The sophistication of the truffle is a mystery to me, now that I know how incredibly simple it is to whip up a batch comparable in texture and flavour to those of the great chocolatiers.Easier than baking a cookie, truffle making is almost as easy as freezing a popsicle. The endless possibilities of flavors and coatings makes truffle creation even more fun. You get to be the artist, the great mind behind the world’s first Teddy Graham truffle covered in peanut butter, sun dried tomato basil truffle, …. Endless possibilities! Let’s have some fun.
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- Chop chocolate into small bits; think chip-size.
- Place in a heatproof bowl or measuring cup.
- On the stovetop set to low heat, warm cream and butter to a simmer. Pour over chocolate. Allow to rest 30 seconds, then stir until smooth. Add flavorings and any additions now. Cover and cool at room temperature overnight if possible. In a hurry, stash the container in the fridge for an hour or more.
- Assembly: Fill a small sandwich bag (or 2) with 1/2 c. of your desired truffle coating. Place bag in a small drinking glass. Have a fork, or better yet, a fondue fork handy for dipping and a wax paper-covered baking sheet for dropping the finished product.
- Using a very small ice cream scoop, melon baller, or 2 teaspoons scoop out balls of the chocolate ganache.
- With your hands, try to roll and shape the ball into a nice sphere.
- Drop the ball into the sandwich bag of coating and holding the top closed, shake to coat evenly. Remove with the fork, or your fingers, whichever is easier.
- Continue until finished. Keep truffles covered in the refrigerator for up to 2week, or frozen for a month.
- A higher quality chocolate will yield best results
- Half milk-half dark chocolate makes for a well-rounded flavour
- Resting the ganache at room temperature for a longer period of time, as do the professionals, yields a silky smooth center
- Adding fresh espresso or coffee to the base brings out the chocolatey flavour