Hello everyone! I'm new to the site and I thought I'd ask a question that's been nagging me for years. I'm trying to make truffles (as in chocolate) and am having trouble finding a good ganache recipe that holds together for rolling into balls. Also, I want to cover them in melted chocolate and I don't know quite how to get them covered beautifully without having a giant mass of chocolate coming off the bottom. Any suggestions?
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Truffles
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What ratio are you using? Although the typical ganache is 1:1, truffles often call for a 2:1 ganache (2 parts chocolate to one part of heavy cream). Chop good quality chocolate (i.e. not a Hershey bar) - Callebaut would be a good choice, then boil the cream, pour it over the chopped chocolate, and stir the mixture until smooth and well blended.
Not sure about the dipping/covering part, but maybe it would help if you chilled the fillings and the pan upon which you will place the finished product. Then, when you dip the fillings into the covering chocolate, the fillings' low temperature will help the covering to set. The chilled pan could help keep the chocolate on the finished truffles from melting and spreading. Hope that helps. I'm sure some others will have some ideas, too. Welcome to the forum! Have fun, and hang around for a while. This is a great group of people.
If blueberry muffins have blueberries in them, what do vegan muffins have?
Epicurious.com has my registraion so screwed up I can't get in-- see if you can get in and look for Rich Dark Chocolate truffles, or look on page 726 of The Bon Appetit Cookbook--if someone else can get in that website, find the recipe and give her a link it would be good. If not I'll post it out of my book. Jane has never made this, but it looks good--I think it will work for you. Please , someone , help!!!
"He who sups with the devil should have a. long spoon".
Is this the one, Bill?
Caramel-Dark Chocolate Truffles with Fleur de Sel Bon Appétit | January 2004 Salt and caramel are longstanding companions, but many chefs are playing with the balance to heighten intensity. Begin making these treats one day ahead to allow time for chilling. Yield: Makes about 32 20 ounces bittersweet or semisweet chocolate, finely chopped, divided 1/3 cup sugar 2 tablespoons water 2/3 cup whipping cream 1/4 teaspoon fleur de sel 1/2 cup unsweetened cocoa powder Additional fleur de sel Place 8 ounces chocolate in metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is smooth. Remove chocolate from over water. Combine sugar and 2 tablespoons water in small saucepan. Stir over medium heat until sugar dissolves, occasionally brushing sides of pan with wet pastry brush. Increase heat; boil until syrup is deep amber color, brushing down sides and swirling pan occasionally, about 4 minutes. Add cream (mixture will bubble). Stir over very low heat until caramel is smooth. Mix caramel and 1/4 teaspoon fleur de sel into melted chocolate. Chill until truffle filling is firm, at least 3 hours. Place cocoa in bowl. Using 1 tablespoon truffle filling for each truffle, roll into balls, then roll in cocoa. Arrange on baking sheet. Cover; chill overnight. Line 13x9x2-inch baking sheet with foil. Place remaining 12 ounces chocolate in medium metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is melted and smooth and thermometer inserted into chocolate registers 115°F. Remove bowl from over water. Working quickly, submerge 1 truffle in melted chocolate. Using fork, lift out truffle and tap fork against side of bowl to allow excess coating to drip off. Transfer truffle to prepared sheet. Repeat with remaining truffles. Sprinkle truffles lightly with additional fleur de sel. Let stand until coating sets, at least 1 hour. (Can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.) Test-kitchen tip: Submerge the bulb of a candy thermometer or the sensor on the stem of an instant-read thermometer in the chocolate for an accurate reading. ---- Welcome to the forum and let us know how your truffles turn out!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
Close enough--we've never made it, but it sounds like what the doctor ordered!!
"He who sups with the devil should have a. long spoon".
They listed one with chestnuts also - maybe that was it? At least this will give a good method.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
Yum! That sounds fantastic! Thanks!
Hi, Coops. The best truffles I ever made were from the recipe on the Ghirardelli wrapper! I think the ratio of cream and butter make a difference in how they hold up.
Come back and let us know how yours turn out. |
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