The Martha Stewart Show

Chocolate Truffles, 1

The Martha Stewart Show

San Francisco chocolatier Chuck Siegel of Charles Chocolates joins Martha in the kitchen to make mouthwatering chocolate truffles, a perfect Valentine's Day treat. Part 1.

Truffles

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Treat your special someone to some indulgent sweets this Valentine's Day with any of these wonderful truffle recipes.

Perfect Chocolate Truffles
Earl Grey-Infused Truffles
Fresh Mint Truffles
Fruit Preserve Truffles
Jasmine Tea-Infused Truffles

Resources
These truffle recipes are courtesy of Chuck Siegel, from San Francisco's Charles Chocolates.

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Perfect Chocolate Truffles

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Ingredients

24 ounces bittersweet chocolate, finely chopped, preferably Valrhona Manjari
8 ounces milk chocolate, finely chopped, preferably Valrhona 42 percent
1 1/3 cups heavy cream (not ultra-pasteurized)
1 vanilla bean, scraped
11 tablespoons unsalted butter, room temperature
2 cups cocoa powder (not Dutch processed), preferably Valrhona, for rolling

Directions

Line a 13-by-9 1/2-inch rimmed baking sheet with plastic wrap; set aside.
In a heatproof bowl, set over (but not touching) simmering water, melt 8 ounces bittersweet chocolate and milk chocolate together until it reaches 120 degrees.
Place cream, vanilla bean, and seeds in a small saucepan over medium heat; heat until cream just comes to a boil. Remove from heat. Let cream mixture cool until reaches 120 degrees; remove vanilla bean and discard.
Remove chocolate mixture from heat and add to cream mixture. Using a heatproof spatula, mix together, starting from the center of the saucepan and working your way to the outer edges until mixture is emulsified. Add butter and mix with an immersion blender until well combined. Pour mixture into prepared baking sheet, evenly spreading mixture with an offset spatula; cover with plastic wrap, pressing down gently on chocolate mixture to prevent a skin from forming. Refrigerate at least 2 hours, and up to overnight.
Line the back of another 13-by-9 1/2-inch baking sheet with parchment paper. Uncover chocolate and invert onto parchment paper; remove second piece of plastic wrap. Using a pizza cutter or sharp knife, and a steel ruler as a guide, cut chocolate into 1-inch squares.
Line a baking sheet with parchment paper; set aside. Roll each square of chocolate between your hands to form a smooth ball. Transfer chocolate balls to baking sheet; refrigerate for 1 hour.
Melt remaining 16 ounces bittersweet chocolate in a heatproof bowl, set over (but not touching) simmering water. Place cocoa powder in a shallow dish. Place some of the melted chocolate in the palm of your hand and roll a chocolate ball in the melted chocolate to coat, then roll in cocoa powder. Repeat process with remaining chocolate balls. Transfer truffles to an airtight container, stacking truffles no more than 2 to 3 inches high, and refrigerate up to 2 weeks. Bring truffles to room temperature just before serving.

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The Martha Stewart Show

Chocolate Truffles, 1

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