The Classic Chocolate Truffle
The View From the Great Island
Like a great cup of coffee, or the perfect scrambled egg, everybody needs to know how to make the Classic Chocolate Truffle!
makes approximately 30 small truffles
- 8 oz dark chocolate
- ½ cup heavy cream
- 1 tsp vanilla
- about 1/2 cup unsweetened cocoa powder for rolling
- Chop the chocolate as finely as possible. You can put it in a food processor or use a large sharp knife. Put it in a bowl.
- Heat the cream in a small sauce pan until it is just about to boil. Pour the cream over the chocolate and let it sit for about 10 minutes.
- Stir the cream and chocolate together until the mixture is smooth and silky. Add the vanilla, or any flavoring you like. Pour the mixture into a shallow baking dish, or pie plate and put in the refrigerator until set, about an hour.
- Using a 1" sized scoop, form small balls and set them on a baking sheet lined with parchment. You don't have to use a scoop, it just make it easier to form and release uniform sized balls. A melon baller, or a teaspoon and your hands will work fine, too. The balls will be roughly shaped at this point, you'll roll them smooth later.
- Put the sheet back in the refrigerator for about 30 minutes. (This step is optional, but the firmer balls makes coating them a little less messy.
- Put the cocoa powder in a bowl. Take each truffle and roll it in your hands to form a smooth ball, then roll it in the cocoa powder to coat. I drop it right in and use a spoon to toss it around. Lay it back on the baking sheet while you finish the rest of the batch.
- Keep the truffles at room temperature for a few days, or refrigerate longer. Store them in a single layer, or separate the layers with waxed paper.