Chef Tim Shaw
Chef Tim Shaw's Chocolate Truffles
This super easy recipe only requires melting chocolate with warm (not boiling) cream, adding a flavoring or letting the chocolate speak for itself. Next is allowing the chocolate/cream mixture to cool off in the fridge until it is pliable. This is followed by making balls and rolling them in whatever coating you choose.
- 200 grams (about 1 1/3 cup) of the best quality dark chocolate you can find
- 120 ml (1/2 cup) heavy whipping cream
- Optional additional flavoring: 1 tablespoon of a liquor such as amaretto (almond) bourbon, Chambord (raspberry), Frangelico (hazelnut), Grand Marnier (orange) etc.
- 50 grams (1/2 cup) cocoa powder or
- equal amount of ground almonds (or other type of nut), toasted coconut, cinnamon sugar, or anything else you can think of!
Grate the chocolate with a cheese grater or chop into small pieces with a knife and put it in a heat proof bowl (plastic or stainless steel). Heat the heavy whipping cream until it is hot but remove from the stove just before it starts to boil.
Pour the hot cream over the chocolate and whisk until the chocolate has melted into the cream and it starts to get thick and creamy. If you wish to add liquor, now is the time. Place the bowl in the fridge, uncovered for at least two hours to allow chocolate mixture to harden.
Use a tablespoon or large melon baller to scoop out small portions of the cooled chocolate and roll into balls. Try to work fast so your hands don’t melt the chocolate and make a mess. However, a little mess is fine because then you get to eat it!!!
Roll the balls in you chosen coating. You can also try doing half on one side and half on the other or a stripe down the middle; whatever you think looks nice. Lay them on a tray. Cover the tray and place in the refrigerator to reharden.
They are now ready to eat but will keep for a week or two in the fridge. While they will stay edible for this time period, I doubt they will actually LAST that long!!!!
A Little Wine?
Alumna Tracey Hawkin's ('95) winery, Hawk and Horse, recommends paring Chef Shaw's truffles with their 2013 Latigo. Learn more about this wine here!
Alum & Alumna Robert ('78) & Layla ('81) Fanucci's Winery, Charter Oak, recommends pairing these truffles with their 2017 The Petit Syrah. Learn more about this wine here!
Alumna Dalia Ceja ('08) works at Ceja Winery, who recommends pairing these truffles with their 2015 Napa Valley Cabernet Sauvignon. Learn more about this wine here!