This past week I taught a chocolate class at Lyons Farmette and we happen to make these lovely truffles. Super easy and fun.
Recipe for Vanilla Dark Chocolate Truffles:
Yield: 50 Truffles
20 ounces 64% bittersweet dark chocolate chopped
14 ounces heavy cream
2 Tbsp. agave syrup or corn syrup
4 Tbsp. unsalted butter
1 Tbsp. Vanilla paste or ¼ ea. Vanilla bean
12 oz 64% bittersweet dark chocolate chopped
8 oz Cocoa Powder
Truffles are good for 1 week in room temperature or in the refrigerator for 3 weeks.
To make the ganache:
1.)Put the chopped chocolate in a medium size bowl. Set aside. Combine the heavy cream, vanilla bean and agave syrup into a small saucepan. Cook over medium heat until mixture come to a boil.
2.)Pour the cream mixture over top of the chocolate and let sit for 3 minutes then stir slowly incorporating all the ingredients.
3.)Add the butter and mix until combined. Set aside overnight ,if possible, if not place in refrigerator for 2 hours
To finish the truffles:
4.)Using a spoon scrape balls of ganache.
5.)Roll the each truffle into beautiful round balls.
6.)Melt bittersweet chocolate and prepare the dipping station. Dip the truffles in dark chocolate, then dump into the cocoa powder. Roll the truffles until completely covered in cocoa powder. Let the chocolate fully set until removing the truffle from the cocoa powder.
Check out my Vanilla Chocolate Truffle video on YouTube.
Thanks! Happy Baking!