Monday, February 1, 2010


I apologize for the uncharacteristic lack of posts this last weekend. I've been working hard in the kitchen playing with new recipes and churning out the baked goods. My latest obsession is tarts and they will all be making an appearance on the blog over the next week, but for now I am going to start Monday off right, with truffles.


A mouthfull I know, but I am all sugar-charged at the moment and the name amused me. Perhaps when I come down off this truffle induced sugar high, I'll wonder what I was thinking. However, since I created the recipe, I can make the name as silly as I please. After all there is no regulatory body stopping me from naming my creation something so absurd as Rabid Polka-dot Badger Truffles. Which, now that I think of it...


So this is one of the recipes I've created to deal with the pounds of dulce de leche I have sitting around. These were inspired by Not So Humble reader Marina and her tart suggestion (which by the way were delicious, thank you!).

The truffles are delicious! Rich with chocolate and hazelnut flavors that finishes with the silky hint of milk caramel.

I've reworked this recipe. The truffles are now less fudgy and more inline with a traditional truffle center. It requires more work, but the end result is an incredibly smooth, melt in your mouth truffle.

Not So Humble Omnomruffles:
132 grams of finelly chopped dark chocolate (I'm using 54% cacao)
6 tablespoons heavy cream
1/4 cup Nutella
1 heaping tablespoon dulce de leche

dutch processed or natural powder for dusting

Place the chopped chocolate into a heat safe bowl and set aside. Bring the heavy cream to a simmer over medium heat and then pour over the chocolate. Allow the mixture to stand for one minute and then stir until melted.

Using a fine mesh sieve, strain the mixture into a second bowl. Add the Nutella and dulce de leche and mix well. Chill the mixture until firm and no longer glossy.

The ganache mixture at room temperature.
It is still slightly glossy and will need to be chilled prior to handling.

Roll balls of the mixture between your palms, working quickly not to warm the centers and set onto a tray. Chill the centers for a hour in the refrigerator before rolling in cocoa powder.

You can use either dutch processed cocoa or natural, according to your preferences. I prefer the brighter flavor and acidity of natural cocoa, but dutch processed works equally well.

The truffles should be kept chilled in an air tight container. Bring to room temperature before serving.


  1. Oh gosh... These look divine!! Sadly, I have attempted to make truffles in the past and it's always been a catastrophe! These look wonderful, and I love the name : )

  2. Some day, I don't suppose you could turn your amazing kitchen prowess to teaching us (me) how to do dipped chocolates... :-D As awesome as the cocoa powder rolled kind are.

  3. Those sound really, really, really good. I read your post about the dangerous adventure that is Dulce de Leche (I too once had an expanding can and donned a football helmet to remove it from the pot) and I wondered what you might use it for...and here it is :) I love it! As usual. Is there anything you can't cook?

  4. I plan on doing those and moulded chocolates too. Once Mr. Humble lets me go splurge on another 10lbs of good quality chocolate...

    Please! Please!


    What can't I cook? Hmm.... I'm thinking...

    Live lobsters! I'm such a softy, I can't kill critters. I won't even kill bugs in my house. I have to catch them and put them outside. Though, sometimes I'll suck up a the occasional exceptionally evil looking spider with the vacuum.

  5. Dulce de leche truffles? Om nom nom nom....

  6. those sound so good. i was thinking of making the dulce de leche & just enjoying it out of the can with a spoon, but i might have the self control to try this recipe :)

  7. Great idea for World Nutella Day!
    Or any day, for that matter.

  8. Why do you make my mouth water! Totally unfair!

  9. Oh I love truffles, but I am so picky when it comes to them... I guess Id rather never attempt it at home, because if they don't turn out tasting like I'd expect them too I'd be too upset lol

  10. Oh these sound sooo delicious. I didn't make the DDL the other day but now I think I just might ;-D

    Thanks for making something so decadent fun to read about too.

  11. Might I just say that I am in love with you.. er, I mean.. your food. ;)

  12. I'm having a Superbowl party at the house this weekend (since I live in Indy) and these are going to be on the dessert list!! Thanks for the recipe!! Oh and I love the name!

  13. Oooo, Nutella! That's inspired, that is.

    Now, is there a secret to rolling this guys so smoothly without melting them all over your fingers? Or do you have to be born cold-handed?

  14. No secret.

    The truffle mixture doesn't really stick to your hands while working with the chilled chocolate. All the same, I wouldn't be giving anyone 'high fives' while doing this.

  15. all real scientists love to make up words...and even better when they invovle chocolate. Looks delicious.

  16. Oh man. I've been thinking about truffles day in and day out for the last week. I may just have to make normal ones, and these and then compare them back to back. to back. to back to back to back.

    You know, just to make sure.

  17. Success! Your wonderfully silly post inspired me to make these, and although I'm not sure the texture came out totally correctly (mine seemed to cool a lot faster than yours), they taste delicious!! So brava to helping a self-declared non-chef make something so fancy sounding as omnomruffles :)

  18. Cooling too quickly? Perhaps too much chocolate... one cup 'chopped' has a lot of wiggle room (I should have posted in weight not volume). Maybe I'll change the chocolate to a rough 3/4 cup. That has a better wiggle-range for the truffles.

  19. I think I might make these for wedding favors!

  20. mmm...I see. My one cup chocolate was about 6 oz, I think; so maybe I'll try the next batch with a little less. I brought these in to my lab today for tea-time and they were well appreciated! :) Thanks!

  21. Mine turned out delicious!! The only downside is that I had 100% cocoa powder, so the first bite was a kick in the teeth, but then the soft sweetness of the goo in the middle overcame the bitterness.

    Thanks for the recipe! I'll be making these again!

  22. I reworked this recipe today and tested a bunch of truffles. I'm about to slip into a chocolate induced coma (I don't want to look at another piece of chocolate for at least two weeks) but I think the end result was worth it.

    The chocolates are now less dense and silky smooth.

    CivilSarah, did you use dutch processed or natural cocoa?

    I prefer natural, though it is a little more acidic and not to everyone's tastes. The mellower Dutch cocoa might be a little more to your liking.

    Of course, you can also roll the truffles in chocolate jimmies, crushed nuts or hand dip in tempered chocolate.

  23. My girlfriend made those for a super bowl party and they were a hit. thanks!

  24. ack! What was the original recipe? I thought I had all the ingredients but now they seem different. I'd like to try the original one, could you repost it? Please?????

  25. The ratios are slightly different and I added cream, that is the only difference.

    Cream and chocolate (ganache) are the basic truffle backbone, you can omit the caramel or the Nutella as desired, but the recipe does need the cream to have the best texture.

  26. Can you substitute the heavy cream with half & half?

    I'm DYING to try this recipe out ! Going to treat myself to some deliciousness for my upcoming birthdaay !

  27. Cream is best, you can attempt it with half and half but you risk less than ideal results.


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