I have made truffles so many times now that I am pretty sure that I could make them with my eye shut. If you are under the impression that they are difficult to make – you are mistaken. If you know how to melt chocolate (this can be done in the microwave), then you can make truffles. I follow a very basic recipe – chopped chocolate or chocolate chips, heavy cream, liqueur (this ingredient is optional) and if I am coating the little gems in chocolate then I buy an extra bar (or bag) to do so. The quality of chocolate you buy really does make the difference. Go for a good brand, it is worth it.
This is just how simple it is.
I start with the heavy cream.
Put the entire 8 oz into a small saucepan. Heat until it boils (tiny bubbles form around the edge of the pan).
While waiting for the cream to heat up, place your bag of chocolate chips into a glass bowl.
Once the cream is boiling, immediately pour it over the chocolate chips. Let stand for 5 minutes – this allows the chocolate to melt. After 5 minutes, stir till smooth. If you have any lumps after stirring, then you can warm it in the microwave or place the bowl over a double boiler to get the mixture completely smooth. If the cream is hot enough you should not have any lumps. One time I was worried about curdling the cream so mine was not warm enough. All was good in the end with a quick zap in the nuke.
Then I add 2 tablespoons of liqueur to the smooth chocolate & cream mix. The new favorite of my husbands is Godiva but I’ve used Whiskey and Grand Marnier before too.
Now I spread the ganache into a 8 inch glass baking dish. Some recipes say to just leave the ganache in the bowl but I find the shallow dish allows even cooling and makes scooping so much easier. Into the fridge it goes to chill for a few hours. You can actually make this a day ahead of time. On the day you are going to form the truffles, remember to take it out 20 minutes before scooping.
When I scoop the ganache, I use the 2 spoon method. I try to not handle the ganache with my hands as it melts very easily and makes a huge mess.
I put the formed truffle balls back into the fridge to firm up a bit before dipping into chocolate. If you just wanted to cover your truffles with cocoa powder, nuts or shredded coconut, you would do it right after rolling into balls. Since they are warm your coatings will stick. If you tried to do it after chilling in the fridge the toppings would just fall off.
For the chocolate coating, I melt a bag of chips over a double boiler.
Once the chocolate is melted I start dipping the balls into it. It is not a clean process but the end result is so pretty. Sometimes I even melt a little white chocolate (in the microwave), place it in a plastic bag, snip off the tip and drizzle over the truffles.
So there you have it. It really is that easy. And everyone will adore them. I have yet to meet someone who does not like the truffles that I make.
In other news, my race is on Sunday. I am really looking forward to it, just not the fact that it is supposed to snow. Lets hope that there are minimal flakes falling when it is race time.
Time to get my butt in gear, I am working at the book fair at D’s school toady. Happy Friday!!!