Truffles Two Ways

Chocolate Truffles (two ways)

Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 2 hours 40 minutes
Servings: 16
Calories: 189kcal
Chocolate truffles are very customizable.  In these two renditions, one is spiced with chile powder (recipe via my buddy Nola - who loves a tingle on her tongue) the second is curry and coconut.  Decidedly grown-up candy and its fabulous!
Print Recipe

Ingredients

For Truffles:

  • 2/3 cup whipping cream
  • 12 ounces good quality semisweet or bittersweet chocolate such as Lindt or Valrhona
  • 1 teaspoon madras curry powder
  • 2 tablespoons creme de cassis

For Garnish

  • 2 tablespoons cocoa powder
  • 1/2 cup flaked sweetened coconut lightly toasted
  • 1/4 cup salted cashews finely chopped

Instructions

  • Chop chocolate into small pieces. Fill the bottom of a double boiler or small saucepan with one cup of water. Over medium heat, bring water to a simmer and reduce heat to medium low.
  • In the top of double boiler add chocolate and cream. Stir just until chocolate melts and blends with the cream into a smooth uniform ganache.
  • Transfer half of the chocolate to another bowl.

For Chocolate Cassis Truffles

  • To one bowl of chocolate, add the creme de cassis. Stir to combine. Cover and chill until firm enough to shape (1 1/2 to 2 hours).

For Curried Chocolate Truffles

  • Add curry powder to the second bowl of ganache. Stir to combine. Cover and chill until firm enough to shape (1 1/2 to 2 hours).

To Form The Truffles

  • Scoop out rounded teaspoonfuls of the chocolate mixture and quickly press and roll them into rough 1-inch balls. Roll the cassis truffles in the cocoa powder to coat. Roll the curry truffles in either the coconut or cashews to coat. Place balls on a small baking sheet and chill until firm.
  • Store truffles in an airtight container in the refrigerator for up to a week.
  • Serve truffles at room temperature for the best flavor.

Notes

(If you don't have a double boiler, place a glass bowl on top of the pot with the simmering water - making sure the bottom of the bowl doesn't touch the water)

Nutrition

Calories: 189kcal | Carbohydrates: 14g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 14mg | Sodium: 14mg | Potassium: 159mg | Fiber: 2g | Sugar: 9g | Vitamin A: 155IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1.6mg