I had the pleasure of teaching my son and his classmates the “how to’s” of making chocolate truffles earlier this week, and I have to say I scored some serious points in the mom popularity department.
Were they excited? You bet. Picture a room full of first graders with chocolate soaked fingers and cocoa dusted hands – it’s a Willy Wonka dream come true!
The children watched in awe when hot cream was poured over a generous mound of dark chocolate. Whisking the mixture until it reached a deep, dark glossy consistency, the budding chefs couldn’t wait to dip their fingers into the chocolate puddle and get a taste of the deliciousness they had just created.
The real fun began once the mixture was set and ready to roll (I made a batch in advance which I pre-chilled to save time). Spoonfuls of luscious chocolate ganache were roughly shaped into balls, dipped in chocolate and coated in either cocoa powder or icing sugar. The kids did an amazing job, and even managed to practice restraint when it came to letting the chocolate set before digging into their delectable creations.
With only two main ingredients, these chocolate truffles couldn’t be easier to make. They are also great without the dark chocolate coating if you want to make them in a hurry. Simply roll the un-dipped balls into cocoa powder. They’re much softer without the coating and melt easily – still delicious though! Instead of dusting them with cocoa powder, you can try other variations like coconut flakes, finely chopped nuts, even a combination of chili powder and cocoa to spice up your chocolate.
Rich, decadent, and delicious, these truffles are chocolate perfection. Valentine’s Day is around the corner and there’s no better time to indulge!
For the truffles:
- 9 ounces dark chocolate (minimum 52% – 70 % cocoa solids), finely chopped
- 1 cup of cream (whipping cream)
- ½ teaspoon sea salt (optional). I didn’t add the salt when I made these for the kids at school. Since salted chocolate is one of my guilty pleasures, I add it purely for selfish reasons!
For the coating:
- 2 cups dark or semisweet chocolate, melted (melt in a bowl over simmering water)
- Unsweetened cocoa powder
Place chocolate in a medium bowl.
Heat cream until hot and bubbles start to form on the outside edges (just under the boiling point.
Pour the hot cream onto the chocolate. Let stand for 1-2 minutes, then stir mixture with a whisk until all the chocolate has been melted and has a glossy consistency (this mixture is called ganache). Add the sea salt (if using) and stir. Make sure you mix the chocolate and cream well, there should be NO bits of chocolate left in the mixture.
Let cool, then place in the fridge until set and well chilled – this can take a couple of hours. You can make this days in advance and taken out when needed (it can also be frozen).
Remove the ganache from the fridge, you should be able to run a spoon through the mixture while retaining its shape.
Take a spoonful of the mixture and roll it into a rough ball – do this quickly as the heat of your hand will melt the chocolate.
Repeat with the remainder of the ganache. Place the balls on a baking tray lined with parchment or grease-proof paper. Pop them into the freezer for a few minutes to chill if they’ve softened.
Place chocolate ball onto a spoon and stir through the melted chocolate, making sure the entire surface has been coated (this can get messy, but it’s so worth it!).
Set the truffles aside to harden slightly (about 5 minutes), then roll into the cocoa powder. It’s that easy.
Copyright © 2016 Lidija’s Kitchen, including personal images taken by the author.