Homemade chocolate truffles are just perfect for a lot of occasions, like Easter and Christmas, birthdays and last but not least Valentine’s Day. And of course also just for “in-between” – if you don’t shy away from the effort.
That’s why homemade chocolate truffels are on my my to-do list for a longer while now. And as Valentine’s Day is nearing I’ve spend some time on making my first homemade chocolate truffles ever last weekend. And apart from slight deductions in B grade for the form, I am really happy with the final result.
For my truffle pralines I’ve used Glen Grant’s The Major’s Reserve Schotch Single Malt Whisky. Just because I love Scotch whisky. But actually flavor variants are endless and you can give free rein to my creativity. Try fruit brandies and liqueurs like Obstler, Kirschwasser or Wiliams Christ. Also spices are great, like cinnamon, chilli, vanilla, gingerbread spices or even more exotic: tonka bean or cardamom. Like to add a touch of color? Try cocoa powder, coconut flakes, powdered sugar, crushed pistachios or nuts.
And what’s true for the flavors, is also true for the form of your homemade chocolate truffles.
The typical shape for chocolate truffels is the ball. Supposedly because it should remind us of the shape of the noble mushrooms of the same name. But basically, it is completely up to you. Your truffles, your shape(s).
However, bringing my chocolate truffles into a ball-like shape wasn’t really that easy. As you can the from the picture above, there is still a lot of room for improvement.
Finally, a tip for shaping the chocolate truffles: Because of your hand’s heat chocolate quickly start to melt. In order to prevent a bigger mess, you should make sure to wear disposable gloves while forming the chocolate truffles.
Whisky-infused Homemade Chocolate Truffles
For about 36 homemade chocoalte truffels
- 300 grams of dark chocolate, 85% cocoa
- 100 grams of whole milk chocolate
- 100 milliliters of whipped cream, preferably double cream
- 1 tablespoon of butter
- 2 tablespoons of Glen Grant The Major’s Reserve Single Malt Scotch Whisky
- 50 grams of cocoa powder
- Cut both chocolates into medium-size pieces.
- Cover a baking tray with cling film.
- Bring the cream to a boil in a small pot. Remove from oven then.
- Add the chocolate immediately and stir until the chocolate is completely melted.
- Add butter and the Scotch whisky to the chocolate mass.
- Stir everything with a blender until the mass gets a soft consistency.
- Spread the truffle mass about 1 cm thick on the cling film.
- Cover the mass with the lapping cling film and let rest for about 8 hours at a cool place, e.g. your cellar.
- Remove the cling film and divide the truffle mass with a pastry wheel or knife into 1.5 cm sized squares.
- Form each truffle square into a ball now.
- Pour cocoa powder into a small bowl.
- As the last step, carefully roll each truffle in the cacao until it’s completely covered.
|Preperation||90 minutes (including shaping)|
|Cooking time||5 minutes|
|Calories||77 kcals per chocolate truffle|
|Carbohydrates||4 grams per chocolate truffle|
|Protein||1 gram per chocolate truffle|
|Fat||6 grams per chocolate truffle|