Tuesday, 17 May 2011

Chocolate truffles

Following on from my last blog I thought I'd put up a quick blog on just making chocolate truffles. There are obviously lots of variations on the ganache filling but this is one that I really like (which is what I used in the previous blog on the chocolate cupcakes with ganache filling). It creates great chocolate that can rival those that you can buy for a lot of money!

Heat 80ml double cream (I do this in the microwave for minute or so til just bubbling) and then add 200g of dark chocolate (you can change this to milk or white or a mix depending on your personal taste and the look you are creating) broken into small pieces, together with 2 tsps coffee powder, 1 tbsp icing sugar and 3 tsps irish cream liquor (you can leave this out or put in a liquor of your taste). The hot cream will melt the chocolate and stir it all together until you have a smooth mixture. Then place this in fridge to set (leave it a good hour so that it is nice and firm).

Once it is set it will look as follows:

When it is set you then need to take small teaspoonfull amounts and place onto a baking tray lined with baking paper. You can either leave them rough as they are dropped from the spoon or roll into balls (use the tips of your fingers with cold hands to stop the ganache melting- dust your hands with a little cocoa powder as well to stop the ganache sticking to your hands).

Put these back into the fridge for half an hour or so just to reset firm. They then need their outer shell (you can just serve them like this but won't hold their shape for long in any warmth. There are lots of choices- crushed nuts, powdered nuts, melted chocolate (whatever type you like- milk, dark, white), cocoa powder etc. This time I used melted white chocolate for contrast. For the amount above I melted 200g white chocolate drops and then allowed to cool a little (but not reset!)

I then picked up a truffle on the end of a tooth pick and dipped it in the melted chocolate to coat it using a spoon to cover it all.

Continue with all the chocolate working quite quickly. The melted chocolate must not be too hot or it will start melting the ganache making it hard to work with but if it is hardening it won't work either. Keep the room as cool as possible to keep the ganache from melthing while you are working.

Once finished leave the truffles to set.

They can also be rolled in cocoa powder straight after rolling in the melted chocolate to give another finish.

They are great at the end of a dinner party or as a present wrapped up with nice tissue paper and ribbons. Enjoy!

Til soon....

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