I got this truffle recipe from Martha Stewart Living about ten years ago and have made them many times now. They are really, really good, and not too challenging to make! After trying a few of her cookie recipes that turned out badly I’ve joked that Martha sabotages her recipes to keep her followers feeling like they could“never be as good as MARTHA!” Be prepared to get messy, there’s so avoiding getting sticky fingers here!
1 cup heavy cream (AKA whipping cream)
4 tbsp. unsalted butter ( I never have unsalted butter in the house, so I used salted)
2 tsp. light corn syrup
1 pound finely chopped semi sweet chocolate plus 12 oz. for dipping (I used a combo. of semi sweet and bittersweet)
1 cup Dutch-process cocoa powder (I use Fry’s, not sure if this is Dutch process but whatever!)
1. In a small saucepan bring the cream, butter and corn syrup to a full boil over medium heat. Turn off the HEAT!
2. Finely chop the chocolate and add it to the saucepan. Gently swirl the hot cream mixture to cover the chocolate rather than stir it. Let it stand for 5 minutes.
3. Slowly whisk until combined. Transfer the mixture to a large bowl and refrigerate for 15 minutes. Time it. Trust me on this. When the timer goes off take it out of the fridge and stir it. Do this again twice. (So it’ll have been refrigerated a total of 45 minutes and stirred three times.)
4. After 45 minutes the mixture starts to thicken very quickly so stir every 3-5 minutes until it’s thick enough to scoop into little balls (probably another 10-20 minutes.) Martha suggests using a small ice cream scoop, but who (other than Martha) has a small 1 ” ice cream scoop? So, I just used a spoon and formed them into approx. 1″ balls. You want them to look irregular, this is what makes them look true to their name (the truffle that the pigs sniff out of the earth!)
5. Place them onto a parchment paper lined cookie sheet and put them in the fridge to cool for about at least 20 minutes.
6.Melt the 12 oz. of remaining chocolate in a double boiler or by by melting in a heat proof pan that you’ve placed over boiling water (if you melt in a saucepan over direct heat it’s likely to burn the chocolate.) Stir occasionally and let it cool just a bit.
*You can store them in the fridge for up to a week until you’re ready to dip them, but if I did that they’d be gobbled down by the men of my household before they got “prettied up” so I dipped mine right away!
7. My favorite thing to dip the truffles into are crushed candy canes. This is a pretty decoration for either Christmas or Valentines Day. I used to put them in a plastic bag and crush them with a rolling pin, but this is time consuming and messy. This time I used my food processor, and it was AWESOME! Highly recommend it!
* Some other things you can use as coating for your truffles? Crushed pistachios, confectioners sugar, coconut, crushed chocolate bits… Use your imagination!
8. Put the crushed candy canes in a small bowl for dipping, along with the sifted cocoa. Martha recommends using one hand to dip the truffle into the melted chocolate, and keep the other hand clean to roll it around in the cocoa or candy cane.
*I didn’t find this very workable, so I wound up with both my hands covered with chocolate. Martha would never let that happen, but hey, I’m not Martha!
So yes, I made a huge mess, but I found that dipping a truffle in the melted chocolate then placing it i the cocoa five at a time worked pretty well, since they needed to sit in the cocoa or candy cane for 20 seconds. Use a spoon to roll them around then place them onto your parchment lined cookie sheet.
*You can chill them for 5 minutes once you’ve dipped them all (if you’re in a super cozy warm kitchen.) For packaging I like to wrap the cocoa coated ones in foil wrappers and place in a small cup, and the candy canes ones are too pretty to hide, so they can avoid the foil and be simply placed in the cup. I got my foil wrappers and chocolate cups at Michaels, but I’m sure they’re available at other places.
*If you have some melted chocolate left over you can simply pour it on a pice of parchment paper, let it set at room temp. Once it’s hard, break it up and place it in a plastic bag. Good as new!