<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.
Labels: chocolate truffles recipe
