This is my first attempt at making truffles. The process is actually quite simple with few ingredients, however the refridgerating part needs quite a bit of time (nearly 4 hours). But the end result is truly satisfying. Although the shape of the truffles do not look promising and needs a heap more practise but the soft garnache centre was truly addicting! My family couldn't keep their hands off the truffles! I made 1/2 the recipe and it yield 54 mini truffles.(Recipe adapted from the book "TRUFFLES" by Dede Wilson)
Ingredients: - Yield 54 mini truffles
- 162.5ml Heavy Whipping Cream
- 454g Milk Couverture Chocolate (very finely chopped)
- Cocoa Powder
- Fluted paper cups
Method:
- Place cream in a saucepan over medium heat until it comes to a simmer. Remove from heat and immediately sprinkle 227g of chocolate into the cream. Cover and allow to sit for 5 min. The heat will melt the chocolate. Stir very gently until smooth
- Pour mixture into a bowl, cool to room temperature. Cover with plastic wrap and put into the refridgerator for about 4hours or until firm to roll
- Coat hands with cocoa powder and roll ganache into 3/4-inch balls. Place in a single layer on a flat pan and refrigerate until firm
- Temper remaining chocolate. Line another pan with aluminium foil, shiny side up, smoothing out any wrinkles and dip truffles into the melted chocolate. Alternatively, roll in chocolate between palms, making as thin and even a coating as possible.
- Place truffles on prepared pan and refrigerate until firm.
- Place truffles in fluted paper cups and serve at room temperature
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