Dipped Chocolate Truffles

Name: Dipped Chocolate Truffles
Yield: 1 servings
Ingredients: 1 Any of the truffles; 1 pound high-quality dark, milk, or white chocolate

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Cuisine :
Course : Dinner

In addition to dipping truffles, you may use this procedure to dip squares of nougat, fudge, Honeycomb Candy, or any other type of candy center. If you wish to skip the rigmarole of tempering, there are chocolate coating products available that need only be melted (such as compound chocolate), though their flavor is not as rich as real chocolate. If desired, after dipping, garnish the truffles to indicate the flavor of the filling or simply for decoration. For example, top truffles with pieces of candied citrus peel, a toasted whole nut, freeze-dried fruit, pink peppercorns, a toasted coconut flake, flaky sea salt, or bee pollen.

Ingredients

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Show sub-recipe ingredients

1 Any of the truffles (opens in new tab) Any of the truffles
- 12 ounces high-quality dark, semisweet, or bittersweet chocolate (up to 72% cacao), very finely chopped
- 1 ¼ cups heavy cream
- Coated Chocolate Truffles
- Dipped Chocolate Truffles
Sub-recipe steps
1. Place in a heatproof medium bowl or in a 1-quart microwave-safe glass bowl: 12 ounces high-quality dark, semisweet, or bittersweet chocolate (up to 72% cacao), very finely chopped
2. Measure out: 1 ¼ cups heavy cream
3. To make on the stovetop: Heat the cream to just under a simmer in a small saucepan over medium heat and pour all at once over the chocolate. Stir gently in a circular motion until the mixture is smooth and thoroughly blended.
4. To make in the microwave: Pour the cream over the chocolate in the glass bowl and microwave on high in 30-second increments until melted and smooth, gently stirring after each interval, 1 ½ to 2 ½ minutes total.
5. Let cool to room temperature, stirring occasionally, then refrigerate for 3 to 4 hours, until the ganache is thick and quite stiff. Refrigerate a baking sheet lined with wax or parchment paper or a silicone liner until cold. Use a small, 2-teaspoon portion scoop, melon baller, or a piping bag fitted with a ½-inch plain tip to scoop or pipe out balls of ganache about ¾ inch in diameter onto the chilled baking sheet. Cover loosely with plastic wrap and refrigerate until firm, about 2 hours. When firm, roll the balls between your palms to smooth them out.
6. For coated truffles, proceed as for: Coated Chocolate Truffles
7. For dipped truffles, proceed as for: Dipped Chocolate Truffles
8. Serve right away or store.
1 pound high-quality dark, milk, or white chocolate

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1 Any of the truffles
1 pound high-quality dark, milk, or white chocolate

Let's Cook

Step 1.

Prepare the ganache for: Any of the truffles
Step 2.

Temper: 1 pound high-quality dark, milk, or white chocolate
Step 3.

Before dipping into chocolate, be sure the ganache centers are about 70°F. Otherwise the chocolate may streak with gray. Line a baking sheet with wax or parchment paper. Using a fork or a candy dipper, dip the centers, one by one, in a small quantity of the tempered chocolate. Lift them out with the fork and allow excess chocolate to drip off. Place the truffles on the prepared baking sheet and refrigerate until set, about 20 minutes. Serve right away or store.