Classic Chocolate Truffles

By MaryEllen

My chief control recipe relies on a standard chocolate ganache base. This recipe also requires coating the truffles in tempered chocolate (learn to temper chocolate here). However, if you want to make your truffles without tempering chocolate, simply coat the truffle balls in melted chocolate and refrigerate until ready to serve. You can even add a teaspoon of coconut oil to help the chocolate harden.

Ingredients

• 8 ounces semisweet chocolate, chopped
• 3 tablespoons unsalted butter, cubed
• 1/2 cup heavy cream
• Melted chocolate with coconut oil for coating

Preparation

Step 1

1. Place chocolate and butter in a medium heat-proof bowl. In a small saucepan over medium-high heat, bring the cream to a boil. Pour the cream over the chocolate and butter. Let stand for 2 to 3 minutes before whisking until melted and smooth. Refrigerate, uncovered, for 1 hour, or until slightly firmed.
2. Use a small 2-teaspoon spring-loaded scoop, form mounds of chocolate onto a parchment lined baking sheet. Refrigerate 15 minutes. Roll the mounds into balls with the palms of your hands. Return the truffles to the baking sheet and chill for another 30 minutes, or until firm. Dip the balls in prepared tempered chocolate. Let chocolate set before serving. The truffles can be made ahead of time and stored in an airtight container in the fridge for up to 3 days.