level: | Easy |
| Total: | 3 hr 30 min |
| Prep: | 25 min |
| Inactive: | 3 hr |
| Cook: | 5 min |
| Yield: | 180 truffles |
Ingredients
- 21 ounces bittersweet chocolate
- 18 ounces (generous 2 cups) heavy cream
- 2 ounces (4 tablespoons) unsalted butter, cut into pieces, softened
- 2 ounces (1/4 cup) orange liqueur or raspberry vodka (optional)
- 3 pounds bittersweet chocolate, chopped
- 2 cups Dutch-process cocoa powder, sifted
- 2 1/2 cups shredded coconut, toasted
- 2 cups nuts, toasted and finely chopped
Instructions
- Chop the chocolate: Use a chef’s knife to chop the chocolate as finely as possible; this will help it melt quickly and evenly. Then place it in a medium glass bowl. (Glass retains heat, so the chocolate will stay melted longer.)
- Make the ganache: Heat the cream in a small saucepan over medium heat until bubbles form around the edge. Remove from the heat and add about one-fourth of the chocolate; whisk until smooth. Slowly pour the cream mixture over the remaining chocolate in the bowl and let sit until the chocolate melts, about 30 seconds. Puree the melted chocolate with an immersion blender or beat with a whisk until all the lumps disappear and the ganache is smooth. Stir in the butter until smooth, then add liqueur, if desired. (Jacques adds the liqueur last, so the flavor doesn’t cook off.)
- Pour and set: Line a rimmed baking sheet with plastic wrap, leaving a 2-foot overhang on one side. Pour the ganache onto the baking sheet and spread evenly with a rubber spatula. Fold the plastic wrap back over and press directly onto the surface of the ganache. Let cool at room temperature at least 4 hours or overnight.
- For the truffles: Using two teaspoons, scoop small mounds of the ganache onto parchment-lined baking sheets. Set aside until firm enough to roll, about 15 minutes in the refrigerator or 2 hours at room temperature.
- Roll into balls: Place the chocolate mounds between both palms, squeeze slightly and roll. Refrigerate until ready to coat.
- Temper the chocolate: This is a gentle melting and cooling process that gives chocolate a glossy finish. For the coating, place the chopped chocolate in a heatproof bowl set over a saucepan of barely simmering water and stir until melted, about 40 minutes. Pour into a clean glass bowl; stir to cool to between 88 degrees and 90 degrees, about 40 minutes. (Jacques recommends a laser thermometer for checking the temperature.)
- Dip and coat: Spread out the cocoa powder, coconut and nuts on parchment paper. One at a time, dip each truffle in the tempered chocolate with a two-prong dipping fork (you can buy one at a baking-supply store or break off the middle tines of a plastic fork). Lift the truffle and let the excess chocolate drip off. Roll in toppings and place on a rack to dry. Store in an airtight container for up to 2 weeks.
Nutrition Facts
| Serving Size | 1 of 180 servings |
| Calories | 84 |
| Total Fat | 6 g |
| Saturated Fat | 4 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 1 g |
| Cholesterol | 5 mg |
| Sodium | 3 mg |
| Serving Size | 1 of 180 servings |
| Calories | 84 |
| Total Fat | 6 g |
| Saturated Fat | 4 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 1 g |
| Cholesterol | 5 mg |
| Sodium | 3 mg |
Reviews
My boyfriend looks forward to these every Valentines Day. Delicious!!
one word. Delicious.
My husband was not a big fan of chocolate but when I made this one for him.He LOVED It.This is why I am making it for him again.He said he likes the taste of the truffles. this time, with a cherry in the middle. These truffles are the best ones that I’ve ever made.I surprised myself .
I haven’t tried these yet(the truffles but wanted to share a little tip for dipping any kind of balls in chocolate. Take a metal skewer you use for kabobs put it in a vise and bend the the rounded end so it looks like the wire egg dippers you get at easter time!! You can allso bend the pointed end into a little hook shaped handle so it won’t fall into your chocolate. It works great for dipping!! Happy Bakeing!!
180 servings? That can’t be right… can it?
I have been making homemade truffles for 30 years. For someone just beginning, this can be difficult. This recipe is a little advanced and more time intensive than necessary. However, one hint: For a denser ganache cut out at least 1/2 cup of the heavy cream from your recipe.
I realize using egg yolks in your truffles might not be healthy but without them the truffles are a bit too soft for the coatings. I would like to present my Italian truffles recipe and even if you only put in half the amount of yolks you’ll get a better consistency for rolling them. Am I defeating the purpose of healthy truffles? Here it is.
1 lb dark sweet chocolate broken in small pieces, 3 tablespoons heavy cream, pinch of salt, 6 egg yolks (can use 3), 3/4 cup butter, softened. Coating, Chocolate shot, powdered cocoa etc.
Same directions as this one except beat in egg yolks one at a time until blended.
1 lb dark sweet chocolate broken in small pieces, 3 tablespoons heavy cream, pinch of salt, 6 egg yolks (can use 3), 3/4 cup butter, softened. Coating, Chocolate shot, powdered cocoa etc.
Same directions as this one except beat in egg yolks one at a time until blended.
Rissa77 – Make sure that you’re using high quality chocolate (not Hershey’s) and be sure you’re using heavy cream (not milk or half & half) and butter (not margarine). Don’t use any sort of chocolate coating, either. Ghirardelli should work fine, or find Callebaut or Valrhona at a high-end supermarket. Don’t worry if you have to freeze the chocolate. The kitchens these test chefs work in are the perfect environment and it’s likely they’re working in a cool pastry kitchen, not a house that could be slightly warmer. Also, try adding a bit more chocolate (or a bit less liqueur – 1/4 c. seems to be a lot!). Also, instead of tempering the chocolate (which is a hard process!), you could use a chocolate coating for the outside. It’s not the most ideal, but it’s way easier than trying to temper.
Betty – You can use vanilla instead of the liqueur. You can either scrape the beans into the ganache or add a couple teaspoons of high-quality vanilla extract at the end.
Tastes great, but the truffles are incredibly difficult to dip in chocolate. I had to freeze the ganache after spooning so it wouldn’t melt in my hands, and then after I rolled them. They were still so mushy I didn’t even attempt to dip them. I just rolled them in coconut or cocoa or powdered sugar and popped them back in the freezer. The next day they are still just as soft. Wish they could be dipped. Then they wouldn’t have to stay in the freezer.
I haven’t tried them yet, I am SO excited to have such detailed instructions!Thank you so much for sharing.Could I use vanilla as a flavoring? Which form of vanilla should I use?My grandchildren love vanilla. I think truffles will be a new family tradition!