Best Classic Chocolate Truffles Recipes

Classic Chocolate Truffles image

Provided by Food Network

Time 2h10m

Yield about 2 1/2 Dozen

Number Of Ingredients 5

1/2 cup heavy cream
1 vanilla bean, halved
Pinch salt
9 ounces bittersweet chocolate, cut into 1-inch pieces
1 1/2 cups unsweetened cocoa powder

Steps:

In a saucepan heat heavy cream, vanilla bean and salt and bring to a gentle boil. Meanwhile, in bowl of an electric mixer set over a pan of simmering water melt chocolate, stirring often, until smooth. Remove chocolate from heat. Strain cream mixture through a fine sieve into chocolate. (Rinse vanilla beans, dry them and reserve for vanilla sugar or another use.) Replace bowl in electric mixer and whip chocolate ganache mixture until cool and light in color. Cover and chill.
When ganache is firm, spoon up about 1 tablespoon. Place cocoa in a shallow plate and use to dust palms. Lightly and quickly roll chocolate mixture between palms to form irregularly-shaped balls. Dredge truffles in cocoa until well-coated. Set on a foil-lined baking sheet while you continue to make truffles with remaining ganache. Best when served within 24 hours, or store in a cool place up to 3 days.

CLASSIC CHOCOLATE TRUFFLES image

Yield 30 truffles

Number Of Ingredients 4

1/4 cup whipping cream
8 oz bittersweet chocolate, broken into pieces
6 tsp unsalted butter, cut into small pieces
1/3 cup unsweetened cocoa

Steps:

1. In double boiler, melt cream, chocolate and butter until smooth. Remove from heat. Pour chocolate into shallow bowl. Cool, cover and refrigerate until firm, at least 2 hours. 2. Pour cocoa into pie plate. Line baking sheet with was paper. Dip small spoon into a glass of warm water; shake off excess water and scrape across surface of chilled truffle mixture to form a 1" ball. Deposit into cocoa. Shake plate to coat evenly. Repeat. 3. Place truffles in wax paper lined container, separating layers with wax paper. Cover tightly and freeze up to 3 months.