For many, Valentine’s Day means purchasing candy for your loved ones. Many years ago, candy was made in the home. I have an appreciation for this largely lost home art, which I hope this week can have a resurrection with recipes for chocolate truffles.
For many, the candy making process can be somewhat intimidating, especially if you’ve never attempted it before. However, chocolate truffles are a relatively easy candy to make. There isn’t any tempering involved with the chocolate or thermometer to watch while sugar is heated on the stove. Because of this, a beginner as well as those more advanced can appreciate their simplicity and decadence.
This is one of those cases where the better the ingredients, the better the finished product. For chocolate truffles, you need a very good quality chocolate. I normally do not endorse specific products, but I discovered a fine quality chocolate at an affordable price sold under the Trader Joe’s label. Trader Joe’s Pound Plus Chocolate is a Belgian chocolate that most Trader Joe’s stores stock in the freezer section. It is available in a bittersweet dark chocolate version of 72 percent cocoa, a semisweet dark chocolate version of 54 percent cocoa and a milk chocolate version of 33 percent cocoa. For chocolate truffles, you will want to use the bittersweet, semisweet or a mixture of the two.
There are a few useful notes on making chocolate truffles: Instead of using bittersweet or semisweet chocolates exclusively, consider blending the two. If you make two different versions of chocolate truffles, make sure each flavor at each step is well labeled. Design your own flavored chocolate truffles around the base recipes this week. A “bon bon” shaped silicon mold may be used, but scooping portions is just as easy. Use a tablespoon or a mini ice cream scoop (a “disher”) to keep the chocolate truffles uniform in size. Dishers marked with “100” are about 1/2 tablespoon in size. A roll in cocoa powder makes better presentation of truffles, but consider other options such as crushed nuts. For those nervous about tempering chocolate, chocolate melting wafers may be used. Dress up truffles for gifting by placing them in mini muffin papers and pack them in pretty boxes.
In addition to the chocolate truffle base recipe, I have provided an additional four recipes. One supplements the base recipe with some salt for a craveable “sweet & salty” flavor. Another is inspired by Mexican hot chocolate with cinnamon, nutmeg and vanilla. The third features Kahula, which can be interchanged with another liquor for an adult flavor. Children and adults alike will enjoy the fourth flavor, which features peanut butter.
Chocolate Truffle Base
Makes 24-28 pieces
Ingredients
8 ounces (by weight) chocolate, chopped
4 ounces (by volume) heavy cream
1 tablespoon butter
Step 1: In a microwave safe bowl, heat the heavy cream and butter for 80 seconds. Add the chopped chocolate and stir; allow the chocolate to melt completely. Stir the mixture to fully incorporate the liquid and chocolate. If small pieces of chocolate remain, microwave for an additional 20 seconds, followed by another stirring.
Step 2: If using silicone molds, distribute the chocolate mixture among the cavities, then rest at room temperature for 20 minutes before refrigerating for two hours. Once firm, unmold the truffles. If using a scooping method, cool the chocolate mixture at room temperature for 30 minutes, then refrigerate for one hour. Scoop the chocolate into half tablespoon or 100 disher size portions and place on a parchment lined baking sheet; refrigerate for two hours. Once firm, roll the truffles into ball shapes; refrigerate for 30 minutes.
Step 3: Decorate the truffles by dipping in melted chocolate or cocoa powder. Refrigerate the finished truffles in an air tight container up to three weeks.
Salted Chocolate Truffles
Ingredients
1 recipe for chocolate truffle base
1/2 teaspoon kosher or sea salt
Step 1: Follow the directions for the base and add the salt to the liquid. Decorate with a fine dusting of kosher or sea salt.
Mexican Style Chocolate Truffles
Ingredients
1 recipe for chocolate truffle base
1/2 teaspoon ground cinnamon
Dash nutmeg
1/2 teaspoon pure vanilla extract
Step 1: Follow the directions for the base and add the cinnamon, nutmeg and vanilla to the liquid. Decorate by rolling in a 50/50 mixture of cocoa powder and cinnamon.
Kahula Chocolate Truffles
Ingredients
8 ounces (by weight) chocolate, chopped
4 ounces (by volume) heavy cream
1 1/2 tablespoons Kahula liquor
Step 1: Follow the Chocolate Truffle Base directions by warming the cream and Kahula liquor, followed by adding the chopped chocolate. Roll truffles in a 50/50 mixture of cocoa powder and instant espresso powder.
Peanut Butter Chocolate Truffles
Ingredients
8 ounces (by weight) chocolate, chopped
4 ounces (by volume) heavy cream
2 tablespoons smooth peanut butter
Step 1: Follow the Chocolate Truffle Base directions by warming the cream and peanut butter, followed by adding the chopped chocolate. Roll truffles in a cocoa powder and decorate the top with a peanut half.
Mitch L. Mariani II is a self-taught amateur chef. Reach him at Th****************@gm***.com.
