From Scratch

Chocolate truffles are always a perfect treat, and they’re especially appropriate for celebratory days, whether it’s a birthday, a holiday or Valentine’s Day. There are two ways to make them: the easy way and the time-consuming way. If you think I’m going for the latter, then you’re probably a first-time reader here.

This truffle is a delight that’s greater than the sum of its parts, for there are only three ingredients plus whatever you choose for enrobing, or coating them. In this case, enrobing is essential and is what makes this type easy and quick. With time-consuming truffles, the chocolate must be tempered first so the finished truffles boast chocolate that is and remains shiny and perfectly smooth. But when the truffle is covered with, say, cocoa powder, the chocolate — just a chilled ganache with butter – is hidden and tempering is no longer mandatory.

Because there are so few ingredients, you’ll want the best. That means perfectly-fresh butter and cream and an excellent chocolate, 60% cacoa or more. That doesn’t mean springing for Valrhona or Callebaut, but if you have them, they’re fabulous. In the supermarket, Ghirardelli, Lindt and the recent Hershey’s Natural are all available in 60% and now labeled that way.

When making them, disposable plastic gloves are handy, not just for hygiene but also because chocolate is notoriously sticky; if you choose to enrobe them the traditional way, in the palm of one hand, the gloves will be welcome. And resist the urge to make them golf-ball-sized or larger, like so many commercial truffles selling for $3 each and up. A truffle is meant to be bite-sized and easily popped into the mouth. As if it weren’t already easy enough to eat more than one.

Ella’s Chocolate Truffles

8 ounces good-quality dark or semi-sweet chocolate, 60% cacoa or greater
6 ounces heavy cream
1 ounce (2 TB) unsalted butter
cocoa powder, ground nuts, chocolate shavings as desired for finishing

Chop the chocolate into small bits, about 1/4″ and place into a heatproof bowl. Set aside.

Combine cream and butter in a small saucepan over medium heat. Bring to a simmer, stirring, to keep the butter moving and to prevent the cream from scorching.

Pour hot mixture over the chocolate, cover (a pot lid works well) and let stand for 5 minutes. Whisk until all chocolate is fully melted and the ganache is smooth and fully combined, about 2 - 3 minutes. Cover tightly with plastic wrap or aluminum foil and refrigerate 8 - 12 hours or overnight.

When ready to make the truffles, put coatings on plates and line a baking sheet with parchment. Using a melon baller or teaspoon, scoop out bite-sized amounts of the filling and roll into balls; don’t worry if they’re not perfectly round. Roll each in coating and transfer to parchment.

Chill, covered, another 30 minutes or more. Serve at room temperature. Truffles can be refrigerated for 1 -2 weeks and frozen for 1 -2 months.

Makes about 24 small truffles

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