Chocolate Truffles
Rolled ganache dusted in cocoa. Classic chocolate truffles are firm ganache rolled into balls and dusted with cocoa, named after the prized mushroom. History, recipe and coatings.
Handmade chocolate truffles: David Leggett, CC BY 2.0
Why they are called truffles
Chocolate truffles were named for their resemblance to truffles, the rare, knobbly underground fungi prized in French cooking. A rough ball of ganache dusted in cocoa looks remarkably like one, earthy colour and all. They became a classic of French confectionery in the 1900s.
Styles
French truffles are simple ganache balls rolled in cocoa. Swiss-style truffles often have a firm shell of tempered chocolate around a soft filling. American truffles, popularised in the 1980s, tend to be larger, with a chocolate coating and many flavours.
Getting the texture right
A ratio of about two parts chocolate to one part cream by weight gives a filling soft enough to melt on the tongue but firm enough to roll. Chill the ganache until scoopable, then work quickly with cool hands, or use gloves, because warm palms melt the surface. If the ganache gets too soft, chill the balls again before coating.
Flavours and gifts
Add a pinch of sea salt, a teaspoon of espresso, orange zest or a few drops of peppermint extract to the ganache. Roll in cocoa, finely chopped pistachios, toasted coconut or freeze-dried raspberry powder. Packed in a small box, truffles make an easy homemade gift. Keep them in the fridge, but serve at room temperature for the best flavour.
Make Chocolate Truffles at home
Ingredients
- 200 g dark chocolate (60 to 70 percent), finely chopped
- 100 ml double or heavy cream
- 15 g soft unsalted butter
- Pinch of sea salt
- 4 tbsp cocoa powder, for rolling
Method
- Put the chocolate in a bowl. Heat the cream until steaming and pour it over the chocolate.
- Leave for 1 minute, then stir until smooth. Stir in the butter and salt.
- Cover and chill for about 2 hours, until firm enough to scoop.
- Scoop teaspoon-sized pieces and roll quickly into balls.
- Roll each ball in cocoa powder. Keep in the fridge in an airtight box and serve at room temperature.
- Handmade chocolate truffles: David Leggett, CC BY 2.0
Text written by Chocolate Era.
