Tony Claxton's Recipes
Chocolate Truffles		    

If you've never had a truffle, you should try one. If you like chocolate, you'll like it. I promise. The center of a truffle is made from a combination of chocolate and cream melted together and allowed to cool. The coating can be anything from cocoa powder to tempered chocolate to finely chopped nuts to ... whatever goes well with chocolate. If you want mocha truffles add 1T espresso powder to the cream while heating. If you want to add liquid flavorings to the ganache, add an extra 1oz. of chocolate for each 1T of liquid. If you want to use mint or citrus peel etc. to flavor the ganache infuse it into the cream and strain if desired before adding chocolate.

                                   

Ingredients
GANACHE
1/2 C - Heavy Cream
1 T - Espresso Powder (opt)
1/2 lb - Semi-sweet or Bitter-sweet
         Chocolate 		   
COATINGS
3 T - Cocoa Powder
or
1 lb - Semi-sweet or Bitter-sweet
         Chocolate


Instructions
  • For the Ganache:
    • Pour cream into a heavy pot, bring it to a boil, then remove it from heat
    • If using optional espresso powder to make mocha truffles, add espresso powder to cream as it is heating
    • Finely chop chocolate, add and stir until all of the chocolate is melted and incorporated
    • Pour into a bowl and refrigerate overnight
    • Using a small 1-1/2 inch diameter ice cream scoop or a spoon, scoop the ganache and roll it into round balls using your hands.
    • Freeze balls for about 4 hours.
  • For the Cocoa Powder coating:
    • Line a cookie sheet with parchment paper
    • Roll the frozen ganache balls in cocoa powder
    • Using a fork, lift the truffle out of the cocoa powder and place onto the parchment paper
    • Keep truffles refrigerated until ready to serve
  • For the Tempered Chocolate coating:
    • Temper the coating chocolate using this procedure
    • Drop a cold ganache ball into the coating chocolate.
    • Using a dipping fork or a regular fork, coat entire ganache ball then remove from the bowl and place onto the parchment paper.
    • Continue this process until all the ganache is coated.


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