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Tuesday, November 14, 2017

Chocolate Truffles

Chocolate truffles can be complicated or super easy. This recipe is for the super easy kind. In short, you make a ganache (emulsified chocolate and cream), let it set up, and roll it in something that you like. That's it! Easy. It's a great candy to make with kids because there aren't any super high temperatures involved. 

You need to know...
*If your ganache is too cool to fully melt the chocolate, heat it in 5 second bursts in the microwave. Be very careful to not overheat your ganache. 
*Stir the ganache enough to make sure that it is smooth, but don't stir more than you need to. If you stir more than necessary, you can cause the emulsion to break/split. It's gross.
*The truffles in the picture are rolled in peanuts, freeze-dried raspberries, and pretzels...there's really no limit to what you could roll these in. Get crazy! Get creative!

CHOCOLATE TRUFFLES

Ingredients
227g/8 oz semi-sweet chocolate chips
118g (1/2 c) heavy whipping cream
1 1/2 tbsp liquor or 2 tsp extract
1/4 tsp salt
1/2 cup cocoa, chopped candy, or chopped nuts

Directions
Put the chocolate in a heat proof bowl. Set aside.

Heat the cream to simmering. Pour over the chocolate, and let it sit for a couple of minutes. 

Stir gently until glossy and completely smooth. Add in the liquor and salt. Pour in to a shallow dish, and loosely cover with plastic.

A few hours later, check the chocolate mixture (ganache) to see if it is thick enough to hold its shape when spooned on to a baking sheet. If it doesn’t spread, spoon out 1/2-1 tbsp sized dollops on to a baking sheet lined with parchment. If it does spread, wait and try again in an hour or so.

Let the spooned dollops set up while you prepare any coatings. Measure out the coatings in small bowls.

Once the chocolate is firm enough to shape, roll in to balls. Work quickly to avoid melting. If it gets to warm, pop the chocolate in to the refrigerator until firm enough to handle or set it aside and wait for it to cool enough to handle.

Roll the chocolate in the coatings. Store in a cool place in an air-tight container.

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