Sugar Savvy

According to Wikipedia, chocolate truffles received their name because their color and texture are similar to that of the (considerably more expensive!) fungus. Chocolate truffles typically have a thin shell of chocolate coating and a soft creamy chocolate center.

Compared to many other chocolates and candies, truffles are a bit of an elegant indulgence, which makes them a perfect gift for Valentine’s Day or any other special occasion. The following is a great basic recipe, with many simple variations.

Deep Dark Chocolate Truffles

8 oz. bittersweet chocolate
1 oz. unsweetened chocolate
1/2 cup whipping cream
1/4 cup unsalted butter
Unsweetened cocoa powder (not Dutch processed)

Place chocolates, whipping cream and butter in a heavy saucepan over low heat. Heat, stirring occasionally. When melted, pour mixture into a small bowl to cool. Refrigerate for 2 hours or more, until mixture hardens.

Using a teaspoon or melon baller, quickly form mixture into equal size rounds, about 3/4 inch wide. Refrigerate until cold.

Just before serving, roll each truffle in cocoa powder until coated.

Variations:

• Confectioners’ sugar can be substituted for cocoa powder.
• Coated Truffles: Instead of rolling finished truffles in cocoa powder, melt 8 oz. bittersweet or white chocolate, or if available mint baking chips (such as Guittard) in a double broiler over low heat. When chocolate is melted insert small fork or wooden skewer in cold truffle & quickly dip to fully coat. Place on wax paper.
• Kahlúa Truffles: After melting chocolate, butter and cream together, add 3 Tbsp. Kahlúa and continue with recipe as directed.

Notes & Helpful Hints:
When shaping the truffles, it was a bit messy but I found it easiest to roll them lightly in my palms to create a nice even, round ball.

If making the Coated Truffles, I recommend putting the truffles in the freezer for at least 30 minutes before dipping in the melted chocolate or mint.

Keep in the refrigerator up to two weeks or freeze for up to one month.