Roasted Garlic Chocolate Truffles
Updated: 4 days ago
A very unique, brave combination that won't disappoint!
TIME: 10 minutes prep, 90–120 minutes total YIELD: 24 truffles RECOMMENDED VARIETY: Metechi
½ cup heavy cream
6 ounces bittersweet chocolate
6 ounces semisweet chocolate
8 tablespoons unsalted butter, softened
4 tablespoons roasted garlic (approximately two full bulbs of garlic)
¾ teaspoon sea salt
powdered unsweetened cocoa
Preheat oven to 375ºF.
Cut the top off each bulb of garlic with a sharp knife. If the garlic has a long stem, use a scissors to cut it off close to the top. Do not peel the garlic bulb.
Drizzle the cut ends with a touch of olive oil. Wrap tightly in tinfoil and roast 30–40 minutes. Garlic cloves will be soft and caramelized when it is done. (This step can be done one day in advance too.)
Let garlic cool, then squeeze each clove out from the skin. It will come out as a paste. If there are still fibrous bits, chop them finely.
In a medium sized saucepan, gently boil cream until it reduces by slightly more than half. Turn heat down to very low and stir in chocolate with a wooden spoon until smooth.
Use a whisk to incorporate butter, salt, and garlic. Keep whisking until smooth.
Pour into a container and refrigerate for a minimum of one hour.
When ganache has stiffened and cooled, scoop out and roll in cocoa to coat. (A melon baller/cookie scoop works very well for this step.) Be sure to work fairly quickly. If the ganache gets overly soft while you are working, put it back in the fridge for 30 minutes.
Store truffles in the refrigerator for up to three days (the longer they sit, the stronger the flavor and heat from the garlic will become). Be sure to bring to room temperature before serving.