First you'll learn how to make a classic dark chocolate truffle (Steps 1-10):
- Chocolate ganache filling (Steps 1-5)
- Chocolate coating (Steps 6 & 7)
- Decoration (Steps 8 & 9)
- Storage (Step 10)
- Rosemary & Sea Salt (Step 11)
- Chocolate & Pecan Cheesecake (Step 12)
- Lemon & Black Pepper (Step 13)
- Gingerbread (Step 14)
- NEW! Port or Chardonnay Valentine's Truffles (Step 15)
- NEW! Peanut Butter and Chocolate (Step 16)
- NEW! Jasmine Tea and Honey (Step 17)
- NEW! Cardamom and Masala (Step 18)
Step 1: Ganache: Introduction and Ingredients
Ganache is the yummy, creamy center of a truffle that usually tastes like something or other.
Steps 1-5 give instructions for making the ganache.
The following ingredients are used in a basic chocolate ganche. The amounts here are enough for roughly 12 truffle centers.
- 1/4 Cup Whipping cream
- 1 Tbsp Butter
- 1/2 tsp Sugar syrup
- 4 oz (110 g) Finely-chopped chocolate
Cream with greater than 30% fat can be whipped. Wikipedia
What is sugar syrup?
Sugar syrup is used to keep the center creamy and light. Any sugar syrup will work! Corn syrup (Karo, in the US), golden syrup (UK), Stroop (a sugar syrup in the Netherlands), even molasses (treacle), will work. A basic sugar syrup is made by boiling 3 parts sugar with 1 part water.
What is chocolate?
Hershey's chocolate will not work in this recipe because the cocoa butter content is not high enough. You don't have to go completely high-end, but try to find something with 50% cocoa or higher. These truffles used 68% dark chocolate candy bars that were a generic supermarket brand.
Step 2: Ganache: Scald The Cream
Combine the cream, butter, and syrup in a saucepan.
Stir often over very low heat until the mixture boils and becomes bubbly (approx. 30 seconds).
The picture below shows the scalding stage for Rosemary & Sea Salt truffles (see Step 11).