December 24, 2011 by Flora Dawn
The chocolate truffle. Need I say more? Well, probably not, but since this is a blog post, I feel compelled to.
Seriously though, a truffle is basically ganache rolled into a bite-size piece of goodness. They are incredibly rich, amazingly smooth, and really expensive at your favorite bakery or chocolate shop. However, they are really easy to make at home, and a surefire way to impress all the chocolate lovers in your life.
If you have never made a ganache, it is deceptively simple. If you can heat cream and stir, you’re set.
You let the ganache cool, so that it is firm enough to roll and voila, you have truffles. They are remarkably easy, however you can’t be afraid to get your hands dirty. Well, chocolatey to be exact. Yes, rolling chocolate is a messy job. You could wear gloves I suppose, but I think it would ruin the fun a bit.
I love the flavor combination of chocolate & coconut, so that is the version of truffles I created here. Although there is really no reason you couldn’t substitute your favorite flavoring/extract for the coconut one in the recipe. And of course you could roll the truffles in coco powder or chopped nuts if you prefer.
I have to repeat what all the pastry chef and cookbook authors always say about ingredients, using high-quality chocolate will result in better tasting truffles. It’s true. But in reality, chocolate and cream is hard to mess up. I typically use Guittard brand chocolate (it’s all gluten-free), but I recently encountered some Scharffen Berger chocolate on sale and stocked up; so that is what I used. And, no surprise, they were really, really good.
I hope everyone is having a wonderful holiday season. Happy gluten-free baking (and eating, of course)!
If you have coconut oil, that will provide a more concentrated flavor, so I would less (maybe a 1/2 teaspoon or so).
- 1 cup heavy cream
- 4 tablespoons butter
- 2 teaspoons light corn syrup
- 1 pound bittersweet or semi-sweet chocolate, chopped
- 1 teaspoon coconut extract
- 2 cups toasted coconut, gently crushed with your hands, for rolling into
- parchment or silicone mat lined baking sheet
- To make the gananche, place the cream, butter, and corn syrup in a medium saucepan and bring to a full rolling boil. Remove from heat and add the chocolate, swirling/tilting the pan to cover the chocolate. Let stand about 5 minutes; add the extract, then stir or whisk until the chocolate is completely melted and smooth.
- Transfer the mixture to a shallow dish (I use a 9×13 pan). Place in refrigerator to thicken; this will take at least an hour (I simply left it overnight).
- Using a melon baller, small ice cream scoop, or measuring spoon, form the ganache into small balls (depending on preference somewhere between 1/2-1 inch size); you’ll have to use your hands to roll them. Place the truffles on a parchment or silicone mat lined baking sheet. If they are not perfectly round at this point, don’t worry, they will be slightly easier to roll after setting a few minutes on the sheet.
- After the truffles had all been rolled, I went back and gently re-rolled the ones that weren’t so round and pretty shaped, before giving them a roll in the toasted coconut. Store in an airtight container in refrigerator for up to 1 week.