How to make Truffles

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

pasta

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs.

Introduce the topic of making chocolate truffles.

Define truffles as rich creamy chocolate candies made from chocolate, cream, butter, and flavorings.

Explain the chocolate to cream ratio for ganache, using a 3:1 ratio with 12 ounces of chocolate and 1/2 cup of cream.

Bring 1/2 cup of heavy cream to a simmer in a saucepan and add 4 tablespoons of unsalted butter, then remove from heat once the butter is melted.

Whisk in 12 ounces of finely chopped bittersweet chocolate until melted and the mixture is thick and viscous.

Pour the ganache mixture into a bowl and place it in the freezer until firm enough to hold its shape, checking after an hour.

Prepare a sheet pan by covering it with wax paper or parchment paper and sprinkling it with unsweetened cocoa powder using a sieve.

Scoop tablespoonfuls of the ganache onto the cocoa-dusted sheet pan, aiming for 16 to 20 large truffles.

If using smaller amounts, adjust the size accordingly, using teaspoons or half teaspoons for smaller truffles.

Place the sheet pan in the freezer for 15-20 minutes until the ganache is malleable, like clay.

Roll each spoonful of ganache into a perfect ball, dusting hands with cocoa powder if necessary, and place them back on a clean sheet pan lined with paper.

Freeze the truffles until they are hard, which can take several hours or up to several days if stored airtight.

Decide whether to dip the truffles in melted chocolate or leave them as is, rolling them in more cocoa powder before serving.

If dipping, melt chocolate over a double boiler and prepare to dip the truffles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens