Terroir noir truffles
It doesn’t take a whole lot of skill to make truffles, and for anyone who wants to get into chocolate work, truffles are a great way to start. The focus here, as in any recipe, is on finding the best ingredients: the best chocolate, the best cream and the best cocoa powder. We usually serve these truffles at the end of a meal with coffee to thank our guests for coming and to send them off with one last little sweet treat.
SERVES
24
Ingredients
- 3.1 ounces (90 g) 70% dark chocolate, chopped (1/2 cup)
- 1/3 cup whipping (35%) cream
- 1 1/2 tablespoons glucose syrup
- 1 tablespoon unsalted butter, at room temperature
- 1 cup good-quality cocoa powder
Directions
- Place the chocolate in a medium bowl. In a small saucepan, bring the cream and glucose to a simmer over medium heat. Pour the simmering cream over the chocolate and stir gently with a rubber spatula until the chocolate has melted completely and the mixture is smooth. Add the butter and stir until it melts and the mixture is smooth. Pour into a container with a lid and chill overnight in the refrigerator.
- The next day, scoop portions with a small ice-cream scoop or melon baller and roll between your palms into bite-size balls. Roll the balls in dark cocoa powder, shaking off the excess. Keep chilled for up to two days.
- Approximately one hour before serving, place the truffles on a plate and allow them to come up to room temperature.
