What is a chocolate truffle?
A chocolate truffle is a type of chocolate confectionery, made with a chocolate ganache center, then coated in chocolate, or dusted in cocoa powder, toasted coconut, chopped nuts or a variety of toppings. Typically they are in a small round ball shape, but can be in any bite size shape . Truffles are creamy, rich and indulgent and really delicious. They are named Truffles because of the resemblance to wild mushroom fungus found in nature which is an expensive delicacy of its own.
How do you make a chocolate truffle?
There are two main steps to making truffles. The first step is to make a chocolate ganache filling and roll it into small balls. Next temper chocolate and dip ganache filling to create a hard outer shell for your truffles. Another option is to is coat the ganache filling in a variety of toppings such coconut, cocoa powder, sprinkles, chopped nuts, or drizzled chocolate.
What is ganache?
Ganache is made with chocolate and typically heavy cream. The cream is heated and poured over the chocolate to melt it. Stir until smooth and freeze or refrigerate until it firms up. Add dried fruit such as apricots, jam, orange zest, or flavored extracts to make different flavors of ganache. Mix in alcohol like coffee liqueur, raspberry liqueur or Irish Cream to the warm cream before melting the chocolate into ganache.
What liquid is best to make a ganache?
Heavy cream, whipping cream and canned coconut milk. Don’t use milk or half and half, it’s too thin of a liquid to use for a ganache. The chocolate won’t set up firmly enough to be rolled into balls. Semi-sweet chocolate and pure dark chocolate will make firmer ganache than chocolate with more milk fat and sugar such as white chocolate and milk chocolate. Use less liquid with a lighter chocolate. If you intend on adding alcohol into your ganache, replace ⅓ of the cream with a flavored liqueur.
How do you make ganache balls?
Freeze the ganache for a half and hour or until it has the consistency of fudge. Depending on what you have available in your kitchen, use a cookie scoop or sturdy spoon to form roundish shapes about the size of a small cherry, and place on a parchment paper covered baking sheet. If using a melon baller, try using a second spoon instead of your finger to dislodge the ganache ball to avoid melting it. Return it to the freezer for 15 mins. Once the ganache rounds have firmed up a bit, remove from the freezer and quickly roll into smooth balls. Avoid touching the ganache balls more than necessary, as the heat from your hands will immediately start to melt the chocolate. Coat fingertips in powdered sugar so they truffle won’t be as sticky. They don’t need to be perfect, just a shape you can easily dip!
What is the difference between tempered chocolate and melted chocolate?
The process of melting chocolate involves adding heat to transform it from a solid to a liquid. This can be done on a stovetop with a double boiler, or in the microwave. You don’t need a thermometer to melt the chocolate, just low heat and stir often.
Tempered chocolate hardens with a beautiful sheen and a snappy crunch. tempering chocolate relies on the combination of temperature, time, and stirring,
Basically, both methods are a form of melting chocolate. When chocolate is melted, the crystals separate. When you temper the chocolate, you bond those crystals back together so your chocolate will harden with a glossy finish. Melted chocolate can take on a flat and dull appearance, with a texture that’s soft instead of snappy and shiny like tempered chocolate.
Can you temper white chocolate?
Yes, you can temper white chocolate. Heat white chocolate to 100-110 degrees F and then use it at 87 degrees F. White chocolate can burn and seize up very easily. Be sure to use dry tools and don’t let any steam get into the white chocolate or it will harden up and be difficult to work with.
What is chocolate bloom?
Chocolate bloom is when the surface of the chocolate has a white appearance from the separation of the cocoa butter and sugar caused by being stored at varying temperatures and moisture levels. Bloomed chocolate is safe to eat and can be remelted to repair it.
This DIY kit was made elusively for Grow and Make subscribers. Get on the list to receive subscription DIY kits every month.
My ganache won’t firm up.
Most recipes call for 1:1 ratio of cream to chocolate but we prefer to double the chocolate to cream to ratio to make a thicker ganache. Don’t use milk or half and half, it is too thin of a liquid to use for a ganache with a 1:2 ratio of cream to chocolate. Must use heavy whipping cream or canned coconut cream for a non dairy option. Put ganache into the freezer until it’s firm. Then Make balls with firmed up ganache and put on parchment paper and let them dry out in the refrigerator. Then coat them in your outer layer and refrigerate. If your ganache won’t firm up enough, just use it as a filling in a silicone cupcake mold on top of a chocolate shell on the bottom.
How Do I dip chocolate truffles?
Once your chocolate is tempered or melted, you are ready to dip the ganache balls that you prepared. Using a fork, submerge each ball into the chocolate, removing and allowing the excess chocolate to drip off before you place it on the parchment paper to cool. It’s easy to make these chocolates at home with tools you have in your kitchen, but if you want to elevate your new truffle hobby we recommend investing in candy decorating tools. Like chocolate dipping forks and ice cream scoop to form a round shape.
Mix 1 teaspoon of coconut oil into 1 cup of melted chocolate to make a faster hardening shell coating.
A cute way to display your truffles and share them with guests is to place them in a fabric truffle wrapper.
Lay them all out on a sheet pan or cutting board. Be sure to keep them refrigerator until you are ready to serve them.
Peanut Butter Cups
What is a Peanut Butter Cup?
We call them peanut butter cups, but any nut butter or filling can be used and coated in chocolate to make these delicious treats. Experiment with different nut butters such as cashew nut butter, almond butter, cookie butter, and sunflower seed butter and coat it in dark or white chocolate. Almond butter and coconut filling with a dark chocolate shell like variation of an Almond Joy.
Are Peanut Butter Cups gluten free?
Yes, they are gluten free unless you add ingredients with gluten in them such as pretzels.
What flavor peanut butter cups should I make?
Check out our white chocolate mocha truffle making kit for bonus peanut butter cup recipes with lots of unique flavor combos you can create. If you are a subscriber of our monthly subscription kits and would like a digital recipe file we can send you a pdf version of our instruction booklet, email us at [email protected]
This post contains affiliate links. If you use these links to make a purchase we may earn a commission.