We Should Cocoa: Truffles
Recipe type: Dessert
Serves: 64
Silky dark chocolate flavored with orange and cinnamon, coated in dark chocolate and decorated with a cocoa butter design.
  • For the ganache
  • 1 lb. (16 oz) dark chocolate, finely chopped
  • 1 Cup (8 oz) heavy cream
  • zest from 1 large orange
  • ¼ - ½ tsp. ground cinnamon
  • 1 Tbsp. unsalted butter
  • 3 oz bittersweet chocolate, chopped, for the "foot"
  • For the coating
  • 1½ lbs. 72% couverture dark chocolate, tempered
  • cocoa butter transfer sheet, cut into squares
  1. Make the ganache:
  2. Bring the cream to a simmer over medium-low heat. Remove it from the heat and stir in the orange zest and the cinnamon. Allow the flavorings to steep in the warm cream for 20 minutes. Strain out the zest and bring the cream back to a simmer.
  3. Pour the heated cream over the butter and the chopped pound of chocolate. Let it sit for 2 minutes, then stir the ingredients gently to combine. Do not stir or whip too vigorously as you don't want to mix too much air into the mixture. When it's done, it should resemble a shiny, thick pudding.
  4. Pour the ganache into a plastic-lined 8"x8" metal pan. Cool the pan in the freezer for 30 minutes.
  5. Melt the 3 oz of chopped bittersweet chocolate.
  6. Invert the filling onto a baking sheet covered with plastic wrap. Using a spatula, coat the bottom of the ganache with a thin layer of the melted chocolate to form the "foot". You probably won't need all of the melted chocolate. This "foot" will give you a stable bottom to the filling which is helpful when dipping/coating it later. Place the ganache in the freezer for 2 hours to set.
  7. Cut the Filling:
  8. Remove the ganache from the freezer and place it foot side down on a parchment lined cutting board.
  9. Trim the edges evenly. Cut the ganache into 1" squares with a sharp, non-serrated knife. Separate the squares on the parchment paper. Allow the squares to sit overnight at room temperature to dry.
  10. Dip the centers:
  11. NOTE: Ideally, you would dip the centers at a cool (68F) room temperature as dipping cold chocolate can interfere with the temper of your chocolate coating. However, in the summer, as was the case for me, the room will probably be too warm to allow the centers to be firm enough to dip. I had to chill mine in the refrigerator for them to be firm enough to handle.
  12. Temper 1½ lbs of couverture chocolate using your favorite method. Dip each center one at a time into the tempered chocolate. Lift it out with a fork, tapping it against the side of the bowl to allow excess chocolate to drip off, then scraping the bottom of the fork against the side of the bowl. Set the coated square onto clean parchment paper and immediately press a square of transfer sheet onto the wet truffle. Repeat with each of the truffles.
  13. When the truffles are fully set, carefully peel off the transfer sheet and trim any rough edges of the chocolate with a small paring knife.
Recipe by BakeNQuilt at http://www.bakenquilt.com/2013/08/we-should-cocoa-truffles/