Bittersweet Chocolate Coated Truffles
Bittersweet chocolate truffles: silky ganache centers spiked with liqueur, hand-rolled and double-dipped in tempered bittersweet chocolate. Holiday gift-box candy made at home.
YIELD
12 servingsPREP
30 minCOOK
20 minREADY
3 hrsThese bittersweet chocolate truffles are the chocolatier-style ones with the snap-thin chocolate shell and the molten ganache center. The base is just bittersweet chocolate melted with butter and heavy cream, then spiked with your liqueur of choice (Grand Marnier, Amaretto, Kahlua, or Creme de Menthe all work).
A quick chill firms the ganache enough to scoop, a freezer set makes them dippable, and a second melt of chocolate (thinned with neutral oil for shine) coats them in a glossy bittersweet shell. Roll, dip, decorate, age a few days for the flavor to bloom.
Pro Tips
- Chop the chocolate finely before melting. Big chunks scorch on the bottom while tops stay solid; even pieces melt smoothly.
- Stir constantly during melting and pull from heat the moment the chocolate is smooth. Overcooked chocolate seizes into a grainy paste.
- The freezer set before dipping is non-optional. Soft truffles dunked in warm chocolate melt into the coating and ruin the shell.
- Cool the dipping chocolate to 85 to 90°F (29 to 32°C) for the right viscosity and snap. Hotter and the shell stays soft; cooler and it goes streaky.
- Age the finished truffles a few days in a cool dry place. The flavors marry and intensify, just like good chocolate from a shop.
Variations
- Roll uncoated truffles in cocoa powder, ground nuts, or coconut for a quick alternative to dipping.
- Stir in finely chopped candied orange peel, dried cranberries, or toasted nuts for textured centers.
- Use white or milk chocolate for the coating with a bittersweet center for a two-tone presentation.
Ingredients
Directions
For Truffles:
In double boiler, melt broken chocolate, stirring constantly. (Or microwave 2½ to 3 minutes on medium)
Remove chocolate from heat; blend in butter.
Stir in cream, then liqueur.
Combine with chopped nuts or candied fruit if desired.
Chill 10 to 15 minutes, stirring frequently until thick enough to hold a shape.
Drop by heaping teaspoon or #70 scoop onto foil lined baking pan.
Shape round, if desired. Cover and freeze 20 to 30 minutes to set truffles firm for dipping with chocolate.
For a variety of truffles, repeat the recipes using liqueurs such as Grand Marnier, Amaretto, Kahlua, Creme de Menthe.
For Coating:
Melt chocolate as directed in basic truffle recipe.
Remove from heat and stir in oil.
Cool chocolate to 85 to 90 degrees F for dipping.
Dip cold, firm truffle into melted chocolate, holding with a fork and spooning with several coats of chocolate.
Place each onto foil lined baking pan.
Decorate top with nuts, candied fruit, etc.
Chill at least 2 hours to set chocolate.
Roll in ground chocolate, if desired.
Place into tight container and store in cool, dry place to age for several days.
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