Chocolate Truffles

Chocolate truffles are devilishly delicious and deceptively easy to make yourself.  Once you see how it's done, you'll never have to purchase them again.  Come on, I'll show you.

Start with really good chocolate.  We like dark chocolate, but feel free to use milk if you like that better.  Whichever you choose, be sure it's the good stuff - high quality makes all the difference here so don't skimp.  

Chop the chocolate.  I like to use a serrated blade like this one.  It makes very quick work of the job.

I have warm hands so I scoop the chocolate up with a bench scraper to transfer it to a bowl. 

And this is why it's called a bench scraper.  It scrapes up even the smallest bits of chocolate.  It's good for other things too - scooping cut vegetables off the cutting board, frosting the sides of a cake, cutting gnocchi, moving pie crusts, dividing bread dough, and so much more.  I like an all metal one with measurement markings and a handle that doesn't exceed the length of the flade - this one is my favorite.

I also wear disposable gloves to keep the mess to a minimum.  

Weigh the chocolate and place it in a heat-safe bowl.

I've got 8 ounces of chocolate today.

In a small saucepan with a heavy bottom, weigh the same amount of cream.  So that means the chocolate and cream will both weigh the same amount.

If you're trying to figure out how much truffle mixture you need to make, 1 ounce of the truffle mixture will make two tablespoon-size truffles.  Personally, I like them about half that size, but you do you.  

Gently heat the cream until its just about to boil.  You'll notice bubbles form around the sides of the pan.

Pour the hot cream over the chopped chocolate and let them sit, undisturbed, for several minutes.

Whisk until the chocolate and cream fully incorporate.  

Oops - this is what happens when you turn your back for a second and the whisk falls out of  your bowl.  Don't do that.

Strain the chocolate through a sieve to remove any unmelted bits.  Place the chocolate mixture in the fridge to chill for several hours.  If you want to cover the mixture, use a clean tea towel.  DO NOT cover the hot mixture with plastic - condensation will form on the plastic and if it drips into the chocolate mixture, the chocolate will most likely seize (turn into a lumpy, clumpy, irretrevable mess).  

I don't want those lumps of unmelted chocolate in our truffles, but that's how I roll.  Feel free to skip this step.

While the mixture chills, prepare the toppings you want to roll your truffles in.  I used to chop nuts on a cutting board, but that was before I discovered this handy gadget. 

I couldn't decide on one or two toppings so I chose flaked coconut, chopped nuts, unsweetened Dutch-processed cocoa powder, confectioner's sugar (10x), oreo crumbs, and rainbow sprinkles.  Variety is the spice of life!

When you're ready to roll, glove up and grab a portion scoop if you have one.  Like I said before, I like to make small truffles so this #100 scoop is just right.  If you don't have a scoop, use a spoon or melon baller.

Roll a lump of cold truffle mixture in the palm of your hands to form a ball.  The heat of your hands will melt the surface of the chocolate which will enable the toppings to stick.

First up, cocoa powder - that's what truffles are traditionally rolled in, but use whatever toppings you like.  Roll the truffles in the toppings and chill well.

Serve cold and enjoy!

Items used to make this recipe:

(affiliate links)

• disposable food-safe gloves https://amzn.to/3rByZaa

• nut grinder https://amzn.to/3gOlf5X

• #100 scoop https://amzn.to/34k5roU

• footed cake plate https://amzn.to/3guFuFq

• sprinkles https://amzn.to/3uB1F4T

• digital scale https://amzn.to/3oxuFqo

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Chocolate Truffles

makes 32 truffles (about 1 tablespoon)

Printable Recipe

Ingredients

• 8 ounces high quality chocolate, chopped

• 8 ounces heavy cream

• various toppings

Directions

1. Place chocolate in a heat-safe bowl.

2. In a heavy bottom saucepan, slowly heat cream until just before it boils.

3. Pour hot cream over chocolate; rest several minutes.

4. Whisk chocolate and cream together until completely incorporated; chill uncovered for several hours (or cover with a clean tea towel - do not cover with plastic).

5. Scoop chilled truffle mixture into desired portion size and roll into balls; immediately coat with toppings of your choice. Chill before serving.

Mini NY Cheesecakes

We recently celebrated our oldest son's birthday and, as usual, he requested cheesecake for dessert.  I typically make some variation of our family's favorite cheesecake, but on this particular day I simply did not have the 6-8 hours needed to bake and chill a large cheesecake. So I had to come up with a Plan B - which in this case was to make mini cheesecakes that bake and cool in about 2 hours total. An added bonus - they're pretty darn cute and super easy to serve.   Here's how they're made.

Line a very good quality muffin pan (so the cheesecakes don't burn) with very good quality cupcake liners. I really like these grease-proof ones (they peel off easily).

Instead of making a crumb mixture to put in the bottom of the cupcake liners, I opted make a base with a store-bought cookie.  We like these chocolate sandwich cookies.

A whole sandwich cookie is too much, so I split them in half and scraped out the filling.  

I placed the halved cookies into the cupcake liners like this.

 Then topped each with a level #20 scoop of cheesecake batter.  A #20 scoop is the perfect size!

The mini cheesecakes bake for 20 minutes.  When they come out of the oven, they'll be puffed up a little over the top of the pan, but they'll sink down like this while you make the topping.  

To make the topping, whisk together sour cream, sugar, and vanilla bean paste.  I love vanilla bean paste!  If you don't have any vanilla bean paste, feel free to use pure vanilla extract - you won't see any specks of vanilla beans, but the flavor will still be awesome.

Do not skip the topping - it totally makes these cheesecakes!

Pour the topping over the mini cheesecakes, being sure not to overfill the cupcake liners.  

Spread the cheesecake topping evenly and pop the pan back into the oven for 8 minutes. Remove from the oven and cool to room temperature before chilling for at least 1 hour.

Oh my - wish you could taste how amazing these are.  

Here's the recipe so you can make them yourself.  Enjoy!

Items used to make this recipe:

(affiliate links)

• professional muffin pan https://amzn.to/3T09U3d

• greaseproof cupcake liners https://amzn.to/3ga2ppy

• #20 portion scoop https://amzn.to/35CQiiD

• pure vanilla extract https://amzn.to/3WsxOYc

• pure vanilla bean paste https://amzn.to/3sV0IT2

• oreo cookies https://amzn.to/3Hambgi

• beaterblade https://amzn.to/3zAvaWb

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Mini New York Cheesecakes

makes 24 mini cheesecakes

Printable Recipe

Ingredients

Crust:

• 12 chocolate sandwich cookies, split apart and cream filling removed

Filling:

• 24 ounces cream cheese, room temperature

• 1 cup granulated sugar

• 3 eggs, room temperature

• 1 1/2 teaspoons pure vanilla extract

Topping:

• 16 ounces sour cream

• 1/2 cup granulated sugar

• 1 teaspoon vanilla bean paste (or pure vanilla extract)

Directions

1. Preheat oven to 350F.

2. Line two high quality muffin pans with greaseproof cupcake liners.

3. Place 1 cookie half in the bottom of each cupcake liner.

4. In the bowl of a stand mixer fitted with a BeaterBlade attachment, beat the filling ingredients together until smooth.

5. Use a #20 scoop to portion the batter evenly into each cupcake liner; bake for 20 minutes (for best results, bake one pan at a time).

6. While the cheesecakes are baking, whisk the topping ingredients together until smooth.

7. Remove cheesecakes from oven and allow them to cool for 10 minutes (they will deflate and sink in the middle - this is a good thing).

8. Divide topping evenly over cheesecakes (or fill until the mixture reaches the rim of the cupcake liner); return to oven for 8 minutes.

9. Remove from oven and cool to room temperature.

10. Chill for 1 hour before serving.