GANACHE TRUFFLES
These were great fun to make :D These are very sweet without adding anything. Since these are for a holiday party, I wanted to add liquor. But my mom doesn't do any alcohol so we are not using anything but cream and chocolate when she and I make them. I divided the chocolate in half and used a half cup of liquor in each (Bailey's mint and Kahlua). Adjust for whatever sweet you are using. If you do not like dark chocolate, do a bar of milk and a bar of dark. I like a very dark, rich chocolate. Times include refrigeration
Provided by Abi Fae
Categories Candy
Time 7h30m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- Shave 1 bar of 72% Green & Black 's and 1 bar 100% unsweetened Ghiradelli. It should make about 2 cups total. Use a serrated knife. The smaller the bits the better. Really brand doesn't matter as long as it is GOOD chocolate. The better the chocolate, the better the texture of ganache.
- Normally, I use 2 full cups cream and no sweetener. If you add in moisture with liquor or honey or a flavored syrup, you have to reduce the cream accordingly. You want the total VOLUME of the liquid to chocolate to be about even. So if you get 2 cups of chocolate after shaving it down, you will need 2 cups of liquid. Heavy cream and flavored syrup both included.
- For Christmas, I divided the chocolate in half and adding a 1/2 cup of liquer to each. Because the mint Bailey's is a chocolate mint, I added some mint extract to increase the mint flavor a bit. With the kahlua, I added a couple tablespoons of espresso ground beans. If you are separating this into several flavors, divide the chocolate before cutting it, it's easier when you use 2 types of chocolate.
- Shave the chocolate into a glass measuring cup. This makes it really easy to add the cream straight into it and, if the chocolate cools too fast, you can place the measuring cup right into the pot of hot water (see next step) and finish mixing.
- Bring heavy cream to a low boil (or high simmer?), using a double boiler (I actually prefer a pot of water with a glass pyrex bowl nestled in it). Stir regularly. You want it just starting to boil.
- Pour the cream over the chocolate. If you are doing more than one flavor of chocolate, try to get the cream divided equally between the chocolates. I suggest leaving the dish of chocolate (or dishes) on the stove so they don't get cold. It blends best this way.
- Let sit for 1 minute and then slowly stir each until well blended. Then beat until it shines. Refrigerate until stiff enough to roll into balls (about 6 hours. I stir hourly). I found 2 teaspoons to be a good size for me.
- If you are going to dip these in chocolate, then once you form them, freeze for one hour. Otherwise, roll them in your topping as you form them into balls. Being warm from your hands helps them pick up the coating.
- If you are rolling in topping:.
- Grind your topping in a food processor or blender. I used my coffee grinder for the cacao nibs. Pour onto a plate and spread out evenly.
- As you roll the truffles into balls, roll them into the topping of choice immediately and set them on a waxed paper lined tray. Refrigerate until serving.
- If you are dipping in chocolate:.
- Using the double boiler, melt the chocolates. DO NOT OVERSTIR. Just let them melt and stir just enough to combine the chocolates. Overstirring leads to stiff chocolate that cannot be used for dipping.
- Line a baking sheet with waxed paper. One at a time, drop the truffles into the chocolate, coat, and then place on the waxed paper. I found that chopsticks were the easier to do this with, as I could grip easily and let it drip off excess. I've read suggestions about stabbing with a fork, but that just didn't work for me.
- These will soften quickly. If they start slipping off the chopsticks or smush as you work with them, put them back in the freezer for a bit. I divided my truffles onto to trays so that one was always in the freezer and just swapped them as the ones out softened. I also put an ice bag on the tray with the truffles to help keep them cool while they were out.
- Once all the truffles are coated, let them get hard enough to move. Then you can nestle them all together on the same tray and drizzle them with white chocolate. Alternately, you can sprinkle them with cocoa powder or ground cacao nibs while still soft.
Nutrition Facts : Calories 119.8, Fat 11.5, SaturatedFat 6.9, Cholesterol 10.2, Sodium 16.4, Carbohydrate 7.3, Fiber 2.6, Sugar 2.3, Protein 2.3
BASIC GANACHE. DELICIOUS TRUFFLES RECIPE - (4.7/5)
Provided by ChefAvi
Number Of Ingredients 18
Steps:
- 1# Chop chocolate carefully and place into medium bowl. 2# Heat heavy cream over medium heat and then pour hot cream over chocolate. 3# Allow to sit for one minute and then whisk together till smooth. Place in refrigerator to firm up for 2 hours. *If making a flavored ganache, put the alcohol or extract in the cream while heating. #4 Line a cookie sheet with non-stick pad or parchment paper. Working quickly, scoop with a spoon or small scoop small portions of chocolate ganache on cookie tray...return to fridge to cool for 15 minutes. Be sure to taste your rummy filling! #5 Remove cookie tray and quickly roll scoops between your hands into round balls and return to cookie tray. Gloves are helpful to help keep your hands clean as well as limiting your body heat from melting the chocolate too much. When shaped, return chocolate to fridge. *Roll in desired topping. The easiest are sugars, cocoa or cinnamon. Add 1/2 cup of sugar or cinnamon to small bowl. Add a couple of truffles and roll in powder till well coated. #6 Remove and place onto new cookie sheet. Be sure if making different flavor fillings, that you roll all in the same topping so you and your guests can differentiate. #7 Rolling in chopped nuts, coconut and sprinkles is very similar, except slight pressure is needed. Work one truffle at a time to ensure there is good coverage...remove to new cookie sheet after finishing. *Rolling in melted chocolate is the most difficult. Work in small batches, melting minimal amounts of chocolate in a microwave till halfway melted in short 10 sec intervals. Stir to melt the rest of the way. Add truffles one at a time and coat...remove with fork and place on to tray to set up. Garnish by drizzling another color chocolate over it...for example white chocolate over dark, or dark over milk.
BASIC GANACHE
How to use ganache: Truffles, ice cream sauce, chocolate fondue, hot cocoa (heat 1 cup milk per serving and stir in about 1 tablesoon ganache), chocolate glaze, frosting (beat in 1/2 cup soft butter). The proportion of cream to chocolate in this recipe is right for semisweet or mildly bittersweet chocolates--not the darker eating chocolates (higher than about 60% cacao). For darker chocolates, use more cream.
Provided by SharleneW
Categories Dessert
Time 12m
Yield 2 cups
Number Of Ingredients 2
Steps:
- Put chocolate into heavy bowl.
- Heat cream in saucepan over medium heat just until bubbles form around pan.
- Slowly pour hot cream into chocolate, stirring constantly.
- Do not whip--stir until chocolate is melted and you have a creamy emulsion.
- Store in covered container in refrigerator for up to 2 weeks.
Nutrition Facts : Calories 1225.3, Fat 95.1, SaturatedFat 57.6, Cholesterol 163, Sodium 63.9, Carbohydrate 110.7, Fiber 10, Sugar 92.8, Protein 9.6
CHOCOLATE TRUFFLES
If the word "ganache" intimidates you, you are not alone. Maybe if the stuff were called "basic, simple and entirely superior chocolate sauce," more people would make it. Ganache is not just chocolate sauce, though; it is also the basis for the easiest chocolate truffles.
Provided by Mark Bittman
Categories easy, quick, snack, candies, dessert
Time 1h30m
Yield About 1 1/2 cups ganache, or 24 truffles
Number Of Ingredients 3
Steps:
- Heat cream in a pot until it steams. Put chocolate in a bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream.
- Chill until solid all the way through, 1 to 2 hours. Using a chilled melon baller or latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a tablespoonful and quickly roll it into a ball. Repeat, lining truffles on a plate or a baking sheet.
- If truffles become too soft to handle, place them in refrigerator or freezer for a few minutes. Roll them in cocoa powder, confectioners' sugar or a mixture of sugar and ground cinnamon. Serve immediately or store, wrapped in plastic, in refrigerator for up to four days.
More about "basic ganache delicious truffles recipe 475"
SIMPLE HOMEMADE TRUFFLES RECIPE | MY BAKING ADDICTION
From mybakingaddiction.com
4.4/5 (60)Category Candy
- In a double boiler over barely simmering water, combine chocolate, butter and heavy cream. Heat until chocolate is melted. Stir until you have a smooth mixture.
- Cover with plastic wrap and refrigerate for about 2 hours. If you refrigerate longer than two hours, the mixture will be too hard to work with. If this occurs, allow the mixture to sit at room temperature until they are pliable enough to work with.
HOMEMADE CHOCOLATE TRUFFLES RECIPE - SALLY'S BAKING …
From sallysbakingaddiction.com
5/5 (114)Category Dessert
- Add the butter, if using, to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate sit for 5 minutes minutes. Add the vanilla extract then stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 1-2 hours. Tip: Pour into a flat shallow dish, such as a 8×8 inch baking pan, so the mixture evenly and quickly sets.
- Scoop the set truffle mixture into 2 teaspoon-sized mounds. This cookie scoop is the perfect size. For larger truffles, 1 Tablespoon size mounds. Roll each into balls. This gets a little sticky, so see my tips above.
CHOCOLATE GANACHE TRUFFLES RECIPE - SERIOUS EATS
From seriouseats.com
Cuisine French, Eastern EuropeanTotal Time 4 hrs 43 minsCategory Dessert, CandyCalories 69 per serving
CHOCOLATE TRUFFLES {EASY GANACHE RECIPE} - WHAT A GIRL …
From whatagirleats.com
YOU NEED TO KNOW: HOW TO MAKE GANACHE (AND …
From thewoodandspoon.com
BAILEYS TRUFFLES! - JANE'S PATISSERIE
From janespatisserie.com
DARK CHOCOLATE GANACHE TRUFFLES (3 INGREDIENTS)
From sweetestmenu.com
CHOCOLATE TRUFFLES RECIPE (SIMPLE, FOOLPROOF) | THE KITCHN
From thekitchn.com
DARK CHOCOLATE GANACHE TRUFFLE RECIPE - MASHED
From mashed.com
GANACHE TRUFFLE RECIPE - YOUTUBE
From youtube.com
TRADITIONAL FRENCH DARK CHOCOLATE GANACHE TRUFFLES - BELULA
From cookwithbelula.com
DARK CHOCOLATE GANACHE TRUFFLES | CRAVINGS JOURNAL
From cravingsjournal.com
EASY CHOCOLATE GANACHE TRUFFLES RECIPE - YOUTUBE
From youtube.com
GANACHE TRUFFLE BARS - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
HOW TO MAKE CHOCOLATE GANACHE TRUFFLES RECIPE
From thebearfootbaker.com
HOW TO MAKE BASIC CANDY GANACHE & TRUFFLES | WILTON
From blog.wilton.com
HOW TO MAKE CHOCOLATE GANACHE - BROWN EYED BAKER
From browneyedbaker.com
GANACHE TRUFFLE RECIPE : HEALTHY & DELICIOUS RECIPES MADE EASY
From youtube.com
You'll also love