Cake Batter & Crumbs: Chocolate Truffles

Rich, luscious, creamy, divine... these are all words that come to mind when I think of chocolate truffles. Because of their high society status (in my mind anyway) I assumed that making these at home would be a daunting task that naturally would end in some sort of kitchen disaster. Surprised, however, was I to see how easy these really are to create. With a few simple tricks, anyone can make these 'expensive-to-purchase' but 'cheap-to-make chocolates' in their own homes.

I wanted to start basic, so this is a classic truffle recipe I found on the Food Network website made from a semi-sweet chocolate ganache and rolled in cocoa powder. The trick to making these is to work with very chilled ganache and then have very cold hands. The recipe suggests running your hands under cold water. I also saw Warren Brown on Sugar Rush make truffles and his recommendation was to pull out some cans of soda from your fridge and roll them between your hands. If your hands are too warm, you'll melt the ganache and end up with a sticky, chocolaty mess.

These truffles so rich and creamy and they melt in your mouth. They definitely help curb a chocolate craving.

Chocolate Truffles
from How to Boil Water on the Food Network

1/2 pound semisweet chocolate, finely chopped
1/2 cup heavy cream
1 to 2 tablespoons dark rum, Grand Marnier, Bourbon, or other liquor [I used Grand Marnier and it gave it a really nice flavor]

1/4 to 1/2 cup unsweetened cocoa, confectioners' sugar, sweetened ground chocolate, or finely chopped nuts Put the chocolate in a bowl. In a small saucepan or microwave, heat the cream to a boil. Pour the cream over the chocolate and shake the bowl gently to settle the cream. Cover with a plate or lid and set aside until the chocolate melts, about 5 minutes. Whisk the mixture until smooth and shiny. Stir in the rum or other flavoring. Cover the surface of the chocolate with plastic wrap. Set aside in a cool place until the chocolate firms up, about 2 hours. (To speed this up set the bowl of chocolate over another bowl of ice and stir until the desired consistency.)

Line a baking sheet with waxed or parchment paper. Use 2 spoons to drop small mounds/balls of chocolate, about 1/2 to 1-inch high on the paper (depending on the size you want). Then chill your hands under a faucet of running cold water or by using an ice bath. Roll each chocolate mound between your open palms to make smooth round balls.

Pour the cocoa or coating of choice into a cake pan or on a plate. Roll the truffles in the coating or use a clean spoon to pour the coating on the truffles. Repeat with all the truffles. Refrigerate until ready to serve.

To serve, scoop the truffles out of the cocoa with a fork or a slotted spoon. Put the truffles in small candy cups and serve now or refrigerate until ready to serve.