Crafting chocolate truffles is an exhilarating adventure that brings the entire family together in a delightful and sweet experience!
Ingredients
Any kind of chocolate. Half of the quantity is for ganache making and half for coating and decorating. Cocoa powder.
Decorating powder / ground / nibs / sprinkles. Be creative. Use anything you can roll your truffles at—coconut, Sprinkles, Cocoa powder, Crushed nuts…
Double cream or soy milk for vegan.
Additional Requirements
Piping bag
Spatula
Baking paper
Double cream or soy milk for Vegan truffles
Bowls
Coffee Mug
Refrigerator
Microwave
Kitchen scale
Chocolate ganache formula
Dark chocolate –
The quantity of the ganache chocolate in grams divided by 2 = the liquid quantity.
Milk and white chocolate –
The quantity of the ganache chocolate in grams divided by 2.5 = the liquid quantity.
Liquid quantity = Double cream or soy milk for vegan + liquid flavours like alcohol or orange juice.
Chocolate Melting:
Chop the chocolate into small pieces and place it in a microwave safe bowl. Warm the chocolate in 30-second pulses, stirring in between, until fully melted. Be cautious not to overheat the chocolate, as it can burn.
Ganache preparation:
Add the double cream you calculated to the melted chocolate. Stir slowly until the mixture is smooth and shiny, forming a creamy ganache.
Alcohol ganache – You can use any alcoholic drinks like rum, whisky, wine, anything goes. you can add up to 7% of the total ganache weight. Add the alcohol and the cream to the melted chocolate and stir until your ganache is smooth and shiny.
Coffee ganache – For ganache made from 100 grams of chocolate, 1 gram of coffee powder will be enough. Warm the double cream to melt the added coffee and stir until the coffee melted in the cream. Add the cream to the chocolate and it until your ganache is smooth and shiny.
Ganache piping into truffle balls:
Transfer the ganache into the piping bag. If the ganache is too soft due to alcohol, let it set for 12 hours at room temperature. Alternatively, set it for 4 hours in the refrigerator.
Pipe the ganache into small balls, roughly the size of truffles.
Truffles chilling:
Let the ganache balls you piped to set in room temperature for 12 hours.
Chocolate tempering, seeding method:
Melt two-thirds of the chocolate you kept for the truffles coat. Raise the melted chocolate temperature to 45 degrees, add a bit of the chocolate you did not melt and stir constantly. When you can not find unmelted chocolate in your chocolate add few more. Keep doing that until your chocolate gets to 30 degrees. Now your chocolate is tempered and ready for the truffles coating.
Truffles coating:
Melt the second bag of chocolate using the same method described above.
Using a fork, dip each truffle into the melted chocolate, shaking off any excess chocolate.
Roll the coated truffles in coconut, sprinkles, or cocoa powder for added flavour and texture.
Final Setting:
Allow the coated truffles to set until the chocolate hardens.
Troubleshooting:
Soft Ganache: Extend the refrigeration time to achieve the desired consistency.
Hard Ganache: No need for cooling or setting time. Roll the ganache into balls by hand if it’s too firm.
Broken Ganache: Broken ganache Add a few drops of water and stir until smooth. Refrigerate overnight, then proceed with shaping the truffle balls.
Storage:
Keep your truffles at room temperature or in a sealed box in the refrigerator. For the best eating experience, take it out of the refrigerator about 30 minutes before eating time.