Friday, February 14, 2014
Be a Chocolatier and make Truffles!
Be honest. You know you want to know how to make chocolate truffles. Really. They are no big deal. As long as you have a few simple ingredients, you'll be able to master truffles too.
Valentines Day is a sweet time to get creative. Let's just say it's easier to make gifts for the people you love. How often do I make truffles for just little ole me? Never. I need an excuse to have a party or visit a loved one. Most of the time I made truffles for a catering gig for a school PTA meeting, swim team auction dinner party, boy scout event, or National Charity League annual tea party. But why not invite a few friends over and have a truffle making party? People WILL come for chocolate.
Here is how I make chocolate truffles.
3/4 lb high quality dark chocolate (or milk) I use Trader Joe's brand, or Cacao Barry or Ghirardelli
(I purchase these at Cash and Carry Warehouse restaurant supply)
1 1/2 C. heavy whipping cream
1 teas flavoring (vanilla, Kahlua liquor, coffee extract, peppermint extract, lemon extract, orange extract)
Get creative here. Use lemon zest, orange zest, raspberry jam, or any liquor.
Heat cream in a heavy bottom sauce pan until hot. Do not boil.
Remove from heat and add chopped chocolate and flavoring. Stir until chocolate is melted.
Pour into a square pan lined with plastic wrap. Place in fridge or freezer until solid. Unmold chocolate ganache onto a cutting board and cut with a large chef's knife into bite sized pieces.
Roll into balls. I find using plastic gloves works the best here. Ask your dentist for a unscented box. That is where I get mine, or purchase from a restaurant supply store.
At this point, you can roll into cocoa powder, powdered sugar, toasted and finely chopped nuts (almonds, pecans, macadamia, whatever you like).
Personally, I enjoy adding another layer of chocolatey goodness by coating these precious gems with tempered chocolate. I have a tempering machine, but you can temper chocolate yourself. It is a process learning how to get chocolate to the perfect temperature. I won't go into a long description on tempering today, but you can Google it or just skip this step. Many chocolatiers serve their truffles by only coating with cocoa powder.
If you do coat with tempered chocolate, you must coat the truffle twice to avoid the ganache from oozing out of the truffle. Use parchment paper, wax paper, foil, or a candy making non stick option when making truffles. These will set up on the counter, or speed up the process by placing in fridge temporarily.
Serve by placing on a small platter or a tiered candy dish. Store them in a covered plastic container in the fridge for up to 3 months or freeze for up to 6 months. Enjoy!