The reason I say “real” is because I had a kind of hard time finding a real truffle recipe. There were “oreo balls” (NOT a truffle) and “easy decadent truffles” (a chocolate cream cheese ball… really?!?!) but no plain chocolate ganache truffles. I finally found Ina Garten’s recipe which worked well. It’s really easy but you might refrigerate them instead of let them set at room temp. So here’s the recipe…. Oh yeah, I rolled mine in powdered sugar and cocoa =D
- Total Time:
- 1 hr 53 min
- 20 min
- 1 hr 30 min
- 3 min
- 60 truffles
- 1/2 pound good bittersweet chocolate such as Lindt
- 1/2 pound good semisweet chocolate such as Ghiradelli
- 1 cup heavy cream
- 1/2 teaspoon good vanilla extract
- Confectioners’ sugar
- Cocoa powder
Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in vanilla. Set aside at room temperature for 1 hour.
With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners’ sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.