from the book Chocolate Truffles by Carrie Huber. Making the Ganache: To prepare ganache, chop or grate chocolate into small pieces. Place in top half of double boiler along with cream. Put hot (not boiling) water in bottom half of a double boiler, making sure the water doesnt touch the top pan. Stir often with wooden spoon. When all of the chocolate has melted, beat until well combined. Remove from heat, let cool to room temperature. Transfer to covered bowl and refrigerate overnight to harden. (Ganache will keep in this state for a few days if necessary.) Take a little ganache at a time and form 1" balls, using fingertips (with as little contact as possible so the chocolate doesnt soften). Keep unused portion refrigerated as you work. Place balls on waxed paper-lined baking sheet; continue until ganache is used up. Refrigerate baking sheet until ganache is hardened, overnight or up to two days. Allow to set in refrigerator at least two hours before loosely covering with waxed paper. Foil can be substituted in all cases for waxed paper, but never use clear plastic wrap. It clings too tightly to the candies and traps moisture inside which discolors the chocolate. Prepare Chocolate Coating: Chop or grate chocolate into small pieces. Heat chocolate and oil together in top of double boiler over hot water, stirring until smooth with a wooden spoon. Insert candy thermometer and begin dipping the ganache balls when temperature registers between 85-90F. If chocolate begins to cool and thicken before youre finished dipping, reheat over hot water. Work with only 1/2 dozen at a time, keeping the rest refrigerated. Drop a single ganache ball into the chocolate, turning to coat well, then lift it with the fork. Allow excess chocolate to drip back into pan, then gently rap fork against edge of pan to remove more chocolate from ball. Failure to do this will cause a large dribbly "platform" or "skirt" to form around the base of each hardened truffle. (this makes it difficult to pack them side by side in a box.) There are two schools of thoughts as to the proper method of depositing truffles onto the baking sheet: A) If you are conservative by nature its best to gently slide them off the fork with a butterknife, onto the waiting baking sheet. B) If you intend to further decorate the truffle, the second method, (for the show-offs among us) involves dropping the truffle off the fork upside down directly onto the baking sheet. Quickly manipulate the single strand of chocolate, adhering to the fork, into some glorious shape atop the candy, like the pros do. Either way is acceptable, although the second way requires some practice and an accurate thermometer to get it right. If your chocolate temperature is off by a few degrees, youre likely to find a chocolate highway - not a chocolate strand - adhering to the fork when that critical moment comes. The perfect finale for the basic recipes, for instance, is a sprinkling of shaved dark chocolate over the top, or better yet, gently rolling each newly-dipped truffle in the shavings to coat completely. Refrigerate all truffles after dipping several hours or overnight to harden. When ganache has cooled to room temperature, add Irish cream before refrigerating. Roll dipped truffle in chocolate sprinkles Posted to Bakery-Shoppe Digest V1 #463 by Shelley Sparks
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (858g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2693 (67%)|
|Amt Per Serving||% DV|
|Total Fat 299.2g||399 %|
|Saturated Fat 158.2g||791 %|
|Monounsaturated Fat 107.9g|
|Polyunsanturated Fat 18.1g|
|Cholesterol 122.3mg||38 %|
|Sodium 141.4mg||5 %|
|Potassium 2015.7mg||53 %|
|Total Carbohydrate 403g||119 %|
|Dietary Fiber 37g||148 %|
|Sugars, other 366g|
|Protein 28g||40 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4023
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!