· 12oz or 340g of chopped good quality milk chocolate (above 35% cacao solids makes a lovely bitter truffle)
· 1 cup of sour cream (I like GayLea Gold 18% SourCream - it is thicker than Greek Yogurt and unlike most sour creams, it is has natural ingredients!)
· 1 tbsp agave syrup (or simple syrup, or even flavoured syrup) – optional if you prefer a slightly sweeter truffle.
· 1 cup of Skor bits and 2 ounces of finely chopped milk or dark chocolate, OR 1 cup sifted cocoa powder, set aside in a wide bowl or on a plate.
1. Melt 12 ounces of chopped milk chocolate in the microwave for 2 minutes on HALF power or over a double boiler (take off heat when there are a few chunks left and stir until melted).
2. Warm up 1 cup of sour cream to room temperature (or slightly warmer) in the microwave. If adding, mix the agave or other syrup into the sour cream until emulsified.
3. Beat the warmed sour cream into the chocolate with a stand or hand mixer. Stir in the chocolate on the sides with a spatula. Work quickly as this mixture may stiffen on you.
4. Once smooth, cover with plastic wrap or a lid and set aside on counter and wait until the truffle sets to firm (most truffles require 8 hours or overnight on the counter; this may only take one hour, as sour cream truffle mix sets quicker than cream-based truffles).
5. Scoop out spoonfuls of truffle and roll between the palms of your hands to form balls (wearing gloves helps prevent melting). If it is hard to work with, refrigerate for one hour before rolling (if you are not planning to dip in tempered chocolate as refrigeration can cause cracking). Place each truffle on a piece of waxed paper on a cookie sheet.
6. Roll each truffle into a bowl of sifted cocoa powder OR 1 cup of finely chopped chocolate, OR a mixture of finely chopped chocolate and Skor bits (or any other chopped hard caramel). The milk chocolate and Skor mixture adds a bit of sweetness to balance the bitterness of the truffle. It also looks great.
7. Place each truffle in mini cupcake papers to serve. Store in an airtight container for up to five days or freeze. Makes about 50 to 60 small truffles.
The truffle mixture is also great as a filler in between layers of chocolate cake - it is rich, slightly sour and sweet all at the same time. It takes the phrase 'sweet and sour' to a whole new level!
Note: This recipe is all my own. It came from experimentation in my commercial kitchen, because I was inspired by the idea that cream is not the only thing that could make up soft-centred truffles.. Other sour cream truffle recipes may exist out there, but this one is (obviously) my favourite!