Looking for the perfect gift? Nothing could be more special or indulgent than our truffles. Dusted in bittersweet cocoa, the crisp chocolate coating encloses a velvety filling that melts luxuriously in your mouth. Almost too good to be true, these truffles are easy to make when you follow our streamlined technique.
Ganache filling:
1 cup (250 mL) whipping cream
1/2 lb (250 g) semisweet or bittersweet chocolate, chopped
2 tbsp (25 mL) chocolate liqueur (or 1 tsp/5 mL vanilla)
Icing sugar
Coating:
3/4 lb (375 g) semisweet or bittersweet chocolate, chopped
1 cup (250 mL)unsweetened cocoa powder
Click here to get our easy to follow step-by-step instructions for making truffles.
Variations:
Chocolate Orange Truffles: In filling, substitute orange-flavored liqueur or orange juice for chocolate liqueur; add 1 tbsp (15 mL) finely grated orange rind. Do not roll chocolate-coated truffles in cocoa. Garnish with strips of orange rind just before serving.
Hazelnut Truffles: In filling, substitute hazelnut liqueur for chocolate liqueur; add 1/2 cup (125 mL) ground hazelnuts. Roll chocolate-coated truffles in 2 cups (500 mL) finely chopped toasted hazelnuts instead of cocoa.
Makes about 4 dozen.
Test Kitchen tip: Piping rather than spooning a delicate filling cuts down on handling. If you don't have a pastry bag, make your own from a small sturdy plastic bag by snipping off a little piece of one corner. (Plus, learn how to make filled chocolates here!)
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