Chef Yerika's Chocolate Truffles

Elegance in a single bite: intense, creamy, and with a Latin American touch

Chocolate truffles are a symbol of sophistication and pleasure. For me, they're the little luxury that needs no excuse. This version is inspired by my love for Latin American cacao, the kind that grows between the shade and the mountains, with an ancient soul and profound character. Truffles are simple in structure, but like all simple things, they require precision and love.

What I propose here is a basic recipe that you can adapt to your style, but that retains an essence: that of respecting chocolate as the noble ingredient that it is.

Ingredients (for 25–30 small truffles)

Ganache base:

• 200g of good quality semi-sweet chocolate (minimum 60% cocoa)

• 150 ml whipping cream (liquid whipping cream)

• 25 g unsalted butter

• 1 teaspoon of natural vanilla extract

• Pinch of salt
  

Suggested toppings:

• Unsweetened cocoa powder (traditional)

• Roasted cocoa nibs (for texture)

• Toasted shredded coconut

• Powdered sugar with a touch of ground dried chili

• Finely chopped pistachios

• Finely ground coffee beans (for a bitter and aromatic touch)
  

Step-by-step preparation

1. Melt the chocolate using the technique. Finely chop the chocolate and place it in a heatproof bowl. Meanwhile, heat the cream in a saucepan until it's almost boiling. Pour the hot cream over the chocolate and let it sit undisturbed for 1 minute. Then, gently fold in with a spatula from the center outwards until you have a shiny, smooth mixture.

2. Add character. Add the butter, vanilla, and a pinch of salt. Mix until thoroughly combined. The butter will give the final truffle a smoother, silkier texture.

3. Let it rest patiently. Cover the bowl with plastic wrap and let it rest in the refrigerator for 2 to 4 hours, until the mixture is firm but malleable. You can also let it rest overnight.

4. Form the truffles. Using a teaspoon or melon baller, scoop out equal portions and quickly form them into balls with your hands. You can wear gloves to prevent the heat from melting the chocolate. Work in a calm environment.

5. Coat with personality.

Dip the truffles in your favorite coatings. You can divide them into batches and create a variety. The key is for each one to tell a distinct sensorial story: bitterness, sweetness, texture, aroma.

Chef Yerika's Tips

• Chocolate matters: Don't use generic couverture chocolate. A good chocolate from a provenance (Peru, Mexico, Ecuador) elevates the result.
  

• Add personality: You can infuse the cream with orange zest, ancho chili, avocado leaf, or even coffee before mixing it with the chocolate.
  

• Storage: Store in an airtight container in the refrigerator for up to a week. Remove 5 minutes before serving.
  

• Pairing: They go wonderfully with an espresso, a young mezcal, or a full-bodied red wine.
  

These truffles aren't just a dessert; they're a miniature experience. A tribute to cocoa and the small pleasures that connect us to the essential. Served on an elegant table or lovingly wrapped in homemade chocolate, they always leave a lasting impression.