There is nothing quite like the taste and texture of rich, luscious Chocolate Truffles. And although they are luxury to the palate, these tempting treasures are easy to make. Here are the recipes of my own favorite combinations. Enjoy!
Rich Grand Marnier and Chambord Chocolate Truffles
Ganache Ingredients
24 oz bittersweet chocolate, chopped
Generous 2 cups heavy whipping cream
Cover with plastic wrap and place in refrigerator to chill until ganache holds its shape. Or you can make the ganache at the end of the day and let it cool overnight. As it cools, it will thicken and set.
Using a melon baller, drop small mounds of ganache onto the baking sheet covered with wax paper. Let the truffles harden at room temperature for several hours (or in the refrigerator for 30 minutes), until they are hard enough to roll with your hands. Roll quickly between the palms of clean hands and set on wax paper. Chill until time to coat in chocolate.
Generous 2 cups heavy whipping cream
1 Tablespoon White Corn Syrup
For Coating the Truffles:
24 ounces tempered bittersweet chocolate
Scald heavy cream with the corn syrup in a 2-quart heavy-bottomed saucepan just until bubbles begin to form around the edge of the pan. Remove from heat. Do not boil.
Gradually pour the cream into the melted chocolate . Then slowly whisk until smooth and homogenous.
The ganache should be thick, shiny, and smooth.
Divide the chocolate into two separate bowls. and add 1 tablespoon of chilled butter and Grand Marnier (2T) in one bowl, 1 T of chilled butter and Chambord(2T) to the other. Mix until fully incorporated.
2 Tablespoons Chilled butter
2 Tablespoons Grand Marnier
2 Tablespoons Grand Marnier
2 Tablespoons Chambord
For Coating the Truffles:
24 ounces tempered bittersweet chocolate
Over double boiler, melt chocolate, stirring until smooth.
Scald heavy cream with the corn syrup in a 2-quart heavy-bottomed saucepan just until bubbles begin to form around the edge of the pan. Remove from heat. Do not boil.
Gradually pour the cream into the melted chocolate . Then slowly whisk until smooth and homogenous.The ganache should be thick, shiny, and smooth.
Divide the chocolate into two separate bowls. and add 1 tablespoon of chilled butter and Grand Marnier (2T) in one bowl, 1 T of chilled butter and Chambord(2T) to the other. Mix until fully incorporated. Cover with plastic wrap and place in refrigerator to chill until ganache holds its shape. Or you can make the ganache at the end of the day and let it cool overnight. As it cools, it will thicken and set. Using a melon baller, drop small mounds of ganache onto the baking sheet covered with wax paper. Let the truffles harden at room temperature for several hours (or in the refrigerator for 30 minutes), until they are hard enough to roll with your hands. Roll quickly between the palms of clean hands and set on wax paper. Chill until time to coat in chocolate.
Amaretto/Ginger White Chocolate Truffles
Ganache Ingredients
20 oz white chocolate, chopped
Generous 1 cup heavy whipping cream
Generous 1 cup heavy whipping cream
1 Tablespoon Preserved Ginger Syrup
Follow same procedure by melting the white chocolate over hot ( not boiling ) water.
Scald the cream with the ginger syrup, then gradually add to the melted white chocolate.
Whisk mixture slowly until smooth and homogenous. Stir in the butter and the flavorings until fully incorporated; then stir in minced preserved ginger. Pour into bowl, cover with plastic wrap and chill until the ganache holds its shape, then scoop out balls with melon baller, placing on wax paper, then chill.
When cold, roll quickly between the palms of clean hands to form into perfect balls of ganache. Chill until ready to coat with chocolate.
To Coat with Chocolate
You can use either a dipping fork or a table fork to dip the truffles in chocolate. To use the fork, drop the truffle into the bowl of tempered chocolate and then retrieve it quickly with the fork.
Hold the fork over the bowl for several seconds to allow the excess chocolate to drip back into the pan, then place the truffle on wax paper swirling the extra chocolate over the top of the truffle to finish off. Garnish the top of the Amaretto Ginger Truffles with small pieces of candied ginger.
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The truffles will keep for up to 2 weeks at room temperature, when stored in an airtight container. But I doubt they will last that long!
Tutorial courtesy of Jacque Benson
All Rights Reserved
2009
This material may not be republished or reproduced in any manner without the expressed permission of the author.
2 Tablespoons Chilled butter
1-1/2 Teaspoons Pear Brandy
1-1/2 Teaspoons Pear Brandy
1 Tablespoon Amaretto
2 Tablespoons minced Preserved Ginger
For Coating the Truffles:
18 ounces tempered milk chocolate
18 ounces tempered milk chocolate
Garnish with chopped candied ginger
Follow same procedure by melting the white chocolate over hot ( not boiling ) water.
Scald the cream with the ginger syrup, then gradually add to the melted white chocolate.
Whisk mixture slowly until smooth and homogenous. Stir in the butter and the flavorings until fully incorporated; then stir in minced preserved ginger. Pour into bowl, cover with plastic wrap and chill until the ganache holds its shape, then scoop out balls with melon baller, placing on wax paper, then chill.When cold, roll quickly between the palms of clean hands to form into perfect balls of ganache. Chill until ready to coat with chocolate.To Coat with Chocolate
You can use either a dipping fork or a table fork to dip the truffles in chocolate. To use the fork, drop the truffle into the bowl of tempered chocolate and then retrieve it quickly with the fork.
Hold the fork over the bowl for several seconds to allow the excess chocolate to drip back into the pan, then place the truffle on wax paper swirling the extra chocolate over the top of the truffle to finish off. Garnish the top of the Amaretto Ginger Truffles with small pieces of candied ginger..
The truffles will keep for up to 2 weeks at room temperature, when stored in an airtight container. But I doubt they will last that long!
Tutorial courtesy of Jacque Benson
All Rights Reserved
2009
This material may not be republished or reproduced in any manner without the expressed permission of the author.
