This Christmas, I made a batch of truffles as a gift for one of my very favorite people. Obviously, there’s a million different flavor options here, but I went for peppermint, almond, and cocoa truffles.
- 10 oz bittersweet chocolate, chopped
- 3 tbsp butter
- 1/2 cup whipping cream
- 1 tbsp light corn syrup
- 8 oz semisweet chocolate, chopped
- coatings- about 1/2 cup of each, finely chopped
To start, form a double boiler using a pot of boiling water and a heatproof bowl. Melt your chocolate and butter together. In another pot, Heat together your cream and corn syrup until just boiling. Pour over the chocolate and stir gently until combined and smooth. Move mixture to a baking dish and chill for about an hour and a half.
Now, use a spoon or melon baller to roughly scoop the chocolate into even-sized pieces on a tray lined with parchment paper and chill for another 45 minutes. This allows you to separate the chocolate before actually rolling to avoid melting chocolate getting all over your hands (it will anyway, but this definitely helps a ton).
Melt your 8 oz of semisweet chocolate into another bowl until smooth. You may have to remelt once or twice throughout the rolling process, depending on how quickly you work. Set up your coating stations, with each topping in its own little bowl. Take out your chocolate filling pieces and, one at a time, roll into a ball using your hands, dip until coated evenly in semisweet chocolate and then coat in one of your toppings. Let sit for about 45 seconds in the topping bowl to set before moving. To keep your hands cold to avoid melting, try working with gloves or holding some ice in between truffles. Now, just continue this process until all truffles are rolled and ready to go. Let your chocolates dry for about an hour before serving. Serve at room temperature.