There is a new chocolate shop that recently opened in the Bishops Arts District. It is called Dude, Sweet Chocolate and is amazing.

So amazing, in fact, that it got me thinking about making truffles at home. Truffles are essentially a ganache, melted chocolate mixed with cream and optional flavorings, rolled in cocoa powder, powdered sugar, chopped nuts, etc. Nothing so difficult, eh?

The truffles may be infused with any number of flavors. Think spices, nuts, citrus, fruits, liqueurs, teas, coffees, herbs, use your imagination to craft combinations that will match, offset, or heighten the chocolate flavor.

If you want vegan truffles, substitute coconut milk for the heavy cream. The coconut milk does not add flavor to the chocolate, but it is rich enough to create a silky smooth confection that is dairy free for those who care about that sort of thing.

The quality of chocolate you use is paramount to the final taste of the truffle, so be sure to buy the best quality chocolate you can find. Whether you make chocolates yourself, or leave it to the pros, savor this food of the Gods. It is a key ingredient to life’s sweetness.

Basic Ganache
From Fine Cooking Magazine

12 oz. semi- or bittersweet chocolate
1 cup heavy cream (or coconut milk)
2 Tablespoons butter (leave out if making vegan truffles)

Grind the chocolate in a food processor until it reaches the consistency of coarse meal, about 30 seconds. Bring the cream to a boil in a small saucepan over medium heat. Add the cream to the food processor and process until smooth, about 10 seconds. Add butter to warm ganache and process until smooth, about 10 seconds.

Alternately, chop the chocolate with a serrated knife into small pieces and place in a bowl. Bring cream and butter to a boil, pour over chocolate, and gently stir until chocolate melts.

Transfer ganache to a bowl, cover with plastic wrap, and refrigerate until firm, at least 2 hours.

Truffles
From Fine Cooking Magazine

1 recipe basic ganache, refrigerated for at least 2 hours
1 cup sifted cocoa powder (preferably Dutch-processed)
8 oz semisweet chocolate, chopped

Put the cocoa powder in a large bowl. Using 2 teaspoons, drop rounded, heaping teaspoonfuls of the truffle mixture onto a large, parchment, lined baking sheet. When all of he truffles are scooped, dip them in the cocoa and use your palms to roll the truffles into smooth 1 inch balls (don’t worry about making them perfect; slightly irregular truffles have an appealing homemade appearance). Transfer the truffles to the refrigerator.

Melt the chocolate in a medium heatproof bowl set in a small skillet of barely simmering water, stirring occasionally until smooth. Transfer the bowl to a work surface. Working in batches use your fingers or a couple of forks to coat the truffles with the melted chocolate, coat them again with cocoa or nuts (or any variation below) and return them to the baking sheet. If using your hands, you’ll have to stop and wash off the chocolate in between batches.

Let the truffles sit at room temperature for at least 15 minutes before serving. If not serving right away, store them in an airtight container in the refrigerator where they will keep for up to 5 days. Bring them to room temperature before serving.

Flavor Ideas:

Nut Coating

After coating the truffles with melted chocolate, coat them with 1 cup of your choice of finely chopped toasted nuts instead of cocoa powder.

Liqueur Filling

3 tablespoons liqueur -Amaretto, Baileys, Chambord, Frangelico, Grand Marnier, Kahlua, etc- may be stirred into melted ganache prior to refrigeration.

Peanut Butter and Jelly

Add 2/3 cup strawberry jam to the ganache and process until smooth. Coat the truffles with 2 cups ground salted peanuts.

Mexican Chocolate

Add 2 Tbsp. Kahlua liqueur, 2 tsp. instant espresso, and 1/2 tsp. ground cinnamon to the ganache. Coat the truffles with 1 cup ground toasted almonds.

Toffee and Fleur de Sel

Add 1/2 cup ground toffee bits (use Heath Bars and grind them coarsely in a food processor) and 1/4 tsp. fleur de sel to the ganache. Use 1 1/4 cups finely ground toffee bits mixed with 1 tsp. fleur de sel for the coating.

Infused Truffles:

This technique requires you infuse the cream with a flavoring, allow that flavoring to permeate the cream, then strain and add to chopped chocolate.

Earl Grey and Honey Truffles

If coffee is more your thing, substitute espresso powder for tea leaves. A vanilla bean may also be steeped in heavy cream for a more classic truffle.

12 ounces bittersweet chocolate
1 cup heavy cream
2 tablespoons loose-leaf Earl Grey Tea
the seeds from 5 cardamom pods, optional
1-2 tablespoons high-quality local honey, depending on your preference and sweetness of chocolate

sifted powdered sugar for rolling

Bring cream to a simmer over low heat. Remove from heat to a small bowl, add earl grey and cardamom, cover, and steep for 5 minutes. Strain cream back into bowl, reheat to a simmer, and proceed with basic ganache recipe, adding honey after adding cream to chocolate.

Pistachio-Basil Truffles

Pistachio-basil is a uniquely delicious combination, but has an exotic flavor. For more traditional truffle flavors, use 10 sprigs of fresh mint to make a chocolate-mint truffle, white chocolate, lemon thyme and lemon oil for a lemony truffle, or bittersweet chocolate, orange zest, and Cointreau for an orange truffle.

12 ounces semi-sweet chocolate
1 cup heavy cream or coconut milk
5 large basil leaves, torn
1/3 cup chopped, toasted pistachios
1 strip orange zest, white pith removed

cocoa powder and chopped pistachios for rolling

Bring cream or coconut milk to a simmer. Place basil, pistachio, and orange zest in a small bowl. Pour hot cream over ingredients, cover, and infuse for 20 minutes. Strain cream back into saucepan and bring to a simmer. Proceed with basic ganache and truffle recipe.