Truffles are similar to home made Lindt Balls, and I can assure you they are just as tasty! While these take some time to construct, rest assured they are easy to make if you have the time.
+ 1/3 cup sugar
+ 2 tablespoons water
+ 2/3 cup whipping cream
+ Flavouring *
+ 1/2 cup unsweetened cocoa powder
+ 340 g bittersweet or semisweet chocolate, finely chopped
+ Flavouring to match that which is inside, or some chocolate to drizzle over the top.
Flavour varieties I have tried include:
- Salted Caramel: Add a touch of salt to the chocolate when making the ganache in step one, and sprinkle a little additional salt on the finished truffle;
- Orange and Cardamon: Use orange juice instead or the water to add to the sugar, and some finely grated zest of orange and ground cardamon to the cream; and
- Coffee Liqueur: Add a touch (no more than 30 mil) of coffee liqueur when adding the cream to the caramel in step one. This is the best point to add any sort of alcohol-based flavours; and
- Ginger and Pistachio: Add 2-3 teaspoons of fresh grated ginger, half of a 1/4 teaspoon of ground cinnamon and one quarter of 1/4 teaspoon of ground cardamom to the cream. Once completed, coat with finely chopped pistachios.
Place 225 g chocolate in metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is smooth. Remove chocolate from over water and set aside.
Combine sugar and 2 tablespoons water in small saucepan. Stir over medium heat until sugar dissolves, occasionally brushing sides of pan with wet pastry brush, to remove any sticky residue. Increase heat; boil until syrup is turning an amber color, brushing down sides and swirling pan occasionally. This should take about 4 minutes. Add cream, and be warned, the mixture will bubble. The caramel may snap to a toffee like consistency – keep stirring and it will dissolve. Alternatively, warm your cream in another saucepan until simmering before adding. Stir over very low heat until caramel is smooth, but take care not to let it thicken too much. Mix caramel into melted chocolate to make the ganache filling. Chill until filling is firm, at least 3 hours or overnight.
Place cocoa in bowl. Using a little less than 1 tablespoon of ganache, roll the mixture into lots of little balls, before coating in cocoa. Arrange on baking sheet. Chill overnight.
Line a large baking sheet with foil. Place remaining chocolate in medium metal bowl, over saucepan of barely simmering water (do not allow bottom of bowl to touch water). Stir until chocolate is melted and smooth and thermometer inserted into chocolate registers 46°C. Remove bowl from over water. Working quickly, submerge 1 truffle in melted chocolate. Using two forks, lift out truffle and allow excess coating to drip off. Transfer truffle to prepared sheet. Repeat with remaining truffles. Decorate the remaining truffles either by sprinkling some flavouring on top before they set, or by drizzling chocolate. Let stand until coating sets, at least 1 hour.
These delicious truffles can be made 1 week ahead, or more. Just watch the expiry date on your cream. Bring to room temperature before serving for a delicious gooey centre!
Original recipe sourced from the Love and Olive Oil.