Chocolate Truffles Recipe

Chocolate Truffles Recipe

Although our Chocolate Truffle Cones are enough to sustain even the most devout chocoholic, we couldn't just let you go without the option of experimenting on your own at home with another one of our favorites, chocolate truffles. The recipe listed below is what we consider to be the most exquisite chocolate truffles recipes in existence. This is a simple recipe yet, we go into great detail to make the whole process a little easier. Enjoy!!!

Chocolate Truffles

This is a basic chocolate truffles recipe. We've tasted more than our share and these are the chocolate truffles that all others should be measured against. Chocolate truffles should be simple, delicate, and not overrun by other flavorings and the following recipe achieves this balance. If true chocolate essence is what you crave, these chocolate truffles are a sought after treasure. The ganache is dense and coats the palette.

INGREDIENTS :

We recommend using Barry Callebaut for your chocolate truffles. There is nothing finer or richer. Buy it online - click here

• 1 1/2 pounds of dark coverture for ganache

• 1 1/2 pounds of dark tempered coverture for dipping

• 1 1/4 cups heavy whipping cream

• 1/4 vanilla bean

• 3 1/2 Tablespoons of unsalted butter (softened & 1/4" cubed)

• 2 1/4 cups unsweetened cocoa powder

THE PROCESS :

1)	Chop coverture as fine as possible. The best way to achieve the desired consistency for your chocolate truffles is using a food processor. The finer the better. As it starts to reduce it may start to melt which is ok. Place contents in large bowl.
2)	Drop vanilla bean into cream
3)	Bring cream to a boil. Let bubble and rise. Reduce to medium heat.
4)	Remove vanilla bean, slice down the center and scrape seed contents into the boiled cream. Stir well.
5)	Two tablespoons at a time, mix boiled cream into coverture using all of the cream. Mix until smooth.
6)	Equalize the temperature of the ganache by allowing to set for 20 minutes at room temperature or 10 minutes in a refrigerator.
7)	Add butter to the coverture and mix thoroughly until the mixture is consistent. Do not leave any lumps of butter.
8)	Place back in refrigerator for approximately 20 minutes. This will allow the ganache to stiffen slightly. The consistency you are looking for is that of a spreadable paste. Not to dense and not too runny but somewhere in between. Periodically check for the desired consistency.
9)	Spoon ganache into a pastry bag with a 1/2" round tip. Pipe into balls on parchment or wax paper. This may take a few tries to get it down. Start with light pressure and increase as you lift up. Finish with a light squeeze.
10)	Allow ganache to set for a very minimum of 3 hours or up to 24 hours for best results. This is done to allow for proper crystallization.
11)	After setting period, temper the second 1 1/2 lbs of coverture. Dip centers into tempered coverture with fingers or circular dipping fork. Shake off excess.
12)	Immediately drop into a bowl containing the cocoa powder. Sift cocoa over the truffle but do not touch it until the coverture has had time to harden slightly. Finish by rolling with fingers in cocoa powder.
TIPS:
•	Perfectly Round Chocolate Truffles: Use a melon baller to form ganache instead of the pastry bag in step 9. Bypass step 11 and drop formed ganache into cocoa powder. Coat generously. Shake excess cocoa powder form chocolate truffles.
•	Slightly Sweeter Truffles: Use sweetened cocoa powder

Storage: Shelf life is approximately 2 to 3 weeks when refrigerated. Make absolutely sure the chocolate truffles are thoroughly sealed in some type of airtight container.

Serving: Remove chocolate truffles from refrigerator 2 hours prior to eating. Serve at room temperature.

Coverture - A term you will hear quite a bit in these circles. Simply put, coverture is good quality chocolate that contains at the very minimum 32% cocoa butter.

This allows the coverture to be molded, shaped or formed in an easier manner. Coverture does not contain fats such as palm kernel or coconut fats (oils). The absolute best covertures will contain nothing but the bare essentials, those being: cocoa, cocoa butter, sugar, vanilla, & Lecithin.

Ganache - This is the soft creamy filling common to most chocolate truffles. The result of mixing boiled cream, butter and coverture. Can range in density from custard like to a hard paste. Should contain a minimum of 10% butter to provide for the correct mouth feel. The higher the cream & butter to coverture ratio, the lighter the ganache. The heart of all chocolate truffles.

Truffle - For clarification, chocolate truffles are the high priestess of all confectionary creations. Its namesake originates from its similarity to the forest floor dweller, the truffle mushroom. In its most original form, chocolate truffles are neither shapely nor a picture of perfection. For what chocolate truffles lack in appearance is well made up for by their delectable, almost addictive allure.

For many more Chocolate Truffles recipes, visit www.chocolatetrufflesrecipe.com

This chocolate truffles recipe has been brought to you courtesy of FireLilly Chocolates. This chocolate truffles recipe along with all other content on this website is copyright protected © 2004, 2005 FireLilly Ventures, LLC

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