Food & Cooking Recipes Dessert & Treats Recipes Dipped Chocolate Truffles Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Trending Videos Close this video player Photo: Sang An Yield: 4 dozen What's more decadent than a truffle? One that's enrobed in chocolate. Ingredients Butter, for pan 1 pound bittersweet chocolate 1 cup heavy cream Tempered Chocolate for Truffles Directions Butter an 8-inch square pan; line bottom with parchment. Chop chocolate into 1/4-inch pieces; place in a large heat-proof bowl. Bring cream to a boil over medium-high heat; pour directly over chopped chocolate. Allow to sit for 10 minutes; use a rubber spatula to stir chocolate and cream until totally combined. Pour mixture into prepared pan. Cover with plastic wrap; chill until mixture is cold and set, 30 to 45 minutes. Turn ganache onto a cutting board. Using a very sharp knife, trim edges to form right angles. Cut into 7 strips about 7/8 inch wide. Cut strips crosswise to form cubes. Place on a parchment-lined tray; chill for 5 minutes if soft, otherwise proceed to next step. Once chocolate is tempered, use it immediately. Drop truffles into tempered chocolate one at a time; turn over to completely cover. Use a chocolate-dipping fork to lift truffle out. Tap fork; allow excess to drip back into bowl. With a second dipping fork, slide truffle onto a parchment-lined tray. Working as quickly as possible, repeat with remaining truffles (if tempered chocolate cools too much, it goes out of temper). When all truffles are dipped, you may drizzle with excess tempered chocolate. Allow truffles to sit for at least an hour or overnight to fully set. Store at room temperature in a cool dry place. Cook's Notes Tempering chocolate requires measuring temperatures exactly with a chocolate thermometer. To get a clean cut, you may have to rechill truffle mixture periodically to keep it at the temperature that's easiest to work with. Originally appeared: Martha Stewart Living, May 2000 Rate It PRINT