Chocolate Truffles! What says Valentine’s or Galentine’s Day better than chocolate truffles
The first time I made these chocolate truffles was with my chef at the country club I was working at while I was in high school. I worked as an apprentice in Garde Manger and desserts at the country club. We made these truffles for a big party, so we kept rolling these truffles and changing out our gloves. The fun part to the truffles was the garnishing! We use coconut flakes, powdered sugar, chocolate, cocoa powder, nuts, anything.
The truffles are quite easy to make by heating the cream and butter and allowing this to melt the chocolate and add a booze of your choice, I used whiskey as that is what we had on hand (from Victor’s 40th birthday). Now as far as forming them after the chocolate is has been cooled you can scoop them out using a dough scoop or I cut them out on the cutting board and allowed the chocolate to warm up slightly so I could roll into balls. After the balls were rolled I place them back in the refrigerator to chill down for a bit and prepare the chocolate coating and my garnishes which I bought sweet and salty nuts, crushed up chocolate pizzelles, and crushed up chocolate chip cookies (Mrs. Thinster’s). Once the truffles were hard and coated them using a fork into the chocolate, be sure to get the excess off and placed them back on the parchment-lined cookie sheet. After they were all coated since my kitchen was still warm, I rolled them into my garnishes and placed them back on the parchment-lined cookie sheet.
I hope you enjoy these chocolate truffles just in time for Valentine’s or Galentine’s Day!
Simple ingredients and time are needed to make these chocolate truffles.
- 12 oz. bittersweet chocolate
- 1/2 cup heavy cream
- 1.25 oz. unsalted butter
- 1 1/2 TBSP desired booze
- 10 oz bittersweet chocolate
Gather all ingredients and equipment.
In a saucepan, heat cream to simmer and add the butter till combined.
Pour the cream over the chocolate to melt and whip till smooth. If chocolate is not completely melted, place in the microwave to finish melting in 30-second bursts. Add in desired booze, mix well.
Pour chocolate into a plastic wrap lined container, making the chocolate about an inch deep. Refrigerate overnight or until completely cold.
Take the chocolate out whole and place on a cutting board. Cut into 25 even pieces or you can use a small dough scoop to portion out each truffle.
Allow for the chocolate to come up to warm up slightly so it will be easier to roll into balls. Place on a parchment lined cookie sheet and place in the refrigerator.
Melt chocolate in a microwave-safe bowl in 30-second bursts.
Dip the chocolate truffles into the cooled chocolate and place on the parchment-lined sheet pan.
After each truffle has been coated in the chocolate roll in the garnish of your choice, coconut flakes, cookie crumbs, or nuts etc.