Today is National Chocolate Day. Just in time for Halloween, Valerie Gordon of Valerie Confections shows us how to make some fabulous chocolate truffles. Valerie's full recipe for the truffles is below.
Valerie is celebrating this week with an open house at all three of her locations-where she will have complimentary samples, special chocolate desserts and previews of her upcoming holiday treats.
Here are her locations:
Valerie Confections - South Silverlake
3360 W First Street
Los Angeles, CA 90004
Valerie Confections - Downtown's Grand Central Market
317 S Broadway Street, #E3-4
Los Angeles, CA 90013
Valerie Confections - Echo Park
1665 Echo Park Avenue
Los Angeles, CA 90026
You can connect with Valerie online at:
Follow Valerie Confections on Twitter: @ValerieConfctns
Bittersweet Truffles by Valerie Gordon of Valerie Confections
This is an easy make at home recipe - Makes about 50 truffles
- 2 cups (11 ounces) 61 % chocolate, finely chopped
- 3/4 cup plus 2 tablespoons (7 ounces) Heavy Cream
- 3 tablespoons (1.5 ounces) unsalted butter, softened
- 1.5 pounds melted chocolate with 1 tablespoon canola oil
- 1 cup atomized cocoa or other finishing such as cocoa nibs, sprinkles etc.
- Line a 9x13x1-inch baking pan with parchment paper or a stainless steel bowl.
- Set a large mixing bowl on a dishtowel and fill with the chopped chocolate.
- Pour the heavy cream into a small saucepan and bring to a boil over a medium heat, about 2 minutes.
- Pour the boiled cream over the chocolate and let it sit for 1 minute. Using a small rubber spatula, begin stirring the cream and chocolate together, in one direction, focusing on the center of the mixture. Continue stirring until smooth and glistening, about 2 minutes.
- Add the softened butter and stir until it is completely melted, about 1 minute.
- Pour the ganache into a baking pan or bowl.
- Cover the ganache with a second piece of parchment paper.
- Place the baking pan in the coolest part of the kitchen to set, about 4 to 6 hours.
- Prepare a second baking pan with parchment paper.
- Using a small scoop or a melon baller, create small balls of ganache and set on the prepared baking pan. In about 1-2 hours, the truffles will develop a thin crust which makes dipping the truffles substantially easier.
- Spread the atomized cocoa on a sheet pan.
- Dip the truffles in melted chocolate at 89 degrees F.
- Store in the refrigerator for up to 1 week.
Tip: Placing a dishtowel, or any small hand towel underneath a mixing bowl will stop the bowl from moving while you are stirring ingredients. This method is particularly helpful when mixing ganache because of the urgent pace necessary to properly emulsify the ganache.