Chocolate Truffles

This was one of the first desserts I learned to make on my own.  I taught myself this timeless treat prior to culinary school.  I used to spoil my coworkers with them.  Unbelievable rich, yet I never had trouble getting rid of them. 

For the inside of the truffle you start with a hard ganache

4lbs dark chocolate, finely chopped
32 fl oz heavy cream

Place chocolate in a stainless steel bowl.  On the stove bring the cream to just a simmer (careful not to boil or scald).  Pour the hot cream over the chocolate, allow to stand for 1 min and then stir until the chocolate and cream are one smooth mixture.  Chill for at least 2 hours.

Once chilled use a small ice cream scoop or melon baller to carve out bite size rounds.  Place on a parchment lined sheet pan and refrigerate until firm again (10 mins).  Remove from the fridge and smooth with fingertips (use gloves if you don't want a huge mess).  Refrigerate one more time until firm. 

final touches.....

the easiest finishes are fine toppings you can roll the truffles in.  Coco powder, powdered sugar, chopped nuts....

your next option is a Tempered Chocolate Shell.  My personal favorite way to finish these treats. 

2lbs dark or milk chocolate

Chop into large piece, place 3/4's of your chocolate in a double boiler (pot of boiling water with a stainless steel bowl on top).  No moisture should come in contact with the chocolate.  Heat until between the temps of 105-110.  Remove from heat but keep the heat source on.  One at a time add the large remaining chunks of chocolate to the melted bowl stir until the seed melts, do not let the temperature drop below 87 or you will need to reheat and start over.  This is why you keep your heat source on, if the temp starts to drop you can warm it back up for a few seconds.  The tempered chocolate will evenly coat the back of a spoon and harden into a shiny shell. 

If your going to use the tempered shell you need to let your truffles come to room temperature, or they will crack before they are finished.  Using gloves place a small amount of chocolate in your palm then roll a truffle in it until it has a thin even coat.  place on a parchment lined sheet pan to set.  These are sooo pretty when finished. 

If you want to go one step further you can melt white chocolate and drizzle it over the shinny shells. 

If you are serving these to a party, cover a couple strawberries with the chocolate as well for a sweet presentation. 

****more variations******
roll a cordial cherry, strawberry piece, blueberry or soft carmel candy into the center of your hard ganache before adding the candy shell. 

If coco dusting mix one teaspoon chili powered, two tablespoons coco powder for a sweet and spicy treat