Chocolate Truffle Recipe
Milk Chocolate, Berries.
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Ingredients
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Chocolate Truffle Base
Coatings & Finish
Berry Components & Garnish
Method
Chocolate Truffle Base
- 1
Prepare chocolate
Place the chopped milk chocolate in a medium heatproof bowl so it will melt evenly when warm cream is added.
- 2
Heat cream
In a small saucepan, combine the heavy cream and fine sea salt. Warm over medium heat until it just begins to simmer and small bubbles form around the edge (do not boil). Total time about 3–5 minutes.
- 3
Make ganache
Pour the hot cream over the chopped chocolate. Let sit undisturbed for 2 minutes to soften the chocolate. Gently stir with a spatula from the center outward until the mixture is smooth and glossy and all chocolate is incorporated (about 1–2 minutes).
- 4
Finish ganache
Whisk in the cubed room-temperature butter and vanilla extract until incorporated and the ganache is silky. If the mixture appears grainy, warm it briefly over a double boiler while stirring until smooth.
- 5
Forming & Coating
- 6
Set up work area
Line a baking sheet with parchment paper. Place the cocoa powder and powdered sugar (if using) in shallow bowls for rolling. If dipping in melted chocolate, set a separate bowl for melted chocolate and a fork for dipping.
- 7
Scoop truffles
Using a small cookie scoop or a teaspoon, scoop portions (about 12–14 equal portions) of chilled ganache. Quickly roll each portion between your palms to form a smooth ball. If the ganache softens too much, return it to the refrigerator for 10–15 minutes and continue in batches.
- 8
Coat truffles
Roll half the truffles in cocoa powder, shaking off excess. Optionally, toss some in powdered sugar for contrast. For dipped truffles: melt the optional 4 oz of chocolate in short bursts in the microwave (20–30 seconds), stirring until smooth, or melt over a double boiler. Dip chilled truffles with a fork into the melted chocolate, tap off excess, and place on parchment to set.
- 9
Chill to set
Refrigerate the coated truffles for 15–20 minutes to allow coatings to set fully.
Berry Components & Plating
- 10
Prepare berries
Gently toss the quartered strawberries and raspberries with the optional light berry coulis to lightly glaze and bring out flavor. If you prefer fresh, serve them uncoated.
- 11
Plate
Arrange 2–3 truffles per serving on small dessert plates with a spoonful of glazed berries. Sprinkle a pinch of freeze-dried raspberry powder over the plate or lightly dust a truffle to add a bright, tart accent.
- 12
Serve
Serve truffles chilled or at cool room temperature. They keep in an airtight container in the refrigerator for up to 10 days; bring to cool room temperature (about 15 minutes) before serving for best flavor and texture.