Chocolate Truffles

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   Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan.

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   Make sure that you have chopped the chocolate as finely as possible to allow it to melt quickly and easily.

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   Place the chopped chocolate in a medium-size mixing bowl.

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   Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate.

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   Then slowly whisk until smooth and homogenous.

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   Do not add all of the hot cream to the cold chocolate at once; the shock of the temperature extremes would cause the fat in the chocolate to separate.

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   As the chocolate melts, you will see some elasticity if there is no fat separation.

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   This means the chocolate still has an emulsion; the fat molecules are still holding together.

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   If the ganache separates, it loses its elasticity, collapses, and becomes very liquid.

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    I use a hand-held immersion blender to ensure a smooth ganache and to keep the emulsion of the chocolate.

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    Add the remaining cream gradually and mix until all of the hot cream is incorporated and the ganache is smooth and homogenous.

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    If the ganache separates, it is very easy to fix.

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    Simply add a small amount of cold cream and whisk well.

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    This will bring the ganache back together.

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    The ganache should be thick, shiny, and smooth.

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    Add the desired flavoring and mix until fully incorporated.

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    Pour the ganache onto a plastic wrap-covered baking sheet and spread evenly with a rubber spatula.

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    Cover the ganache with plastic wrap and allow it to cool for at least 4 hours at room temperature.

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    I usually make the ganache at the end of the day and let it cool overnight.

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    As it cools, it will thicken and set.

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    When the ganache has cooled to the consistency of toothpaste, scrape it into a pastry bag fitted with a 1/2-inch plain tip.

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    Do not stir the ganache when you do this.

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    Incorporating air by stirring will cause the ganache to harden.

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    Pipe 1-inch-diameter mounds spaced 1 inch apart on a parchment paper-covered baking sheet.

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    To pipe the mounds, hold the pastry bag at a slight angle and allow the tip to touch the parchment as you begin to pipe.

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    Once you have formed the mound, stop squeezing and lift the tip straight up, leaving a small tail on the top of each mound.

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    You can also use a spoon and drop small mounds of ganache onto the baking sheet.

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    Let the truffles harden at room temperature for a couple of hours (or in the refrigerator for 15 minutes), until they are hard enough to roll with your hands.

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    When I roll the truffles, I usually wear surgical gloves.

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    The gloves are not mandatory but if you do not use them, be sure your hands are very clean.

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    To roll the mound into a ball, place a truffle between both palms, squeeze slightly, and roll between your hands.

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    The truffles will look nicer if they are as round as possible.

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    When all the truffles are rolled into balls, they are ready to be coated.

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    If they have become too soft, place them in the refrigerator for 1 to 2 hours until they are firm enough to dip.

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    You can use either a dipping fork or your hands to dip the truffles in chocolate.

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    To use the fork, drop the truffle into the bowl of tempered chocolate and then retrieve it with the dipping fork.

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    Hold the fork over the bowl for several seconds to allow the excess chocolate to drip back into the bowl.

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    Gently scrape the bottom of the fork against the side of the bowl to remove any excess chocolate and roll the dipped truffle in the desired garnish.

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    Place on a parchment paper-covered baking sheet.

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    If you use your hands, dab some chocolate in the palm of one hand.

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    Roll the truffle in that palm to completely coat it with chocolate.

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    Place the enrobed truffle on the baking sheet.

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    Repeat for the remaining truffles.

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    This method is very quick but it can also be extremely messy.

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    When all of the truffles have been coated once, repeat the enrobing procedure.

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    This is necessary only when you enrobe the truffles by hand rather than with a fork.

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    The truffles are usually more evenly coated when dipped with a fork.

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    As soon as each truffle gets a second coating, immediately roll it in the desired garnish.

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    You need to do this before the chocolate sets or the topping will not adhere.

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    At this stage, it is good to have a friend help because it is hard to dip and roll at the same time.

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    Place the truffles on a clean parchment paper-covered baking sheet and allow them to set, about 5 minutes.

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    The truffles will keep for up to 2 weeks at room temperature, when stored in an airtight container.

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    To toast coconut: Preheat the oven to 400F (204C).

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    Spread the coconut on a baking sheet and place in the oven for about 3 minutes.

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    Remove from the oven and stir to keep the sugar in the coconut from burning.

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    Return to the oven and toast until golden brown, about 3 more minutes.

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    Remove the baking sheet from the oven and cool on a wire rack.

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    To toast nuts: Preheat oven to 300F (148C).

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    Spread the nuts evenly on a baking sheet and place in the oven.

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    Toast for about 30 minutes, until they are golden brown.

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    You will be able to smell the nuts when they are ready.

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    A good test is to break a nut in half and check to see if it is light brown on the inside.

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    Toasting nuts brings out their natural flavor.

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    Remove them from the oven and allow to cool completely on the baking sheet on a wire rack.

* Per serving · 4 servings · Values may vary.