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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 117 truffles
3104_020508_truffles.jpg
Ingredients
Ingredient Checklist
24 ounces bittersweet chocolate, finely chopped, preferably Valrhona Manjari
8 ounces milk chocolate, finely chopped, preferably Valrhona 42 percent
1 1/3 cups heavy cream (not ultra-pasteurized)
1 vanilla bean, scraped
11 tablespoons unsalted butter, room temperature
2 cups cocoa powder (not Dutch processed), preferably Valrhona, for rolling
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 117 truffles
3104_020508_truffles.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 117 truffles
Recipe Summary
Yield: Makes 117 truffles
Yield: Makes 117 truffles
Makes 117 truffles
3104_020508_truffles.jpg
3104_020508_truffles.jpg
Ingredients
Ingredients
- 24 ounces bittersweet chocolate, finely chopped, preferably Valrhona Manjari
- 8 ounces milk chocolate, finely chopped, preferably Valrhona 42 percent
- 1 1/3 cups heavy cream (not ultra-pasteurized)
- 1 vanilla bean, scraped
- 11 tablespoons unsalted butter, room temperature
- 2 cups cocoa powder (not Dutch processed), preferably Valrhona, for rolling
Directions
Line a 13-by-9 1/2-inch rimmed baking sheet with plastic wrap; set aside.
In a heatproof bowl, set over (but not touching) simmering water, melt 8 ounces bittersweet chocolate and milk chocolate together until it reaches 120 degrees.
Place cream, vanilla bean, and seeds in a small saucepan over medium heat; heat until cream just comes to a boil. Remove from heat. Let cream mixture cool until reaches 120 degrees; remove vanilla bean and discard.
Remove chocolate mixture from heat and add to cream mixture. Using a heatproof spatula, mix together, starting from the center of the saucepan and working your way to the outer edges until mixture is emulsified. Add butter and mix with an immersion blender until well combined. Pour mixture into prepared baking sheet, evenly spreading mixture with an offset spatula; cover with plastic wrap, pressing down gently on chocolate mixture to prevent a skin from forming. Refrigerate at least 2 hours, and up to overnight.
Line the back of another 13-by-9 1/2-inch baking sheet with parchment paper. Uncover chocolate and invert onto parchment paper; remove second piece of plastic wrap. Using a pizza cutter or sharp knife, and a steel ruler as a guide, cut chocolate into 1-inch squares.
Line a baking sheet with parchment paper; set aside. Roll each square of chocolate between your hands to form a smooth ball. Transfer chocolate balls to baking sheet; refrigerate for 1 hour.
Melt remaining 16 ounces bittersweet chocolate in a heatproof bowl, set over (but not touching) simmering water. Place cocoa powder in a shallow dish. Place some of the melted chocolate in the palm of your hand and roll a chocolate ball in the melted chocolate to coat, then roll in cocoa powder. Repeat process with remaining chocolate balls. Transfer truffles to an airtight container, stacking truffles no more than 2 to 3 inches high, and refrigerate up to 2 weeks. Bring truffles to room temperature just before serving.
Reviews (31)
Add Rating & Review
145 Ratings
5 star values:
32
4 star values:
22
3 star values:
52
2 star values:
27
1 star values:
12
Load More Reviews
Reviews (31)
Add Rating & Review
145 Ratings
5 star values:
32
4 star values:
22
3 star values:
52
2 star values:
27
1 star values:
12
Add Rating & Review
145 Ratings
5 star values:
32
4 star values:
22
3 star values:
52
2 star values:
27
1 star values:
12
145 Ratings
5 star values:
32
4 star values:
22
3 star values:
52
2 star values:
27
1 star values:
12
145 Ratings
5 star values:
32
4 star values:
22
3 star values:
52
2 star values:
27
1 star values:
12
- 5 star values:
- 32
- 4 star values:
- 22
- 3 star values:
- 52
- 2 star values:
- 27
- 1 star values:
- 12
Martha Stewart Member
Rating: Unrated
04/08/2008
I was able to make the BEST truffles using this recipe. I have varied this recipe and added 2 tbsp of green tea for one, added about 16 tablespoon of smooth peanut butter, and 6 tablespoon of ground cinnamon. The green tea truffles tasted basically the same as the regular truffle. Peanut butter truffles were the best tasting. The cinnamon truffles tasted somewhat like mint. Overall, all the truffles received a great review as much as the original truffle.
Martha Stewart Member
Rating: Unrated
03/15/2008
I halved this recipe and it came out great with Icelandic Chocolate from Whole Foods. I also made a mini batch of mint chocolate truffles. I would definitely recommend leaving the 'ganache' in a mixing bowl and chilling, rather then the whole cookie-sheet nonsense. It was much easier to spoon it into a semi-ball and roll from there. Plus...less dishes! I also skipped the second layer of chocolate
Martha Stewart Member
Rating: Unrated
03/03/2008
I made these truffles exactly as the recipe said. They came out great ! I gave them out as gifts in some boxes I had left over from a shower. the boxes were in the shape of a bridal dress. I filled in the top part with your glitter and it was the perfect shape of a heart, then I wrote with a calligraphy pen in the skirt half a gift for you, I tied a ribbon around what should be the waist part. beautiful now everyone wants the truffles made for them. thank you
Martha Stewart Member
Rating: Unrated
02/29/2008
I did these in a more budget-friendly way (less expensive brand chocolate, substituted vanilla bean for 1 tsp imitation vanilla) and they turned out AMAZING!
However -- and this could just be my lack of expertise -- but I found the step of rolling them in chocolate the second time to result in a big melty, clumpy mess. I rolled the ganache between my hands to warm it slightly and rolled it in cocoa from there. Turned out just fine!
Martha Stewart Member
Rating: Unrated
02/13/2008
Very very good! I used crushed almonds for rolling as well - for textural interest. A tip - I found hand rolling the chocolates into shapes less perfect. I used a melon baller for the remainder of the batch and had very good results.
Martha Stewart Member
Rating: Unrated
02/10/2008
Just came from Whole Foods - they carry Valhrona Chocolate as well as Scharffen Berger
Martha Stewart Member
Rating: Unrated
02/08/2008
My Mom made these back in 1960. But she called them French Chocolates. Good things just stick around.
Martha Stewart Member
Rating: Unrated
02/08/2008
Your right. I just finished making some and I didn't need so many so I cut it in half and poured the chocolate and cream in a 9 x 9 pan and they are tiny little balls. But perfect bite size.
Martha Stewart Member
Rating: Unrated
02/07/2008
if you cut the recipe in half, then the balls that you roll after refrigerating the cream/chocolate would only be half as big
Martha Stewart Member
Rating: Unrated
02/07/2008
Is it possible to 1/2 this recipe? I don't have enough friends to give 117 truffles too and eat them all. Some recipes don't work when done in half?
thanks
danicazeke
Martha Stewart Member
Rating: Unrated
02/06/2008
ok i was avoiding in joining the conversation... but i do believe if you keep them longer than that... the nice fluffy cocoa powder will kind of go all gooey and they wont look or taste as nice... bascially.. they last up to 2 weeks... and within that time, when not eatin.. you wanna keep refrigerated ;)
Martha Stewart Member
Rating: Unrated
02/05/2008
I think they are stating the truffles have a two week shelf life...not, refrigerate for 2 weeks before serving.
Martha Stewart Member
Rating: Unrated
02/05/2008
They spoil after 2 weeks. :)
Martha Stewart Member
Rating: Unrated
02/05/2008
Ibelieve this means the truffles keep well for up to 2 weeks.
Martha Stewart Member
Rating: Unrated
02/05/2008
"Refrigerating for up to 2 weeks" simply means the truffles will last at least that long in the fridge before they go bad. It's a suggestion that you CAN refrigerate
... It's not mandatory to do so for the success of the truffle-
Martha Stewart Member
Rating: Unrated
02/05/2008
I believe it means they are good for up to two weeks.
Martha Stewart Member
Rating: Unrated
02/05/2008
You don't have to eat them all yourself. The idea is to make them and give them as gifts.
Martha Stewart Member
Rating: Unrated
02/05/2008
Check the internet for the Valrhona Chocolate.
Martha Stewart Member
Rating: Unrated
02/05/2008
Truffles last for up to two weeks in the fridge. These do not have preservatives.
Martha Stewart Member
Rating: Unrated
02/05/2008
im from england.. but at the moment i am staying in Canada... and i have nooo idea where to get this Valrhona Chocolate... or anything even similar.... does anyone know of where i might be able to get this??
Martha Stewart Member
Rating: Unrated
02/05/2008
do truffels need to be refrigerated?
Martha Stewart Member
Rating: Unrated
02/05/2008
In #2, you use both as they are both a different flavour. To make them even better, put a small amount of instant coffee into the choco mix. It's amaziing, but not more than 1/2 of a teaspoonful.
Martha Stewart Member
Rating: Unrated
02/05/2008
Dorsey,
Coffee first, THEN the computer.
Martha Stewart Member
Rating: Unrated
02/05/2008
TO DORSEYMI - It says "UP" to two weeks, meaning that they are good up to that two week period. Hope this helps.
Martha Stewart Member
Rating: Unrated
02/05/2008
im confused in the Directions of No.2..... is it 8oz of both? or between them??
Martha Stewart Member
Rating: Unrated
02/05/2008
They meant you can store this in the refrigerator for up to two weeks...It isn't a requirement for the success of the recipe that you have to refrigerate up to 2 weeks before you can serve them. They are best stored in the refrigerator.
Martha Stewart Member
Rating: Unrated
02/05/2008
You don't have to refrigerate for up to 2 weeks, you just can. I don't know how anyone can eat over 100 truffles in less than 2 weeks.
Martha Stewart Member
Rating: Unrated
02/05/2008
Why do you have to refrigerate for up to 2 weeks?
Martha Stewart Member
Rating: Unrated
04/08/2008
I was able to make the BEST truffles using this recipe. I have varied this recipe and added 2 tbsp of green tea for one, added about 16 tablespoon of smooth peanut butter, and 6 tablespoon of ground cinnamon. The green tea truffles tasted basically the same as the regular truffle. Peanut butter truffles were the best tasting. The cinnamon truffles tasted somewhat like mint. Overall, all the truffles received a great review as much as the original truffle.
Rating: Unrated
Rating: Unrated
03/15/2008
I halved this recipe and it came out great with Icelandic Chocolate from Whole Foods. I also made a mini batch of mint chocolate truffles. I would definitely recommend leaving the 'ganache' in a mixing bowl and chilling, rather then the whole cookie-sheet nonsense. It was much easier to spoon it into a semi-ball and roll from there. Plus...less dishes! I also skipped the second layer of chocolate
Rating: Unrated
03/03/2008
I made these truffles exactly as the recipe said. They came out great ! I gave them out as gifts in some boxes I had left over from a shower. the boxes were in the shape of a bridal dress. I filled in the top part with your glitter and it was the perfect shape of a heart, then I wrote with a calligraphy pen in the skirt half a gift for you, I tied a ribbon around what should be the waist part. beautiful now everyone wants the truffles made for them. thank you
Rating: Unrated
02/29/2008
I did these in a more budget-friendly way (less expensive brand chocolate, substituted vanilla bean for 1 tsp imitation vanilla) and they turned out AMAZING!
However -- and this could just be my lack of expertise -- but I found the step of rolling them in chocolate the second time to result in a big melty, clumpy mess. I rolled the ganache between my hands to warm it slightly and rolled it in cocoa from there. Turned out just fine!
Rating: Unrated
02/13/2008
Very very good! I used crushed almonds for rolling as well - for textural interest. A tip - I found hand rolling the chocolates into shapes less perfect. I used a melon baller for the remainder of the batch and had very good results.
Rating: Unrated
02/10/2008
Just came from Whole Foods - they carry Valhrona Chocolate as well as Scharffen Berger
Rating: Unrated
02/08/2008
My Mom made these back in 1960. But she called them French Chocolates. Good things just stick around.
Your right. I just finished making some and I didn't need so many so I cut it in half and poured the chocolate and cream in a 9 x 9 pan and they are tiny little balls. But perfect bite size.
Rating: Unrated
02/07/2008
if you cut the recipe in half, then the balls that you roll after refrigerating the cream/chocolate would only be half as big
Is it possible to 1/2 this recipe? I don't have enough friends to give 117 truffles too and eat them all. Some recipes don't work when done in half?
thanks
danicazeke
Rating: Unrated
02/06/2008
ok i was avoiding in joining the conversation... but i do believe if you keep them longer than that... the nice fluffy cocoa powder will kind of go all gooey and they wont look or taste as nice... bascially.. they last up to 2 weeks... and within that time, when not eatin.. you wanna keep refrigerated ;)
Rating: Unrated
02/05/2008
I think they are stating the truffles have a two week shelf life...not, refrigerate for 2 weeks before serving.
They spoil after 2 weeks. :)
Ibelieve this means the truffles keep well for up to 2 weeks.
"Refrigerating for up to 2 weeks" simply means the truffles will last at least that long in the fridge before they go bad. It's a suggestion that you CAN refrigerate
... It's not mandatory to do so for the success of the truffle-
I believe it means they are good for up to two weeks.
You don't have to eat them all yourself. The idea is to make them and give them as gifts.
Check the internet for the Valrhona Chocolate.
Truffles last for up to two weeks in the fridge. These do not have preservatives.
im from england.. but at the moment i am staying in Canada... and i have nooo idea where to get this Valrhona Chocolate... or anything even similar.... does anyone know of where i might be able to get this??
do truffels need to be refrigerated?
In #2, you use both as they are both a different flavour. To make them even better, put a small amount of instant coffee into the choco mix. It's amaziing, but not more than 1/2 of a teaspoonful.
Dorsey,
Coffee first, THEN the computer.
TO DORSEYMI - It says "UP" to two weeks, meaning that they are good up to that two week period. Hope this helps.
im confused in the Directions of No.2..... is it 8oz of both? or between them??
They meant you can store this in the refrigerator for up to two weeks...It isn't a requirement for the success of the recipe that you have to refrigerate up to 2 weeks before you can serve them. They are best stored in the refrigerator.
You don't have to refrigerate for up to 2 weeks, you just can. I don't know how anyone can eat over 100 truffles in less than 2 weeks.
Why do you have to refrigerate for up to 2 weeks?
All Reviews for Perfect Chocolate Truffles
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Perfect Chocolate Truffles
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
