Time: 3 hours 25 minutes
Complexity: average
Quantity: 30-35 truffles

The famous truffle candies, named for their resemblance to the delicacy mushrooms of the same name, are easy to make at home. Traditionally, truffles are round or conical in shape. Chocolate ganache inside, topped with cocoa, finely chopped nuts, or coconut on the outside—a wonderful classic recipe.

Ingredients:

• 300 g dark chocolate, finely chopped
• 3 tbsp (40 g) butter
• 1/2 cup heavy cream
• 1 tbsp corn syrup
• 1/4 cup brandy
• 1/2 cup cocoa powder, finely chopped nuts, and/or toasted coconut for rolling the truffles
• 230 g dark or bitter chocolate, finely chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

dark chocolate, butter, cream, syrup, corn syrup, brandy, cocoa, dark chocolate

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Preparation:

Step 1
• Place 300g of chocolate and butter in a medium glass bowl. Microwave for 30 seconds. Remove and stir, then repeat.
Step 2
• In a small saucepan, bring the heavy cream and corn syrup to a simmer over medium heat. Remove from heat and pour into the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, gently stir in a circular motion, working from the center of the bowl outward, until the chocolate is completely melted and the mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8x8 inch glass baking dish and refrigerate for 1 hour.
Step 3
• Using a carving spoon, form chocolate balls and place them on a baking sheet lined with parchment paper, then return to the refrigerator for 30 minutes.
Step 4
• Place cocoa powder, nuts, and/or toasted coconut in separate bowls and set aside.
Step 5
• Meanwhile, place 230g of chocolate in a medium bowl. Take another bowl, place a hot water bottle in it, and set the bowl with the chocolate on it. Set the hot water bottle to medium heat. Depending on the hot water bottle you're using, you may need to adjust the heat higher or lower. Stirring occasionally, measure the temperature of the chocolate and continue heating to 32-33°C (90-92°F); don't let the temperature rise above 34°C (93°F). If this happens, the coating on the truffles will peel off when you bite into the chocolate. Once the temperature reaches the optimal level, adjust the heat to maintain the temperature.
Step 6
• Remove the truffles from the refrigerator and form them into balls by rolling them between your palms. Use powder-free vinyl or latex gloves if desired.
Step 7
• Dip an ice cream scoop into the chocolate and turn it over to remove any excess chocolate. Place one truffle at a time onto the scoop and roll until the entire surface is coated. Then place the truffle on a plate with cocoa powder, nuts, or coconut. Roll the truffle until it is coated with the sprinkles; let the truffle sit on the sprinkles in the plate for 10-15 seconds. Meanwhile, continue to drop the chocolate-covered truffles into the cocoa or other sprinkles. After 10-15 seconds, transfer the truffle to a baking sheet lined with parchment paper. Continue until all the truffles are coated. Leave in a cool, dry place for at least 1 hour, or store in an airtight container in the refrigerator. Truffles are best served at room temperature.

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