These dark chocolate truffles are a rich and delicious treat, perfect for Valentine’s Day, Christmas or Easter!
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Excerpted from Chocolate All Day: From Simple to Decadent, 100+ Recipes for Everyone’s Favorite Ingredient by Steven Hodge. Copyright © 2023 Steven Hodge. Photographs by Jamie Hodge and Jimmy Jeong. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
ingredients
directions
Start by melting your chocolate in a bowl in the microwave, in 10 second increments so it doesn’t burn.
Combine your corn syrup and cream into a pot and bring to a boil.
In thirds, stir the cream into the melted chocolate using a spatula. On the last third, fully emulsify the chocolate and cream together without over-mixing. You want to achieve a glossy mixture.
Set aside and allow the ganache to drop in temperature to 40ºC. Once the ganache is at 40ºC or below, whisk in the butter. Cover with plastic wrap and allow the ganache to slightly set. Then transfer to a piping bag.
On a line tray with parchment, pipe mini kisses. Allow the ganache to fully set. Then roll each chocolate kiss into a ball.
In a large bowl add ¼ cup of cocoa powder. Take each truffle and in a circular motion with the bowl roll the truffles to coat. Remove the truffle and repeat the process.