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Good Day Cafe: dark chocolate truffles

Liz Gutman and Jen King, owners of Liddabit Sweets in Brooklyn, showed viewers how to make dark chocolate truffles just in time for Valentine's Day. 

Recipe

(Makes 40-50, 1-inch rolled truffles)

For the ganache

16 ounces (455 g) chopped dark chocolate (about 2½ cups)

1 cup (225 g) heavy (whipping) cream

2 tablespoons (45 g) light corn syrup

¼ teaspoon (1 g) fine sea salt

For dipping

3 cups (19 ounces/540 g) chopped dark chocolate, or 3 cups (19 ounces/540 g) chopped dark chocolate and ½ cup (110 g) mild vegetable oil

Simply perfect; perfectly simple. This recipe uses a classic 2:1 ratio of chocolate to cream, resulting in a ganache that is pliant and smooth, and ideal for rolled truffles. The corn syrup helps keep it emulsified and helps prevent crystallization, and the sea salt helps temper the sweetness. The ratio leaves room for additions, but the base is delightful on its own (when made with a delicious high-quality dark chocolate, of course-see page 10 for suggestions).

1 Make the ganache: Place the chopped chocolate in a medium-size bowl and set it aside.

2 Combine the cream, corn syrup, and salt in a small (1- to 2-quart) saucepan and bring it just to a boil over medium heat (there will be tiny frothy bubbles around the edge and it will begin to steam).

3 Pour the hot cream mixture over the chocolate and use a rubber spatula to push down any pieces that are not submerged. Allow it to sit for 5 minutes.

4 Using the spatula, gently stir in small circles in the center of the bowl until the ganache starts to emulsify, about 5 minutes. Continue to stir gently until the ganache becomes smooth and glossy, another 3 to 5 minutes.

5 Allow the ganache to cool to room temperature, about 45 minutes. Transfer it to a lidded container and store it in the refrigerator overnight. (Ganache will keep like this for up to 4 weeks; stored airtight in the freezer, it will keep for up to 6 months.)

6 Roll the truffles: Once the ganache has set, scrape along the surface with a metal tablespoon and roll each spoonful between your palms into a 1-inch ball. Place the balls on one of the prepared baking sheets.

7 Dip the truffles: Temper the 3 cups dark chocolate according to the instructions on page 26, or use the 3 cups dark chocolate and ½ cup oil to make Cheater's Chocolate Coating as directed on page 32.

8 Use the swirly dipping fork (or a regular fork) to dip the truffles into the chocolate following the instructions below. Place the dipped truffles on the remaining prepared baking sheet and let them set up, 15 to 20 minutes.

Store the dipped truffles in an airtight container at cool room temperature for up to 3 weeks.