Flowers are a sweet gesture, but I don't have a vase so they end up sitting somewhere in the kitchen. Gifts and tokens are sweet and while I may say thank you out loud in my mind I'm saying, "Great, now I have more crud in my house and no place to put it!". Unless you are giving me some really nice kitchen stuff, haha!
Truffles are the simplest of candy to make; cream, chocolate, and time is all it takes to create something blissfully elegant, decadent, and delicious. Be sure to use high quality chocolate, and if you can find it, chocolate that is 62% cacao or higher, and organic cream, as the quality of these ingredients will affect the final product.
Ingredients
Dark Truffle Ganache
- 1000 g Dark Couverture Chocolate (high quality, 62% cacao or higher), well chopped into small pieces
- 600gr fresh cream/ whipping cream
- 50gr butter
- 50gr sugar (optional)
- 25gr Cognac/Grand Marnier
- 1 tsp of vanilla extract (optional)
Milk Truffle Ganache
- 1000 g Milk Couverture Chocolate
- 500gr fresh cream/ whipping cream
- 50gr butter
- 50gr sugar (optional)
- 25gr Baileys/Raspberry Brandy
White Truffle Ganache
- 1000 g White Couverture Chocolate
- 450gr fresh cream/ whipping cream
- 50gr butter
- 50gr sugar (optional)
- 2gr Malibu/Crème de menthe
Optional base flavorings
- Mint leaves (1 cup)
- Cinnamon and cardamom (1 cinnamon stick, 2 cardamom pods)
- Almond extract (1 tsp)
Truffle coatings
- Cocoa powder
- Finely chopped walnuts
- Finely chopped almonds
Method
1 In a small, heavy saucepan bring the heavy whipping cream to a simmer (this may take a while, be sure to stir and scrape down the sides with a rubber spatula every few minutes).
If you are using one of the other recommended flavorings, stir it in with the cream (and ignore vanilla in the next step). If adding mint or other solids, after the cream simmers, remove from heat and let seep for an hour. Then strain away solids, and return the cream to a simmer and proceed with recipe.
2 Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla (optional), and allow to stand for a few minutes then stir until smooth. (This chocolate base is called ganache).
3 Add the liquor and mix well.
4 Allow to cool, then place in the refrigerator until the ganache is thicken. Remove and with a teaspoon roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.
5 Roll in cocoa powder or chopped nuts and serve, or place back in the refrigerator until needed.
Makes 30-40 chocolate truffles.
Recipe is adapted and modified from The Ritz-Carlton Hotel, Jakarta.
If you are using one of the other recommended flavorings, stir it in with the cream (and ignore vanilla in the next step). If adding mint or other solids, after the cream simmers, remove from heat and let seep for an hour. Then strain away solids, and return the cream to a simmer and proceed with recipe.
2 Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla (optional), and allow to stand for a few minutes then stir until smooth. (This chocolate base is called ganache).
3 Add the liquor and mix well.
4 Allow to cool, then place in the refrigerator until the ganache is thicken. Remove and with a teaspoon roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.
5 Roll in cocoa powder or chopped nuts and serve, or place back in the refrigerator until needed.
Makes 30-40 chocolate truffles.
Recipe is adapted and modified from The Ritz-Carlton Hotel, Jakarta.
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