Good morning everyone,
We made a chocolate plate today to celebrate the birth of a new baby girl in our family. We’ll give the chocolates to the new mom and dad to offer the large number of guests that they will see over the next week or so. One element of our chocolate plate will be truffles. These are a lot easier than people expect.
2 cups heavy cream
1/4 cup butter
500 g baking chocolate (dark for this recipe – see notes)
Break all of your chocolate up into a large bowl. In a medium pot, heat the cream and butter together until all of the butter is melted and the cream mixture comes to a simmer. Pour half of this mixture into the bowl with the chocolate and stir well until the chocolate is melted and well incorporated. Add the remaining cream mixture and stir well.
Separate the truffle mixture into bowls for flavouring (or if making one flavour, skip this part).
You can flavour truffles with extracts, oils, nuts, dried spices, dried fruit… whatever you like. Add the desired amount to the truffle mixture and mix thoroughly.
In the video, I flavoured three separate bowls with 1 tsp maple extract, 1 tsp vanilla extract and 1 tsp mint extract.
Once flavoured, allow the mixture to set in the refrigerator for at least 3 hours.
Using a household teaspoon or a small melon scoop, remove a small amount of truffle mixture and roll it between your hands to make a ball. If the mixture begins to stick run cold water over your hands and dry thoroughly or put the mixture back in the refigerator until cooled again. Place each truffle on a parchment paper lined baking sheet and set aside.
You can coat truffles with whatever you like – cocoa powder, icing sugar, demerara sugar, sprinkles, coconut, nuts… the list is endless. To coat, roll the truffles gently in the coating until well coated. Return to the parchment paper. Once all truffles are coated, place the tray in the refrigerator for an hour or so to chill.
Serve, preserving any leftover truffles in a cool, dry place.
Using a lighter cream requires simmering the milk down a little longer and provides a much creamier texture in the end (like simmering chai tea). I prefer it, so I use the lighter cream. If it remains too thin, I correct this by whipping the ganache with my stand mixer and then refrigerating for about 3 hours before rolling.
Using white chocolate requires less cream, only 20% of the amount of cream in this recipe. Using milk chocolate requires about 30% of the amount of cream in this recipe.
Try to use good quality chocolate that is made for cooking – chocolate chips do not work well in this recipe.
Until next time,
Peace and love,