Robert Linxe’s Chocolate Truffles
Total Time
Approximately 1 hour and 30 minutes
Prep Time
1 hour
Cook Time
15 minutes
Rating
5 out of 5 stars
(120)
Ingredients
~20 servings
- 11 ounces Valrhona chocolate (56% cacao)
- 2/3 cup heavy cream
- Valrhona cocoa powder for dusting
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Preparation
Step 1
Finely chop 8 ounces of the chocolate and put it in a bowl.
Step 2
Bring heavy cream to a boil in a small heavy saucepan. If desired, boil it three times for a longer-lasting ganache.
Step 3
Pour the cream over the chocolate, mashing any big pieces with a wooden spoon.
Step 4
Stir with a whisk in concentric circles, starting in the center and working your way to the edge, until the ganache is smooth. Avoid incorporating air.
Step 5
Let stand at room temperature until thick enough to hold a shape, about 1 hour.
Step 6
Using a pastry bag with a 3/8-inch opening or tip, pipe into mounds on parchment-lined baking sheets. Freeze until firm, about 15 minutes.
Step 7
Melt 3 more ounces of the same Valrhona chocolate and smear some on a gloved hand.
Step 8
Gently rub each chilled truffle to coat lightly with chocolate.
Step 9
Toss the truffles in unsweetened Valrhona cocoa powder. A fork is the best tool for tossing truffles in cacao.
Step 10
Shake truffles in a sieve to eliminate excess cacao.
Step 11
Store truffles in the refrigerator.
Step 12
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Chef's notes
The secret to a delicate coating of chocolate is to roll each truffle in a smear of melted chocolate in your hand.
The ganache can be too soft or too stiff if not properly monitored, so be attentive during the stiffening process.
Using gloves helps create a neat and precise coating, though it's optional.
