Truffles are easier to make than you think. All they are made of is chocolate ganache – the same chocolate coating you pour over cakes or cheesecakes. But it’s the flavorings and coatings you add to these little balls of sweetness that really makes them tasty.
Place chocolate pieces in a large metal or glass bowl – I like to use a metal bowl since it retains the heat longer, and helps to melt the chocolate faster. Chocolate, (hot) cream, and a bit of butter, that’s all there is to ganache. See I told you it was easy!
The smaller you break the chocolate up, the quicker it will melt (I was lazy and didn’t want to wash my food processor). If you don’t want to wash extra dishes either, then make sure the cream is really not – but don’t let it boil.
Here is where you’ll add the flavorings. If you want to try a bunch of different kinds, divide the chocolate into several different bowls then flavor each as desired. Once the flavorings are all mixed in, pour each of them into loaf pans or other small dishes. Place in the fridge and let chill until they are until firm, about 3 hours.
Use a spoon, melon baller, or a small cookie baller to shape the ganache into balls. Make them as big or little as you want, but I would use up to a maximum of 1 tablespoon of ganache per ball. Use your hands to finish shaping them into a perfect ball – this also helps warm the chocolate a bit so the coatings will easily stick.
Have all the different coatings you want to use in separate little dishes, then (with clean hands) roll the balls into the coatings and place onto a parchment or silicon lined baking sheet. Cover and chill until firm, about 1 hour.
I found those little dark chocolate coated puffed quinoa at my local health food store in the bulk section. They are so delicious (and expensive, so I am forced to have will power !), and are perfect for rolling the truffles in. They give a great little crunch with every bite.
|Chocolate Truffles|| |
- 12 oz bittersweet or semisweet chocolate, finely chopped
- 1 cup heavy cream
- 1 Tbsp butter
- Pinch salt
- Almond Extract
- Orange Extract
- Raspberry Extract
- Cherry Extract
- Mint Extract
- Brewed espresso (or 1 tsp espresso instant powder)
- Liquor/Liqueur (Rum, Brandy, Kahlua, Grand Marnier)
- Peanut, almond or hazelnut butter
- Cocoa powder
- Crushed GF cookies
- Chopped toasted nuts (pistachios, hazelnuts, pecans, almonds)
- Shredded coconut
- Crushed toffee bars (Skor bits by Chipits are gluten free)
- GF Dark chocolate coated quinoa puffs
- Place chocolate pieces in a large metal or glass bowl (I like metal better since it retains the heat longer).
- In a saucepan, heat cream, butter and salt to a simmer over medium heat. Pour over chocolate, cover and let sit for 10 minutes. Using a whisk, stir until the chocolate is completely melted and mixture is smooth.
- Add in any flavor options you like - mix and match Flavor Options 1 & 2 , it's all what you like. To make a bunch of different flavors, divide the chocolate into a separate bowls, then add the flavorings.
- Pour each batch into a shallow baking dish (about 7x11, or use some loaf pans) and chill until firm, about 3 hours.
- Use a spoon or a small cookie baller to shape roll the ganache into balls (up to 1 Tbsp maximum), use your hands to finish shaping the balls (this also warms the chocolate a bit so the coatings will easily stick).
- Roll the balls into the coating of your choice, then place onto a parchment lined baking sheet. Cover and chill until firm, about 1 hour.
*Most liqueurs are gluten free, but always check the label to be sure.