Decadent Chocolate Truffles with En-Ming Hsu

Chop 61% chocolate into smaller pieces.

Boil heavy cream.

Add boiling cream to chopped chocolate and let it sit for a bit to start melting.

Whisk the mixture from the center outwards until smooth.

Refrigerate the ganache for about 1.5 to 2 hours, or leave it at room temperature overnight until firm.

Divide the ganache in half to show two ways to scoop.

Use a one teaspoon scoop to portion out the truffle mix.

Alternatively, pipe the truffle mix using a half inch plain pastry tip onto a tray.

Refrigerate the piped truffle mix for about 30 minutes to firm up.

Shape the truffles by pinching them instead of rolling to make it easier, especially with warm hands.

Melt semi-sweet chocolate in the microwave, stirring every 30 seconds until smooth.

Coat each truffle in melted chocolate using two fingers to roll it in your palm.

Transfer the coated truffle to a tray to set.

Optionally garnish the truffles with sugar sprinkles, chopped nuts, or crushed peppermint after coating.

Roll some truffles in cocoa powder using the same pinching method.

Sift excess cocoa powder off the truffles for a clean finish.

Let the truffles rest overnight to allow the chocolate to set properly.

Equipment Needed

Allergens