Grammy's Recipe Book Desserts
Dark Chocolate Truffles
- Prep
- 45 min
- Cook
- 5 min
- Rest
- 1 hrchill until firm
- Total
- 1 hr 50 minstart to eating
Times are our estimates for Grammy's recipe, with unhurried prep.
As written
Word for word from her page, with her spelling and line breaks. [?] marks a word we couldn't read.
8 oz semi sweet chocolate
4 oz unsweetened choc chopped into 1/4" pieces
2/3 cup heavy cream
2 TBSP unsweetened coco sifted
2 TBSP confectioner sugar sifted
Heat heavy cream in saucepan over
med. heat till boils
pour cream over chocolates in bowl
let sit 5 min + blend with
whisk.
let sit in refrig for 1 hour[?]
until firm - not hard
tea spoon + roll - 1"[?]
Roll 16 rounds in cocoa
8 in confectioners sugar
Grammy's recipe
Her recipe, typed out to cook from: her amounts and her words, with abbreviations spelled out and the steps numbered.
Ingredients
- 8 ounces semisweet chocolate
- 4 ounces unsweetened chocolate, chopped into ¼-inch pieces
- ⅔ cup heavy cream
- 2 tablespoons unsweetened cocoa, sifted
- 2 tablespoons confectioners’ sugar, sifted
Method
- Heat the heavy cream in a saucepan over medium heat until it boils.
- Pour the cream over the chocolates in a bowl. Let sit 5 minutes, then blend with a whisk.
- Let it sit in the refrigerator until firm but not hard.
- Scoop with a teaspoon and roll into balls.
- Roll 16 in cocoa and 8 in confectioners’ sugar.
Modernized
A present-day cookbook version, with missing steps filled in. These are suggestions, not her words.
Ingredients
- 8 ounces semisweet chocolate, finely chopped
- 4 ounces unsweetened chocolate, finely chopped
- ⅔ cup heavy cream
- 1 tablespoon butter, softened (optional)
- Pinch of salt
- 2 tablespoons unsweetened cocoa, sifted, for rolling
- 2 tablespoons confectioners’ sugar, sifted, for rolling
Method
- Put both chocolates in a heatproof bowl.
- Bring the cream just to a simmer and pour it over the chocolate. Let it sit 5 minutes.
- Whisk gently from the center out until smooth. Whisk in the butter and salt.
- Cover and refrigerate about 1 hour, until firm enough to scoop but not hard.
- Scoop with a teaspoon or a small cookie scoop and roll quickly between your palms into balls.
- Roll 16 in cocoa and 8 in confectioners’ sugar. Keep chilled, and let them stand 10 minutes before serving.
Ideas to play with
Twists and variations to try. Suggestions, not hers.
Liqueur
Stir 1–2 tablespoons Grand Marnier, Frangelico or espresso into the ganache.
Other coatings
Roll in chopped toasted hazelnuts, pistachios, crushed peppermint or shredded coconut.
Spiced
Steep a cinnamon stick or some orange peel in the cream first, then strain.
Gift boxes
Set them in mini paper cups inside a small box. They keep a week in the fridge.