White & Black Chocolate Truffles

 

<white chocolate & almond truffles>

1/2 cup whipping cream

2 T butter

a pinch of salt

1lbs. 2oz. white chocolate, chopped

2 cups blanched almonds

[how to make]

*Put the cream, butter and salt in a saucepan and bring to the boil over low heat.

*Pour the boiled cream into a heatproof bowl and add 9ox. of the chocolate.

*Using a spatula, start to ix the ingredients in a circular motion, just in the center of the bowl.

*Keep mixing in a tight circle until the chocolate starts to melt and emulsify with the liquid.

*Gradually widen the circle until all the chocolate has melted and you have a shiny, smooth ganache.

*Refrigerate the ganache for about 1 hour, giving it a quick whisk every 15 minutes to speed up the cooling process.

*Fill a piping bag with the ganache and pipe long logs onto a sheet of greaseproof paper.

*Refrigerate and allow to set completely.

*Meanwhile, preheat the oven to 350 degrees.

*Put the almonds on a baking sheet and roast in the preheated oven for a few minutes, stirring halfway through, until lightly toasted.

*Allow the almonds to cool completely, then finely chop them.

*Melt the remaining chocolate in a heatproof bowl over a pan of simmering water.

*Transfer the chilled logs of chocolate to a chopping board and cut into 2" lengths.

*Have the following ready: the bowl of melted chocolate; the toasted almonds on a plate; and a sheet of greaseproof paper.

*Dip and roll the truffles in the melted chocolate, fish out with a fork, then, roll them in the nuts.

*Allow to set on the greaseproof paper.

<Cherry & Kirsch chocolate truffles>

9 oz.  dark tempered chocolate

6 oz. dark or milk chocolate, finely grated

(for cherry puree)

1 lb. cherries, pitted and halved

2 T sugar 

juice of 1 orange

(truffle ganache)

1/4 cup whipping cream

3 T Kirsch liqueur

1 T salted butter

2 T honey

3 oz. dark chocolate, chopped

3 oz. milk chocolate, chopped

[how to make]

(for the cherry puree)

*Put the cherries, sugar and orange juice in a saucepan over medium heat.

*Bring to the boil, then cook for a further 10 minutes.

*Allow to cool slightly, then transfer to a food processor and process until smooth.

*Pass the puree through a strainer to make it extra smooth.

(for the turffle ganache)

*Put the cream, 1/4 cup of the cherry puree, the Kirsch, butter and honey in a saucepan and bring to the boil over low heat.

*Pour the boiled mixture into a heatproof bowl and add the dark and milk chocolates.

*Using a spatula, start to mix the ingredients in a circular motion, just in the center of the bowl.

*Keep mixing in a tight circle until the chocolate starts to melt and emulsify with the liquid.

*Gradually widen the circle until all the chocolate has melted and you have a shiny, smooth ganache.

*Refrigerate and allow to set completely.

*Scoop out a teaspoon at a time of the chilled ganache and roll between your hands to make a smooth ball.

*Have the following ready: the bowl of tempered chocolate; the grated chocolate on a plate; and a sheet of greaseproof paper.

*Dip and roll the truffles in the tempered chocolate, fish out with a fork, then roll them in the grated chocolate.

*Allow to set on the greaseproof paper.

-each makes two dozen-

Note: I found this recipe in "Patisserie at Home" by Will Torrent.