Chocolate Truffles

The basic ingredients of any chocolate truffle are flavoring, liquid, and chocolate―which is called 'ganache'. For the longest time, this confectionery treat was only available to the rich and the affluent. Today they are available anywhere and everywhere―chocolate shops, candy stores, and even supermarkets. Truffles come in a wide range of flavors, right from dark, milk, and white chocolate to the fruit-flavored variety. They come in a liqueur flavors as well, like Kahlua and Frangelico.

If you live in a place where truffles are relatively hard to find, then you can always make them yourself. You'll make your loved one's day by giving them homemade truffles. Making truffles doesn't call for any special ingredients. All you have to do is whip up the batter with some cocoa, whipping cream, corn syrup, and butter. You probably already have all these ingredients stored in your kitchen.

Ingredients:

• 25 grams dark chocolate
• 150 grams cream
• 40 grams unsalted butter
• 75 grams dark cocoa powder
• 1 liter + 2 tablespoons water

Directions:
Start by preparing your double boiler. Place a medium-sized pan on high heat and then pour the liter of water into it. Bring this water to a slow simmer. Next, place the chocolate on a chopping board and break it or cut it into squares. Add 2 tablespoons of water into a small pan and then put the chunks of chocolate in it. Place this small pan into the medium-sized pan that contains water. This will allow the chocolate to melt without burning. Keep stirring as the chocolate starts to melt. This should be done for about 8 minutes.

Now, gently pour the cream in and mix it well to make the ganache. Do not take the pan off the heat, keep it at the right melting temperature, and keep stirring until all the cream is mixed with the chocolate. Take the pan off the heat and leave it aside until it cools down. Bring the water to a simmer, and then place the pan that holds the ganache on the heat again. Put in the butter and keep stirring till it melts completely. Once this is done, turn off the heat. Pour all the ganache into a large bowl. Cover the bowl with plastic wrap and put it in the fridge until the whole mixture stiffens.

To make the truffles: take the bowl out of the fridge. Put the cocoa powder in another bowl. With a melon baller, take out small amounts of the ganache. Make tiny balls and then roll them in your palms. This has to be done quickly so that they don't melt. Put them in the bowl with the cocoa powder and then roll them around until they are completely coated. Place the truffles on a tray.