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Step 3Ingredient List
For the marshmallows, you will need:
Unflavored Gelatin (15 grams)
This gives the marshmallow its desirable properties by trapping the air that will be whipped into the sugar syrup. Of course, this means that strict vegetarians (and vegans) will be unable to enjoy your treats! If you'd like to try making a vegan marshmallow instead, instructables user Randofo has your back.
I have no idea if vegan marshmallows are compatible with trufflemaking. If anyone happens to try it, please leave me a comment!
Water (60 + 80 grams)
Vanilla extract (10 grams)
Vanilla has the power to enhance the other flavors in the marshmallow.
Sugar (240 grams)
Corn syrup (140 grams)
Glucose syrup (combined with invert sugar) is what you should be using, in an ideal world. For those who live in an area where it is difficult (if not impossible) to find pure glucose syrup in grocery stores, corn syrup is an acceptable substitute.
Honey (40 grams)
Honey adds both sweetness and flavor to the marshmallows. Don't skimp on the honey! I used wildflower honey for this batch.
Agave nectar (20 grams)
This ingredient is optional, but I like the flavor. If you omit the agave nectar, add an extra 20 grams of corn syrup.
Nutmeg (1 tsp)
Other spices can be substituted for nutmeg. It is difficult to know how intense the flavoring will be at the end of the process, so be cautious with it. I have made this recipe with 1 tsp of both nutmeg and cinnamon, and found the resulting flavor (in the marshmallow by itself) ideal for my taste buds. In this particular truffle, 1 tsp of spice is overwhelmed by the coffee flavoring in the ganache. Your mileage may vary.
For the ganache, you shall require:
Heavy cream (206 grams)
Use high-quality heavy cream. I use Organic Valley heavy cram if I can get it, because it is thick and delicious.
Bittersweet chocolate (396 grams, tempered + extra for dipping)
Make sure you get a good quality chocolate of at least 60% cacao content. Most professional recipes recommend Valrhona or Callebaut, but I use Ghirardelli. The price is right, and I can buy it in local stores.
You might want to shop around for the chocolate. In my area, there is a shocking price difference between stores: for a 326 gram (11.5 oz) bag, prices here range from $2.50 to $6.50.
Commercial chocolate is always pre-tempered.
Honey (63 grams)
Unsalted Butter, softened (55 grams)
Don't forget to take your butter out of the fridge in advance! Slabbed ganache requires softened butter, so that the chocolate in the ganache remains tempered and workable. Using cold butter will drop the temperature of the ganache too fast.
Coffee (10 grams)
You can either use whole coffee beans cracked in a mortar and pestle, or ground coffee. I'm using Kona coffee (ground) for my batch.
Got everything together? Let's make some truffles!
Unflavored Gelatin (15 grams)
This gives the marshmallow its desirable properties by trapping the air that will be whipped into the sugar syrup. Of course, this means that strict vegetarians (and vegans) will be unable to enjoy your treats! If you'd like to try making a vegan marshmallow instead, instructables user Randofo has your back.
I have no idea if vegan marshmallows are compatible with trufflemaking. If anyone happens to try it, please leave me a comment!
Water (60 + 80 grams)
Vanilla extract (10 grams)
Vanilla has the power to enhance the other flavors in the marshmallow.
Sugar (240 grams)
Corn syrup (140 grams)
Glucose syrup (combined with invert sugar) is what you should be using, in an ideal world. For those who live in an area where it is difficult (if not impossible) to find pure glucose syrup in grocery stores, corn syrup is an acceptable substitute.
Honey (40 grams)
Honey adds both sweetness and flavor to the marshmallows. Don't skimp on the honey! I used wildflower honey for this batch.
Agave nectar (20 grams)
This ingredient is optional, but I like the flavor. If you omit the agave nectar, add an extra 20 grams of corn syrup.
Nutmeg (1 tsp)
Other spices can be substituted for nutmeg. It is difficult to know how intense the flavoring will be at the end of the process, so be cautious with it. I have made this recipe with 1 tsp of both nutmeg and cinnamon, and found the resulting flavor (in the marshmallow by itself) ideal for my taste buds. In this particular truffle, 1 tsp of spice is overwhelmed by the coffee flavoring in the ganache. Your mileage may vary.
For the ganache, you shall require:
Heavy cream (206 grams)
Use high-quality heavy cream. I use Organic Valley heavy cram if I can get it, because it is thick and delicious.
Bittersweet chocolate (396 grams, tempered + extra for dipping)
Make sure you get a good quality chocolate of at least 60% cacao content. Most professional recipes recommend Valrhona or Callebaut, but I use Ghirardelli. The price is right, and I can buy it in local stores.
You might want to shop around for the chocolate. In my area, there is a shocking price difference between stores: for a 326 gram (11.5 oz) bag, prices here range from $2.50 to $6.50.
Commercial chocolate is always pre-tempered.
Honey (63 grams)
Unsalted Butter, softened (55 grams)
Don't forget to take your butter out of the fridge in advance! Slabbed ganache requires softened butter, so that the chocolate in the ganache remains tempered and workable. Using cold butter will drop the temperature of the ganache too fast.
Coffee (10 grams)
You can either use whole coffee beans cracked in a mortar and pestle, or ground coffee. I'm using Kona coffee (ground) for my batch.
Got everything together? Let's make some truffles!
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