The chocolate truffle, a French invention, with its texture, varied flavors, hard shell and a core that is velvety, is sought after by one and all. Instances of persons asking for more and more of truffles are aplenty.
The great news is you yourself can make tasty truffles. For producing truffles, the basic ingredient you require is the ganache, which is a mixture of chocolate and cream. To make the truffles more attractive, you can dust them with cocoa powder or coat them with tempered chocolate. Unique truffles can be made by adding different flavors, spices, fillings and liqueurs. With your creativity, you can make many types of truffles.
If you use the best quality chocolate that contains at least 50% cocoa in it for making your truffles, you can have truffles with luxurious looks and velvety core. The skill with which you blend the chocolate with the cream determines the quality of ganache you make. The ratio of chocolate to cream in the ganache for making truffles is an ideal 2:1. (Of course,
tempering your chocolate is still the most important step in making those luscious, glossy chocolate candies)
For making 35 truffles, you need the following:
455 grams dark chocolate
1 cup heavy whipping cream
A bread knife
A saucepan
A mixing bowl
A rubber spatula
A teaspoon
Cookie sheets
Liqueur, spices, flavors (optional)
Choose the best quality chocolate and cut into small strips with a bread knife. The cream is separately scalded on the pan; take care that it doesn’t reach the boiling point. Pour the scalded cream onto the chocolate strips to melt them. Once melting is complete, use a rubber spatula to thoroughly integrate the cream and the chocolate until the ganache is fine and smooth.
Cool the ganache in the refrigerator to harden. Once it hardens, shape into rough balls and keep them on a wax paper-lined cookie sheet. By keeping these balls in a refrigerator for about 20 minutes, you make them ready for dusting and coating. Dusting of truffles is done by rolling the balls with a couple of teaspoons on cocoa powder.
If you want a specific flavor for your truffles, you can add flavor to the cream after the scalding process. Allow the flavor to unite with the cream for an hour, then re-scald the cream before mixing it with the chocolate.
To coat the truffles, temper a small quantity of dark chocolate in a tempering machine. You can coat the warmed balls with this tempered chocolate. The coated chocolate contracts into the truffles once it cools, setting the shell around the shaped balls. After cooling them, you can wrap them with paper liners and store them in air-tight containers. The containers should be free from moisture.