Sunday, February 6, 2011
In my twenty years as a chocolatier and candy maker, I have made hundreds of truffle recipes. I have found that the classic truffle recipe is still the best. This simple recipe can be made by anyone capable of mixing three ingredients together. People who want to challenge themselves may want to experiment with some of the advanced techniques offered at the bottom of the recipe.
1 cup of heavy whipping cream
2 Tbsps. Karo syrup
8 oz. finely ground dark chocolate (I recommend Barry Callebaut)
1 Tbsp. unsalted butter
• Boil Karo and cream. As soon as the mixture comes to a boil remove from the heat.
• Whisk in chocolate and unsalted butter, stir until smooth.
• Pour into a cooling pan lined with waxed paper.
• Refrigerate 10 minutes.
• Put in a kitchen aid with the paddle attachment and beat on medium for 30 seconds (this process can be done by hand).
Beginners: Roll into balls and roll in cocoa powder, chocolate chips, shavings, roasted and chopped nuts or sprinkles.
Intermediate: Roll into balls and dip into tempered dark chocolate.
Advanced: Shell mold in dark chocolate to create an elegant presentation.
Store truffles in the refrigerator, the truffles will last a couple weeks if kept refrigerated.
• Add your favorite liquor to the mixture. 2 Tbsp. to taste can be added with the butter and chocolate step. I recommend Chambord, Grand Marnier or Rum.
• To add dry spices, tie the spices into cheesecloth and boil with the cream and Karo.
• Most grocery stores have an all natural section where all natural chocolates and sprinkles can be purchased. I recommend India Tree brand all natural sprinkles.
• Pair with a nice red wine, I recently tried Ferrari-Carano Cabernet Sauvignon and really enjoyed the combination.
This recipe is very easy but if you would like to expand your chocolate knowledge, I am teaching truffle classes throughout February. The classes cover tempering and shell molding and each student leaves with a ½ pound of decadent dark chocolate truffles.