Quick Steps to Making Homemade Chocolate Truffles
Out of all the confections, chocolate truffles are arguably the most decadent. Truffles is a French creation and the fine texture, varied flavors, hard shell and a velvety core make eating it a blissful experience. You’ll be craving for more of such bliss assuredly.
The happiest development is that you can make your own chocolate truffles. The ingredient at the base of making your truffles is ganache, a mixture of chocolate and cream. Cocoa powder is used for dusting and tempered chocolate is used for coating the chocolate truffles so that they are made more attractive. If you add flavors, spices, fillings and liqueurs, your truffles will have more unique savors.
To make your chocolate truffles look luxurious and have a velvety feel, you must procure the best chocolate. Of course, chocolate tempering machines also add the glossy sheen and the sumptuous mouthfeel to your chocolate candy.
You should first decide what type of ganache you should have so that you can mix the chocolate and cream accordingly. But the ideal ratio for making your chocolate truffles is 2:1. With the following ingredients and items, you can make roughly about 35 ruffles:
455 grams dark chocolate
1 cup heavy whipping cream
A bread knife
A saucepan
A mixing bowl
A rubber spatula
A teaspoon
Cookie sheets
Liqueur, spices, flavors (optional)
Using the bread knife, you should cut the chocolate into 5 mm. strips. The cream is scalded on the pan at the required temperature without boiling it. The chocolate strips are melted by pouring the scalded cream onto the strips. After the strips melt completely, you should use a rubber spatula for mixing the chocolate and cream perfectly till the mixture becomes fine and smooth.
The ganache is hardened by keeping it in a refrigerator; once the balls has set shape them into rough balls with a teaspoon. A cookie sheet lined with wax paper is used for keeping these balls. Reset the balls in the chiller; they should be ready for dusting or coating afterwards. Put cocoa powder in a bowl and using two teaspoons, roll the balls on the powder so that the truffles are dusted.
If you prefer flavored chocolate truffles, you can add the liqueur, spice, or other flavor to the cream after it’s been scalded. Let the flavor get absorbed for about an hour, then re-scald cream. You can continue with the consequent steps, starting with melting the chocolate strips.
For chocolate-coated truffles, temper 2 oz. of dark chocolate in a tempering machine and enrobe the balls using your hands. Before coating, the balls should be warmed slightly. The chocolate shrinks into the truffles when it cools and the shells of the truffles become hard.
This is the end of your chocolate truffle-making process. Store these truffles in air-tight and moisture-free containers.
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