Heavenly Chocolate Truffles

We've all been there.... the smell of chocolate wafting through open doors, the temptation of something sweet while struggling through our holiday shopping, the satisfaction of licking melted chocolate and bits of hazelnut off of our fingers. Ok, maybe I'm getting carried away. The point is that I am always tempted to buy chocolates from stores like Godiva, especially during the holiday season. The problem is that I have to break open the piggy bank to buy a small box of them, and at this time of the year, that's not realistic. So I decided to take matters into my own hands and make some chocolate truffles at home. The process takes a little bit of time but is easy and versatile.

The first step in making chocolate truffles is to make the chocolate ganache center. I've listed a fairly basic recipe below with a little kick of extra flavor. However, an easy way to add more flavor is to replace the vanilla extract with a flavored liquer like Amaretto, Bailey's, or Grand Marnier.

The second part in making truffles is when you get to unleash your creativity. Find different chocolates to melt and drizzle over the ganache centers, use cocoa powder, coconut, almonds, hazelnuts, or any other topping you would like. You can even get fancy and use gold foil to decorate your truffles. Look for gold foil in specialty bakery supply and grocery stores. 

Make these scrumptious little desserts as a treat for yourself or wrap them up for an inexpensive but sophisticated holiday gift! 

Chocolate Ganache (for truffles)


8 oz bittersweet or semisweet chocolate, small morsels or well chopped
(I used Ghirardelli 60% cacao)


1/2 cup heavy whipping cream


1 tsp vanilla extract


1 tsp cinnamon


1/2 tsp cayenne pepper


Directions


In a small pan, gently heat the whipping cream until simmering. Be sure to scrape the sides of the pan regularly to prevent any buildup. 


Place the chocolate into a separate bowl. When the whipping cream has come to a simmer, take off of the heat and pour over the chocolate. Add the vanilla and spices. 


Allow the hot cream to sit for one minute over the chocolate, then blend in so that the chocolate is fully melted and the mixture is smooth. Pour the mixture into a shallow pan and refrigerate for at least 2 hours. 

To shape the ganache into the traditional round truffle shape, there are a couple of options. You can use a melon baller, two small spoons, or your hands. I even modified this a bit and used one spoon and my hand. Be sure to keep hands cool by washing them in cold water as it will melt the chocolate. Also, be prepared to get a  bit messy :) As you shape the ganache into balls, place them on a flat pan or plate covered in wax paper (absolutely essential to prevent sticking). 

Once your ganache is shaped, prepare any melted chocolate or other toppings for your chocolates. I decided to melt white chocolate, milk chocolate, and my remaining dark chocolate. When coating the ganache with melted chocolate, it will tend to melt a bit. Try placing the ganache on one spoon and using a second spoon to pour the melted chocolate over it. Place the coated chocolates on fresh wax paper. In addition to melted chocolate, I also used unsweetened cocoa powder, shredded coconut, and chopped hazelnuts for toppings. Get creative and feel free to try something completely new! 

The recipe makes about 25-35 truffles, depending on size.