Recipe: Chocolate truffles

In “Chocolat,” Juliette Binoche tempts Johnny Depp and the citizens of a small French village with chocolates of all sorts, including her decadent truffles. You can make more complicated truffles, or you can try this simple recipe from Andrew Rea.

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On Sep 19, 2017

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Recipe: Chocolate truffles

When testing this recipe, we found that cooling the chocolate mixture to room temperature in a warm Atlanta kitchen didn’t yield scoopable results. We had to refrigerate our truffle mixture for 30 minutes to be able to form balls.

1/2 pound 70 percent or higher dark chocolate, chopped

5 tablespoons heavy cream

1 tablespoon unsalted butter

Optional flavorings: 2 tablespoons whiskey, 1 teaspoon vanilla, 5 mint leaves, very finely chopped; 1 teaspoon amaretto, 1 tablespoon Grand Marnier, 2 teaspoons rosewater

1/2 cup unsweetened cocoa powder

1.

Make ganache: In a bowl placed over a saucepan of simmering water, combine chocolate, cream and butter. Stir constantly as chocolate melts until mixture is smooth and thickened. Remove pan from heat and stir in optional flavoring, if using. Remove bowl from saucepan and allow chocolate to cool at room temperature until firm, about 2 hours.
2.

Put the cocoa in a pie plate. Using a melon baller, form 3/4-inch balls. Gently roll the balls between your palms until round and smooth. Put balls into cocoa and roll until coated, then transfer to a sheet of parchment or waxed paper. Repeat until all ganache is used. Truffles will keep 2 weeks stored in an airtight container in the refrigerator. Makes: 16
— Adapted from a recipe in “Eat What You Watch: A Cookbook for Movie Lovers” by Andrew Rea (Dovetail, $25).

Nutritional information

Per serving: 107 calories (percent of calories from fat, 58), 1 gram protein, 10 grams carbohydrates, 2 grams fiber, 7 grams fat (2 grams saturated), 8 milligrams cholesterol, 4 milligrams sodium.

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