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Posts Tagged ‘ganache centers for truffles’

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We had two functions last weekend, so I made a big batch of chocolate truffles.  These are wickedly good, and easy to make once you’ve nailed the art of tempering chocolate.  They only have two ingredients in them – cream and chocolate – so use the very best you can of both.

This recipe uses lots of chocolate, but there was enough leftover tempered chocolate for a batch of almond rochers as well (recipe to follow).  I made 64 truffles in total – 12 for each function, and 40 for me. (Ok, that’s an exaggeration, I had to share with the boys.)

Step 1 : Truffle Centres

  • 19 oz (540g) Callebaut 811 (54%) dark chocolate callets
  • 1½ cups fresh cream (heavy whipping cream – min. fat 35%)

The night before you need to make truffles, make the ganache for the centres by heating the cream in a small saucepan until boiling.  Put the chocolate into a large mixing bowl, and gently pour over the hot cream.  Using a whisk, stir very slowly until the chocolate is completely melted and the mix is smooth.   Try not to beat any air bubbles into the chocolate. Press a piece of clingfilm over the top of the ganache to stop it forming a skin, and allow to rest on the kitchen bench overnight.

The following day, or when the ganache has set quite firm, scoop small balls of ganache onto a tray lined with parchment paper and allow the centres to firm up in the fridge.   I used to use two teaspoons to do this, but have recently bought a nifty baby icecream scoop, which does a brilliant job of making round centres.  Store these in the fridge, covered, until you need them.

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Step 2 : Dipping the Truffles

When you’re ready to finish the truffles, take the centres out of the fridge and allow them to rest on the bench while you temper the chocolate.  If you dip really cold centres, the finished truffles will crack.

Temper a large bowl of chocolate as per the instructions here. I used about 500g of chocolate for this batch.  Place the bowl of tempered chocolate over a heat mat covered with a folded tea towel.

One by one, using a small chocolate dipper or mangled fork (see photo above), dip the truffles into the chocolate, then allow them to drain briefly, before turning them onto a sheet of parchment paper.  I usually set the truffles briefly in the fridge, then store them in an airtight container on the bench (as Pete objects to fridge cold truffles!).

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