Chocolate Truffles

drawing of a frog carrying a bag of chocolate truffles through the woods

This recipe's contributor wants her grandchildren to call her Grammy. Grammy grew up making these chocolate truffles every Christmas with her sister. Since they lived in an intentional Christian community started by their father, they had a lot of presents to make for their neighbors, and these truffles were a sweet solution. Grammy usually quadrupled this recipe to make 100+ truffles and divided them into boxes of four or five. She insists that you make a variety of flavors for fun taste-testing, but always, at the very least, make mint and coffee.

chocolate truffles sprinkled with sea salt

Ingredients

6 oz. (170 g) highest-quality dark or milk chocolate
1/3 cup (76 g) unsalted butter
1/4 cup (57 g) heavy whipping cream
1 cup (114 g) confectioner's sugar
1/4 teaspoon extract (mint, coffee, orange, rum, or raspberry)
5.5 oz. (156 g) highest-quality dipping chocolate *make sure it's real chocolate, not "chocolate-flavored"
cornstarch (for dusting hands)
optional decorations:
Maldon or coarse sea salt
white, dark, or milk chocolate

Instructions

Makes 24 truffles

Melt, stirring constantly, in a heavy saucepan over lowest possible heat:
6 oz. (170 g) highest-quality dark or milk chocolate, chopped
1/3 cup (76 g) unsalted butter
1/4 cup (57 g) heavy whipping cream

Pour the melted chocolate into a stand mixer and add:
1 cup (114 g) confectioner's sugar
1/4 teaspoon extract (mint, coffee, orange, rum, or raspberry)
With the flat beater attachment, beat on medium speed until silky smooth (takes up to 18 minutes). Pour the chocolate mixture into a lidded container and refrigerate until it's firm enough to roll into balls but not hard—check after 45 minutes, and if not ready, check in 15 minute intervals. Once it's firm, line a rimmed baking sheet with parchment paper and lightly dust your hands with:
cornstarch

Roll the chocolate mixture into 1-inch balls, and place them on the baking sheet. Re-dust your hands with cornstarch when necessary. Cover the balls with plastic wrap and freeze for 8 hours or overnight—freezing ensures that the balls will maintain their shape when dipped in melted hot chocolate.

Melt, stirring constantly, in a heavy saucepan over lowest possible heat:
5.5 oz. (156 g) highest-quality dipping chocolate *make sure it's real chocolate, not "chocolate-flavored"
Set out a fork, a dinner knife, and the baking tray of frozen balls. Drop one frozen ball at a time into the saucepan of melted dipping chocolate, and turn it around with the fork until completely coated. Scoop up the ball with the fork, and tap the fork's handle down onto the lip of the saucepan so the excess chocolate falls off the ball. With the dinner knife, slide the coated ball off the fork onto the same parchment-lined baking sheet. The dipping chocolate dries fast, so if you want the truffles decorated, find a friend to do that while you focus on coating the frozen balls before they thaw.


DECORATING (OPTIONAL)

Decorate using one or both of the following options.

1. Sprinkle on:
Maldon or coarse sea salt

2. Melt, stirring constantly, in a heavy saucepan over lowest possible heat:
white, dark, or milk chocolate
Spoon the melted chocolate into a plastic sandwich bag, and snip the tiniest possible hole in the corner of the bag. While holding the bag a couple inches above a truffle, squeeze the chocolate through the hole and move side to side and down to grace the truffle with a delicate zig zag line.


STORING AND EATING

Store the truffles, covered, at room temperature for 3-4 days or in the fridge for up to 2 weeks. Eat at room temperature.

 
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