Chocolate Chocolate Truffles

Two Chocolate Trufles on a silver server.

5 from 1 vote

At the bakery, we were known for our chocolate. These These Chocolate Chocolate Truffles were the same ones we made - hundreds and hundreds that were hand dipped. While that sounds scary to a lot of people, it really isn't. The secret is to freeze the fillings first, making coating them so much easier.

The second secret is to dip them twice, making balls of super smooth, melt-in-your-mouth chocolate truffle filling in a crisp chocolate coating.

Prep Time1 30

Total Time1 30

Course: Candy

Cuisine: American

Keyword: chocolate truffles, truffles

Servings: Truffles

Calories: 153kcal

Author: Helen S. Fletcher

Ingredients

Chocolate Centers

1/2 cup cream
2 tablespoons unsalted butter (28 grams or 1 ounce)
2 tablespoons granulated sugar (25 grams or 1 scant ounce)
140 grams semisweet or bittersweet chocolate (5 ounces)
1/2 teaspoons vanilla

Chocolate Coating

3/4 pound semisweet chocolate (340 grams)
3 tablespoons shortening, cocoa butter or coconut oil

Instructions

Chocolate Centers

Line a baking sheet with parchment paper.
Heat the cream, butter and sugar until the butter is melted and the sugar dissolved. The mixture should be very hot, but not boiling.
Submerge the chocolate under the cream and let sit for 4 or 5 minutes. Whisk until smooth.
Whisk in the vanilla. Pour into a container, cover the surface with plastic wrap and chill until cold.
Scoop with a #100 disher, dropping them on the parchment paper. Alternatively, roll about 2 teaspoons of the chocolate centers in balls. Freeze until hard.

Dipping the Centers

Combine the chocolate and shortening, cocoa butter or coconut oil over low heat, until melted. Try to keep the temperature around 88° to 90° F. Alternatively, it can be microwaved on 50% power briefly just to melt.
Using a food grade latex or vinyl glove, dip your first two fingers into the chocolate to make it easier to scoot the chocolate off your fingers.
Place a chocolate center into the chocolate. Swirl it around to coat it completely. Pick it up with your two fingers, spread slightly apart. Let the excess chocolate drip back into the bowl.
Scrape, the chocolate off your glove onto the side of the bowl and place the dipped center onto the parchment by scooting it off with your thumb.
Repeat with the remaining centers.
Let set up at room temperature.
Scrap the chocolate together and reheat to 88° to 90° F. Dip the truffles again.

Notes

The chocolate centers can be made a week ahead and refrigerated, or scooped and frozen.
In order to scoop the centers, the chocolate center mixture should be chilled throughout.
To easily coat the centers, it is important to initially freeze the centers after scooping them.
Be careful not to overheat the chocolate, or it will be dull or streaked when set. This won't affect the taste, just the looks. Just heat it or microwave it until it can be melted together.
If a lot of chocolate puddles around the base of the truffle (this is referred to as feet) it can be trimmed off with a knife.
The room in which the truffles are made should be cool - 68° to 70°F. Do not try to make these in a warm room.

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