For the latest Sugar High Friday the theme is truffles & the host is The Passionate Cook. Now I love truffles yet have never made them before so I thought I would start at the beginning & make some traditional French style truffles from Green & Black’s Chocolate Cook book. These are predominantly a chocolate ganache, dusted with cocoa powder. Apparently they were first called truffles as they looked like real freshly dug truffles of the fungus type! They are absolutely wickedly delicious, dense & rich in a very adult dark chocolatey way that I love and I feel even more guilty eating these as opposed to bought ones as I know exactly what went into them. Not too time consuming though you do have to start at least 3 hours or so before hand to get the required amount of refrigeration time. Also today in Melbourne it’s quite hot, up there in the 30’s, so I found I had to roll them in batches as the mixture started getting a bit melty after about 10 truffles, so I popped the mix batch in the fridge every now & then. Yum, now I have to try & give some away before I eat them all.
Micah’s Truffles
275g dark chocolate, minimum 60% cocoa solids, broken into pieces
250ml double cream
50g unsalted butter, at room temperature
50g cocoa powder
Place the chocolate in a large bowl. Bring the cream to the boil & pur it over the chocolate. Stir gently until the chocolate has melted, trying not to create bubbles. Leave to cool for 2 minutes, then add the butter in 2 stages & stir in gently. Once the butter is incorporated, the ganache should be smooth & glossy with no oil slick on the surface. Set the mix in the fridge for a minimum of 3 hours or overnight.
Remove from the fridge about 15 minutes before you want to make the truffles, depending on room temperature. Put the cocoa into a bowl. Ensure your hands are cold & dry, then dust them with cocoa. Take teaspoonfuls of the ganache mix & roll the mixture in to a ball in your cocoa dusted hands. Drop each truffle in the bowl of cocoa, roll it around then toss between your palms to remove any excess powder. The truffles can then be returned to the fridge and kept for up to 2 days as long as they are stored in an airtight container. Serve straight from the fridge or at room temperature.
Micah’s Truffles
275g dark chocolate, minimum 60% cocoa solids, broken into pieces
250ml double cream
50g unsalted butter, at room temperature
50g cocoa powder
Place the chocolate in a large bowl. Bring the cream to the boil & pur it over the chocolate. Stir gently until the chocolate has melted, trying not to create bubbles. Leave to cool for 2 minutes, then add the butter in 2 stages & stir in gently. Once the butter is incorporated, the ganache should be smooth & glossy with no oil slick on the surface. Set the mix in the fridge for a minimum of 3 hours or overnight.
Remove from the fridge about 15 minutes before you want to make the truffles, depending on room temperature. Put the cocoa into a bowl. Ensure your hands are cold & dry, then dust them with cocoa. Take teaspoonfuls of the ganache mix & roll the mixture in to a ball in your cocoa dusted hands. Drop each truffle in the bowl of cocoa, roll it around then toss between your palms to remove any excess powder. The truffles can then be returned to the fridge and kept for up to 2 days as long as they are stored in an airtight container. Serve straight from the fridge or at room temperature.
6 comments:
Ange, you are not the only one who made truffles in the hot Melbourne weather. I did that too. Only successful with the help of the fridge!
Your truffles look very yummy!
I wish it wasn't, but these are my secret addiction. I was nearly off them, but you have just done me in, I'm going to the chocolate shop now.
Your truffles turned out beautifully, and I know what you mean about the guilt that accompanies knowing exactly what goes into them!
Those truffles look awesome! mmmm...maybe i'll make these for christmas this year. My family will love these.
how many truffles can we make from this ?
Hi Sakura, I'm sorry I cant remember how many this made as it was so long ago other than it was a lot, I had heaps to take to work the next day for all to enjoy!
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