These truffles are truly amazing. I made them this year for my family for the holidays and they were gone in a flash.
Usually, when someone looks at truffles, they think they would be way too hard to make, but really they are one of the easiest bakery items to make, I promise.
This recipe is by Robert Linxe, and his truffles are the best I have ever tasted. It is wonderful that he is will to share his recipe with us.
When making truffles, I suggest wearing either medical gloves or really thin dish washing gloves. You can purchase them from either a grocery store or a drug store. You might think I am crazy for telling you this, but trust me, it is worth it. Use your bare hands, if you want too, but the gloves will be totally worth it, if you choose to wear them.
ETA: In truffles, even more than in other things, the quality of your chocolate is all important. I recommend Valhrona or Callebaut, depending on what’s easier for you to find… I get my Valhrona online, and Callebaut at Whole Foods. I prefer Valhrona for the truffles.
Deb from Smitten Kitchen also did Linxe’s truffles:
I have made truffles several times, and this is the recipe I use. It always turns out well.
- 10 ounces bittersweet chocolate, chopped fine
- 3 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 tablespoon light corn syrup
- 1/4 cup brandy
- 1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
- 8 ounces semisweet or bittersweet chocolate, chopped fine
Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
While you are waiting for your mixture to cool, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down; you could also use a double broiler; that is what I do. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired. I use a very small ice-cream scoop to dip into the batter, then I shape the mixture into a ball.
Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.
The only difference between these (French truffles) and chocolate covered ones is a coating of chocolate instead of powdered sugar/cocoa. For that you just melt some chocolate in a double-boiler and carefully coat each truffle. If you want them to sit flat, then place them on parchment paper to set and if you want them round I'd suggest a wire rack or something. As long as it sets quickly, you'll be just fine. The biggest tip I can give you is to have COLD hands! If it starts getting messy, dip them in ice water and dry them off as often as you need to.