This post is merely the recipe corollary to my Project Food Blog dinner party, Desserts in Disguise. Check out the main entry for more on the flavor profile & other delicious desserts.
Ah yes, the elusive garlic truffles. These were the ultimate favorite at last night's dinner party. All of my guests requested goodie bags to take some home to unsuspecting family members and friends. So chocolaty, so rich, so creamy, so garlicky. The ones without garlic were really good, too.
The key to amazing truffles is in the ingredients. However, quality ingredients do not need to cost a fortune. This base recipe is actually one from Ghirardelli, whose 60% Cacao Bittersweet Chocolate Chips I used. They're my emergency chocolate, remember? When melted with cream and butter, the chips take on a beautiful consistency with a wonderfully fruity and buttery taste. They also cost, on average, between $3-4 for an 11.5 ounce bag, and even less when they go on sale during the holidays. If you can't afford a good-quality Cocoa powder (I used Ghirardelli's Sweet Ground Chocolate & Cocoa) try chopping up some nuts and rolling your truffles in those instead. I also suggest serving the garlic truffles with a wedge of belgian waffle or perhaps a biscuit-like cookie. The addition mellows out the final notes of garlic.
Now, what I love about truffles on the party-throwing front is that they can be made days ahead and that you can take one recipe and make a variety of flavors. The only obnoxious part is scooping and rolling your truffles. Never do that when it's 95F out and you don't live in air conditioning. It sucks.
Garlic Chocolate Truffles
Makes 30 Truffles
8 oz. 60% bittersweet chocolate
1/3 cup dutch-process cocoa
1/3 cup heavy whipping cream
6 Tbsp. unsalted butter
2 Tbsp. minced garlic
Bring your cream to a simmer. Chop butter into smaller pieces, add to cream, and stir until melted. Then add your chocolate chips, stirring until smooth. Remove from the heat and pour into a shallow bowl or dish. At this point, mix in your raw, finely minced garlic. If you'd like to make a few flavors, separate into different bowls, and then cut down the garlic proportionally. You can also add a liqueur or even a jam to some of the chocolate.
Allow ganache to cool, then cover, and refrigerate until firm--about 2 hours. You can do this 1 to 2 days before. If you go over the 2 hours, allow to sit out for about 30 minutes to make scooping easier.
Using a melon baller, spoon, or even your teaspoon, scoop the ganache and roll into 1-inch balls. Your hands are going to get chocolaty, but if you feel like too much is ending up on your fingers, place the ganache in the freezer for a few minutes, and lick your fingers while you wait. After you've completed your balling, roll in a shallow bowl filled with cocoa powder or chopped nuts.
Truffles will keep in fridge for up to 2 weeks.