The most challenging part in making these chocolate truffles is waiting for the ganache to set– seriously though, they’re a breeze to make.
These truffles are made from a ganache base. A ganache, pronounced gah-nah-shh,is a rich chocolate cream filling that has many uses– in this application, the filling is left to set until it reaches a consistency that is easy to pipe. When fresh and warm, it can be used as a glaze or icing for cakes. When cooled, it is used to make chocolate truffles or fillings for bon bons. You can also whip the cooled ganache to make fillings for cakes, tortes and pastries.
In its simplest form, ganache is an equal proportion of heavy cream to melted chocolate coverture. However, in this recipe, glucose is added to prevent crystallization, cassis liquor adds flavor, butter deepens the velvety texture, and sugar adds sweetness.
[makes ~ 50 1″ truffle kisses]
10 ounces semi sweet chocolate, chopped fine (coverture is preferred, or a premium grade chocolate)
2 tablespoons unsalted butter
1/2 cup heavy cream
2 teaspoons glucose
2 tablespoons sugar, or to taste
1/4 cup cassis liquor (or flavored liquor of choice); optional
1/2 cup Dutch process cocoa powder
+ parchment paper lined cookie sheet
+ piping bag, with a star tip
+ small sieve for dusting cocoa powder
+ small sauce pan, small bowl
The taste and quality of the ganache is primarily dependent on the quality of chocolate you start with– NOT all chocolates are the same. It is important to use a coverture chocolate or chocolate that contains just chocolate liquor, sugar, cocoa butter, vanilla, and lecithin. You do not want to use a chocolate that has vegetable fat listed as an ingredient.
1. Place finely chopped chocolate in a heat-proof bowl, and set aside. In a sauce pan, over medium heat, bring the heavy cream, glucose, butter, and sugar to a rolling boil. Once boiling, remove from heat and pour over the finely chopped chocolate. Using a silicon spatula, stir the mixture until it comes together. Once the mixture comes together, add the flavored liquor (optional), and continue stirring until combined.
At first, it will look split, but after a few minutes and careful stirring, it will reach a smooth and velvety consistency. Don’t use a whisk to stir the ganache because you don’t want to incorporate air– instead, gently stir with a spoon or spatula.
2. Allow the mixture to cool at room temperature until it reaches a thick, frosting-like consistency. Depending on ambient temperature, this could take up to an hour. Again, the warmer your room, the longer this can take. You can place the mixture in the fridge, but be careful not to let it set past piping consistency.
3. Dust a parchment paper-lined cookie sheet with cocoa powder. Once the ganache sets to the desirable consistency, place in a piping bag fitted with a star tip, and pipe kisses onto the parchment paper. Dust the piped truffles with more cocoa powder, and refrigerate until they set.
As you pipe, the ganache might start to soften from the warm temperature of your hands. Simple place the piping bag in the fridge for 1 to 2 minutes, until it firms again, and continue piping.
4. Once set, store the truffles in an airtight container at ambient temperature.Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months.