Ingredients
- 10 ounces bittersweet chocolate (60-70% cacao), finely chopped
- 3/4 cup heavy cream
- 1.5 teaspoons pure vanilla extract
- 1 tablespoon Grand Marnier (or other orange liqueur)
- 1/4 teaspoon Diamond Crystal kosher salt
For Rolling
- 1/2 cup Dutch-process cocoa powder
- 1/2 cup finely chopped toasted hazelnuts
- 1/2 cup shredded unsweetened coconut
Make the Ganache
Place the finely chopped chocolate in a medium heatproof bowl. The finer the chocolate is chopped, the more evenly and smoothly it will melt.
Pour the heavy cream into a small saucepan and heat it over medium heat. Watch it closely and remove it from the heat the moment you see small bubbles forming around the edges. Do not let it come to a rolling boil, as overheated cream can cause the ganache to become grainy or separate.
Pour the hot cream directly over the chopped chocolate. Let it sit, completely untouched, for 5 full minutes. This allows the heat from the cream to gently and evenly soften the chocolate.
After 5 minutes, add the vanilla extract, Grand Marnier, and salt. Begin to stir the mixture slowly with a spatula, starting from the center and working your way out in concentric circles. Continue stirring until the ganache is completely smooth, glossy, and uniform in color.
Chill Until Firm
Press a piece of plastic wrap directly onto the surface of the ganache. This prevents a skin from forming.
Refrigerate the ganache for at least 3-4 hours, or until it is firm enough to scoop and hold its shape.
Shape and Roll the Truffles
Line a baking sheet with parchment paper. Use a small cookie scoop or a spoon to portion the chilled ganache into 1-inch balls.
Roll each portion quickly between your palms to form a smooth ball. The heat from your hands will melt the ganache, so work fast. If the ganache becomes too soft to handle, return it to the refrigerator for 10-15 minutes to firm up.
Place your desired coatings in shallow bowls. Roll each truffle in a coating until it is completely covered.
Store Properly
Store the finished truffles in an airtight container in the refrigerator. For the best texture and flavor, let them sit at room temperature for about 15-20 minutes before serving.
Chocolate Truffles
Ingredients
- 10 ounces bittersweet chocolate 60-70% cacao, finely chopped
- 3/4 cup heavy cream
- 1.5 teaspoons pure vanilla extract
- 1 tablespoon Grand Marnier or other orange liqueur
- 1/4 teaspoon Diamond Crystal kosher salt
For Rolling
- 1/2 cup Dutch-process cocoa powder
- 1/2 cup finely chopped toasted hazelnuts
- 1/2 cup shredded unsweetened coconut
Instructions
- Place the finely chopped chocolate in a medium heatproof bowl.
- Heat the heavy cream in a small saucepan over medium heat until small bubbles form around the edges.
- Pour the hot cream over the chocolate and let stand untouched for 5 minutes.
- Add the vanilla extract, Grand Marnier, and the salt, then stir slowly from the center outward until smooth and glossy.
- Press the plastic wrap directly onto the ganache surface and refrigerate for 3-4 hours until firm.
- Line a baking sheet with the parchment paper.
- Scoop the chilled ganache into 1-inch balls using a small cookie scoop.
- Quickly roll each portion between your palms to form smooth balls.
- Roll each truffle in your choice of cocoa powder, chopped hazelnuts, or coconut until fully coated.
- Place the finished truffles in an airtight container and store in the refrigerator.
