How to make Chocolate Truffles
The step-by-step guide for making this decadent treat, straight from Judge Kyla Kennaley
Truffles are a decadent treat for guests, and this spoon-style recipe is an easy way to make them a regular treat in your home. To change them up, substitute the orange liqueur for any flavour of liqueur you like, or other ingredients like nuts or dried fruit for texture. You can also dip them in chocolate and then roll them in dried coconut, cookie crumb, or crushed candy.
Tip: To make these truffles non-alcoholic, nix the liqueur and add an extra ¼ cup of cream to the filling
- 1 ¾ cups (300g) dark chocolate callets
- ⅔ cup 35% cream
- ¼ cup orange liqueur
- 2 cups (350 g) dark chocolate callets, melted and tempered
- Finely chopped pistachios
- Flaked sea salt
- Freeze-dried crushed berries
- Cocoa nibs
- Coconut flakes
Line two rimmed baking sheets with parchment and set aside.
Heat the cream in a small saucepan over medium heat until bubbles begin to form around the edges of the pot. Place the chocolate callets in a medium heat-proof bowl.
Pour the cream over the chocolate callets. Let stand for 2 minutes before stirring with a spatula until smooth. Add the orange liqueur and stir to combine. Cover with plastic wrap and refrigerate until set, about 4 hours.
Scoop the ganache into one tablespoon portions and arrange onto one parchment-lined baking sheet. Refrigerate for 15 minutes before rolling into balls. Dip each ball in the tempered chocolate. Place each dipped ball on the second prepared baking sheet and sprinkle with garnish of choice. Set aside to firm up.
Store in an airtight container in a cool, dry place for up to 5 days, or in freezer up to 1 month.
Yield: Makes 24 Truffles