Chocolate TrufflesRecipe created by Valrhona Pastry Chef Sarah Tibbetts: Makes 24 truffles Active Time: 30 minutes: Total time: 4 1/2 hours (most of that time the truffles are sitting in the fridge)
8 ounces heavy cream
1 ounces honey (or you can substitute for maple syrup, golden syrup, or molasses)
7 1/2 ounces dark chocolate (we love Valrhona's illanka 63% chocolate)
- Combine the cream and honey in a small saucepan and bring to just under a boil.
- Melt the chocolate in a microwave on full power for 20-30 second intervals mixing often, until completely melted (chocolate should be 105-115ºF).
- Slowly pour the cream mixture over the melted chocolate in several additions, mixing well with a spatula before adding more liquid. As the ganache becomes more viscous, switch to a whisk and continue adding the liquid until full incorporated. Finish with an immersion blender to smooth the ganache.
- Pour into an 8x8-inch baking pan and cover the surface with plastic film. Refrigerate for a minimum of 4 hours and up to a day in advance. Remove from refrigerator and allow to set at room temperature for 30 minutes.
- Use a cookie scoop or roll the scoops with the palms of your hands to create round ganache balls (warning: the latter will be messy!). Place on a baking tray.
- Once all balls are rolled, either coat in desired topping or refrigerate then coat in tempered chocolate (see recipe below) followed by desired garnish. You can leave truffles out at room temperature for 5 days or refrigerated for up to one week. (Note: some toppings, like freeze-dried fruit, may have adverse reactions when refrigerated).