I regularly teach classes – even on vacation! Last week I had the opportunity to teach a truffle making class here in Maine to a group of five fantastic women. We had a blast and made some delicious truffles as well. Here are the three recipes we used and some pictures of our great night!
The Recipe
by volume                          by weight
dark chocolate truffles:
1¾ cups chopped                306 grams chopped
bittersweet chocolate           bittersweet chocolate
1/3 cup heavy cream             76 grams heavy cream
6 tablespoons butter            84 grams butter
milk chocolate truffles:
1 1/3 cups chopped               233 grams chopped
milk chocolate                    milk chocolate
1/2 cup heavy cream             114 grams heavy cream
2 tablespoons butter             28 grams butter
white chocolate truffles:
1 1/3 cups chopped               233 grams chopped
white chocolate                  white chocolate
1/2 cup heavy cream             114 grams heavy cream
1 tablespoon butter              28 grams butter
Directions
Heat the cream to a simmer. Add the butter and stir until the butter is completely melted. Remove the cream from the stove and add the chocolate. Let the mixture sit for a minute and then stir until smooth. If necessary, return the mixture to the stove on very low heat to melt any remaining chocolate. Remember to stir constantly.
Pour the mixture into a shallow bowl or onto a sheet pan and refrigerate for at least one hour.
When the mixture is firm to the touch, remove from the refrigerator and scoop  into small balls. If you have warm hands you will end up like Taylor!!
Roll gently to smooth and then roll in your coating of choice.
And don’t forget cleanup! Thanks Allison!
Alternatives
There is no end to the variations you can produce from these basic truffle recipes. Some suggestions…
Infuse the cream with: cinnamon, allspice, ginger, matcha green tea, black tea, coffee, lemon zest, lime zest, chili powder, lavender, mint, verbena
Roll the truffles in: chopped walnuts, pecans, peanuts, pistachios, macadamias, cocoa powder, powdered sugar, cocoa nibs, coconut (toasted or untoasted), chocolate shavings
The truffle mixture can be made in advance. If you want to keep it for more than a few hours, be sure to cover the dish so that no condensation will form on the surface of the chocolate.
