Some tasks are more pleasant than others. Ironing? There are two shirts hanging in my laundry room for over a year waiting to be ironed. I should donate them to a charity. Cleaning the shower? You have no idea how much I wish it would clean itself. I can’t skip doing that one though. Making something with chocolate? Now that is the complete opposite. I’ll do that any day. It’s the reason these Madeira Chocolate Truffles came about.
It was a simple question: Would I want to give feedback on packaging? Sure thing, especially when the packaging was on Ghirardelli chocolate. The representative sent differently packaged bars and all I had to do with it was make something with the chocolate. Then report back on my thoughts of the packaging. The bonus was a $100 Ghirardelli gift card for my efforts. So free awesome chocolate to make tasty treats and get more free awesome chocolate. Yes, I’m all in.
The package arrived right before our vacation. It wound up being great timing. I had some incredible chocolate truffles and confections while in Napa. Those treats inspired me to make truffles for the first time. I decided to flavor them with Madeira I bought while on the trip.
Madeira is a wonderful match with chocolate. Its caramel and nutty flavors are what make it pair so well. I’ll take a glass of Madeira and a few chocolates for dessert anytime. Combining the two in truffles made perfect sense. It was confirmed after one taste.
Madeira Chocolate Truffles are great homemade gifts. Just remember they will soften or melt easily. I would not ship them or have them in the car all day. Keep them in a cool place. Also, the ones coated with sweet ground cocoa will tend to soak in the coating. At least it happened with mine. It could have been because of it being a very humid day. I simply rolled them again in the cocoa and freshened up the coating.
What is your favorite chocolate pairing? Peanut butter and caramel are my top two. Wine and fortified wines like Madeira and Port are high on my list too. Look at Peanut Butter Chocolate Cola Cake, Peanut Butter Chocolate Chip Bars, and Peanut Butter Chocolate Quick Bread for three sweets with my top favorite flavor combination.
Madeira Chocolate Truffles
- 10 ounces Ghirardelli 60% bittersweet chocolate bar do not use chocolate chips, chopped fine
- 3 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1 tablespoon light corn syrup
- 3 tablespoons Madeira
- 1/2 cup Ghirardelli sweet ground cocoa and/or finely chopped toasted nuts for coating truffles
Place bittersweet chocolate and butter in a medium glass mixing bowl. Microwave for 30 seconds then stir. Microwave for another 30 seconds then stir.
Heat heavy cream and corn syrup in a small saucepan over medium heat until just simmering. Pour mixture over melted chocolate and let stand for 2 minutes.
Use a rubber spatula to stir gently until all chocolate is melted and mixture is smooth and creamy. Be careful to not incorporate air into the mixture by stirring too fast.
Add Madeira and gently stir to combine. Pour mixture into an 8- X 8-inch glass baking dish and chill for 1 hour.
Use a melon baller to scoop chocolate onto a sheet pan lined with parchment paper. Chill for 30 minutes.
Shape scooped chocolate into balls by rolling between the palms of your hands. Wearing latex or vinyl gloves in this process recommended. Roll balls quickly to keep from melting.
Wipe chocolate from your hands or gloves if there is residual chocolate on your hands and the balls slip around while rolling.
Place sweet ground cocoa and/or nuts into a dish or bowl (separate dishes or bowls if using both).
Place rolled truffles, one at a time, into the dish with either ground cocoa or nuts. Move the truffle around to coat.
Place coated truffles in an airtight container and chill.
Set out truffles for about 30 minutes to bring to room temperature prior to serving.
The truffles coated in ground cocoa may soak in the cocoa. If so, you can re-coat with additional ground cocoa.
Time stated does not include time for chilling chocolate (additional 1 1/2 hours).
Recipe adapted from Chocolate Truffles by Alton Brown.
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