Truffles - Chocolate
By Janet-2
The problem with hand making chocolate is the resulting grainy texture of the truffle. To eliminate the graininess, do not over mix or whisk as this will incorporate more air making chocolate grainy. Plus, corn syrup also removes the graininess and butter will make the chocolate silky. Corn syrup also will make chocolate less dense.
Lastly, allowing the chocolate to sit before chilling it in the fridge will also reduce the graininess. Rapid cooling makes it grainy.
Ingredients
- 12 oz. bar of 60% cacao bittersweet chocolate
- 1/2 tsp. vanilla extract
- 2 tbsp. corn syrup
- pinch of salt
- 1/2 cup heavy cream
- 1 1/2 tbsp. unsalted butter, softened
- 1 cup cocoa powder
- 1/4 cup powdered sugar
- parchment paper
Preparation
Step 1
Break up the chocolate into small pieces. Melt chocolate in microwave for 2-3 minutes on medium. Stir chocolate once or twice.
Heat heavy cream while microwaving chocolate until slightly warm - about 30 seconds. Remove heavy cream from heat. Stir in vanilla extract and corn syrup and salt. Stir together.
Pour cream onto chocolate - do not mix - let sit for 3 minutes. Cover with plastic wrap. Add butter to the chocolate. Then stir gently a little bit - do not over stir as this will make the truffle grainy.
Spray oil on 8" square pan. Take parchment paper and fold it to the size of the pan and place over pan - make sure all 4 sides are covered with the parchment. Pour chocolate onto square pan and let sit on counter for 2 hours. Chill for 2 hours.
Sift cocoa powder into bowl. Sift the powdered sugar over the powder and mix gently. Spread cocoa powder onto a square pan for rolling the truffles into.
Use knife to score chocolate into squares. Slice into small squares. This will make it easier to shape. Pick up each square and shape into balls by hand.
Roll truffle balls into the cocoa powder and then place in a storage container. Refrigerate for 2 hours and let sit out at room temperature for half an hour before serving. Truffles can be refrigerate up to a week.