Chocolate truffles are so easy to make, it’s amazing that places like Godiva get away with charging so much for them. If you want yours to be even more like the ones at the chocolate shop, you can melt your favorite milk or dark chocolate and dip the chilled truffles in it instead of rolling them in cocoa powder and confectioner’s sugar. Use a fork to remove the truffle once it’s covered in melted chocolate. Let the extra drip off, and place the truffle on wax or parchment paper or in a candy cup. This is a deliciously rich, fancy, no-bake dessert that will impress anyone. Chocolate truffles also make a great gift wrapped up in a cellophane bag or placed in a decorative box or tin. This recipe makes about 20 truffles.
Ingredients (adapted from Barefoot in Paris by Ina Garten):
½ cup heavy cream
3.5 ounces bittersweet chocolate
3.5 ounces semisweet chocolate
1 tablespoon brewed coffee
½ teaspoon vanilla or other flavoring
Pinch of salt
1 tablespoon Grand Marnier or other liqueur of your choosing
5 ounces melted chocolate for dipping (optional)
Cocoa and powdered sugar for rolling (optional)
Break the chocolates into small pieces and place in a bowl (don’t use chocolate chips instead of bars, because they have additives you don’t want in this recipe). Bring the cream to a boil, then quickly pour it through a sieve into the bowl with the chocolate. Use a whisk to stir until the chocolate is melted and the mixture is smooth. If your chocolate isn’t quite melted, put the bowl over a pan of simmering water and stir until smooth.
Add the coffee, vanilla or other extract, salt, and liqueur and whisk until smooth. Chill the mixture for at least 45 minutes, until firm enough to scoop.
When the mixture is firm, use a melon baller or small ice cream scoop to form balls, and place them on a sheet of parchment paper. Don’t worry if the balls aren’t totally round and smooth; you will have a chance to perfect them later.
Chill the balls for about 15 minutes, then roll them in cocoa and mold them into spheres. Chill overnight is possible, then roll in powdered sugar before serving. Or, roll yours in a mix of cocoa and powdered sugar like I did. Alternately, place in the freezer for about 15 minutes, then dip into a melted chocolate of your choice.
Vegan Coconut Almond Truffles
Ingredients:
3.5 ounces bittersweet chocolate (check the label to make sure the brand you’re buying doesn’t have any milk products)
3.5 ounces semisweet chocolate
½ cup coconut milk
½ teaspoon vanilla
½ teaspoon almond extract
1 tablespoon brewed coffee
Pinch of salt
4 tablespoons shredded coconut
4 tablespoons sliced almonds
Melt the chocolate as described in the recipe above, using coconut milk instead of cream. Add the extracts, coffee, and salt and whisk to combine.
Grind the coconut and almonds in the food processor until fine. Stir half of the nut mixture into the chocolate and save the rest for rolling.
Proceed as in the above recipe, chilling the chocolate mixture before forming it into balls. Instead of cocoa, roll the chocolates in the coconut and almond mixture.
