3-Ingredient Chocolate Truffle Recipe
A dazzling candy shop 3-Ingredient Chocolate Truffle Recipe, great for sweetheart gifts. Your Valentine will be so impressed you made them, you’ll be utterly irresistible this year.
With Valentines Day just around the corner, it’s time to start thinking about what to make your sugar loaf to show him/her just how much you appreciate them.
One might think a homemade chocolate truffle recipe, with silky whipped ganache inside, would be too difficult to take on. After all, if chocolate boutiques are charging $2-3 per individual truffle they have to be complicated, right?
They only want you to think that.
Actually, chocolate truffles are very easy to make and require only 2-4 ingredients… Good quality chocolate and heavy cream, then flavored extract if desired, and a garnish for the tops if desired.
The only difficult part of truffle making is the waiting around. That is, if patience isn’t your strongest virtue.
You must wait for the ganache to cool so you can whip it. Then you must wait for the whipped ganache mounds to freeze before you can dip them in chocolate coating.
If you think you can find something to do for those two hours, this 3-Ingredient Chocolate Truffle Recipe is completely in your skill set, and will certainly win you some major nookie-points.
The first step is to heat the cream and melt some chocolate into it, to make a smooth chocolate ganache. This is the time to add an extract for flavoring if desired. This particular batch of truffles had a little almond extract in it for a light nutty note.
Cool the ganache, then whip it using an electric mixer. The color will lighten and the chocolate ganache will turn into a fluffy mass that looks almost like frosting.
Scoop the whipped ganache into a large piping bag with a large round tip.
Usually I pipe little 1 inch mounds of ganache to make round truffles. Yet today, I thought it would be fun to make heart-shaped truffles for Valentine’s Day.
To do this, simply start a mound, then drag it downward to make a rough point. Create a second mound next to it, dragging the point down and across the other.
It’s ok if your hearts are messy looking. The melted chocolate coating they will be dipped into, covers a multitude of
Before dipping the mounds or hearts into pure melted chocolate, you must freeze them until they are hard. If the ganache melts into the melted chocolate, you’ll end up with sloppy truffles, and cloudy coatings. Make sure the ganache is hard as a rock before continuing.
Melt more chocolate in a double boiler for the coating, then dip the truffles in it and let them harden on wax paper.
If you would like to add a garnish like sea salt flakes or chopped nuts, sprinkle them on before the chocolate hardens.
You are now a chocolate truffle making goddess, fit to be drenched with affection on Valentines Day.
I knew you could do it!
3-Ingredient Chocolate Truffle Recipe
- 18 ounces dark chocolate divided
- 1 cup heavy cream
- 1/2 teaspoon flavored extract (almond, vanilla, orange, strawberry, coconut, rum, etc.)
- Set a small sauce pan over medium heat and add the heavy cream. Heat until the cream simmers around the edges then remove from heat. Meanwhile, break 6 ounces chocolate into pieces, reserving the remaining chocolate for later. Place the chocolate pieces in the bowl of an electric mixer. Pour the hot cream over the chocolate, and add the extract. Let it sit for 8-10 minutes to soften the chocolate.
- Turn the mixer on low and beat the chocolate until completely smooth. Raise the mixer speed to medium if needed. Then cool the chocolate ganache in the refrigerator until very cold, at least one hour.
- Line a couple baking sheets with parchment or wax paper. Then pipe the whipped ganache into 1-inch rounds on the wax paper. For hearts: Pipe a smaller mound, then drag it forward. Repeat to make a second hump next to it and drag the ganache down into a rough point. Don't worry if it looks messy. The chocolate coating smooths out imperfections. Freeze the ganache mounds on the baking sheets until rock-hard, at least one hour.
- Break the remaining 12 ounces chocolate into pieces. Melt 9 ounces of chocolate in a double-boiler over low heat. Remove from heat, and add the last 3 ounces of chocolate and stir until smooth. (This simple form of "tempering the chocolate" helps the chocolate to keep from clouding up once hardened.)
- Take only one sheet of ganache mounds out of the freezer at a time. For round mounds, press a wooden skewer into the center and dip in chocolate. Tap off the excess chocolate. Then set the chocolate truffle down on wax paper, with the skewer hole down. For hearts: Balance a heart flat on two skewers and dip in chocolate. Tap off the excess chocolate and lay on wax paper to cool and harden. Once hardened, store in an air-tight container until ready to serve. Keep at room temperature for up to one week.
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