Inspired Edibles

~ real food, balanced living ~

Rich and Silky Dark Chocolate Truffles

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Inspired Edibles turns One Today!
This time last year, a friend of mine had just shared a melt-in-your-mouth apple muffin from a Martha Stewart recipe – I loved the flavour and unique presentation so much that I came home and starting playing around with it – you know, messing with the recipe the way foodies do. Anyway, on this occasion, I was pretty happy with the result (remember the recently featured Apple Buttermilk muffins? Those would be the ones – revisited).  The rest, as they say, is a small piece of history.
Over the past year, Inspired Edibles has been very fortunate to greet over 90,000 visitors (overall clicks to the site) with its most frequent guests coming from Canada, the United States, Switzerland and the United Kingdom.  Other familiar visitors include Australia, Germany and France with occasional visits from Russia, China, the Ukraine, Vietnam, the Maldives, Japan, Singapore and the Philippines – (as well as many others). 

It’s been an incredibly fun year and I want to thank each and every one of you for sharing this adventure with me and for your kind and continued support. 

What can you expect from Inspired Edibles in year two?  Well, in addition to more junk food (ha!), a detailed index is in the works along with proper recipe printing capacity (yay!). As always, I remain open to your comments and feedback.

You’ve been patient, so let’s move forward…
Those of you who follow my blog know that I have a deep affection for chocolate (I have never kept this a secret).  With this in mind, I thought it only fitting to whip up something a little special with my favourite antioxidant rich confection – these truffles are surprisingly easy to prepare and so impressive… you can dazzle your loved ones with these homemade delights on Valentine’s day ~ or any day!
———————-
coconut, plain dark chocolate and chopped peanut
with peanut butter infused ganache truffles
Rich and Silky Dark Chocolate Truffles

Truffles are made from a ganache base – a simple combination of heated cream and chocolate (which I have further simplified).

For the Basic Ganache

200 grams (7 ounces) of 75% cocoa chocolate, chopped
1 cup whipping cream (35%)
1/8 tsp coarse salt
In a sturdy pot set to medium heat, bring cream just a boil.  Remove from heat and add chocolate and salt to pot but do not stir.
Let the chocolate sit with the cream and salt for 5 minutes undisturbed before whisking.  If you stir the ingredients too soon, the chocolate will cool too quickly and you will end up with grainy ganache rather than a silky, smooth ganache.
Once the 5 minutes have elapsed, whisk the ingredients together gently until the chocolate has fully melted and the mixture appears smooth and shiny (a thing of beauty). 
Place chocolate mixture in the fridge for approximately 2 hours or until it has hardened sufficiently to be rolled into truffles (but not too hard to manipulate).
 
Remove chocolate from fridge and spoon out like-size pieces of chocolate (a melon baller or spoon will do the trick) rolling them in the palm of your hand into little balls.  You can return the chocolate to the fridge at any time if you feel that it is getting too soft.
Once you have rolled your chocolate into little balls, you’re ready for your toppings. 
Topping Ideas
Coconut shavings
Chopped Nuts or Seeds (almond, peanut, hazelnut, flaxseed, chia, etc.)
Cocoa
Chopped dried fruit (cranberry, papaya, apricot, etc.)

Spread desired toppings out on a flat dish and simply roll chocolate truffles in mixture to coat, pressing into chocolate gently if necessary for fruit, etc.

Place truffles in a decorative miniature cup (you can find candy/chocolate cups at kitchen stores and bulk stores) and place truffles in a small box if you wish to present as a gift.

This recipe will make about 16-20 truffles.

Variations
Alcohol – If you wish, you can add 2 Tbsp of rum, brandy, cognac or triple sec to the cream at the beginning of the recipe described above for an alcohol-infused truffle.
Peanut Butter infused Ganache – To make the peanut butter infused chocolate, add 3/4 cup of smooth natural peanut butter to the ganache immediately after whisking the cream and chocolate together.  Be sure to integrate the peanut butter little by little, whisking as you go, to fully combine.  Refrigerate mixture as described above before rolling your peanut butter truffles and covering them in chopped peanuts, as desired.  You could also use almond butter or any other nut/seed butter of your choice.
This variation will create about 22-24 truffles.   

Comments

  12. Thanks so much Lisa…we enjoyed them for sure and now that I know how to make truffles, I won’t hesitate the next time (so much easier than the name implies :)

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  13. Hi MJ – they are truly, very easy to make – I am not much of a ‘baker’ so if I can handle it, anybody can! ;-)

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  15. Thanks so much Lisa…we enjoyed them for sure and now that I know how to make truffles, I won’t hesitate the next time (so much easier than the name implies :)

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  16. Hi MJ – they are truly, very easy to make – I am not much of a ‘baker’ so if I can handle it, anybody can! ;-)

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  18. Wow, over 90,000 visitors your first year! That’s amazing! Congrats. These truffles look too beautiful to eat! A great way to celebrate your successes!

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  19. Congratulations on your one year anniversary! You’ve accomplish something fabulous here! O.K. – you’ve convinced me to try my hand at making truffles. If I actually follow your instructions I think I might could make these. :) I just want to reach into the picture and grab one!

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  20. Thanks Karen – I find milk chocolate dangerous… too addictive with the sugar. On the other hand, a bit of dark chocolate goes a long way to satisfying without feeling like you’ve leaned too far over to the dark side ;-)

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  21. Thank you so much for dropping in to say hello on my anniversary post Koko – I really appreciate it.

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  24. Thank you so much for dropping in to say hello on my anniversary post Koko – I really appreciate it.

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  26. Thank you so much for dropping in to say hello on my anniversary post Koko – much appreicated.

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  28. Say no more than dark chocolate. If I get a box of chocolate that has dark and milk, I give away or throw away the milk chocolate. I had a chocolate store and by far dark chocolate is everyones favorites. Wonderful post.

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  29. Ok.. now that I’ve gotten over drooling.. I can focus on this recipe. Two Words.. LOVE IT!

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  31. Beautiful truffles…the photo is stunning. You’re right, they are perfect for Valentine’s Day! I can’t wait to see what the next year holds for your blog in terms of delicious, healthy recipes. Congrats!!

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  33. Sorry I’m late to the party Kelly! Happy anniversary!!!! Congratulations! It’s such a fun and big milestone. Blogging, while fun and rewarding, isn’t easy by any means making these anniversaries all the more special. I’m very thankful to have found your blog and happier still to call you a friend! :)

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  34. Toddler year – I love it!! Never thought of my blog in those terms but you’re absolute right… I’ve officially entered the terrible 2s…!! ;-) Thanks Ann.

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  35. Thank you so much for your kind and considerate note Anne… such a thoughtful soul. The coconut is my youngest son’s favourite too… I shall think of you every time he reaches for one :) Thank you again for your support Anne and especially for your kindness.

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  36. Thanks so much Eileen – it’s fun because you can get all the wrapping supplies at bulk food stores these days… they have the prettiest, decorative boxes and bags and they’re not too expensive.

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  37. Thanks Happy, they vanished pretty quickly; I think I better make another batch for Feb. 14th ;-)

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  39. Happy Blogoversary! You are SUCH a talented cook and blogger and these truffles are inspired! Here’s to an even better toddler year!

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  40. Kelly! Happy Blogiversary and congratulations on the success of your wonderful blog! It has been my joy to get to know you through your posts and your fabulous food. And you’ve inspired me in so many ways. (These truffles, alone, are quite inspiring….especially the coconut truffles…my favorite!) I wish you all good things in life and may you have many more fun and successful years of blogging. You are wonderful and I am a devoted fan! : )

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  44. For the balls -it’s not just ganache – it’s everything when I try to ball it. Bread and cookie dough etc too… maybe it’s just my giant sausage fingers.

    Thanks for the tip on the salt – I’ll be trying that one!

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  46. Thanks so much France – your blog has been one of my greatest discoveries and enjoyments of the year! :)

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  50. Haha, yes, you can certainly make them and rock your husband’s socks off!! :)

    Thanks, the caesar is yummy… hope you try it sometime!

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  51. It turns out that I did though it wasn’t planned that way… I had the truffles in mind for the blog anniversary and then it occurred to me that the timing met up nicely with Feb. 14th! Thanks Eva.

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  53. Thank you Kelsey – I’m not very refined in my baking ways but am quite happy with how these turned out. Thanks for dropping by!

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  55. You know, it really works. I made them both ways (ha, ha! never any shortage of chocolate goings on around here) – thank you so much for this kind note Eliot! I’ve got a big smile going on right now :)

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  58. Thanks so much Caroline! They are now long gone so I think I better whip up another batch ;-)

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  61. ha-ha, thanks so much! It really is easy, I don’t tend to fuss much in the kitchen so, believe me, if it was a tedious process, I wouldn’t do it!

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  62. You’re confusing my wisdom for my age Charles, ha-ha!!

    So round? hmmm… no idea. Is it possible your ganache is not quite firm enough, thus the flying saucers ;-) (love the visuals on that one!)

    I just love the subtle taste of the salt and it has a long history as a natural preservative but as for improving the quality of the ganache – I’m not certain though I have read that some chefs swear by it –

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  65. Thank you so much for this Sissi –

    Dark chocolate is relatively low in sugar and high in antioxidants – I eat it almost every day – those French philosophers are so smart ;-)

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  66. Thank you so much Chris – one of the very best things about blogging is getting to me so many wonderfully people like you. Cheers!

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  67. You know I have a very special place in my heart for you Sally – :) Thanks so much for your support this year ;-)

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  69. It’s funny, I’ve had the truffles in mind for a while for the 1 year anniversary and then it occurred to me that it also seems to tie in nicely with Valentine’s indeed! Thanks Amy.

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  71. haha, I’m a pretty unskilled ‘baker’ but I’m happy with how these little bites turned out… thank you!

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  74. I love truffles and I share your love of chocolate. Thanks for the tip about letting the chocolate sit in the cream. Have a great week. I hope you’ll swing by whole food wednesday.

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  75. happy blogversary! :) so glad that we met in the blog world. these dark chocolate truffles look divine. how did you get it so perfectly round?

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  78. These look delicious! What a great photo. I love the Valentine’s idea. This is something I can even make!
    BTW, your Caesar salad from last week looks equally delicious. So many yummy recipes to try!
    Thanks Lynn

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  79. What a beautiful photo, Kelly, I love it that you’ve addressed Valentine’s day so early…it’s great to plan ahead. I love the PB one, YUM. I may have to break down and make these for Valentine’s day.

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  81. What a great alternative to buying expensive truffles for that special someone on Valentine’s Day! Plus they look just as pretty and taste just as good!

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  83. These look like perfection! I think your ganache recipe is wonderful. (I haven’t seen the tip to not stir in the chocolate before.)

    Your posts are always informative and your recipes always look delicious! I am glad that apple muffin led you to the blog-o-sphere. Happy, happy first b-day Inspired Edibles!

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  85. Happy Blogiversary, Kelly! I don’t think there is a better way to celebrate other than with chocolate! I am obsessed with dark chocolate and these look so irresistible!

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  86. Happy one year bloggiversary, Kelly!! Such a great milestone. And what a wonderful way to celebrate with these truffles. Gorgeous! x

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  89. What beautiful truffles. If I were to make these and give them as gifts I would have friends coming out of the woodworks! I can’t believe the recipe is so easy. The photos are beautiful too!

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  90. Happy Birthday Inspired Edibles – I didn’t realise it was so young… I’d always thought it was much older than mine! I love truffles Kelly – how on earth do you get them so round? When I try to roll out balls they always end up looking like little flying saucer things, no matter what I do :(

    What does the salt in the ganache do? Does it just serve as an extra way to lift out the flavour, or does it do something special to the ganache? My ganache seems to have super-liquification properties and takes about 2 days to set properly when I make it, so I’m always after good tips on how to improve the technique :)

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  91. Happy Anniversary ! And congratulations on the success of your unique blend of art, nutrition and yumminess ! Keep the inspirations coming …

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  93. Happy Anniversary, Kelly! (Have you noticed it is also the Chinese New Year today?) I hope the following blogging year will bring you even more joy and happiness and I am looking forward to reading and admiring your amazing culinary achievements!
    I am very happy you serve us these extraordinary truffles instead of a typical birthday cake ;-) The photos are beautiful! I love ganache truffles (unfortunately for my waist)…
    I have recently been offered a book where in the foreward a famous French philosopher and ex-minister says he used to eat his weight in pure chocolate every year until he was 50 and started to gain weight. (Bu the way he has always been very slim and still is). Can you imagine??? In France many people eat tons of chocolate and now it is rare I think, but one generation ago children were given for tea a piece of baguette and a bit of chocolate to eat in the middle of the sandwich. Now they usually eat nutella and I’m sure it’s less healthy ;-) Personally I’m addicted to dark chocolate.

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  94. Happy Birthday Kelly! Sounds like you’ve had an amazing year – I certainly have enjoyed getting to know you over the past few months! I love your recipes and your photos are always wonderful! This post is no exception – these truffles look delightful and would make a wonderful Valentine gift! Thanks Kelly!

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  95. My gosh! One year already!

    I feel very fortunate to be part of the group who follows your blog from the very beginning, and look forward to more “junk food” (yeah, right! ;-), and more chocolate, and more tales and anything you want to talk about

    CONGRATS!

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  97. Aw, Happy Blog-iversary!!! Looks like we started our blogs right around the same time :) These truffles look amazing…perfect for Valentine’s day.

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  100. Happy blogiversary! One year is no easy feat…and chocolate sounds like the perfect way to celebrate! These look delicious!

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