If you’re a connoisseur of tastes, you’re sure to select chocolate truffles as the most decadent of all the confections. Chocolate truffles are a French invention and have a fine texture, varied flavors, hard shell and a velvety core that makes it compelling and tempting.
If you have the time, you can make chocolate truffles at home. The main ingredient, ganache, is nothing but a mixture of chocolate and cream, skillfully mixed to the proper blend. Your truffles can be made attractive by dusting them with cocoa powder and coating them with tempered chocolate. You can optionally add flavors, spices, fillings and liqueurs to make your truffles unique.
If you don’t compromise and choose the best chocolate that contains a minimum of 50% cacao content in it, you’ll be sure to impart an opulent appearance and a velvety bite into your truffles. Blending of the chocolate and cream in the right proportion will ensure fine quality ganache. The best truffles have the right proportion between chocolate and the cream: a proportion of 2:1. For making an approximate number of 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)
Cutting the chocolate into small strips using a bread knife and then scalding the cream on a pan at the right temperature (never boiling) are the first steps in truffle-making. The scalded cream should be poured on the chocolate strips whereby the heat from the cream melts the strips. After this, ensure that the mixing of the chocolate and the cream is thoroughly done. Use a rubber spatula to make this step quicker; it’ll also make your ganache smoother and finer.
Chilling the ganache in a refrigerator hardens it so you can mold rough balls with the hardened ganache. Keep these balls on a cookie sheet lined with wax paper so they don’t stick to the tray or with each other. Once these balls come out of chilling in the refrigerator, your truffles should be ready for coating and dusting. Dusting is done by rolling the truffles on the cocoa powder, using two teaspoons.
If you want to add value to your truffles, you can do so by adding your choice of flavoring after scalding the cream. Let the flavor be fully absorbed by the cream, then re-scald the liquid mixture and pour it onto the chocolate strips for melting them.
Coating your truffles with a hard chocolate shell starts with tempering 2 oz. of dark chocolate on a tempering machine. Once the coating cools, the shells of the truffles sets and gets hard.
These attractive and mouth-watering truffles can be stored in air-tight and moisture-free containers.