Growing Chefs! Ontario Truffles


These sweet chocolate treats got their name from their resemblance to the mushroom truffle, and they are one of the most decadent and well known of French confections
Makes 15 truffles

For the Ganache:

3/4 cup dark couverture chocolate2/3 cup 35% cream1 tablespoon unsalted butter, cold

For the Topping:

Cocoa powder Icing sugar1/2 cup dark couverture chocolate, melted
Cutting boardChef’s knifeMeasuring cupsMeasuring spoonsBowls various sizes for ingredientsSpatulaMedium potPiping bagTasting spoonsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Chop the chocolate evenly. Heat the cream just to a gentle simmer and remove from the heat. Pour over the chocolate and mix with a spatula until the chocolate has melted and is smooth. Stir in the cold butter.

Chill the ganache, without stirring, until firm.

Get Cooking!

With two teaspoons, scoop pieces of ganache and set them onto a tray lined with parchment paper. Roll into balls using the palms of your hands.

In a double boiler, melt the ½ cup of dark couverture chocolate. Using a fork, dip the truffles in the melted chocolate and transfer to the cocoa. Roll in the cocoa powder or icing sugar and transfer back to the tray lined with parchment. Leave to harden in the fridge for at least 30 minutes.