Story by Robin Zimmerman; article courtesty of Cuisine at Home Magazine
Mention truffles in the Test Kitchen, and our eyes light up. We love chocolate and — since it’s available everywhere from the corner drugstore to upscale boutiques — clearly we’re not alone. We make truffles in our kitchens, and now you can too!
Great truffles start with quality chocolate to form the creamy ganache centers. With so many brands of chocolate to choose from, you might want to experiment to find one you prefer. In the Test Kitchen, we use Ghirardelli brand chocolate, because it’s readily available in grocery stores and affordably priced. We also prefer the less harsh taste of Dutch-process cocoa powder for coating truffles over the more bitter taste of regular unsweetened cocoa powder.
Truffles traditionally are shaped into balls, dusted with cocoa, then rolled or dipped in a variety of toppings.
We’ve streamlined the process a bit by layering dark- and white-chocolate ganaches. Then we cut the layered truffle into squares and dip the squares into melted dark chocolate. A drizzle of white chocolate is the finishing touch.
For a different look, we have you reserve some dark-chocolate ganache for making round truffles, too. Whichever truffle you make, square or round, be sure to share these treats with someone you love.
Black & White Truffles Recipe
Melting chocolate in the microwave oven is fast and easy — but be careful! Chocolate can burn quickly, so you’ll need to watch it closely.
Makes 48 truffles; Total time: 1 hour + chilling
For the dark ganache
8 oz. semisweet chocolate, finely chopped
6 Tbsp. heavy cream
2 Tbsp. crème de cassis liqueur
For the White ganache
8 oz. white chocolate, finely chopped
6 Tbsp. heavy cream
1 Tbsp. pure almond extract
For the coating—
10 oz. bittersweet chocolate, divided
2 oz. white chocolate, finely chopped Dutch-process cocoa powder
1 cup each toasted coconut, toasted chopped almonds, and grated chocolate (optional)
an 81/2×41/2-inch loaf pan with plastic wrap, leaving an overhang on two ends. Combine
semisweet chocolate, 6 Tbsp. cream, and crème de cassis for the dark ganache in a medium glass bowl. Heat mixture in a microwave on 50% power, stirring every 20 seconds until chocolate is almost melted; stir until smooth. Remove 1/2 cup; set aside at room temperature until firm enough to roll into balls. Pour remaining ganache into prepared pan; chill until firm, about 1 hour. Combine
8 oz. white chocolate, 6 Tbsp. cream, and almond extract for the white ganache in a medium glass bowl; melt according to directions for dark ganache. Cool the mixture until it’s just warm, then pour over the chilled dark-ganache in the pan. Chill until firm, 4–24 hours. Lift layered ganache from pan; cut into 1/2-inch squares. Finely chop
8 oz. of the bittersweet chocolate for the coating; transfer to a medium glass bowl. Melt chocolate according to directions for dark ganache. Add remaining 2 oz. bittersweet chocolate; stir until chocolate is completely melted. Using
a chocolate dipping tool or 2 forks, dip ganache squares into melted chocolate. Let excess chocolate drip off. Place squares on parchment-lined pan to set coating. Melt 2 oz. white chocolate; drizzle over coated squares. Dust
your hands with cocoa, then form reserved 1/2 cup dark ganache into balls about the size of grapes. Roll truffles in coconut, almonds, or chocolate, if desired.
Per truffle: 89 cal; 6g total fat (4g sat); 6mg chol; 6mg sodium; 8g carb; 1g fiber; 1g protein
Line a loaf pan with plastic wrap, leaving an overhang on both ends to lift the ganache out.