Dessert & Baked Goods » Chocolate-Berry Truffles
Kirk Weed of Lake Champlain Chocolates makes divine dark chocolate and berry morsels of ganache. Only 4 ingredients - melted dark chocolate, cream, butter and berry preserves are combined, chilled, portioned, then rolled into balls when pliable. Kirk says these treats aren't supposed to be uniform and attractive; they are named after the ugly but coveted truffle fungus! Roll in cocoa powder or powdered sugar, and experiment with different flavors of preserves.
Print RecipeIngredients
- 1½ lbs good-quality dark chocolate
- 3 tbsp unsalted butter, room temperature
- ½ cup berry jam of choice
- 6½ oz heavy cream, room temperature
- good-quality cocoa powder and/or powdered sugar for coating
How-to
Melt Jam
- Melt jam in heat-proof container in microwave
- Allow to cool to room temperature
Temper Chocolate
- Melt ¾ of the chocolate slowly over a double boiler of lightly-simmering water. The temperature of the melting chocolate should not rise above 90º
- Remove from heat and stir in remaining chocolate until melted
Make Ganache
- Mix butter into tempered chocolate, then whisk in jam, then heavy cream
- Spread onto parchment-lined baking sheet, and cool at room temperature, 2-4 hours
Finish
- After cooling, cut sheet of chocolate into 1" squares with paring knife or pizza roller
- With gloved hands (this helps the chocolate from melting immediately with the warmth of your hands), roll each square of chocolate into balls
- Drop truffle balls into cocoa powder or powdered sugar to coat completely. Store in a cool place
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