Learned making homemade chocolate truffles from watching a cooking show called “How to Cook like Heston”. Did I end up cooking like this World’s renowned Michelin-starred Chef? Haha, that’s embarrassing. It’s not too smart to compare creatures from two different planets. Still, there are two things I did take pride in after watching the inspirational show. One, being able to properly pronounce the word “Ganache” (sounds like I know some French). Two? Able to make Chocolate Truffles with my own variations.
Dark Chocolate Truffles:
227g Good Quality Dark Chocolate (I used Valrhona 70% dark chocolate here)
15g Unsalted Butter
80ml Heavy Cream
1/2 tsp Fine Sea Salt
140g Melted Milk Chocolate
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Step 1: Make the “Ganache”!
Warm the dark chocolate, unsalted butter and heavy cream, salt in a saucepan under very low heat. Keep stirring throughout to avoid burning of the chocolates. Remove the saucepan from heat once the mixture is thoroughly blended. Add the whiskey and stir to blend. Let the ganache cool at room temperature. Refrigerate the ganache for at least 4 hrs to harden.
Step 2: Scoop and Roll!
Line a baking tray with parchment paper. Remove the ganache from the fridge. Scoop the ganache into even portions using a small ice cream scoop or cookie scoop. Roll each portion into a little round ball between your palms as quickly as possible. If the room temperature is too warm and you find rolling difficult, freeze the ganache for 5-10 minutes.
After rolling all the ganache into little balls, freeze the tray of truffle balls for 10 minutes to harden again before further coating.
Step 3: Coat and Sprinkle Toppings!
Coating with melted milk chocolate is an optional step. However, this could make the whiskey truffles more stable and hold themselves in better shape. Melt the milk chocolate at low heat using the microwave at 30-second intervals until it completely melts (see pic). Stir after each heating to ensure even melting. Get ready for other toppings like crushed hazelnuts (or any other nuts you like) and cocoa powder.
Remove the truffle balls from the freezer. Dip a truffle ball into the melted chocolate and coat thoroughly. Use a fork (though this might not sound very professional but a fork is handy and could help dripping any excess chocolate) to lift up the milk chocolate-coated truffle ball. Before the milk chocolate coating hardens, sprinkle crushed nuts or cocoa powder as you wish. Keep working until you finish coating and decorating all the remaining truffle balls.
Now these Dark Chocolate Whiskey Truffles are ready to serve. Enjoy!
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