These dark chocolate truffle squares are smooth and intensely chocolatey.
Pure deliciousness, that’s what these little squares are.
Now if you’ve been reading this blog for any length of time you’re probably already familiar with my penchant towards the dark stuff.
I’ll admit it, I’m a sucker for a good chocolate tart, a silky pot de crème, a rich chocolate fudge slice, and I’d give everything a good dip in it if given a chance. So I suppose it comes as no surprise that I’d be swooning over chocolate truffles, but let me tell you, these are no ordinary truffles!
You see there isn’t an ounce of cream of any sort in sight in these chocolate truffles, just chocolate and water. What you’re left with is a truffle with a bold, clean flavor and a velvety texture akin to a thick mousse.
If this sounds familiar to you then you’ve probably heard of Hervé This and his famous Chocolate Chantilly. He created the technique of melting and whipping chocolate and water together to create a light and airy dessert that’s probably the easiest mousse you’ll ever make.
Taking inspiration from his method, I tweaked the ratios and ended up with a denser ganache with a mousse-like texture that can be chilled and sliced into squares or rolled into balls and dusted with cocoa powder to make some intensely good truffles.
From there I continued to play, adding a bold flavored honey for a floral undertone, or using a little coconut sugar for a caramel-like note. That’s what I love about these; they are a blank canvas awaiting your imagination.
You can get fancy by infusing them with tea (earl grey or jasmine would be nice) or adding a swig of fruit liqueur (I’m partial to blackberry and black currant) if you feel so inclined; or stay simple but sophisticated with a sprinkle of pink salt for even greater depth of flavor. A pinch of cinnamon or even cayenne would be a welcome addition if you like a little spice with your chocolate.
If you’re looking for something quick and easy to make and give as a gift for the holidays, this recipe is definitely for you. Make a large batch to gift and don’t forget to keep a few for yourself!
What are your favorite chocolate desserts?
Yields Makes about 20 squares
A chocolate truffle with a bold, clean flavor and a velvety texture akin to a thick chocolate mousse.
20 minPrep Time
2 hr, 20 Total Time
Save Recipe4 based on 1 review(s)
Ingredients
- 8oz/228g best quality bittersweet chocolate (at least 70%), chopped
- 1 ½ to 2 Tablespoons/32g raw honey or coconut sugar
- A good pinch of sea salt or pink Himalayan salt
- 4oz/120ml filtered water
- Best quality cocoa powder for dusting
- 1 Earl Grey or Jasmine Tea Bag for steeping
- 1 Tablespoon/15ml raspberry or black currant liqueur
Instructions
- Fill a large bowl with ice and cold water, set aside. Line a 9x5 inch pan with parchment paper, set aside.
- Combine chocolate, sweetener of choice, a pinch of salt and water in a medium-sized heat-proof bowl set over a medium-sized pan of simmering water (don’t let the bottom of the heat-proof bowl touch the water) and melt the mixture over low heat, stirring until fully melted and smooth. (If you are using tea, first heat the water, add the tea bags and let steep for at least 5 minutes and remove before proceeding with the recipe.)
- Remove the mixing bowl sitting on top of the pan, wipe the bottom and carefully set into the ice water bowl. (If you are using any flavored liqueurs add them now.)
- Whisk the chocolate mixture for about 3 to 5 minutes or until it lightens in color and thickens and creates ribbons. Do not over-whip or your mixture will become grainy and break. (If you whip the mixture too long just place the bowl back onto the heat, re-melt and re-whip.)
- Pour the mixture into the parchment-lined pan, cover loosely and place in the fridge to firm for at least 2 hours.
- Sift a little cocoa powder into a wide shallow bowl, set aside. Lift the parchment from the pan and using a sharp knife cut the truffles into squares. (Or scoop with a melon baller or spoon to create round truffles.) Working with a few at a time, roll the truffle squares in the cocoa powder and shake off extra.
- Store in the fridge until ready to serve. Remove from fridge at least 5 minutes before serving.
Notes
Gluten-Free, Grain-Free, Vegan (use coconut sugar instead of honey), Paleo-friendly
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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