While these chocolate truffles have no mushrooms in them, their name originated from the south of France where truffles (the fungus tuber melanosporum) grow. Sometime in the early 1900’s, the confectioner Auguste Escoffier, by accident, created the first creamy centered treat. It looked like the mushroom that were highly prized and so they received the name chocolate truffle.
RECIPE: Chocolate Truffles
- Prep Time: 20 minutes
- Cook Time: –
- Yield: 30 to 40 (1 inch pieces)
- Difficulty Level: Moderate
An indulgent treat made with chocolate and cream is a bite of perfect chocolate bliss.
8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), chopped into small pieces
1/2 cup of heavy whipping cream
Amaretto (1-2 tablespoons)
Cocoa powder or crushed almonds to roll truffles in
1) In a small, heavy saucepan bring the heavy whipping cream and Amaretto to a simmer. Every few minutes using a rubber spatula, scare sides.
2) Place the chopped chocolate in a separate bowl.
3) Slowly pour the cream over the chocolate, allow to stand for a few minutes then stir until smooth.
4) Allow to cool, then place in the refrigerator for 2 to 2 1/2 hours.
5) Use a teaspoon to roll out balls of the ganache. Roll in your hands quickly and place on a baking pan lined with parchment paper. Place in the refrigerator overnight.
6) Roll in cocoa powder or chopped almonds. If not using right away, keep the coated truffles covered in the refrigerator for 4-5 days.
7) For best results allow truffles to come to room temperature before serving.
Acknowledgement: Home Baking Association
Cottage Core Home would like to thank and acknowledge The Home Baking Association (HBA) for being a valuable resource who supports home baking