Thursday, January 23, 2020

Salted Dark Chocolate Truffles

Everyone needs to know how to make truffles.

It's SO simple and SO impressive and SOOOOO delicious!

Once you have this basic recipe nailed (which is really easy to do btw), then you can start flavouring it however you like!

The most important thing to know is the ratios of chocolate to cream as this is what will determine the texture of the truffles, and the amount of cream you need to use depends on the type of chocolate you use.

Bittersweet chocolate with 70% cocoa solids will require more cream than a lower intensity dark chocolate (ie. 60%) or semisweet chocolate which is around 50% cocoa.

Milk chocolate needs very little cream due to its very low cocoa content and high milk solids and sugar contents.

This recipe is for dark chocolate with 60-65% cocoa content. To flavour these truffles you can use coffee to infuse the cream, spices such as cinnamon, chili or cardamom, you can add vanilla extract or peppermint... Add liquor or even infuse the cream with earl grey tea!

How to make silky truffles that are not grainy?

1. Do not over heat the cream/chocolate - chocolate is sensitive and needs some TLC. Be gentle.

2. Let it melt slowly - when you add the chocolate to the hot cream, don't stir right away. Instead, let it stand for 2 minutes to let the heat from the cream penetrate the chocolate and melt it evenly.

3. Whisk gently from the center working your way to the sides - this helps to create a smooth emulsion so that the water from the cream and the cocoa butter combine seamlessly. Do not beat!

4. Try to whisk in one direction which will help the emulsion form more consistently.

How to fix split ganache:

If your ganache separates or looks oily after yous stir it, it may be cause by a few things.

1. The cream was too hot when you poured it over the chocolate. Let it stand for 10 seconds after it simmers before introducing it to the chocolate.

2. There's not enough cream for the amount of chocolate, or for the intensity of cacao. If using a high cocoa content such as 70%, you will need more cream than if you are using semisweet or 60%. Adding a tablespoon of honey, sugar or maple syrup to the cream as it heats will also help to create a smooth emulsion as it binds water in the cream.

3. If all else fails, add a small amount (1 teaspoon at a time) of cold cream to the split ganache and whisk vigorously until it tightens up and becomes smooth and glossy. The texture will change slightly, but it will certainly still be usable and you wont waste all that delicious chocolate!

Salted Dark Chocolate Truffles
Makes about 25 small truffles

4 oz (113g) dark chocolate, finely chopped
1/3 cup (80ml) 35% whipping cream
½ tsp espresso powder (optional)
Pinch of salt

Double batch:
8 oz (227g) dark chocolate callets, finely chopped
2/3 cup (160ml) 35% whipping cream
1 tsp espresso powder (optional)
1/8 tsp salt

Place chopped chocolate in a bowl.

Heat cream in a small saucepan until it simmers, then remove from heat. Stir in espresso powder, if you are using it. Add chopped chocolate and let stand for 2 minutes to let the heat gently melt the chocolate. Whisk gently until smooth and glossy. Stir in salt. Let stand at room temperature until cool, then refrigerate for 2 hours until firm.

Scoop teaspoons of ganache and roll into balls, then roll in cocoa powder. Store them in an airtight container in the refrigerator for up to 2 weeks (if you can keep them around that long!).

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