Creamy and elegant these easy dark chocolate truffles make perfect gifts. Add them on a saucer next to your after dinner coffee or just savor one to stave off the blues. They are a burst of dark chocolate flavor.
Bring the cream just under a boil – bubbles will form around the sides of the pan. (about 185F on an instaread thermometer)
Remove the pan from the heat and add the chopped chocolate.
Let stand 2 minutes.
Carefully stir the mixture until smooth.
Add the butter.
Stir until smooth and well mixed.
Refrigerate until cold and firm, about 1 hour.
Form the mixture into tablespoon sized balls.
Place the balls in the freezer for about 10 minutes.
Dip in the melted coating and drizzle with the white chocolate.
Store in the refrigerator in a tightly covered container.
Chocolate Coating
Add the chocolate and the vegetable shortening to a microwave safe bowl.
Melt on 50% power for 2 minutes, stirring every 30 seconds. (you may not need the whole 2 minutes.
White Chocolate Coating
Melt the white chocolate and shortening as above.
Stir until blended.
Video
Notes
Storage:Truffles can be stored easily in the freezer or refrigerator in an airtight container.Add chocolate truffles to an airtight plastic container with waxed paper or parchment paper between the layers. You can refrigerate them for at least two weeks or freeze them for several months.Make sure the refrigerator is odor free, though. Truffles pick up weird flavors really fast.Tips:This is one of the easiest candies to make but there are things that can go wrong. Here are the most common problems and how to fix them.
The ganache is grainy - It's likely that the chocolate didn't melt all the way and small, hard pieces are causing the problem. Make sure the cream is hot enough next time. What you can do - put the whole mixture over a bowl of very hot water or double boiler and stir until smooth.
The chocolate won't melt - This can happen with less expensive chocolate or if the chunks of chocolate are too big. Chop it into small pieces Before adding to the hot cream.
The chocolate is clumping up and is grainy - This usually only happens if you're trying to melt the chocolate by itself and once it does you have to throw it out and start over. It's from either too high of a heat or water getting into the chocolate as it's melting.
The chocolate looks weird and it looks like it's separating - The cream was too hot. It's a loss - you'll need to start over.
The toppings aren't sticking - Roll the truffles between your hands to warm them up a little and try again.