Reviews
Add Rating & Review
Back to Classic Truffles
All Reviews for Classic Truffles
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Classic Truffles
Recipe Summary
Yield: Makes about 4 dozen
Ingredients
Ingredient Checklist
1 cup heavy cream
4 tablespoons unsalted butter
2 teaspoons light corn syrup
1 pound finely chopped semisweet chocolate, plus 12 ounces more for dipping
1 cup Dutch-process cocoa powder, sifted
Cook's Notes
Using a 1 1/4-inch ice-cream scoop is theeasiest way to form truffles, but twospoons will also work.
Gallery
Classic Truffles
Recipe Summary
Yield: Makes about 4 dozen
Gallery
Classic Truffles
Classic Truffles
Classic Truffles
Recipe Summary
Yield: Makes about 4 dozen
Recipe Summary
Yield: Makes about 4 dozen
Yield: Makes about 4 dozen
Makes about 4 dozen
Ingredients
Ingredients
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 2 teaspoons light corn syrup
- 1 pound finely chopped semisweet chocolate, plus 12 ounces more for dipping
- 1 cup Dutch-process cocoa powder, sifted
Directions
In a small saucepan, bring cream, butter, and corn syrup to a full boil overmedium heat. Turn off heat. Add 1 poundchocolate; gently swirl pan to coverchocolate with cream, but do not stir. Let stand, undisturbed, 5 minutes.
Slowly whisk until combined. Transfer mixture to a large bowl; refrigerate,stirring every 15 minutes.
After 45 minutes, mixture will thickenquickly, so stir every 3 to 5 minutes untilthick enough to scoop, 10 to 20 minutesmore. Using two spoons or a small ice-cream scoop, form into 1-inch balls; transfer to a parchment-lined baking sheet.
Chill until firm, but not hard, about 10minutes. Remove from refrigerator; rollin palms to form a ball, and press gentlywith fingers to create irregular shapes.Chill until ready to dip, up to 1 week.Place remaining 12 ounces chocolate ina heatproof bowl over a pan of simmeringwater; stir occasionally until chocolatemelts. Remove from heat; cool slightly.
Place cocoa in a small bowl. Removecenters from refrigerator. Using onehand, dip one center into melted chocolate, then roll around in your hand tocoat evenly, letting excess drip back intopan. Place truffle in cocoa. With yourclean hand, cover truffle with cocoa. Letsit in bowl 20 seconds.
Lift out, and set on a parchment-linedbaking sheet. Repeat with remainingtruffles. If your kitchen is warm, refrigerate 5 minutes to set. You can storetruffles in airtight containers up to 1week at a cool room temperature.
Cook's Notes
Using a 1 1/4-inch ice-cream scoop is theeasiest way to form truffles, but twospoons will also work.
Cook’s Notes
Using a 1 1/4-inch ice-cream scoop is theeasiest way to form truffles, but twospoons will also work.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Classic Truffles
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Classic Truffles
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
