Chocolate Truffles: easy to make, hard to make pretty

23 Jan

I have successfully completed my first course, being truffles at “Cakes 4 Fun” in London, and it was great to learn from someone in the know.

The most notable thing as I walked into the classroom was the room’s temperature.  Being in the middle of winter in England and having the air-conditioner on is not ideal.  But apparently cold temperatures (and cold hands, which I don’t have) are ideal when dealing with chocolate.

I heard that making truffles is incredibly easy and after this class, I would have to agree.  However, trying to make them look pretty or attractive is much more of a challenge.  I think, however if you just made the insides, the ganache, and then rolled these in cocoa – the “attractiveness” probably wouldn’t be such an issue – but it’s the dipping into the chocolate and then trying to shake the truffle off the dipping tool (not easy) to avoid truffle “feet”.  Most of my truffles had feet, especially the final few when the chocolate started going hard.

I was quite chuffed to learn that the teacher, who has been making truffles for years, tempers / melts her chocolate in the microwave and I tried this for the first time, when making my (again, funny looking) chocolate squares a week ago.  So this must be the way to go.

Cream Ganache (lasts for 3 months)

90 g double cream
15 mls glucose syrup
180 g dark chocolate
(OR 200 g milk chocolate,
OR 220 g white chocolate)

Put the cream and the glucose (if you’re using the ganache straight away and don’t need it to keep for such a long time, omit the glucose) in a bowl and heat together until the cream begins to boil.  Once the cream begins to boil, pour it over the chocolate and mix until the cream and the chocolate emulsify, creating a thick liquid.  And that’s it!  Very, very easy.

Chocolate Truffles

chocolate ganache, cooled
flavours (alcohol, such as champagne or rum, cherries, orange flavouring, jam, etc)
chocolate, melted (microwave for 30 sec, stir, 30 sec, stir, etc)
chocolate sprinkles / flakes

With your chosen flavouring, mix a small amount into the ganache, so you can taste the flavouring but make sure it hasn’t changed the consistency much at all.  Transfer the ganache into a piping bag and pipe small balls onto greaseproof paper – and put into the fridge to cool for  about 10 minutes.

Using your (cool) hands, roll the ganache quickly into balls.  This can be put back into the fridge to cool again.

Then you can roll these into cocoa powder, dip into chocolate and decorate with sprinkles / flakes.  You can really be quite creative at this stage.  Enjoy!

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