French Broad Chocolates' Truffles
A Rich Chocolate Treat for Valentine's Day
"First things first, make a ganache. A ganache is simply an emulsion of chocolate and cream. Because of the simplicity of the recipe, use a chocolate you love to eat, as that is mainly what your truffles will taste like."
First things first, make a ganache. A ganache is simply an emulsion of chocolate and cream. Because of the simplicity of the recipe, use a chocolate you love to eat, as that is mainly what your truffles will taste like.
1. Chop chocolate finely (about the size of almonds) and place in a glass bowl.
2. Bring cream to a boil in a small saucepan over medium-high heat. As soon as it reaches a boil, remove from heat and pour over chopped chocolate.
3. Let sit for 2 minutes to melt the chocolate.
4. Starting at the center of the bowl, gently whisk the chocolate and cream together. Keep the circle of movement small at first.
5. Soon you will feel the ganache begin to emulsify, where the chocolate and cream come together as one homogenous mixture. It will start to feel heavier. As soon as this pudding-like mixture comes to the surface, slowly work your whisking circle out towards the edge of the bowl.
6. Continue whisking until the mixture is smooth and fully emulsified, like a thick pudding. The whisk will leave track marks in the surface at this point.
7. Pour the ganache into a 9" x 9" baking pan, lined with parchment paper. Level with a rubber spatula.
8. Let the ganache set overnight, or if you're in a rush, allow to set in the refrigerator for an hour, or until firm.
9. Remove ganache slab from pan, and cut into 1" x 1" squares. Or if you prefer rounded truffles, scoop with truffle scoop or melon baller.
10. Roll the ganache centers in one of the following:
??? toasted coconut
??? chopped pistachios (or other nuts)
??? freeze dried raspberries, ground into a powder in a spice grinder
??? cocoa powder
1. Steep the cream in various herbs and spices as you desire (roses are great, as so is lavender). Strain to remove. Make sure you add cream back to equal the amount in the recipe, as you may lose some in the infusion process.
2. Add a few drops of essential oil to the cream. We love peppermint and sweet orange.
3. For a more classic truffle, temper chocolate and dip the centers. The process of tempering chocolate can be found with a quick google search, and can be done without special equipment. You can dip truffles in white, milk, or dark chocolate.