Categories: Desserts

Ingredients

• GANACHE
• 2 cups (12 ounces) bittersweet chocolate, roughly chopped
• 1/2 cup heavy cream
• 2 tablespoons light corn syrup
• 1/2 teaspoon vanilla extract
• Pinch salt
• 1 1/2 tablespoons unsalted butter, cut into 8 pieces and softened
• COATING
• 1 cup (3 ounces) Dutch-processed cocoa
• 1/4 cup (1 ounce) confectioners' sugar

Directions

1. FOR THE GANACHE: Lightly coat 8-inch baking dish with vegetable oil spray. Make parchment sling by folding 2 long sheets of parchment so that they are as wide as baking pan. Lay sheets of parchment in pan perpendicular to each other, with extra hanging over edges of pan. Push parchment into corners and up sides of pan, smoothing flush to pan.

2. Microwave chocolate in medium bowl at 50 percent power, stirring occasionally, until mostly melted and few small chocolate pieces remain, 2 to 3 minutes; set aside. Microwave cream in measuring cup until warm to touch, about 30 seconds. Stir corn syrup, vanilla, and salt into cream and pour mixture over chocolate. Cover bowl with plastic wrap, set aside for 3 minutes, and then stir with wooden spoon to combine. Stir in butter, one piece at a time, until fully incorporated.

3. Using rubber spatula, transfer ganache to prepared pan and set aside at room temperature for 2 hours. Cover pan and transfer to refrigerator; chill for at least 2 hours. (Ganache can be stored, refrigerated, for up to 2 days.)

4. FOR THE COATING: Sift cocoa and sugar through fine-mesh strainer into large bowl. Sift again into large cake pan and set aside.

5. Gripping overhanging parchment, lift ganache from pan. Cut ganache into sixty-four 1-inch squares (8 rows by 8 rows). (If ganache cracks during slicing, let sit at room temperature for 5 to 10 minutes and then proceed.) Dust hands lightly with cocoa mixture to prevent ganache from sticking and roll each square into ball. Transfer balls to cake pan with cocoa mixture and roll to evenly coat. Lightly shake truffles in hand over pan to remove excess coating. Transfer coated truffles to airtight container and repeat until all ganache squares are rolled and coated. Cover container and refrigerate for at least 2 hours or up to 1 week. Let truffles sit at room temperature for 5 to 10 minutes before serving.

6. TECHNIQUE – HOW TO GET SILKY-SMOOTH TRUFFLES: START WITH MELTED CHOCOLATE Microwaving the chocolate before mixing it with the cream allows us to stir—rather than whisk—them together, reducing the air that can cause grittiness. ADD CORN SYRUP, THEN BUTTER Corn syrup smooths over the gritty texture of granulated sugar. Small pieces of softened butter add silkiness. COOL IT DOWN GRADUALLY Allowing the mixture to cool at room temperature for two hours before chilling prevents the formation of grainy crystals.

7. TECHNIQUE – TRUFFLE TRIALS WE OVERCAME: Truffles may be nothing more than chocolate ganache rolled in a coating, but they’re full of potential pitfalls. DULL EXTERIOR Tempering chocolate for the coating gives it a glossy sheen—but unless you’re a professional chocolatier, it’s a tricky business. One wrong move and the results can easily turn matte and look smudged. DRIPPY MESS Chocolate-dipped truffles must be drained—and tend to drip all over the counter. GRAINY INTERIOR Even if the ganache looks creamy and smooth when warm, it can turn gritty and grainy as it cools. LOPSIDED LOOKS Piping perfectly round truffles takes a practiced, steady hand. Otherwise, the results will be lopsided.

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