After my single-origin dark chocolate tasting last week, I was inspired to make truffles. They are one of my favorite candies because of their versatility.
The chocolate truffle, composed of a center of ganache and a hard chocolate shell, can be flavored with just about anything. When making truffles, you can steep the cream in the filling with herbs, spices, citrus—or you can add liqueurs, nut pastes, even fruit purees to your base.
Or you can take a plain chocolate-filled truffle and flavor it from the outside by rolling it in toasted nuts, cocoa nibs, or even bacon bits (!). Some of my favorite combinations are Earl Grey tea and dark chocolate, or Szechuan peppercorn and milk chocolate.
This week I decided to make a rosemary and orange-infused ganache using 66% chocolate, which falls somewhere between semi-sweet and bittersweet chocolate. The result was great! The chocolates had a nice earthy flavor from the herb, a bright citrus finish, and a rich chocolate to support the combination.
About the author: Jenny McCoy is the pastry chef at A Voce in New York City. When she's not covered in flour or frying bomboloni, you can find her strolling the streets of Fort Greene, Brooklyn, with her little dog Olive.
About This Recipe
|Yield:||about 60 small truffles|
- For the ganache filling:
- 2 1/2 cups dark chocolate
- 3/4 cup heavy cream
- 1 large sprig of rosemary
- 1/2 an orange, finely zested
- Pinch sea salt
- For the chocolate coating:
- 2 cups dark chocolate
- 2 tablespoons cocoa powder
- 2 tablespoons powdered sugar
For the ganache:Place the chocolate in a large mixing bowl. Bring the cream, rosemary, orange, and salt to a boil. Turn off heat and let steep for 10 minutes.
Bring back to a boil. Strain the hot liquid over the chocolate and gently whisk smooth. (If all of the chocolate doesn't melt, place bowl over a double boiler to finish.)
Place in refrigerator to set, at least 2 hours to overnight.
Melt chocolate over a double boiler.
Line three baking sheets with parchment paper.
While the chocolate is melting, use a small melon baller to scoop out rounds of ganache and place on one baking sheet. Place in fridge for about 5 minutes to harden.
Remove ganache balls and gently roll between your palms to smooth surface and create a nice ball. Gently roll on to baking sheets. Return to fridge for about 5 minutes.
Remove your chocolate from the double boiler and smear a thin layer of melted chocolate on your palm. Place one truffle in your chocolate-coated hand and roll around until the entire surface is covered. Arrange in neat rows on the remaining baking sheets. Return coated truffles to the fridge to set, approximately 10 minutes.
Repeat the last step to give the truffles a second coating. Return to fridge for at least 30 minutes.
Once the outer shell has completely hardened, gently roll in a large bowl with cocoa and powdered sugar to coat.