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How to Make Chocolate Truffles in 5 Steps
Hot cream: Pour hot cream onto chopped chocolate.
Do nothing: Before stirring, let the hot cream and chocolate rest in the bowl for a few minutes. Don't touch it.
Stir: Stir until the chocolate is melted.
Refrigerate: Refrigerate until the mixture is taken, approximately 1 to 2 hours.
Drive: Roll into balls and coat with trims such as nuggets, cocoa powder or crushed walnuts. You can also soak truffles in molten or temperate chocolate. See my article on rum and dark chocolate and coconut truffles for a video on how to do it. And I have a deep explanation of temperate chocolate in Sally's Candy Addiction if you have a copy.
Tippant situation: Extra creamy truffles are the most delicious variety. The drawback of creamy truffles is that they are sticky to roll. You can wear rubber gloves or coat your hands with cocoa powder, but here's my tip plus 1 and that makes the rolling so much easier. Pour the mixture of truffles into mounds on a baking tray. (Photo above.) Refrigerate for 20 to 30 minutes for the mounds to dry. After that, they're a little less sticky to roll. You can see me doing it in the video tutorial.
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