Chocolate filled candies, or truffles, are a delectable treat for the true chocolate connoisseur and have been a favorite dessert for centuries. Probably invented by a Swiss chocolate maker, though no one is certain, the truffle is created to resemble the highly prized fungi delicacy that grows on the roots of oak trees in France and Italy. Since chocolate truffles are a treasured and hoarded treat, their whimsical name and resemblance fits them well.A bake
As a prized and often fancy confectionary, truffles may seem like a difficult creation, however, they are one of the easiest filled candies to make. Truffles are made from ganache, a mixture of chocolate and cream. The proportions of these basic ingredients can be varied to create ganache textures that are either soft or firm. Once the desired texture is achieved flavorings can be added with nuts, extracts, caramels or liqueurs to make different flavored truffles. The coating for each truffle can also vary making a box of one-of-a-kind treats a simple task with one recipe. The key to high quality success is to use the very best quality chocolate and cream you can afford for the basic ganache. With a rich base only a slight flavor, or even none at all, will create a fabulous candy.
To create your ganache, mix melted chocolate and cream in a double broiler, stirring frequently to achieve a smooth texture. Remove from the heat, once melted, and add any extracts or liqueurs at this stage. Be cautious to not over flavor at this point. Flavoring can be added during the rolling of your truffles if needed, but over powering flavors are difficult to dilute. Finely chopped nuts or melted caramel can be added at this point as well. Should you wish to have chunks of nuts, caramels or other candies stand out within your truffle, leave them out of the ganache until it begins to cool and set. Pour the mixture into a container and tightly cover with plastic wrap. Cool to room temperature. At this stage, stir in any extra ingredients that you desire – such as the chunks of nuts, caramels or dried fruit. Taste the ganache and add more extract or liqueur flavoring if needed. Place ganache in the refrigerator to set for approximately two hours.
Once set use a melon baller or small ice cream scoop to transfer the ganache onto a baking sheet covered with wax or parchment paper. If extras have been added to the basic ganache, try to get a little bit of each extra in each scoop. If you would like a whole nut, dried cherry or other product at the very center of your truffle, insert it into the center of each scoop. Chill the scoops for approximately ten minutes.
Once chilled the truffles can be rolled between your hands to achieve a round shape. Work quickly as the heat from your hands can cause the ganache to melt. Dip in cocoa powder, ground nuts, coconut or even chocolate for a finished look. Use tempered coverture chocolate, chocolate with a high percentage of cocoa butter, to achieve that thin, smooth, shiny coating for a professional look. For an easy method to decipher flavors, add a key code, such as a small mint leaf to the top of mint flavored truffles, a small piece of walnut for a nutty truffle, or even melted, dribbled colored chocolate for others. Place finished truffles in individual candy papers or in a container. Tightly wrapped and covered truffles will stay fresh for up to a month or frozen for two. Be certain to wrap tightly as chocolate will absorb flavorings of food easily. Once tasted and sampled, however, homemade truffles probably won’t last the day so storage may not be an issue.
Once you attempt truffle making you’ll be addicted, start slow, add ingredients and challenges as you feel comfortable and get ready for many requests.
