I simply can’t resist Chocolate! Tried so many times…failed… So as they say, if you can’t avoid it, you might as well enjoy it! This Swiss chocolate truffles recipe is without doubt on top of my list! Pure chocolate flavor and aroma…melting in the mouth with a buttery sensation.
I have made this recipe many times and I always get reactions of WOWs and YUMMYs and faces of pleasure! So I thought of sharing it with you. It’s very easy to make, and it’s a great gift idea for Mother’s day, Valentine’s day or if you just want to offer a treat!
The original recipe of the chocolate truffles comes all the way from Switzerland. To get best results it’s important that you use high quality chocolate, it doesn’t have to be Swiss chocolate but if you can get your hands on it, dont’ hesitate!… I normally use 60 to 70% cocoa solids dark chocolate.
- 60 ml heavy cream
- 150 grams (5 oz) dark chocolate
- 1 table spoon, (15 grams) butter, softened
- Chop the chocolate into small pieces.
- Heat the cream until it just comes to a boil, add the chopped chocolate and remove the saucepan from the heat.
- Stir or whisk the mixture until the chocolate is completely melted.
- Stir in the butter until the ganache is smooth.
- Put the ganache in a bowl and cover with plastic wrap, ensuring that the plastic makes contact with the entire surface of the ganache.
- Refrigerate overnight or until the ganache is set.
- To form basic truffles
- Use a melon baller, small ice cream scoop, teaspoon or piping bag.
- Roll the ganache in a ball and place on parchment paper.
- To finish the truffles roll them in unsweetened cocoa powder. Other options: You can roll the truffles in powdered sugar, chocolate shavings, chopped chocolate, chopped toasted nuts or coconut.
Makes approximately 20 truffles