| Method for Ganache |
| Heat cream in a stainless steel pot, do not boil.
Crack chocolates into chunky pieces no more than
an ounce or two each. Cut butter into quarters.
Add butter and chocolates to hot cream and stir
continuously with a wire whisk until thoroughly
mixed with no lumps. Texture should be that of
a smooth chocolate sauce. Remove from pot
into a food storage container and let stand for
30 minutes. Place in refrigerator to harden for several
hours.
Ganache is a very versatile chocolate which can be
used to make truffles in a cold form or can be
warmed to coat chocolate cakes and petite fours or
add favorite liqueur for fondue. |
| Ingredients for Very Simple Truffles |
32 Truffles, assorted 4 types:
4 lb Ganache
1/2 cup of Cocoa
1/2 cup of Powdered Sugar
2 cup of melted coating Chocolate
1/2 cup Chocolate Shavings
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| Method for Very Simple Truffles |
| Using a knife or a portion scooper, divide cold
chocolate Ganache into 32 two ounce portions, and
keep cool. thoroughly wash hands and roll
Ganache portions into small, tightly packed balls.
Roll each truffle into as consistent and perfect
shape as possible. Place truffle balls onto a sheet
pan or wire rack and chill again for a few minutes. |
| Method for the Cocoa Truffles |
| Roll and dust lightly 8 of the truffle balls in cereal
bowl with all of the cocoa. The truffles should
appear dry and completely coated when finished.
Hold at room temperature until serving. |
| Method for the Sugar Truffles |
| Roll and dust lightly 8 of the truffle balls in cereal
bowl with all of the powdered sugar. The truffles
should appear dry and completely coated when finished.
Hold at room temperature until serving. |
| Method for Chocolate Coated Truffles |
| Use half of the melted coating chocolate to nap 8
of the truffles on a wire rack with coating chocolate.
Chill and hold at room temperature to serve. |
| For Shaved Chocolate Truffles |
| Use half of the melted coating chocolate to nap
8 of the truffles on a wire rack with coating
chocolate. Chill and hold at room temperature
to serve. Roll each of the truffle balls while chocolate
is still warm in cereal bowl with all of the
shaved chocolate. The truffles should appear dry
and completely coated when finished. Hold at
room temperature until serving. |
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