- always use heavy cream, which has a high butterfat content. Using a lighter cream will affect the way the ganache sets and handles
- although it’s not necessary to add corn syrup when making truffles it helps to keep the ganache smooth and preserve it.
- feel free to add different flavoring ingredients from liquors, fruit juices, purees, and even spices (be daring).
- adding butter isn’t necessary either however it gives the truffle that more melt in your mouth sensation. Always use unsalted though if adding.
- most important of course is the Chocolate which is the principal flavor in the truffle centers. Use only good quality chocolate in your ganache. It will make the difference from a Rolls Royce to a Pinto (I’m probably dating myself with that comparison).
Try these simple steps and you’re sure to satisfy anyone this Valentine’s Day!
Dark Chocolate Truffles
(makes 60 pieces)
1 cup Heavy Cream
2 Tbsp. Light corn syrup
1 Tbsp. Butter, unsalted and softened
2 1/3 cups Dark Chocolate, chopped
2 cups Dark Chocolate chopped for dipping
- line a 9×13 inch baking pan with parchment paper
- combine the cream and corn syrup in a 2qt. saucepan and bring to a boil
- remove from the heat. Add butter and chopped chocolate to the cream and stir until smooth.
- Pour the finished ganache into the baking pan to make a thin layer, then cover with plastic wrap. Refrigerate for 1 hour or until firm.
- Put the firm ganache in a bowl and mix with a spatula.
- Allow the ganache to rest a room temperature for 5 minutes. Line a sheet pan with parchment paper.
- Using a small ice cream scoop or teaspoon, scoop out balls of ganache and place on the sheet pan at room temp.
- When all the ganache has been scooped and placed on the sheet pan, roll each portion by hand into a round ball.
- Melt the additional 2 cups chocolate over a double boiler to be used for dipping.
- Dip the ganache centers into the melted chocolate and place on parchment lined paper OR
- If desired, after dipping, but before the chocolate sets fully, dust or decorate with anything you desire. Example: cocoa powder, coffee granules, coconut, nuts, etc. Then place on parchment lined paper to set.
Enjoy this luscious and romantic treat. Be daring and add some of your favorite ingredients to the ganache as well as the topping.
Note: If you’d like to learn more about Chocolate Truffles and how to make a variety of these luscious treats, call or email me for an in-home culinary class. It also makes for a fun party idea!
Can’t wait to try these, Vicki.
Have fun and don’t be afraid to be creative. Let me know how they turn out.
Hope you have a very Happy Valentine’s Day!
I’d rather not use corn syrup, can I keep the recipe the same and simply not include the corn syrup?
Yes you do not need to use it. Adding the corn syrup makes the filling fudgy. Instead try adding 3 tablespoons of butter instead of the 1 Tbsp. and see how that works. If you don’t want to add more butter try it without, it should be fine, just not as smooth, but I’m sure equally as delicious!