Chocolate Truffles

It’s the day before Valentine's day, and every restaurant is booked. Too late to order flowers, and Amazon overnight shipping won't make it on time. What to do? Make truffles! There's a common misconception when it comes to the chocolate candie; that they are hard to make, or require skill. This couldn't be further from the truth. Chocolate truffles are simply cream and chocolate melted down to form a firm ganache. The ganache can be flavored with orange liqueur, vanilla bean, expresso, rum or served plain; the possibilities are endless. The Ganache is then cooled, and rolled in cocoa powder, chocolate or any coating of your choice. Truffles are a delicious candie that will impress anyone you share them with. 

The main step in creating Truffles is melting chocolate. Using the soft simer of a double boiler, or microwaving in 30 second increments are two common methods for melting chocolate. The  preferred method for this recipe is using a double boiler. A double boiler gives control on how fast or slow the chocolate melts, witch is better for tempering. Tempering chocolate gives your truffles that classic smooth, and shiny coating. There is one downside to double boilers. You can easily burn your chocolate if it is kept over the boiling water for too long. A foolproof step in preventing this is by bring water up to a boil, then remove it from the heat, then place the bowl of chocolate over the saucepan. This prevents the water from getting to hot, ensuring perfectly tempered chocolate. In my recipe, this method is used for both making the ganache, and the chocolate coating, cutting down on dirty dishes, meaning more time with your valentine. Chocolate Truffles 

Yields: 20 truffles 

Total prep and cook time: 50 minutes 12 ounces (3, 4 ounce bars) bittersweet Chocolate, finely chopped ½ cup heavy cream ½ teaspoon vanilla 1 1/2 cups (10 ounces) melting chocolate wafers, or high quality semi-sweet or bittersweet chocolate For ganache: 1 Place 12 ounces of chocolate, cream, and vanilla in a medium mixing bowl. Fill a medium saucepan halfway with water, and bring to a boil. Once water comes to a boil, remove from burner and place bowl of chocolate over the saucepan. Stir chocolate constantly with a rubber spatula till completely melted. Once chocolate has melted, using a towel, remove mixing bowl from saucepan (save saucepan for later use). Scrape down sides of bowl, and place in refrigerator for 25-30 minutes until ganache is firm, yet pliable. 2 Line a baking sheet with parchment paper. Using a tablespoon, portion ganache onto prepared baking sheet. Roll each tablespoon of chocolate into a ball, using hand. Refrigerator chocolate balls for 10 minutes. For chocolate coating: 3 While ganache is chilling, bring the medium saucepan back to a boil. Place 10 ounces of chocolate melting wafers in a medium bowl. Once water comes to a boil, remove from burner and place bowl of chocolate melting wafers over the saucepan. Stir chocolate constantly with a rubber spatula till completely melted and smooth. Using a towel, remove mixing bowl from saucepan (be careful, bowl will be hot) 4 Dip ganache balls into melted chocolate using a fork. Tap excess chocolate off onto the side of bowl. Place truffles on prepared baking sheet. Let cool at room temperature till chocolate is firm, and has set.  Variations: Liquor truffles Replace vanilla extract with orange, or coffee liqueur, rum or any alcohol of your choice. Coconut truffles Place 2 cups of shredded sweetened coconut in a medium mixing bowl. In step 4, role chocolate covered truffles in coconut till coated, then place on prepared baking sheet. Almond truffles Place 2 cups of slivered almonds in a medium mixing bowl. In step for, role chocolate covered truffles in slivered almonds till coated, then place on prepared baking sheet. Salted truffles In step 4, once truffles are coated in chocolate, garnish with a pinch of high quality flake sea salt.