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Chocolate Truffles (Swiss Dark Coolat)

swiss-darkcoolatA variation on the classic chocolate truffle, the Swiss chocolate truffle requires heating a mixture of dairy cream and butter to its boiling point, then stirring in melted chocolate and finally transferring the resulting mixture into desired molds (traditionally round ones). Once the chocolate truffles have hardened, they are rolled into cocoa powder just like the French truffles. Owing to the freshness of the ingredients used in the chocolate truffles' preparation, these sweet confections spoil much more easily and faster than other truffle varieties. Apart from the traditional chocolate flavours which include either milk chocolate or dark chocolate, these truffles can nowadays be found in a great variety of flavours such as coffee, champagne, hazelnut, citrus fruit, or toffee. Swiss Chocolate truffles are delicious and what’s more, extremely easy to make.

Swiss dark chocolate, preferably 60-75% cocoa (200 g)
double cream (100 mL)
1 tsp. grand mariner, whisky, grappa or other spirit, optional

Decoration:
cocoa powder
chocolate sprinkles
chopped nuts

Put the cream in a bowl and place in microwave for a very short while (20 seconds at a time) until it is hot but not boiling.

Finely chop the chocolate using a serrated knife and add the chocolate to the hot cream.

Stir the melted chocolate into the cream until it is all amalgamated. (Alternatively you can melt the chocolate and cream together in a bain marie).

Once it the chocolate ganache is read then add your whisky or any other spirit at this stage and stir it in.

Place aside to cool done and then put into the fridge to set.

Using a melon baller (or simply a spoon) scoop up small amounts of the set ganache and roll into balls between your hands and then roll in cocoa powder.

Alternatively you can roll the finished truffles in chopped nuts or sprinkles or dip the finished truffles in tempered chocolate.

You can store the truffles in the fridge for up to two weeks. Take out of the fridge 30 minutes beforehand to bring them to room temperature before serving.

Cook's Notes:

  • If you want to make larger quantities simply keep the same ration of 2:1, chocolate to double cream to make the ganache.
  • Avoid getting water into the chocolate mixture as water and chocolate do not mix.
  • Make sure to wait until the chocolate is completely set before making into balls.