Introduction: Intoxicating Dark Chocolate Truffles

Picture of Intoxicating Dark Chocolate Truffles

These Dark Chocolate Truffles are rich and creamy with the aftertaste of cherry. I gave a box of these truffles to a close friend for his birthday, and later that evening he called me: “Oh my God, these Dark Chocolate truffles are soooo good, I can’t believe how wonderful they are. Words simply cannot describe how rich, creamy and perfect they are. Thank you for a wonderful indulgence.”

Step 1: Ingredients:

Picture of Ingredients:

1 cup Heavy cream

8 ozs. Dark chocolate, chopped, HIGH Quality Chocolate

2 Tbsp's. Unsalted butter, room temp.

1-2 Tbsp's. Baileys® Chocolate Cherry Liquor, or any liquor you desire

Coatings:

Cocoa powder

Toasted nuts

Melted chocolate

Shaved chocolate

Etc.…

Step 2:

Picture of

Break up the chocolate and place in a food processor bowl.

Step 3:

Picture of

Pulse the chocolate between 15-18 pulses, or until the chocolate is in small pieces.

Step 4:

Picture of

After the the chocolate is in small pieces, I place it in a heat proof bowl, then weigh it to make sure I've 8 ounces. Set the bowl of chocolate aside.

Step 5:

Picture of

In a heavy duty small saucepan, add the whipping cream.

Step 6:

Picture of

Over low heat, bring whipping cream to a boil.

Step 7:

Picture of

Stir the whipping cream while it comes to a boil, making sure it doesn't scorch.

Step 8:

Picture of

When the whipping cream comes to a low boil, remove from heat.

Step 9:

Picture of

Immediately pour the whipping cream over the chocolate in the bowl. Shake the bowl or a slight mix, just to the make sure all chocolate is immersed in hot whipping cream.

Step 10:

Picture of

Rest the bowl undisturbed for 2 minutes, allowing the chocolate to melt.

Step 11:

The mixing is important part when making truffles; starting at the center of the bowl, gently whisk the chocolate and cream together in a circular motion. Keep the circle of movement small at first.
You will feel the ganache begin to emulsify, where the chocolate and cream come together as one homogenous mixture. It will start to feel heavier. As soon as this pudding-like mixture comes to the surface, slowly work your whisking circle out towards the edge of the bowl.
Continue whisking until the mixture is smooth and fully emulsified, like a thick pudding. The whisk will leave track marks in the surface at this point.

Step 12:

Picture of

Cool mixture to 108°F, test with an instant-read thermometer.

Step 13:

Picture of

Once the mixture cools to 108°F, add butter and flavoring, stirring to combine.

Step 14:

Picture of

Stirring in the butter, making sure it's completely incorporated and smooth.

Step 15:

Picture of

When adding the liquor, start wit 1/2 tbsp. stirring in until incorporated and smooth. At this this, I taste the ganash and adjust the liquor to taste.

Step 16:

Picture of

Cover the ganache with plastic wrap and refrigerate for 1 hour, or longer, until the ganache is firm. Or, allow the ganache set overnight at room temp. I prefer to let the ganache sit overnight in the refrigerator, as flavors intensify.

Step 17:

Picture of

When scooping the ganache use a small melon baller or a tablespoon, I use #70 scoop which equals 1 tablespoon.

Step 18:

Picture of

When the ganache is firm enough, scoop 1 level tablespoon ganache into your hand.

Step 19:

Picture of

And now for the MESSY part: Working quickly, as the heat of your hands softens the ganache; roll the ganache into a ball, (size of a small walnut).

Step 20:

Picture of

Drop the truffle ball into the coating(s) of your choice. Evenly coating the entire ball.

Step 21: Toppings:

Picture of Toppings:

I used GHIRARDELLI CHOCOLATE 100% UNSWEETENED COCOA and I also toasted the pecans to coat the truffles.

Step 22: Toasting Pecans:

Picture of Toasting Pecans:

To toast the pecans, pre-heat your oven 400 °F. Line a rimmed cookie sheet or jellyroll pan with parchment paper.

Step 23:

Picture of

Spread pecans in a single layer of nuts on sheet. Bake 4-6 minutes, or until golden and have become fragrant. Every few minutes, shake the sheet to mix the nuts, to help avoid dark or burnt spots.

Step 24:

Picture of

When the pecans have become golden and have become fragrant, remove from oven and transfer nuts to a plate to cool completely.

Step 25:

Picture of

After coating each the truffle, place on cookie sheet lined with waxed paper. Or, if you have cute little cupcake liners, use them!!!!

Step 26:

Picture of

When truffles are completely made, place them in the refrigerator for 4 hours or overnight, until truffles are set.

Step 27:

Picture of

Store truffles in airtight container(s), store in the refrigerator. Serve Dark Chocolate Truffles at room temperature.

Step 28:

Picture of

Silky exotic flavors of rich chocolate, cream and cherry I hope you try them.. and let me know your thoughts!!!

Comments

marcellahella (author)2016-02-09

Mmmm, I want one, actually I want them all!

Voted

cyann04 (author)marcellahella2016-02-09

Wish you were closer, I'd give you plenty!!!!

marcellahella (author)cyann042016-02-09

:)

About This Instructable

710views

43favorites

License:

Bio: Join today, a place to post recipe(s), request a “certain” recipe(s), also communicate with others!! Vintage recipes passed down from family and friends ... More »
More by cyann04:Holiday Eggnog Crème Brûlée Country Apple Sour Cream Coffee Cake* Scrumptious Peanut Putter Pie
Add instructable to: