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Truffle may seem like a funny name for such a delectable candy confection. Actually, chocolate truffles are a whimsical interpretation of the highly prized fungi delicacy that grows on the roots of oak trees in France and Italy. Chocolate truffles are equally treasured, making their name fit them perfectly.
Classy image belies simplicity
Truffles have a big reputation as being some of the tastiest yet trickiest candies. But they're actually some of the easiest candies to make. Truffles are made from ganache, which is a mixture of chocolate and cream. The proportions of chocolate and cream can be varied to create ganache textures that are soft or firm. Also, the ganache can be flavored in myriad ways with nuts, extracts, and liqueurs to make numerous different truffles. And truffles can have a variety of different coatings, which also makes them unique. But the best feature about truffles is their taste. Only a few ingredients go into making truffles, so it's important that they be the very best quality ingredients you can afford. Eating truffles is pretty close to eating pure chocolate.
You may think that making truffles is a big deal, but they're really no trouble to prepare. One of the great things about making truffles is that you can do many of the steps in advance of when you want to serve them. Actually, it takes some time between the steps for the truffle cream and the truffles themselves to cool. This cool-down requirement makes spreading the process out over a few days easier — so it fits into busy lives. And truffles keep very well in tightly covered and well-wrapped containers in the refrigerator for up to a month, or they can be frozen for up to two months. This makes them perfect to have on hand for unexpected guests or for when you have a truffle craving.
Truffles go well in many settings. They're the crown jewel of an assortment of candies. They're perfect served with after-dinner coffee and can be the dessert, or they can be an addition to dessert. Truffles go well at picnics, pot-luck gatherings, and as a delightful surprise in a lunch bag.
When you get into making truffles you'll find it hard to stop, because it's so much fun. Truffle making is a perfect way to spend quality family time together. Having extra hands to help roll them is always appreciated. And if a few truffles disappear into someone's mouth along the way, the smiles of appreciation are well worth it!
 | Use couverture chocolate to achieve a uniform, thin coating on the outside of truffles. This is chocolate that has at least 32 percent cocoa butter, which is a higher percentage than regular eating and baking chocolate. This makes the chocolate the correct consistency to create thin, smooth, and shiny coatings on dipped truffles and candies. Because of its high cocoa butter content, couverture must be tempered before use. It's the chocolate used by professionals for dipping, molding, and decorating and is also used for baking. All types of chocolate — dark, milk, and white — are available as couverture and are sold in cookware shops and through many online and mail-order sources. |
Malted Milk Chocolate Truffles
Malted milk powder gives these truffles their distinctive flavor. They may remind you of drinking malted milk.
Preparation time: 2 hours (includes chilling)
Yield: 4-1/2 dozen truffles
8 ounces milk chocolate, finely chopped
8 ounces semisweet chocolate, finely chopped
1 cup heavy whipping cream
1/2 cup malted milk powder
1/2 cup cocoa powder
1. Melt the milk chocolate and semisweet chocolate together in the top of a double boiler over hot water or in a microwave oven on low power for 30-second intervals. Stir often with a rubber spatula to ensure even melting.
2. In a separate small saucepan, scald (do not boil) the cream over medium heat. Add the malted milk powder and stir to dissolve any lumps. Cover the pan and steep for 15 minutes, then strain the mixture.
3. Remove the top pan of the double boiler and wipe the bottom and sides very dry. Pour the cream into the chocolate and stir to blend until the mixture is smooth. Pour the truffle cream into a bowl or other container, cover tightly with plastic wrap, and cool to room temperature. Refrigerate until the consistency of thick pudding, 1 to 2 hours.
4. Line a baking sheet with wax paper. Using a 14-inch pastry bag fitted with a 1/2-inch plain round tip, pipe out 1-inch mounds of the truffle cream. Or use a small ice cream scoop or melon baller to scoop out truffle mounds. Cover with plastic wrap and chill in the freezer about an hour, until firm enough to roll into balls.
5. To form the truffle centers dust your hands with cocoa powder and shape the mounds into balls. Line another baking sheet with wax paper. Roll the balls in cocoa powder to coat completely, and then place on the baking sheet. Place each truffle in a paper candy cup and serve at room temperature. Store the truffles between layers of wax paper in an airtight container wrapped with aluminum foil in the refrigerator for up to 3 weeks or in the freezer for up to two months. If frozen, defrost in the refrigerator for a day before bringing to room temperature.
Per serving: Calories 63 (From Fat 43); Fat 5g (Saturated 3g); Cholesterol 7mg; Sodium 10mg; Carbohydrate 6g (Dietary Fiber 1g); Protein 1g.
 | When rolling truffles in your hands, you need to move fairly quickly because the heat from your hands will warm the truffle and may start it melting. If you have naturally warm hands, run them under cold water and dry before starting to roll your truffles. |
Cracking the secret truffle code
How can you tell what's inside a truffle just by looking? It's not easy, because most truffles tend to look alike, or at least similar. The way to tell truffles apart is by their outer decoration. Apricot truffles have a sliver of apricot on top. Hazelnut truffles have a sprinkling of ground hazelnuts on top. The predominant flavor of the truffle can be used in the top decoration, as a code to what's inside.
 | Truffle cream can be kept in a tightly covered container in the refrigerator for up to a month or in the freezer for up to two months. If frozen, defrost for at least 24 hours. Bring the truffle cream to room temperature before piping or scooping it into balls. |
Chocolate is sensitive to rapid temperature changes, which causes the outer coating of truffles to crack. To avoid this, allow frozen truffles to defrost in the refrigerator for at least 24 hours before serving.
Chocolate picks up other flavors like a sponge. Be sure to keep containers of chocolate truffles and other candies tightly wrapped. Also, be careful about the other foods that are near containers of chocolate in the refrigerator. You wouldn't want your chocolate to taste like pickles or onions.
| If dipping truffles in tempered chocolate seems like too much work, don't let that stand in your way. Finish truffles by rolling them in sifted cocoa powder, confectioners' sugar, or toasted ground nuts or toasted coconut. It's a good idea to match the outer coating to the inner flavor. |
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