truffe au chocolat

Chocolate Truffles

Crushed butter cookies adds texture to these chocolate truffles both inside and as a coating. You can add other flavorings such as ground coffee, cardamom, or even a pinch of ground chile pepper, with the cookie crumbs if you like.





Makes about 30 truffles


6 ounces (175 g) 70% to 80% dark chocolate, finely chopped
½ cup heavy cream
3 tablespoons (1½ ounces; 42 g) salted butter, cubed, softened
9 ounces (250 g) Punitions (about 40 cookies), or your favorite butter cookie or shortbread, coarsely crushed (2 cups)


Place the chocolate in a medium bowl.


In a small saucepan bring the cream just to a boil set over medium-high heat. Immediately remove from the heat and pour over the chocolate. Whisk gently until the chocolate is melted and smooth (for an extremely smooth mixture, use an immersion blender). Gradually stir in the butter until melted.


Fold in ½ cup (62 g) of the crushed cookies. Cover the bowl with plastic wrap and refrigerate for at least 3 hours, and up to overnight.


Finely crush the remaining cookies. Place the crumbs in a large shallow bowl. Using your hands, form the chocolate mixture into 1½-inch (3.8- cm) balls and roll in the cookie crumbs to coat completely.


Serve immediately, or refrigerate for up to 5 days in an airtight container.