logo
cuppacocoa
February 27, 2014

My favorite kind of truffle is simply a chilled ganache dipped in chocolate, so naturally I would enjoy a version of this as a chunky mix-in for ice cream! David Lebovitz has this great recipe that includes some alcohol and corn syrup, which helps keep them soft and pliable for scooping in ice cream. I like to drop these into his Earl Grey Tea ice cream, and imagine they would be good paired with other ice cream flavors such as coffee, vanilla bean, or anything else that goes well with chocolate!

————————————-

Dark Chocolate Truffles
Recipe from David Lebovitz’s The Perfect Scoop

Ingredients

Instructions

  1. Heat the cream with the corn syrup in a small saucepan until it just begins to boil. Remove from the heat and add the chocolate, stirring until it’s melted and the mixture is smooth. Mix in the Cognac. Scrape the mixture into a small bowl and freeze until firm, about 1 hour.
  2. Line a dinner plate with plastic wrap. Form little 1/2-inch truffles using two small spoons. Scoop up a teaspoonful of truffle mixture, then scrape it off with the other spoon onto the dinner plate. Repeat, using all the truffle mix. Freeze the truffles until ready to mix in.

Mixing them in: Fold the Dark Chocolate Truffles into 1 quart (1 liter) of ice cream as you remove it from the machine. If you wish, break or chop the chilled truffles into smaller pieces first.

Storage: Dark Chocolate Truffles can be refrigerated or frozen, well wrapped, for up to 2 weeks.

⇠

2 responses to “Dark Chocolate Truffles for Ice Cream”

  1. Marilyn says:
    July 31, 2014 at 5:00 pm

    This sounds amazing. Out of curiosity, have you ever tried making this with a sweetener other than corn syrup, or do you have a rec for a good non-GMO brand?

    • joellen says:
      July 31, 2014 at 5:31 pm

      I have only tried with corn syrup. I think it’s only purpose is to soften the truffles, though, so I wonder if there’s a way to play around with it!