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I have been looking for a easy truffle recipe.
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Many still shy away from making chocolate truffles because they fear that they are too difficult to succeed. Well, after many complex recipes and having experienced the same insecurities...I finally resumed it to one basic, easy foolproof method. I hope you also get to experience making your own chocolate truffles soon...it's very rewarding.
For a detailed post...refer to:
http://www.foodessa.com/2010/03/chocolate-truffles-with-spirit-and-more.html
Ingredients
- . >(American / Metric measures)<
- . CHOCOLATE GANACHE interiors:
- . 5 oz. (150g) bittersweet (70%) chocolate, coarsely chopped
- . 1/2 cup (125ml) whipping Cream 35%
- . 1 tbsp. (15ml) unsalted butter
- . pinch of salt
- . 1/4 cup (50ml) Maple syrup OR 1/8 cup (25ml) of Agave Nectar or Honey
- .
- . COATINGS: crushed nuts, cereal, shredded coconut, cocoa powder, icing sugar, tiny candy sprinkles
Directions
- . STEP-1 > MAKING the chocolate 'Ganache': . In a medium heatproof bowl, place the chopped chocolate. Set aside. In a small pot, warm up the cream at medium heat until bubbles appear around the edge of the pot. Remove the pot from the heat and stir in the butter and salt to dissolve. Immediately pour the cream over the chocolate, let it stand for 5 minutes. Stir until chocolate has fully melted. At this point, add the sweet syrup and/ or also the desired optional liquor. Let the ganache come to room temp. for about 1 hour.
- . STEP-2 > CHILLING the 'ganache': Leave the ganache in the same bowl. Cover it lightly and chill it in refrigerator for about 5 hrs. Note: If leaving for a longer period...before forming the truffles...take the bowl out at room temperature for about 20 minutes or so. Meanwhile, line a baking sheet pan with parchment paper... and set aside to be used later to hold your truffles.
- . STEP-3 > COATING the chocolate balls: . With a teaspoon or 'melon ball' (#60) scoop...spoon out chocolate ganache portions from the bowl or pan to form a few roughly irregular, small shaped balls. Once and a while, dip your spoon in cold water in order to prevent the chocolate from sticking. Transfer the truffles to the parchment-lined pan and refrigerate them for about 10 minutes or until they feel firm enough to the touch. Take the truffles out of the fridge. Place your desired COATING choices in a few separate small bowls. Roll each irregular truffle in the coating by swirling it within the bowl itself. There's no need to roll the chocolate in your hands. Note: If you're not ready to make the chocolate truffles right away...the ganache can be stored within the bowl or pan along with a seal for about 1 more week.
- . > STORING: In an airtight container...the finished truffles can be stored in the refrigerator. Gently place them between parchment paper level. They'll preserve their quality for up to 10 days or up to 2 months in the freezer.
- . Flavourful wishes from Claudia ... Foodessa.com
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February 15, 2015
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