This recipe is from the Canadian Living Test Kitchen. The basis of any truffle is ganache; this is usually a mixture of chocolate and cream. In the case of this recipe, which was provided by my colleague S., butter is added to the ganache for good measure. By the way.....these hand-formed sweets are called truffles because they appear so similar to the real thing, ( that is, very expensive fungi rooted out of the ground by pigs).
Ganache Ingredients:
- 8 oz of semisweet or bittersweet chocolate finely chopped (250 grams)
- 2/3 cup heavy cream (whipping cream or 35% BF cream)
- 1/4 cup of butter, cubed
- 1 tablespoon vanilla
Coating:
- 8 oz of semisweet or bittersweet chocolate finely chopped (250 grams)
Place 8 oz. of the chopped chocolate in a bowl. In a medium-sized saucepan, heat the cream and butter just until the butter melts and bubbles form around the edge of the pan. Pour the heated cream over the chocolate and whisk until smooth, then stir in the vanilla. Cover the ganache with plastic wrap and refrigerate until it is firm (for about 2 hours). Using a small spoon, drop rounded spoonfuls of the ganache on a wax paper cover cookie sheet. Gently roll the individual chocolates to 'round' them, then freeze the chocolates until hard. At this point, you can omit the chocolate coating and simply roll the truffles in cocoa powder or icing sugar.
However, if you want to go all the way and coat the truffles properly, melt the remaining 8 ounces of chocolate in a heatproof bowl set over hot (not boiling) water. Stir the chocolate until melted, then remove it from the heat and allow it to cool slightly. Using 2 forks, dip each frozen truffle into the melted chocolate, lift out of the chocolate and allow the excess to drain, then return the truffle to a wax paper lined baking sheet to harden.
The truffles that are shown in the photo have an additional white chocolate garnish. It's simply hard to overdo chocolate.
No comments:
Post a Comment