Signature Dish of Kay Hartman

Chocolate Truffles

Kay's Truffles

Chocolate truffles are named for the fungus. It is OK if your truffles are not perfectly round or other shaped. If they are roughly shaped, they will more closely resemble the fungus, which is what they were originally intended to do. The cocoa dusting represents the dirt that covers the fungus when it first emerges from the Earth.


1 pound 12 ounces good quality bittersweet chocolate (I use Callebaut)
1 cup whipping cream
1/2 to 2/3 cup liqueur
Powdered sugar
Good quality cocoa (I use Valrhonna)

Chop 12 ounces chocolate into chunks. Place chocolate pieces in a food processor with a metal blade and process until the chocolate is finely chopped. Bring cream to a boil. With food processor running, add cream to chocolate and process until cream is completely incorporated and all of the chocolate is melted.

With processor still running, add liqueur and process until incorporated. If you use 1/2 cup liqueur the truffles will be fairly easy to roll. The more liqueur over 1/2 cup that you use the more difficult the rolling step will be but the more flavorful and creamy the end result will be.

Refrigerate chocolate mixture until thoroughly chilled.

Rolling method 1: Using powdered sugar on your hands to prevent the chocolate from sticking, roll teaspoonsful of the chocolate mixture into balls.

Rolling method 2: Use a melon baller to roll the truffles and dig them out of the baller with a finger or other tool. In this case do not use powdered sugar. This method is faster and neater but the truffles are not as round.

Refrigerate again until chilled.

Melt 1 pound chocolate in the top of a double boiler. Allow chocolate to cool to at least 90 degrees F but room temperature is OK too. Take each chocolate ball and dip it in the melted chocolate. Refrigerate once again. Dust cooled truffles with the cocoa powder if desired.

Store truffles in the refrigerator. Remove from refrigerator and allow to rise to room temperature for at least 1 hour before serving.

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