Bittersweet Chocolate Truffles

One of my favorite sweets in the world is Bittersweet Chocolate Truffles. If you are wondering why “Truffle”, it is simply because of the resemblance to the treasured real black truffle fungi. I think many people are intimidated by working with Chocolate and some especially of Chocolate Truffles. I know when I first trained in the kitchen as a young apprentice, I certainly was. But guess what? If you follow these basic steps while making these little gems you too can make these at home. While making this recipe I found out that my technique was not so great but… the end result was still amazing. (See video) I suggest you read through the entire recipe and then do the prep. I hope you enjoy these amazing chocolates as much as I do!

Ingredients for: Bittersweet Chocolate Truffle

Ingredients

350 gr. Bittersweet chocolate (65 to 70 percent cocoa)
300 gr. heavy cream
50 gr. unsalted butter
35 gr. honey
200 gr. cocoa powder
300 gr. dark chocolate (65 to 70 percent cocoa)

Directions for Bittersweet Chocolate Truffle

Directions

First, measure out all your ingredients.
Set up a baking tray covered with plastic wrap.
Set up second tray with parchment paper.
Fit a pastry bag (or zip lock bag) with a 2.5 cm smooth nozzle.
Fully melt half of the bittersweet chocolate in the microwave using a ceramic or glass bowl.(tempered) Then stir in the remaining chocolate and set aside to cool.
Heat cream in a pot and bring to a simmer.
Pour cream over the chocolate. Wait a couple of minutes for the chocolate to fully melt.
Using an immersion blender emulsify until smooth.
Allow to cool to to 105 F.(40 C) using an instant read thermometer. (If you don’t have one they are very inexpensive)
Add honey and butter and emulsify again.
Spread the chocolate onto the plastic covered baking tray and spread evenly. Place in fridge for 90 minutes.
Take the chocolate (ganache) out of fridge and let come to room temperature. It should have the consistency of whipped butter.
Pipe the ganache onto your tray lined with the parchment paper. (please see video)
Return to fridge for one hour to set.
On another tray with clean parchment, sift the cocoa powder and set aside.
Retrieve the ganache balls from the fridge let come to room temp and roll them into balls using the palms of you hands.Place on the clean parchment tray. (This should be done fairly quickly before both the ganache and your hands warm up. If it is a warm day or kitchen and it gets too sticky, put everything back in the fridge, wait 15 minutes and continue.)
Melt the dark chocolate in the microwave. Cool to 95 F. (35 C.)
Take a small amount of the melted dark chocolate and place in the center of your non dominant hand.
Roll the truffle in the center of your palm using your index and middle fingers. Place back on the tray.
Repeat.
If coating with cocoa powder, toss in bowl until completely covered.
Sift excess powder off and place in fridge uncovered for 2 hours.
Remove from fridge and store in a cool dry place. Will last up to 2 weeks.
Hilarious, 2 week!s Ya like that would happen. Hope you enjoy this one…