MILK CHOCOLATE TRUFFLES
The chocolate truffle is a delicacy to everyone thanks to it being named after the rare truffle mushroom to which it bears a resemblance. This comparison has led many to give it a high level of respect and some have even become intimidated to attempt making chocolate truffles at home.
Today, we want to promote the fact that chocolate truffles are simple to make, and with just a few ingredients, you can make these chocolate delicacies in your own kitchen.
Chocolate truffles are great for holiday parties, gifts, or just to enjoy for yourself. With this easy recipe, you will want to make chocolate truffles for everyone you know (keeping plenty for yourself too, obviously).
In our first post this month, we discussed how to use the double boiling method to melt chocolate. Our chocolate truffle recipe uses this technique as well so be sure to go back and review that post so you don’t burn the chocolate during the melting process.
The cocoa powder and the icing sugar combination to coat the outside of the chocolate truffle isn’t just for looks. The coating will help keep the chocolate truffle from melting in people’s fingers when they pick it up to eat.
Feel free to get creative too! Coat the outside of the truffle with peanuts, pistachios, almond chunks, chocolate sprinkles, salt, and more. You have a blank canvas with chocolate truffles if you so choose.
Find our base recipe below and enjoy the delicacy of chocolate truffles in your own home.
Milk Chocolate Truffles
- 9 oz. (3 bars) Endangered Species Milk Chocolate (otter), chopped into ¼ inch pieces
- Cocoa powder
- Icing sugar
- 2 tablespoons unsalted butter
- 5 1/3 tablespoons heavy cream.
- PUT the chocolate in a bowl and set over
- HEAT until melted and smooth, stirring occasionally.
- REMOVE from the pot of hot water.
- ADD the cream and stir well.
- LEAVE to cool.
- COVER and refrigerate for 35 minutes or until the mixture is firm enough to hold its shape.
- SIFT a layer of cocoa powder and icing sugar together onto a plate.
- TAKE a heaped teaspoonful of the chocolate mixture and shape it into a ball.
- ROLL each truffle in the cocoa powder/icing sugar to coat all over in an even layer.
- SHAKE off the excess cocoa powder and set on a tray.
- CONTINUE shaping and coating the remaining truffles. Set on a tray, making sure they don’t touch each other.
- COVER and refrigerate.
- REMOVE 15 minutes before serving.