Truffles are a rich and elegant, bite-sized petit four made from a velvety
smooth mixture of
chocolate and cream (a Ganache) to which various flavorings can be added. Its
shape makes it look like the real truffle fungus that grows around the roots of trees
in France and Italy. Once you form the Chocolate Truffles, they are traditionally rolled in
unsweetened cocoa powder to simulate the 'dirt' that the real truffles
grow in. But there is another way to make Chocolate Truffles, and that is
to dip the rounds of Ganache in tempered chocolate so the Chocolate Truffles
have a crisp outside chocolate shell. Once dipped in the tempered chocolate, you
can roll them in various coatings (unsweetened cocoa powder, toasted and finely
chopped nuts, and even
chocolate sprinkles). In this recipe and video, I will show both ways to make Chocolate Truffles.
Now, the taste of your
Chocolate Truffle is primarily dependent on the quality of the chocolate you
start with. So use a chocolate that you
would enjoy eating on its own. You can use either a semi sweet or
bittersweet chocolate (which means a chocolate with a cacao content of
between 55 - 70%).
Once you have
decided on your chocolate, you then need to decide on your choice of alcohol to
flavor your truffles and also the coating. For example, if you want a hazelnut flavored truffle, add Frangelico
Liqueur to the chocolate and cream mixture
and then coat the truffles with chopped hazelnuts. Or if you would like your
truffles to have a coffee flavor, stir about one tablespoon of espresso powder
into the hot cream and then add Kahua or Tia Maria to the truffle mixture. Orange flavored truffles can be made
by adding about 1 tablespoon of orange zest to the hot cream. Let the
cream steep for about 10 - 15 minutes and then strain out the zest. Then
add Grand Marnier to the truffle mixture.
While you can simply roll the
balls of Ganache in unsweetened cocoa powder, in the video I also show you how
to coat the truffles in tempered
chocolate. This gives you a truffle with a crisp outside chocolate shell with a
soft Ganache center. To temper the chocolate, we are using the two step "seed" temper
You will need a chocolate thermometer as a regular candy thermometer does
not have a low enough temperature reading. Step One is to
melt about three quarters of the chocolate,
and once the chocolate has melted and has reached a temperature of 115 degrees F (46 degrees C), it's ready for the next step. Step Two
is to cool the chocolate down to a temperature of 90 degrees F (32
degrees C). This is done by gradually stirring into the melted chocolate the
remaining finely chopped chocolate (this is called
"seeding" because you are adding "seeds", or chopped chocolate, to the melted
chocolate). To keep the chocolate in temper while you
are dipping the Chocolate Truffles, I
use a heating pad (See video for demonstration).
to the Chocolate Truffles recipe page......
Let's get baking!!