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:
- . >(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
- . STEP-1 > MAKING the chocolate 'Ganache': vIn a medium heatproof bowl, place the 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 this warm cream over the chocolate, let it stand for 5 minutes. At this point, add the sweet syrup and/ or also the desired optional liquor. Let the ganache come to room temperature for about one hour.
- . STEP-2 > CHILLING the 'ganache': Pour and spread the ganache into a deep shallow edged un-lined pan. Transfer the baking pan (lightly covered with parchment paper touching the chocolate surface) to the freezer. The chocolate should be malleably hardened within about 20-25 minutes.
- . STEP-3 > COATING the chocolate balls: With a teaspoon or #60 scooper, spoon out chocolate ganache from your 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. Remember...real looking truffles are far from perfectly shaped. NOTE: If you're not ready to make the chocolate truffles right away...the ganache mix can be stored within the bowl or pan along with an airtight 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
|Amount Per Serving||%DV|
|Serving Size 0g|
|Recipe makes 36 servings|
|Calories from Fat 0||0%|
|Total Fat 0.0g||0%|
|Saturated Fat 0.0g||0%|
|Trans Fat 0.0g|
|Total Carbs 0.0g||0%|
|Dietary Fiber 0.0g||0%|