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Luscious Truffles

ganache truffles

I pinned a recipe just today from Not Without Salt for a fresh mint ganache to add to hot milk to make a yummy cocoa.  A huge lover of all things mint, the Mister has added this to my to-do list. My mom brought a ganache tart to Thanksgiving (who needs pumpkin pie when you can have chocolate?) and the December 2011 issue of Martha Stewart Living has a whole section of ganache tips and recipes.  Ganache is everywhere I’m looking these days, so truffles seemed like a perfect idea.

 

The amazing thing is that I was just getting ready to pull books to find a great truffle recipe Saturday, when in comes the mail with the latest Cook’s Illustrated.  And the best part is, there’s a truffle recipe.  I couldn’t have planned that better, for sure.  There was an auction at church and I was to bring a sample-sized item and truffles seem to fit the bill: luscious flavors packed in a bite-size package.

ganache truffles

 

I love the recipe, it is super simple and turns out a truffle that is creamy and so very smooth.  I made a few flavor and ingredient modifications to end up with the recipe you see here, but you can find the original in the January/February 2012 Cook’s Illustrated.

Chocolate Ganache Truffles

Total Time: 4 hours, 30 minutes

Yield: 64 truffles

Chocolate Ganache Truffles

Ingredients

  • 12 ounces bittersweet chocolate, chopped or chips
  • 1/2 cup heavy cream
  • 2 tablespoons light corn syrup
  • Zest from one medium orange
  • Pinch kosher salt
  • 1 ounce Dutch-processed cocoa powder
  • 1 teaspoon edible pearl powder (optional)

Instructions

  • Find an 8 inch square pan and line it with parchment to make a sling. If you spray lightly with cooking spray first, the parchment will adhere nicely so you can get the chocolate in.
  • Partially melt the chocolate in the microwave. Stir the chocolate until mostly smooth.
  • Heat the cream, about 30 seconds in the microwave and mix in the corn syrup, salt, and zest. Pour this mixture over the chocolate, cover with plastic wrap and let sit 3-5 minutes.
  • With a spatula or wooden spoon, gently and slowly combine cream and chocolate into a smooth mixture.
  • Pour ganache into the prepared pan and let it sit at room temperature for two hours and then chill for at least two hours.
  • Once chilled, remove the chocolate slab from the pan and peel down the parchment. Cut into eight strips each way for a total of 64 pieces. Combine the coating ingredients in a shallow bowl. Roll the truffles in your hands into balls, place in the bowl and swirl to coat. Place truffles on a plate and place in the refrigerator about halfway through and start using another plate.

Notes

To make peppermint truffles, substitute 1 teaspoon peppermint extract for orange zest. Roll truffles in candy cane bits to coat. For candy bits, place 6 to 7 candy canes in a freezer bag and light hit with a rolling pin. Use gloves for rolling the truffles, you will be so happy you did.

http://thehobbyroomdiaries.com/2011/12/luscious-truffles-2.html/

When rolling peppermint truffles you will definitely want to have some cocoa on your hands for rolling these, but not a lot or the candy bits will not stick.  To get candy cane bits, put six or so candy canes in a freezer zip top bag and hit with your rolling pin.  Friends don’t let friends make candy cane bits in the food processor.  If you use the food processor, because of the nature of hard candy, you will end up with sticky (read: easily clumping, hard-to-evenly-spread) pink powder.  People think “berry” with pink, not “peppermint”.  Kind of lame.  Also, it’s very satisfying to hit things with a rolling pin.  If you end up with tiny holes in the bag, you are doing it right.

ganache trufflesganache truffles

The Mister has already requested that I get my hands on some raspberry extract for a special batch just for him.  What flavor would you use in your dream truffles?

Jody

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