The basic truffle is comprised of a few main ingredients: chocolate, cream, butter and invert sugar. Together these ingredients form the center of the truffle or ganache. You can choose to infuse your ganache with wide range of flavors. For example, at Socola we infuse our ganaches with Vietnamese espresso (ca phe sua), fruits and even beer! For this recipe we will do use weight measures since they are more accurate
For the centers (makes about 50 truffles):
For Tempering or Rolling:
Line the bottom and sides of the 8-inch square baking pan with parchment paper. The easiest want to do this is flip it upside down and fold the parchment paper to the heigh of the pan (top and bottom). Make sure that you don't fold all four sides so that you can have some handles to pull the ganache out by later.
Stir the cream and invert sugar together in a medium saucepan. Bring to a boil and remove from heat. Add the jasmine tea and stir the mixture. Cover the pan with parchment paper or foil and let sit for 15 minutes.
Note: In the photos below, we did not have loose tea and used tea bags for the purposes of photos. You should try to use loose leaf tea which are going to make the ganache more aromatic.
While you are letting the tea steep with the cream, put the chocolate into the medium stainless steel bowl.
Make a water bath (aka bain marie). Get a medium pan and fill it up a third of the way with water, place on stove until water is simmering. Put the stainless steel bowl (with chocolate) into the water bath. (Careful not to get any water in the chocolate! They are not friends and will cause the chocolate to seize). Stir until melted through but not extremely hot. You don't want the chocolate to heat over 115 degrees. If you have a thermometer this would be a good time to use it. Periodically pull the bowl out of the water bath and stir so that it does not over heat. Once it is melted through, take it out of the water bath.
Strain the cream through a sieve lined with cheesecloth to remove any residual tea. Squeeze the cheesecloth to remove all the cream. Pour it back into a measuring cup to make sure that the liquid measure back up to the original amount (add some more cream if not).
Once the cream is boiling, pull it off the heat and pour it over your bowl of melted chocolate in the stainless steel bowl. Let sit for 30 seconds. Start stiring the mixture from the center of the bowl, making small circles and then larger ones until you incorporate all the cream with the chocolate. Add the softened butter and continue to stir until no butter remains visible.
Remove the ganache from the refrigerator once firm and let come to room temperature (about 2 hours).
Using a medium stainless steel bowl, start melting the chocolate over the water bath (bain marie). You will need and instant read thermometer for this so that the chocolate does not go over 115 degrees.
Melt the chocolate all the way through over the water bath making sure the temperature does not go over 115 degrees. Once it gets close to 110, pull the bowl out of the water bath and stir to make sure it does not go over. Once your chocolate is melted through remove from the water bath. Stir the chocolate so that it reduces down in temperature to 100 degrees.
If you are planning on dipping the ganache, use an offset spatula to apply a thin coat of chocolate on the ganache, making sure to even it out. Set aside and let the chocolate harden. This hard layer of chocolate on the bottom of the ganache prevents the ganache from melting through the dipping fork when dipping the truffle centers into the warm coating layer of chocolate.