Truffles, Truffles, & More Truffles

Are you ready for quite possible the longest post I've ever written? :)

This quarter I'm in Chocolate, Confections, & Centerpieces. It's a challenging class, let me tell you. Tempering chocolate can be tricky and time consuming, and I'm seriously over making truffles already.

Perhaps it's because I already knew going into the class that I didn't want to be a chocolatier, but making truffles for 4 straight weeks bored the living daylights out of me.

On a positive note, I did learn some awesome recipes to share with you!

Tempering chocolate, like I said, is tricky - so if you want to skip that step, please feel free. You can either roll the soft truffles directly in a garnish (be sure to keep these kinds of truffles refrigerated) or you could even cover them in a candy melt coat. I haven't tried that yet, and whereas I think it would do the trick - the end result might be a little on the sweet side.

However, there are a million things you could do with all the color options that candy melts offer! Just be sure that you fully coat the truffle (regardless of if you're using tempered chocolate or candy melts) as this is what will protect the ganache inside from going bad. Even a small area of ganache being exposed to the air will cause your yummy truffle to go bad very quickly.

Now, let's get to it, shall we?

These recipes are from my book, with a few adjustments that we learned in class to make the end result a little better.

Left to Right: 

Earl Grey, Dark Chocolate, Coffee, Madagascan Vanilla, Brandy

Earl Grey Truffles 

9.25 oz heavy cream

2-3 Earl Grey tea bags
3/8 oz inverted sugar* 
3/8 oz honey
14.25 oz 35% (milk) chocolate
3 1/8 oz 58% (semi sweet) chocolate
2 oz butter

1. Melt the chocolates together and set aside.

2. Boil the cream, and add the tea.

3. Cover the pot with plastic wrap, and let infuse for 10 minutes.

4. Strain the tea from the cream.

5. Rescale the cream to the original amount, using whole milk.

6. Add the inverted sugar and honey to the cream and bring back to a boil.

7. Pour over the chocolate, and form an emulsion.

8. Add the butter and mix until fully incorporated.

9. Cover the surface with plastic wrap and chill until set.

10. Using a small ice cream scoop, portion into small balls. Chill again, if necessary.

11. Either cover in tempered chocolate (as shown in the picture) and top with a garnish (shaved white chocolate) or roll directly in a garnish of your choice.

Dark Chocolate Truffles

2 lbs dark chocolate

1 lb unsalted butter

1 pt heavy cream  

4 fl oz brandy, bourbon, or other liqueur  

Chocolate, tempered, optional  

Candied orange rind (for garnish), optional  

1. Cut chocolate and butter into small pieces and place in a large metal bowl.

2. Bring the cream to a boil. Immediately pour the hot cream over the chocolate and butter. Stir until the chocolate and butter are completely melted.

3. Stir in the liqueur (I used a maraschino liqueur). Pipe the ganache into uniform mounds. Allow the ganache to set slightly, then dip the ganache into tempered chocolate and place candied orange rind on top before the chocolate hardens.

Coffee Truffles

10 3/8 oz heavy cream

1.75 oz espresso (or coffee) beans

1.5 oz inverted sugar*

15.75 oz 58% (semi-sweet) chocolate

2 5/8 oz butter

1. Melt the chocolate and set aside.

2. Boil the cream, and add the espresso/coffee beans.

3. Cover the pot with plastic wrap, and let infuse for 10 minutes (slightly longer for coffee).

4. Strain the beans from the cream.

5. Add the inverted sugar to the cream, and bring back to a boil.

6. Pour over the chocolate, and form an emulsion.

7. When the emulsion reaches 95°F (35°C), add the butter.

8. Cover the surface with plastic wrap and chill until set.

9. Using a small ice cream scoop, portion into small balls. Chill again, if necessary.

10. Either cover in tempered chocolate (as shown in the picture) and top with a garnish (single coffee bean) or roll directly in a garnish of your choice.

Madagascan Vanilla Truffles

 

12.5 oz heavy cream

1.5 oz inverted sugar*

2.5 vanilla beans

1lb 1 7/8 oz 58% (semi-sweet) chocolate

1. Partially melt the chocolate and set aside.

2. Bring the cream, inverted sugar, and vanilla bean to a boil.

3. Cover with plastic wrap, and let infuse for 20 minutes.

4. Bring the cream back to a boil.

5. Pour the cream over the chocolate, and form an emulsion.

6. Cover the surface with plastic wrap and chill until set.

7. Using a small ice cream scoop, portion into small balls. Chill again, if necessary.

8. Either cover in tempered chocolate (as shown in the picture) and top with a garnish (powdered sugar) or roll directly in a garnish of your choice.

Brandy Truffles

                                                               

7 5/8 oz heavy cream

2 1/8 oz inverted sugar

11 oz milk chocolate

8.25 58% (semi-sweet) chocolate

3 oz butter

2 1/8 oz Brandy

1. Melt the chocolates and set aside.

2. Bring the cream and inverted sugar to a boil.

3. Pour the cream over the chocolate, and form an emulsion.

4. At 95°F (35°C), add the butter, and form an emulsion.

5. Add the brandy, and stir to incorporate.

6. Cover the surface with plastic wrap and chill until set.

7. Using a small ice cream scoop, portion into small balls. Chill again, if necessary.

8. Either cover in tempered chocolate (as shown in the picture) and top with a garnish (roasted/ground hazelnuts) or roll directly in a garnish of your choice.

 

*Inverted sugars - Trimoline or glucose (can be purchased at baking supply stores), simple corn syrup will also do the job for those without access to these kinds of ingredients.

Truffles made with untempered chocolate can be stored in the refrigerator 7 to 10 days. Allow them to soften slightly at room temperature before serving. Truffles made with tempered chocolate (if completely coated) should be stored at room temp for 3-4 days.

Moisture is chocolate's worst enemy. If you're using tempered chocolate, do not store your truffles in the fridge - the condensation will ruin them! 

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