sweets

chocolate truffles

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I will let you in on a little secret.  Truffles are dead easy to make.  You don't need to tell anyone.  You can totally keep this one to yourself.

The key (to anything worth anything) is really good ingredients.  I highly encourage you to use the best chocolate that you can find.  Let your creativity go with these, flavoring and coating them with what you love.

The possibilities are somewhat endless.  If you are thinking about using a little booze, use about one tablespoon and increase the chocolate to about 4.75 oz.

Love is in the air my friends...and even more so when you pop one of these in your mouth.

chocolate truffles

base recipe makes 10 truffles

4.5 oz bittersweet chocolate

1 1/2 T butter

1/2 c heavy cream

1 oz cocoa powder

Grind the chocolate in the bowl of a food processor until it resembles a rough powder.

Bring the butter and cream to a boil.

Pour the hot cream over the chocolate and whisk until smooth.

Let the ganache set in the fridge for at least 2 hours.

Using a small ice cream scoop, shape 10 balls of chocolate.

Roll the balls in the cocoa and return to the fridge to set for another 1/2 hour.

Keep refrigerated but let soften a bit before serving.  Yes, that's it.

Improvisation is highly recommended.  What I made:

black raspberry truffles

everything as above PLUS:

2 t black raspberry tea leaves

for dusting:

1/2 oz toasted almonds

1/2 oz dried coconut

Add the tea leaves to the butter and cream mixture.

After it comes to a boil, let steep for 5 minutes.  Pour the cream through a fine mesh sieve onto the chocolate.

If it's not hot enough and the chocolate is not melting, microwave the ganache mixture for 10-15 seconds.  Whisk smooth and proceed as above.

mint, licorice and hibiscus truffles

everything as above PLUS:

2 t loose leaf tea blend of mostly mint

for dusting:

1 oz cocoa powder

Add the tea leaves to the butter and cream mixture.

After it comes to a boil, let steep for 5 minutes.  Pour the cream through a fine mesh sieve onto the chocolate.  If it's not hot enough and the chocolate is not melting, microwave the ganache mixture for 10-15 seconds.  Whisk smooth and proceed as above.

urfa red pepper truffles

everything as above PLUS:

1/2 t crushed urfa red pepper (or more)

pinch of smoked sea salt

for dusting:

1 oz black onyx cocoa powder

1/4 t crushed urfa red pepper

Add the pepper and salt to the butter and cream mixture.  After it comes to a boil, let steep for 5 minutes.  Pour the cream through a fine mesh sieve onto the chocolate.  If it's not hot enough and the chocolate is not melting, microwave the ganache mixture for 10-15 seconds.  Whisk smooth and proceed as above.