There’s nothing I love more than the holiday season. It’s the time of year where all of my favorite things to do all year round are actually encouraged; cooking, eating, drinking wine, celebrating and general indulgence. And honestly, what’s more indulgent than a chocolate truffle? This year, I embarked on making them at home with hope that they’d come out pretty enough to give as gifts. They came out looking beautiful and charmingly homemade. They’re surprisingly easy to make. All you need is some good quality chocolate and a bit of will-power. The hardest part is not eating too much of the chocolate while you’re making them. (What is it about warm, melted, gooey, fragrant chocolate that is so darn irresistable?) I sprinkled the top of them with fleur de sel or crushed peppermint candy to give festive holiday touch! Have fun!
Holiday Chocolate Truffles
- 12 ounces semisweet chocolate morsels (I used Ghirardelli)
- 1/4 cup fine baking sugar
- 1 tablespoons water
- 1/3 cup whipping cream
- 1/48teaspoon fleur de sel
- 1/2 cup unsweetened cocoa powder
- Additional fleur de sel
- 1 peppermint candy cane finely crushed
Pour 4 ounces of chocolate morsels in metal bowl set over a saucepan of simmering water. The top bowl should not be touching the water and the water should not get hotter than a low simmer. Stir the morsels until chocolate is smooth. Remove the melted chocolate from heat.
Combine sugar and 1 tablespoons water in small saucepan. Stir over medium heat until sugar dissolves, occasionally brushing sides of pan with wet pastry brush. Increase heat; boil until syrup is deep amber color, brushing down sides, about 4 minutes. Add whipping cream to syrup (mixture will bubble). Stir over very low heat until caramel is smooth. Mix caramel and 1/8 teaspoon fleur de sel into melted chocolate. Chill until truffle filling is firm, 3 hours or overnight.
Place cocoa powder in bowl. Using approximately 1 tablespoon chilled truffle filling for each truffle, roll into balls, then roll in cocoa powder and place on baking sheet. Cover; chill overnight.
Line 13x9x2-inch baking sheet with foil. Place remaining 8 ounces chocolate in medium metal bowl over saucepan of simmering water ( metal bowl should not be touching the water); stir until chocolate is melted and smooth. Remove bowl from heat. Working as quickly as you can, dip 1 truffle in melted chocolate. Using a fork, lift out truffle and tap fork against side of bowl to allow excess coating to drip off. Transfer truffle to prepared sheet. Repeat with remaining truffles. Sprinkle truffles lightly with additional fleur de sel or crushed peppermint candy cane. Let stand for at least 1 hour to let coating set.