The chocolate truffle, a French invention, is arguably the best of all chocolate confections. With its texture, varied flavors, hard shell and a velvety core, it allures everybody; it’s no wonder that you will keep craving for more of it once you taste it.
You can make truffles right at home. Ganache is the ingredient required for making truffles and you can prepare it in your kitchen with a trusty double boiler and a chocolate tempering machine.
You can make your truffles more attractive by dusting them with cocoa powder or by coating them with tempered chocolate. You can also use your creativity and add value to your truffles by introducing unique flavors, spices, fillings and liqueurs.
It is suggested that you use the best quality chocolate (the cacao content is usually 50%) to give your truffles that luxurious appeal and velvety bite that it’s famous for. It’s the skill with which you blend the chocolate and the cream that influences the quality of the ganache you’ll be making. The key to this desired ganache lies in the ratio between the chocolate and the cream and the ideal that ushers in great truffles is 2 chocolates:1 cream You should procure the following to make about 35 truffles in your kitchen:
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)
Once you lay your hands on the best quality chocolate, cut these into 5mm. strips with a serrated knife. The cream is scalded on a pan on medium heat (but not long enough to boil). Transfer the scalded cream onto the strips of chocolate so that they start melting. Once the strips have all melted, incorporate the cream and chocolate thoroughly with a rubber spatula until the mixture is velvety and fine.
If you keep this ganache in the refrigerator, it will set enough for shaping. Rough balls are made with this and kept on a cookie sheet lined with wax paper.
Re-set in the chiller and then dust with cocoa powder. Two teaspoons are used for rolling the balls on the cocoa powder so you don’t need to work with your bare hands.
Flavored truffles are made by adding the appropriate flavor to the cream after it is scalded. After the flavor is fully absorbed into the cream, it is re-scalded before incorporating the chocolate.
You’ll require tempered chocolate for coating the truffles; thus, you should temper 2 oz. of dark chocolate on the tempering machine. The balls are slightly warmed before they are coated with this tempered chocolate. Once the coated chocolate cools, it will slowly sink into the balls and the shells of the truffles become hard.
Make sure that these great-looking and tasty truffles are stored in moisture-free, air-tight containers before serving to your captive audience.