We recently took our entire family, all eleven of us in fact, to the Perugina Scuola del Ciocolato (Perugina School of Chocolate) for a cooking class. It was a unique experience for us all and I’ll post about it soon, but I wanted to share one recipe with you that we all completed for easy Chocolate Truffles. I personally haven’t made chocolate truffles for years, and I had forgotten how easy they are to make. Even our four and five year old grandsons rolled out some pretty terrific truffles with a little help, which shows you just how easy they really are. The truffles we all made were basic truffles made out of chocolate ganache then rolled in powdered cocoa. Though there was an awful lot of dipping fingers into bowls and licking of spoons, (geesh that Perugina chocolate is GOOD), we all managed to crank out a tray of chocolate truffles each to take home with us.
You could roll these scrumptious balls of deliciousness in finely chopped nuts, powdered sugar, or even dip them in tempered chocolate if you really wanted to go all out. You can also use many different flavorings in the ganache itself by simply adding your favorite liqueur to the mix, or by adding finely chopped nuts which creates many different types of truffles. This recipe was inspired from the one we made at the Perugina chocolate school, and now after making these balls of choclate delight, I think I’ll be making truffles frequently in the future for special occasions and I’m looking forward to trying out some unique flavor combinations. We were taught how to temper our chocolate at the school, and we used that chocolate to make our truffles at the class (which was a messy business indeed- especially for the 4 & 5 year olds), but it really isn’t necessary for making these truffles. I used Perugina dark chocolate products for my truffles as I gained a whole new appreciation for Perugina products after our visit to their factory, but any top quality chocolate will work.
Rolling the truffle in cocoa.
Four year old Matthew takes his chocolate tempering VERY seriously!
Deborah Mele 2012
- 1/2 Cup Heavy Cream
- 8 Ounces Dark Chocolate, Chopped
- 2 Tablespoons of Flavoring Of Your Choice (See Notes Above)
- 1/2 Cup Powdered Cocoa
- In a double boiler, place the chopped chocolate, cream, and flavoring over boiling water, and stir until the chocolate has melted and smooth.
- Remove the chocolate from the heat and refrigerate until it begins slightly firm.
- Either use a pastry bag with a large hole cut out of the bottom and pipe 1 1/2 inch size mounds onto a baking sheet lined with parchment paper, or use two spoons to shape into ball like shapes..
- Refrigerate the balls 10 minutes or until firm enough to handle.
- Spread the cocoa over a plate, and use your hands to quickly shape the truffles into a round ball, then roll in the cocoa to cover. (Be careful not to over handle the truffles or they will get messy!)
- Place the rolled truffles on a baking sheet covered with a clean sheet of parchment, and continue finishing the rest of the truffles in this manner.
- Refrigerate for 10 to 15 minutes before serving.
- Store in an airtight container in the refrigerator.