easy dark chocolate truffles
Post on 31-Aug-2014
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EASY DARK CHOCOLATE TRUFFLES
Happy Truffles Day!
Ah, truffles. The chocolate version of butter.
I have heard of gourmet food recipe for truffles with equal parts chocolate and cream, so at first I tried that... And the ganache was a little too runny for my taste. So, I adjusted the amounts. Perhaps it's because I'm using chocolate chips? Usually, you want to use as high a quality of chocolate you can get... and I know, chocolate chips are probably at the bottom of the line in that department. They do work though, and I figure most of you guys are gonna have chocolate chips in your house more often than Belgian dark chocolate couverture. ;) So, chocolate chips it is!
Ingredients• 2 c. semi sweet chocolate chips (I
like Baker's or Hershey's best)
• 1 c. heavy whipping cream (NO substitutes!)
You will need:
• Wax paper• Clean towel or wash cloth• Melon baller• Boiling water• Almonds, chopped• Cocoa powder• Icing sugar, optional
First, you're gonna want to make the ganache. Place the chocolate chips in a small-medium heat resistant bowl and set aside. Next, in a small, heavy bottomed saucepan, bring your cream *just* to a boil. Pour the hot cream over the chocolatechips and let this sit for a few minutes, until the chocolate is melted.
Using a whisk, gently stir the cream and the chocolate together until combined. DO NOT OVER
MIX-- this could cause the ganache to separate, and fixing that is a whole other lesson in itself... So just take my advice, and don't let that happen.
If you're chocolate ganache looks thick and smooth when you're done mixing, you're in good shape. If it looks thin and runny, well... Just eat it. It's basically chocolate sauce. And then comment, and I'll post the tutorial for fixing that problem. :)
Once the ganache is mixed, cover it with plastic and let it set in the fridge overnight.Next, do your prep work. Chop a couple handfuls of almonds, sift a bit of cocoa, and boil some water.
Now, dip your melon baller in the boiling water for a few minutes; quickly remove it, dry it completely with your wash cloth or towel, and use it to scoop truffles out of your chilled ganache onto wax paper. Every 2-3 truffles, re-heat your melon baller in the water, drying it well before use again. Your wash cloth is going to get VERY chocolatey; so don't freak out when that happens.
Once all of the truffles have been scooped out, if they're getting a bit soft, pop them in the fridge for a while to firm up again.
Next, reshape any truffles that are a little bent out of shape with your fingers, and then roll them in chopped almonds or cocoa. If you don't like the bitter cocoa taste byitself, mix it with a bit of icing sugar, and then sift it onto a plate to use for your truffles.
And there you go, easy peasy! You can also coat the truffles in chocolate, but since this is easier I thought I'd opt for this option. And did I mention it's delicious?
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