Perfect Truffles: Learn How To Make Them

A good friend of mine talked me into doing a cooking class with her. It was chocolate and champagne, so how do I say no? I didn’t, obviously. I found out later that the class was a truffle-making class – mmmm yum! I’d made truffles before, but who cares? We were encouraged to bring our own ingredients to use for the truffles, which I thought was a really fun idea.

In the end, we had vanilla, orange, peppermint, Kahlua, cinnamon, salt truffles, and more. I liked most of them, but to be honest, the white truffle salt truffles I made were possibly my favorite.

Bonus? I have a lot of Christmas gifts to give from bus drivers to therapists to teachers and assistants to gymnastics and tae kwon do instructors. I’m a little afraid to do a full count. Doing presents for that many people is really more than I can afford or justify. But this? This is my solution. I am making truffles for everyone, boxing them up nicely, and passing them along. Tell me these don’t look perfect?

They are super easy and relatively inexpensive, too. My friend, who took the class with me? She isn’t my most domestic friend, and she’s going to make them again. So can you…

How to Make Perfect Truffles

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Chop 7 ounces of chocolate and butter into small pieces. Add all the cocoa and place them into a small stainless steel bowl. Heat in a 200-degree (lowest it goes) oven for about five minutes. Don’t let it burn.

In a small saucepan, heat the cream to a boil. Remove from the heat and pour over your chocolate mixture. Let it sit for a minute or two, then stir gently. Add the salt (or your other flavoring) and stir until the mixture is smooth and shiny.

Chill in the bowl for 30 minutes in a fridge until it is solidified enough to work with. Use a cookie scoop (#60) or a spoon to form the truffles. Place them on parchment paper or a Silpat. Chill again for another five to ten minutes.

While they are chilling a second time, melt the last 2 ounces of chopped chocolate gently in a double boiler (or in a microwave, checking every 20 seconds). Slowly drizzle in a little oil until it gets to a smooth consistency that is pourable but not super thin – you want it to stick to the truffles.

Use a fork to dip the truffles into the chocolate coating, roll them to cover, then return them to the Silpat. Sprinkle a little of your salt or other flavorings atop the melted chocolate and let harden.

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