The soft truffles covered with a delicious dark chocolate glaze are homemade chocolates that can delight the end of a meal, coffee, tea; or they can also be proposed as a gift idea. This is a very easy recipe that can be diversified, personalized with essences, nuts, coffee, or liquor, to have truffles with always different flavors.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 30
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, Valentine's Day
Ingredients
- 1/2 cup all-purpose flour (or rice flour or gluten-free mix)
- 1/3 cup very soft butter (also lactose-free)
- 1/3 cup granulated sugar
- 1/2 cup hazelnut crumbs
- 1/2 cup almond or pistachio crumbs
- 1/2 cup unsweetened cocoa powder (also gluten-free)
- 1/4 cup milk (also lactose-free)
- 1 g fine salt
- 1 medium whole egg
- 9 oz 50% dark chocolate
- 5 tbsps milk (also lactose-free)
- 1 tsp sunflower oil
Steps
In a large bowl, sift the flour and the unsweetened cocoa powder.
Add all the other ingredients and, using a mixer whisk, mix until they are perfectly blended. You will get a rather firm and consistent mixture.
Turn on the oven and set it to 340°F.
Line a baking tray with parchment paper. Using two teaspoons, or a pastry bag, form balls slightly smaller than a walnut, placing them close enough to avoid flattening too much during baking.
Bake at mid-height for 15/17 minutes at most (be careful not to extend the baking time, as they may burn; they are ready when they become opaque and you can smell their fragrance).
Turn off immediately, take them out, and let them cool completely before glazing.
In the meantime, roughly chop the dark chocolate and take the milk out of the fridge to let it reach room temperature.
For the glaze.
When the chocolates are completely and perfectly cooled, prepare the dark chocolate glaze.
If melting the chocolate in a double boiler, do this: pour two fingers of water into a saucepan and place a steel or heat-resistant glass bowl on top, where you will put the chopped dark chocolate and milk (Add the milk immediately before starting to melt the chocolate, otherwise the glaze will “seize”, becoming lumpy and difficult to recover, as it is important that no water drops end up in the melting chocolate).
Turn on the smallest burner and set the flame to the minimum.
Prepare a tray covered with parchment paper.
Continuously stir the glaze with a steel whisk until you obtain a smooth and shiny mixture. Turn off immediately but do not remove the melted chocolate from the underlying heat.
After 5 minutes, add the sunflower oil (with a delicate flavor), mix very well, and start glazing the truffles.
We can dip them in the glaze one by one, using a fork to let the excess glaze drip off. Then place each glazed chocolate on a tray covered with parchment paper and let them stay until the glaze is perfectly dry. Afterwards, we can transfer them into individual paper cups and store them in a tin box. I recommend letting them rest for an entire night in a cool place, well covered, before enjoying them, as this way the truffles will release all their wonderful flavor.
The extra idea. Add very, very finely grated zest to the chopped chocolate and milk to add an extra touch to this delicious glaze.
When we have finished glazing all the truffles, we could roll them in chopped nuts, sprinkles, etc., to make them even more beautiful and refined.
Bon appetit
