Made these for Christmas presents this year--a big hit! I did them in groups of four, two coated in cocoa powder, one coated in dark chocolate with a few grains of sea salt on top, and one coated in white chocolate. The sea salt was by far my favorite, but the other two were also magnificent and the variety was good. Big hit with everyone.
White chocolate was tricky because it hardened up much faster than the dark, so I added a few drops of olive oil to it after research. That made it possible to coat the truffles, but the coating was thicker and didn't harden up completely afterwards. The dark chocolate coating was perfect, light and thin and crackly. The method in this recipe works really well--the gloves, and the five-station setup.
Make sure that the truffle insides are nice and cold before coating them--it'll go on smoother and thinner. As for the ganache, when piping, use a nice big tip/hole in the bag so that it goes on in one blob, not little poo spirals.
Now that I've mastered these basic ones, try some more interesting flavors! Links below.
The classic. Eat these.
White Chocolate Saffron Truffles
Goat Cheese and Red Wine bittersweet chocolate truffles... um YES PLEASE
Search Tastespotting for other flavoring combinations!
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