Master Truffle Recipe
recipe from Sherry Yard
Yield: ~24 1-inch truffles
Candy thermometer
piping bag with large (#6) tip, optional
parchment paper
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1 recipe Master Bittersweet Chocolate Ganache recipe
2 tbsp (1/4 stick) unslated butter, softened
1 tbsp light corn syrup
2 tbsp liquor, such as Grand Marnier, kirsch, frambrios, rum, etc.
2 cups sifted unsweeted cocoa powder
8 oz bittersweet chocolate
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Follow the method for Master Ganache, adding the butter to the chocolate and the corn syrup to the cream before bringing the cream to a boil.
Pour the hot cream/corn syrup over the chopped chocolate/butter. Tap the bowl on the counter to settle the chocolate into the cream, then let sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl and working out to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted, about 2 minutes.
Add the liquor and stir to combine. Allow the ganache to cool at room temperature until it is firm. This should take at least 4 hours in a 65 F room or 2 hours in the refrigerator.
Once the ganache is firm, it can be formed into truffle balls. Using a piping bag, a mini ice cream scoop, or a tablespoon, make 1-inch blobs. Then roll the blobs into somewhat uniform balls by hand. This is messy, no doubt about it. If they begin to warm up and become soft, refrigerate for 10 - 15 minutes. If you have hot hands or it's a hot day, it may feel as though you can't get a grip on the truffle. Work near a sink with cold running water. When the ganache feels like it's melting, cool your hands under the water, then try them and dust with a little of cocoa powder. Be careful not to get too much cocoa powder on the truffles, or they will taste like it.
Coating
After the truffles are rolled, they can be finished in a variety of ways. The original cocoa powder coating is easiest, and quite good.
Line a baking sheet with parchment paper.
Using a serrated knife, finely chop the chocolate into 1/4-inch pieces and place it in a medium heat-proof bowl. Fill a medium saucepan half full of water, bring it to a simmer, then turn off the heat. Place the bowl over the water (not touching) and stir the chocolate occasionally with a rubber spatula until it melts, about 2 minutes.
When the chocolate has melted, take it off the heat. Stir it slowly with a rubber spatula until the temperature drops to 90 F (about 5 minutes). Place remaining cocoa powder in a small bowl.
Drop one rolled ganache ball into the melted chocolate. Remove it with a fork, tap off the excess chocolate, and toss it into the cocoa powder. Roll the truffle around in teh cocoa until it is well coated. Transfer the truffle to the prepared baking sheet and let it harden. Repeat with each truffle, coating one at a time.
Variations
Match the coating to the liquor used in the ganache, such as Frangelico truffles with hazelnut crunch coating. This will create an interesting depth of flavor.
Steep 1 black currant tea bag in the cream and add 2 tbsp Chambord as the liquor.
Add 1 tbsp instant espresso powder to the cream and use 2 tbsp Kahlua as the liquor.
Add 1 tbsp finely chopped orange zest and 1/2 tsp orange oil to the cream. Let sit for 10 minutes. Strain out the zest. Use 2 tbsp Grand Marnier as the liquor.
Add 2 tbsp strained blackberry puree instead of liquor.
Cook's Note
Truffles should be stored in an airtight container at 60 - 65 F. Refrigerating them is OK too. If condensation forms, simply toss them in more cocoa powder before serving.
Red Wine Chocolate Truffles
Equipment: heart silicone mold and soft brush
2 to 3-1 lb. bags of dark chocolate meltable candy wafers (melt half bag at a time)
Fill the molds about 1/4 of the way up with melted chocolate, and begin brushing the chocolate up the sides of the molds, coating the mold completely. When finished, put the mold in the freezer for about two minutes. After taking it out, check for thin spots in the hardened chocolate by holding the candy mold up to a light source. Paint on more chocolate until the chocolate cups are no longer transparent. Return to freezer. Repeat these steps until chocolate is completely opaque. (I think mine took about 3 times.)
9 ounces fine grade semi-sweet or dark chocolate
1/2 cup heavy cream
5 tbsp dry red wine (such as, Chianti)
1/4 tsp red gel food coloring
Chop chocolate and place in medium glass bowl. In a small sauce pan heat the heavy cream until small, soft bubbles form. Remove from heat and pour over chocolate. Stir until melted. Add red wine and food coloring. Refrigerate until set 1-2 hours.
Fill chocolate painted molds with the red wine ganache. DO NOT fill completely to the top. Transfer to the freezer for a couple of minutes. Remove, and top ganache with additional melted chocolate candy to enclose. Be sure it comes to the top of the mold and makes a flat surface. You want your truffle to seal properly and have an even surface to rest on when unmolded. Return to the freezer until set. Gently unmold truffles by pressing from the bottom of the mold upwards. Embellish as desired.
Pink Truffles
7 oz. high quality white chocolate, chopped
1 cup pink champagne such as KORBEL Brut Rosé
2 tbsp heavy cream
1 tsp red flavored gelatin (strawberry or raspberry)
Confectioners sugar
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Pour the pink champagne into a small saucepan and bring to a boil. Reduce heat and simmer until champagne has reduced to 1 teaspoon. Set aside and let cool slightly.
Set a heat proof bowl over a small pot of simmering water. Add the heavy cream and champagne reduction to the bowl and stir until combined and hot. Gradually add the white chocolate and stir until melted and smooth.
Sprinkle over the gelatin and mix with a rubber spatula until combined. Mixture will thicken slightly and a little of the cocoa butter may rise to the top (pour this off). Cover and chill.
Check for firmness at 5-10 minutes. This mixture firms up quickly and should not be left in the refrigerator for too long.
Roll the scooped chocolate with your hands into small balls (about the size of a large grape) and roll into powdered sugar. Serve truffles in fancy candy foils with a glass of champagne for the toast.
Makes 12 small toasting truffles.
Peanut Butter Pretzel Truffles
recipe and image from annie's eats
For the filling:
1 cup creamy peanut butter
½ cup plus 2 tbsp. confectioners’ sugar
2 tbsp. unsalted butter, at room temperature
2 cups crushed pretzels
1 cup creamy peanut butter
½ cup plus 2 tbsp. confectioners’ sugar
2 tbsp. unsalted butter, at room temperature
2 cups crushed pretzels
For coating:
12 0z. bittersweet chocolate, finely chopped
12 0z. bittersweet chocolate, finely chopped
For the drizzle:
1 tbsp. creamy peanut butter
1 tbsp. milk
4-6 tbsp. confectioners’ sugar
1 tbsp. creamy peanut butter
1 tbsp. milk
4-6 tbsp. confectioners’ sugar
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To make the filling, combine the peanut butter, confectioners’ sugar, butter and pretzels in a medium bowl. Mix well with a spoon until evenly combined and all ingredients are incorporated. Roll the mixture into small balls, about 2-3 teaspoons worth each. (You may need to clean your hands between batches to keep the mixture from sticking to your palms.) Place on a baking sheet lined with foil, parchment, or wax paper. Transfer to the freezer to chill for at least 30 minutes.
Place chocolate in a heatproof bowl set over a bowl of simmering water, and heat until melted and smooth. (Temper if desired.) Dip chilled peanut butter-pretzel balls in the chocolate, gently shaking off the excess. Transfer back to the lined baking sheet. Chill to let chocolate fully set.
To make the peanut butter drizzle, combine the peanut butter and the milk in a small bowl. Microwave briefly, about 15 seconds. Add in the confectioners’ sugar and whisk until the mixture is smooth. Adjust consistency as needed with additional confectioners’ sugar. Drizzle over the coated truffles. Let set before packaging or serving. Yield: about 2 dozen
recipe and image from annie's eats
Blackberry Truffles
recipe and image from annie's eats
8 oz. bittersweet chocolate, finely chopped
½ cup heavy cream
3-4 tbsp. good quality seedless blackberry preserves
Equal parts cocoa powder and confectioners’ sugar, for dusting (I prefer Dutch-process cocoa)
½ cup heavy cream
3-4 tbsp. good quality seedless blackberry preserves
Equal parts cocoa powder and confectioners’ sugar, for dusting (I prefer Dutch-process cocoa)
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Place the chopped chocolate in a heatproof bowl. In a small saucepan, bring the heavy cream to a simmer. Pour the hot cream over the chocolate and let sit 1-2 minutes. Whisk the mixture together until a thick, smooth ganache forms. Whisk in the blackberry preserves. Cover and refrigerate until the mixture is firm and scoopable, about 2 hours.
Have the cocoa powder ready in a shallow dish. Using a small scoop or measuring spoon, scoop a small amount of the filling mixture and roll into a smooth ball, about 1 inch in diameter. Roll each finished truffle in the cocoa powder so that it is very lightly coated. Chill truffles until ready to serve. Yield: 2 dozen.
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