Making Chocolate Truffles
Chocolate truffles were traditionally made with a chocolate ganache center coated with chocolate or cocoa. There are three main types of chocolate truffles – American, European and Swiss. Each type of truffle is made in its own special way, each one being a little different from the other.
However there are several common recipes for making chocolate truffles. The following ingredients are needed in order to make the perfect truffle.
- 250 gram – 8 ¾ ounces of dark chocolate.
- 150 gram – 5 ½ fl oz cream.
- 40 gram – 1 ¼ oz unsalted butter.
- 75 gram – 2 ¾ oz of dark cocoa powder.
- 2 tablespoons of water.
- 1 litre - 2 1/8 pt water.
Once you have all of the needed ingredients you need to follow the directions carefully.
1. Prepare the bain marie (also called a double boiler). You need to place a medium pan in high heat and pour 1 litre of water into the pan. Bring this water to a simmer, not a boil.
2. Prepare the chocolate by placing it on a chopping board and cutting it into squares. Unless the chocolate has already been divided into very large blocks then you should be able to follow the lines on the chocolate bar.
3. To help make the chocolate melt, you can add two tablespoons of water into the pan and then place the chocolate in the pan with the water.
4. Place a smaller cooking pan into a larger pan, ensuring that the smaller pan does not touch the bottom.
5. It is important that you stir the chocolate constantly to ensure that it does not burn or stick onto the pan.
6. Once the chocolate has melted you can start adding the cream. Do not remove the pan from the heat and always keep stirring until the cream is melted into the chocolate.
7. Remove the pan from the heat and allow it to cool.
8. Once it has cooled you bring the ganache to heat again and add the butter. When adding the butter you stir constantly until the butter has melted into the chocolate.
9. Remove the ganache from the pan by pouring it into a large bowl using a spatula to remove all chocolate from the pan. Cover the chocolate with a sheet of wax paper and place this in the fridge so that it can cool.
10. To make the truffles you remove the bowl from the fridge. To remove the ganache from the bowl you can use a small melon ball or small ice cream scoop.
11. Roll the chocolate in your hands. It is important to do this quickly because the chocolate will begin to melt.
12. Roll the chocolate balls into the cocoa powder until they are completely covered.
Then place the truffles on a serving tray, ready to be eaten.