Chocolate Truffles #HousefulOfCookies

Truffles are for lovers…

…And Christmas cookie plates. As a chocolate person, I always order the chocolate dessert at restaurants, and when they cut into cakes at weddings, I’m holding my breath hoping that the interior is my favorite flavor. As a Pastry Chef, I strove to create balance in my menus. There should be something for everyone: a light tart lemony dessert; a warm fruity crisp; a caramelly, gooey cake; and of course, a rich, deep dark chocolate item. Think warm bread pudding, molten centered cake, something flourless, a deep dark pudding. You get the idea.

Christmas cookie making is the same: you want something for everyone. Grandma’s teeth can’t handle the brittle toffee bars, little Mikey is picky and won’t eat anything “weird,” and meanwhile, you’re covered in flour and cocoa powder (the latter in the case of this recipe, but it’s worth it.)

These truffles are a ganache, a basic mix of cream and chocolate, with the addition of whatever flavorings you choose (heat herbs or spices in the cream, then strain), cut when chilled, and toss in cocoa powder to finish. Kids can help, and if you want to change them up, use white or milk chocolate.

The key to maintaining an emulsion, really the main trick of making chocolate truffles, is streaming the hot cream into the chocolate in a food processor, and doing it slowly, almost annoyingly so. And since chocolate makes up half of the ingredients in this recipe, the quality of the chocolate you use is paramount. I like Guittard, Tcho, Callebaut, Valrhona single origin (also Caramellia and Dulcey), Felchlin, Cacao Barry to name a few. Just make sure you don’t use chocolate chips, since they have added stabilizers which will effect the texture of the finished product. This is a recipe I adapted from Now, Forager. 

Chocolate Truffles

500 grams  high quality semi-sweet or dark chocolate, up to 70% (60%-70% will be really dark tasting)

400 grams  heavy cream (or 300 grams cream + 100 grams espresso, for a decidedly grownup take)

110 grams unsalted butter, cut into tiny cubes

pinch salt

cocoa powder to coat

Tools:

8×8″ baking pan

rubber spatula

mesh strainer

food processor

big chef’s knife & ruler or 1/2 oz. ice cream scoop

1. Line an 8×8 baking pan with plastic wrap. I like to splash a little water on the pan before laying down the plastic to help it stick.

2. Put the salt and chocolate into the bowl of a food processor.

3. Bring the heavy cream and flavorings to a boil. Keep a close eye on it, because once the cream starts to boil, it overflows quickly. 

4. Strain the cream into a liquid measuring cup or other heatproof vessel, and veeery sloooowly stream it into the spinning chocolate. Once all the cream is added, toss the butter pieces in a few at a time and pulse the mix to fully incorporate the butter.

5. Pour the ganache into your prepared pan and stick it in the fridge, uncovered (water, in this case from condensation, is chocolate’s mortal enemy) until the ganache sets, about an hour.

6. Grab the plastic wrap and quickly slap the whole shebang onto a cutting board. Using a hot, dry knife and a ruler, cut one inch slices in both directions, then cut again in half in one direction (I like a two bite truffle.) Make sure to clean the kitchen knife in between slices for a clean edge. I use the wedding cake cutting technique, which involves a hot glass of water for dipping my knife, followed by a swipe with a clean dry kitchen towel.

You can also scoop the ganache into balls if you prefer the more traditional shape.

7. Chill the cut truffles.

8. Sift cocoa powder into a large bowl, then toss the truffles in the cocoa powder a few at a time, shaking them off, and then put them on a cookie tray, plate, or other large tray to keep them from getting misshapen.