20 truffles of 20 grams each
Context
Chocolate truffles have a pretty cool origin story that goes back to France in the late 1800s. The guy who accidentally invented them was Auguste Escoffier, a big name in French cooking. One day, he was trying to make something else in the kitchen and ended up pouring hot cream over a bowl of chocolate pieces. Instead of tossing it, he noticed that when this mix cooled down, it could be rolled into balls. They looked a lot like real truffles — those fancy mushrooms that are super expensive and found in the French Périgord region and Italy.
Escoffier thought this was pretty neat and started playing around with the recipe. The first truffles were just these chocolate balls dusted with cocoa powder, looking all earthy like the mushrooms they were named after. People loved them for their rich taste and the smooth, melt-in-your-mouth texture.
This happy kitchen accident by Escoffier kicked off the whole chocolate truffle craze. Over time, other chefs have put their own spin on truffles, filling them with different flavors or coating them in various toppings. But the basic idea is still the same, and it’s all thanks to Escoffier’s goof and his quick thinking to make something great out of it.
Nowadays, chocolate truffles are a big deal in the world of sweets. They’re seen as a fancy treat and come in all sorts of flavors. It’s a cool reminder of how a simple mistake in the kitchen can turn into something pretty amazing.
Ingredients:
| 230 g | Chocolate (70% cocoa) |
| 130 g | Heavy cream |
Steps:
- Chop the chocolate: Finely chop the chocolate into small, uniform pieces. Place them in a heatproof bowl.
- Heat the cream: Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
- Combine chocolate and cream: Pour the hot cream over the chopped chocolate. Wait for a minute to soften the chocolate, then gently stir from the center outward until smooth.
- Cool the ganache: Allow it to cool at room temperature until it’s pliable.
- Form the Truffles: Scoop out portions of ganache with a spoon or melon baller. Roll them into 20-gram balls.
- Coat in Cocoa Powder: Roll each truffle in cocoa powder to coat them evenly.
- Chill and Serve: Place the coated truffles on a parchment-lined baking sheet. Chill in the refrigerator until set. They are now ready to be served.
