Chocolate Truffles
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recipe by Kamran Siddiqi http://sophisticatedgourmet.com/
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- Total Time
- 1hr 35mins
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- Serves
- 7
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- Calories
- 237
These truffles are luscious; they’re smooth, rich, and have the perfect amount of flavor thanks to the small addition of sea salt and vanilla. Admittedly, they’re a bit messy to make but they come together in a pinch. As we all know– chocolate melts, so be sure to work in a cool environment and work as quickly as you can, especially if you’ve hot hands (Tip: run your hands under cold running water for a few seconds, then dry them off, before working with the truffles). A bit on the chocolate: For the dark chocolate, I like to stick to a cacao content of 54% to 65%. If you’d like truffles that are less rich, feel free to substitute between 1.5 oz (43 g) and 2 oz (57 g) of milk chocolate for the dark chocolate. On the golden syrup: I find that adding a bit of golden syrup to the mixture keeps the truffles nice and smooth in texture; if you don’t have golden syrup on hand, feel free to use mild honey, light agave nectar, or light corn syrup– they all work great. On the flavoring: For a more adult flavor, use a liquor like amaretto, raspberry or cherry liqueur. Feel free to use any other of your other favorite extracts that go well with chocolate; this recipe is a good base for any of your favorite chocolate flavor-parings.
Inspired by: http://www.sophisticatedgourmet.com/2015/05/chocolate-truffles/recipe updated Feb 25, 2022
Ingredients
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- Dark chocolate
- 170 g
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- Whipping cream
- 80 ml
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- Unsalted butter
- 14 g
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- Sea salt
- 1 pinch
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- Golden syrup
- 1 ½ teaspoons
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- Vanilla extract
- 1 teaspoon
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- Flaked coconut
- 3 tablespoons
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- Pistachios
- 3 tablespoons
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- Cocoa powder
- 3 tablespoons
Tools
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Parchment paper
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Stove
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Saucepan
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Baking pan - 13 x 9"
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Baking sheet - 18 x 13"
Step preview
- Add dark chocolate, whipping cream, unsalted butter and sea salt to a clean saucepan
- Stir constantly until completely melted then set aside - low heat
- Add golden syrup and vanilla extract to the chocolate mixture
- Stir until completely mixed
- Transfer chocolate mixture to baking pan
- Refrigerate the pan of truffle filling, uncovered, until firm, about 45 minutes
- Line a serving plate or rimmed baking sheet with parchment or wax paper, and set aside
- Place the shredded coconut, pistachio nuts, and cocoa powder in mouds on a large piece of parchment or wax paper
- Scoop a heaping teaspoon-sized portion of the chocolate mixture
- Form into a rough round with your hands
- Roll the round in desired coating, pressing in and covering completely, making sure to shake of any excess
- Repeat the process with the rest of the chocolate mixture
- Put truffles on a baking sheet and chill in fridge - approx 30 min
- Serve or store in an airtight container in the refrigerator for up to 2 weeks