8 oz. (250g) dark
chocolate, finely chopped
1/3 cup (75mL) whipping cream
- Bring cream just to a boil in a
heavy saucepan. Remove from heat.
- Beat cream into the chocolate by
hand or using a hand-held emulsion blender. Beat until smooth
and all chocolate is melted.
- Chill in refrigerator until firm
(approximately 1-3 hours).
- Scrape spoon or melon-ball cutter
across surface of mixture; quickly press with fingertips into
1-inch (2.5cm) balls. Freeze well-wrapped in plastic.
- Store your handmade truffles in refrigerator well-wrapped in plastic for up to one week
or freeze in plastic wrap for 1-2 months.
Making milk chocolate truffles and white chocolate truffles
You can substitute milk or white chocolate in most recipes for
dark chocolate truffles. Just make sure to adjust the amount of
chocolate in the recipe using these general rules:
* Milk Chocolate Truffles – multiply the amount of dark chocolate
specified in the recipe by 1.5
* White Chocolate Truffles – multiply the amount of dark chocolate
specified in the recipe by 2
For example, if the recipe calls for 8 oz. of dark chocolate, as in the recipe above, and you want to substitute white chocolate, you'll need to increase the amount of white chocolate to 16 oz.
These are general rules and as we said above, it's important
to note that the percentage of chocolate solids provides the stiffness
in the final product. You'll have to experiment with each brand
and flavor of milk or white chocolate by adding the enrichment
ingredients a little at a time until you find the right balance.