CHOCOLATE GANACHE TRUFFLE RECIPE RECIPES

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GANACHE TRUFFLES RECIPE - FOOD.COM



Ganache Truffles Recipe - Food.com image

These were great fun to make :D These are very sweet without adding anything. Since these are for a holiday party, I wanted to add liquor. But my mom doesn't do any alcohol so we are not using anything but cream and chocolate when she and I make them. I divided the chocolate in half and used a half cup of liquor in each (Bailey's mint and Kahlua). Adjust for whatever sweet you are using. If you do not like dark chocolate, do a bar of milk and a bar of dark. I like a very dark, rich chocolate. Times include refrigeration

Total Time 7 hours 30 minutes

Prep Time 7 hours

Cook Time 30 minutes

Yield 48 serving(s)

Number Of Ingredients 9

6 ounces dark chocolate (I used 72% baking bar, Green & Black's)
6 ounces unsweetened chocolate
1 1/2-2 cups heavy cream
1/2 cup maple syrup (up to 1 cup)
6 ounces dark chocolate
6 ounces unsweetened chocolate
1/2 cup cacao, nibs ground
1/2 cup nuts, ground
1/2 cup coconut, ground

Steps:

  • Shave 1 bar of 72% Green & Black 's and 1 bar 100% unsweetened Ghiradelli. It should make about 2 cups total. Use a serrated knife. The smaller the bits the better. Really brand doesn't matter as long as it is GOOD chocolate. The better the chocolate, the better the texture of ganache.
  • Normally, I use 2 full cups cream and no sweetener. If you add in moisture with liquor or honey or a flavored syrup, you have to reduce the cream accordingly. You want the total VOLUME of the liquid to chocolate to be about even. So if you get 2 cups of chocolate after shaving it down, you will need 2 cups of liquid. Heavy cream and flavored syrup both included.
  • For Christmas, I divided the chocolate in half and adding a 1/2 cup of liquer to each. Because the mint Bailey's is a chocolate mint, I added some mint extract to increase the mint flavor a bit. With the kahlua, I added a couple tablespoons of espresso ground beans. If you are separating this into several flavors, divide the chocolate before cutting it, it's easier when you use 2 types of chocolate.
  • Shave the chocolate into a glass measuring cup. This makes it really easy to add the cream straight into it and, if the chocolate cools too fast, you can place the measuring cup right into the pot of hot water (see next step) and finish mixing.
  • Bring heavy cream to a low boil (or high simmer?), using a double boiler (I actually prefer a pot of water with a glass pyrex bowl nestled in it). Stir regularly. You want it just starting to boil.
  • Pour the cream over the chocolate. If you are doing more than one flavor of chocolate, try to get the cream divided equally between the chocolates. I suggest leaving the dish of chocolate (or dishes) on the stove so they don't get cold. It blends best this way.
  • Let sit for 1 minute and then slowly stir each until well blended. Then beat until it shines. Refrigerate until stiff enough to roll into balls (about 6 hours. I stir hourly). I found 2 teaspoons to be a good size for me.
  • If you are going to dip these in chocolate, then once you form them, freeze for one hour. Otherwise, roll them in your topping as you form them into balls. Being warm from your hands helps them pick up the coating.
  • If you are rolling in topping:.
  • Grind your topping in a food processor or blender. I used my coffee grinder for the cacao nibs. Pour onto a plate and spread out evenly.
  • As you roll the truffles into balls, roll them into the topping of choice immediately and set them on a waxed paper lined tray. Refrigerate until serving.
  • If you are dipping in chocolate:.
  • Using the double boiler, melt the chocolates. DO NOT OVERSTIR. Just let them melt and stir just enough to combine the chocolates. Overstirring leads to stiff chocolate that cannot be used for dipping.
  • Line a baking sheet with waxed paper. One at a time, drop the truffles into the chocolate, coat, and then place on the waxed paper. I found that chopsticks were the easier to do this with, as I could grip easily and let it drip off excess. I've read suggestions about stabbing with a fork, but that just didn't work for me.
  • These will soften quickly. If they start slipping off the chopsticks or smush as you work with them, put them back in the freezer for a bit. I divided my truffles onto to trays so that one was always in the freezer and just swapped them as the ones out softened. I also put an ice bag on the tray with the truffles to help keep them cool while they were out.
  • Once all the truffles are coated, let them get hard enough to move. Then you can nestle them all together on the same tray and drizzle them with white chocolate. Alternately, you can sprinkle them with cocoa powder or ground cacao nibs while still soft.

Nutrition Facts : Calories 119.8, FatContent 11.5, SaturatedFatContent 6.9, CholesterolContent 10.2, SodiumContent 16.4, CarbohydrateContent 7.3, FiberContent 2.6, SugarContent 2.3, ProteinContent 2.3

CHOCOLATE TRUFFLES RECIPE - NYT COOKING



Chocolate Truffles Recipe - NYT Cooking image

If the word “ganache” intimidates you, you are not alone. Maybe if the stuff were called “basic, simple and entirely superior chocolate sauce,” more people would make it. Ganache is not just chocolate sauce, though; it is also the basis for the easiest chocolate truffles.

Provided by Mark Bittman

Total Time 1 hours 30 minutes

Yield About 1 1/2 cups ganache, or 24 truffles

Number Of Ingredients 3

7/8 cup heavy cream
8 ounces good quality bittersweet chocolate, chopped
Unsweetened cocoa powder as needed

Steps:

  • Heat cream in a pot until it steams. Put chocolate in a bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream.
  • Chill until solid all the way through, 1 to 2 hours. Using a chilled melon baller or latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a tablespoonful and quickly roll it into a ball. Repeat, lining truffles on a plate or a baking sheet.
  • If truffles become too soft to handle, place them in refrigerator or freezer for a few minutes. Roll them in cocoa powder, confectioners’ sugar or a mixture of sugar and ground cinnamon. Serve immediately or store, wrapped in plastic, in refrigerator for up to four days.

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