Cooking is my way of celebrating life’s greatest moments and coping with life’s less flattering tragedies. It is also a way for me to show my friends and family how much I care about them. And although I can cook very complex dishes, I don’t always have to spend hours in the kitchen to show them I care.
There are some things that can be made from the heart, but don’t require a small army of kitchen staff to prepare.
So next time you want to show your mom you love her or make a sweet treat for your friend or child, remember this recipe. Its something you can make quickly, its delicious and its universally accept because its primary ingredient is chocolate!
Who does not love chocolate right?
Some recipes that call for chocolate can be tricky to work with, but have no fear because this recipe is simple enough for even a first time” chocolatier”.
Today I am going to show you how to make Chocolate Truffles!! Trust me, even if you can’t cook or bake, you can make truffles. They are one of the most simple and most forgiving candies to make.
It all starts with 4 basic ingredients; chocolate, heavy cream, vanilla extract and love!! That’s it!
- 8 ounces of semi-sweet chocolate, chopped into small pieces (chocolate chips work well too)
- 1/2 cup of heavy whipping cream
- 1 teaspoon of vanilla extract
- Mint leaves (1 bunch, stems removed, about 1 cup)
- Cinnamon and cardamom (1 cinnamon stick, 2 cardamom pods)
- Chili (1-2 dried ancho chilis)
- Zest of one orange (do not use juice)
- Truffle coatings:
- Cocoa powder
- Shredded, toasted coconut
- Finely chopped almonds, pistachios, or hazelnuts
- In a small, heavy saucepan bring the heavy whipping cream to a simmer (small continuous bubbles, approx 8-10 mins).
- If you are using one of the other optional flavorings, stir it in cream.
- After the cream simmers, remove from heat and let steep for an hour.
- Then strain away any solids, return the cream to a simmer, and proceed with recipe.
- Finally stir until smooth.
- Place your chocolate in a separate bowl.
- Then pour the hot cream over the chocolate.
- After that add the vanilla.
- Then allow to stand for a few minutes.Finally stir until smooth.
- Presto, you just made your first ganache!
- Allow the ganache to cool to room temperature, then place in the refrigerator for two hours until solid.
- Remove from refrigerator then scoop quarter sized balls of ganache into your hand quickly and roll.
- If you roll the balls too long, then the chocolate will melt in your hands.
- Place your hand rolled ganache balls on a baking sheet lined with parchment paper.
- Voilà! You just made your first truffle!
- Now, allow truffles to rest in the refrigerator overnight.
- For gourmet touch, place cocoa powder, coconut, or chopped nuts on the palm of your hands before your roll your ganache balls in step 5. This will add an extra kick to your truffles.
This recipe will make 30-40 chocolate truffles.
That is it, you are done!
The beauty of this recipe is it that your truffles don’t have to be perfectly round; you are free to shape them how you like. Their perfection is defined by how you want to serve them. Believe me when I say I have made them a million times and they are always a hit regardless of their shape!