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Milk Chocolate Truffle

Ingredients:

  • 20 oz milk chocolate
  • 1 cup of 35% cream

To Coat the Truffle

  • 18 oz of dark coating chocolate (like Merkins)

Method for Ganache:

  1. Begin by finely chopping the dark chocolate place in a medium size bowl and set aside. Heat the 35% cream in a saucepan over medium heat until it begins to simmer. Remove from heat and very slowly pour over the chopped chocolate continually stirring with a whisk until all the chocolate is melted and the ganache is smooth. (If your ganache splits, blend in two tbsp of cold cream to bring it back together).
  2. Pour the ganache over a plastic wrapped baking sheet. Spread evenly over the entire surface and cover with a second piece of plastic wrap. Place the wrapped tray in the fridge to chill and set for approximately 2 hours.

Forming Truffles:

  1. Once the ganache has set, scoop a small portion of ganache into a piping bag with a large round tip. In order to keep each truffle portion even, dip the bottom of a round cookie cutter in cocoa and tap on a parchment lined tray in rows to create a piping guide for each truffle.
  2. Pipe chocolate kiss shapes inside each circle guide trying to keep the portions as even as possible.
  3. Once the tray is complete, place in the fridge for approximately 20 minutes to allow them to become firmer. Remove from fridge and wearing latex gloves pick up each truffle, roll between hands to form into a round ball. Place back on tray. Be sure to not over handle as the chocolate will begin to melt. Return the truffles to the fridge for another 15 minutes.

Coating Truffles:

  1. Gently heat finely chopped coating chocolate over a double boiler. Remove from heat and place on a folded towel to insulate the bowl so the chocolate remains melted. The chocolate should be body temperature, neither too hot, nor too cold. The next step is best done with a friend. One person should wear latex gloves and dab a bit of the melted chocolate in the center of each palm.
  2. Pick up a chocolate ball and roll in between both hands to leave a fine coating of chocolate on the outside. Immediately drop the ball into one of the coating options (e.g. cocoa, pistachios). Have your friend roll the truffle in the coating until fully enveloped.Remove from bowl and set your truffles in small candy cups. Truffles are best enjoyed at room temperature but can be frozen to keep for extended periods.
  3. For the milk chocolate truffle, mix 2 cups of cocoa and 2 tbsp of cinnamon to roll the truffles in. For a fun twist, place a cinnamon heart in the center of each truffle when rolling.

Raspberry Dark Chocolate Truffle:

Ganache Center Ingredients

  • 1 cups of 35% Cream
  • 10.5 ounces of bittersweet chocolate (use a quality brand like Lindt or Callibaut)
  • 1/8 cup of Raspberry Vodka

Directions:

  1. Begin by finely chopping the dark chocolate place in a medium size bowl and set aside. Heat the 35% cream in a saucepan over medium heat until it begins to simmer. Remove from heat and very slowly pour over the chopped chocolate continually stirring with a whisk until all the chocolate is melted and the ganache is smooth. (If your ganache splits, blend in two tbsp of cold cream to bring it back together). Gently whisk in the raspberry vodka.
  2. The rest of the truffle method is the same as the milk chocolate truffle.

To Garnish

  • 2 cups Dutch process cocoa powder
  • 2 cups shredded coconut
  • 2 cups finely chopped pistachios

Tuesday, February 12, 2013

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