Traditional French Dark Chocolate Truffles Food

DARK CHOCOLATE TRUFFLES

Steps:

• In a saucepan, bring the cream just to a simmer over medium-low to low heat. Pour the cream over the chocolate in a bowl and cover with plastic wrap. Let stand about 10 minutes to melt the chocolate.
• Add the vanilla and stir until smooth. Set aside to cool to room temperature, 30 minutes to 1 hour.
• Then beat the chocolate at medium speed, using an electric mixer, until it is thick and light colored. If the chocolate has cooled enough, it will be ready to form truffles right away. If the chocolate is still too soft to hold its shape when rolled in a ball, spread over the bottom of a baking dish and smooth the top. Refrigerate until firmed, but still scoopable, up to 2 hours.
• Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate and gently roll into a ball. Place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a baking sheet lined with parchment or waxed paper.
• If making the truffles a day or two ahead of time, let them stand at room temperature for at least 1 hour before serving.

TRADITIONAL FRENCH DARK CHOCOLATE GANACHE TRUFFLES

Steps:

• Bring the corn syrup and cream to a boil and pour over the chopped dark chocolate. Let it sit for 3 minutes and then using a whisk emulsify the mixture until you obtain a shiny and smooth chocolate ganache. Mix in the softened butter. Let it sit covered with plastic wrap or beeswax wrap overnight at room temperature.
• Cover a baking tray with plastic wrap. Transfer the ganache onto a pipping bag and pipe out small half spheres onto the baking try. Refrigerate for 1 hour. Using gloves: stick two little half balls together and roll into a spherical shape. Put the small balls on a clean baking tray lined with plastic wrap.
• Temper the 200 g of couverture dark chocolate. Using your hands cover each ball with a super thin layer of melted tempered chocolate and place on a plate or tray filled with cocoa powder.
• Roll the truffles in the cocoa powder until they are properly covered. Remove using a chocolate dipping fork and place on a fine-mesh sieve. Give them a little shake to remove the excess cocoa.

TRADITIONAL FRENCH DARK CHOCOLATE TRUFFLES

Steps:

• Gather the ingredients.
• Heat the heavy cream in a small saucepan over medium heat until it is hot and starting to bubble but not fully boiling. Remove the cream from the heat immediately.
• Add the finely chopped chocolate and vanilla extract and stir with a wooden spoon until the ganache is completely smooth.
• Pop the pan into the fridge and chill the ganache until it is hard enough to roll into balls. Do not use the freezer, as this will make the ganache unworkable.
• Measure out each truffle by the heaping teaspoonful and use your hands to quickly roll the ganache into a ball.
• If the ganache gets too warm, put it back in the fridge for a few minutes to firm up. Work quickly so that your hands don't melt the chocolate too much. Chill the balls, a few at a time, as you go.
• Put the cocoa powder into a shallow dish. Take each chilled chocolate ball and quickly roll in the cocoa powder for an even coating. Pop the truffle onto a plate and place back into the fridge to chill down again before serving.