Dish · french
Chocolate Truffle
Dark chocolate is melted into cream to make a ganache, chilled until firm, rolled into balls, and dusted in cocoa powder.
Where it comes from
Truffles take their name and rough shape from the fungus, a resemblance noted when French confectioners began rolling chilled ganache in cocoa powder in the nineteenth century.
What cooks argue about
The main split is ratio: more cream against chocolate gives a softer, silkier center that is harder to roll, while less cream firms the ganache but risks a waxier bite.
Versions
Nobody has published a chocolate truffle here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
heavy cream
butter
cocoa powder