Chocolate truffles

Today my friends and sisters put on a baby shower for me and it was amazing!  It was a lovely tea party with great decorations and food.  I know it might seem a little in advance (I still have 8 weeks to go) but it seemed best to have it in my holidays rather than during a busy school term.

 

The baby shower spread!

The baby shower spread

 

I was very spoilt!  As you can see, the table was laden by food made by my close friends and sisters.  There were triple chocolate cupcakes, spinach and feta tarts, lemon slice, asparagus rolls, fruit and cheese platters and much more!

I wanted to help out even though I was told to just relax and enjoy.  However, the day before, I was at Farro Fresh and spied some beautiful Valrhona milk chocolate and decided to make some truffles.  There was also a stand with ingredients I hadn’t seen before by a New Zealand company called Fresh As.  They specialise in making freeze dried products.  Part of the range is freeze dried fruits made into powders and I really wanted to try out the strawberry one.  I bought a packet and decided that I would roll my truffles in it.

 

Fresh As strawberry powder

Fresh As strawberry powder

 

It worked really well!  The sharpness of the powder helped to cut through the richness of the chocolate and the plate was finished off quickly at the party.

This truffle recipe is Annabelle White’s contribution to the Whittaker’s Passion for Chocolate cookbook.  It’s supposed to be made using Whittaker’s chocolate, but of course it works for any chocolate.  I love that it provides quantities for whatever type of chocolate truffle you want to make.

There is a note that goes along with it that if you want your truffles a bit softer, reduce the chocolate by 50g and if you like them a little firmer, reduce the cream by 50mL.

 

Chocolate truffles

 

Chocolate truffles

 

Master chocolate truffle ganache ingredient chart

White chocolate truffles

Dark chocolate truffles

Milk chocolate truffles

125g white chocolate (chopped)
70mL cream

125g dark chocolate(chopped)
100mL cream

125g milk chocolate (chopped)
70mL cream

 

Method

Place the chocolate in a medium heat-proof bowl.

Bring the cream to the boil in a small saucepan over a medium heat.  Boiling means the cream will actually rise up in the pan and threaten to boil over.  Immediately pour the boiling cream over the chopped chocolate.  Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 2 minutes.

Using a whisk, slowly stir in a circular motion, starting from the centre of the bowl and working out to the sides.  Be careful not to add too much air to the ganache.  Stir until all the chocolate is melted, usually 2 minutes.  It may look done after 1 minute of stirring, but keep going to be sure it is all perfectly smooth.

Allow the ganache to cool before covering with cling-film and refrigerating for 1-2 hours, until completely firm.

Line a tray with cling-film.

Remove the ganache from the refrigerator.  Wash and dry your hands, then roll heaped teaspoons of ganache into balls, placing each onto the tray.  Place the rolled truffle balls into the refrigerator or freezer until completely firm.

To finish, there are all sorts of options.  You can roll them in grated chocolate, cocoa, freeze dried fruit powder or chopped nuts.  You could also dip them in chocolate – make sure you freeze the truffles for 30 mins before dipping.  Make sure you tap off the excess chocolate and leave to set on a cling-film lined tray.

 

Chocolate truffles

 

 

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This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Alice from Nom Nom Cat.

You can find out more about Our Growing Edge by clicking here.

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11 thoughts on “Chocolate truffles

  1. Pingback: Our Growing Edge – October 2013 Round-Up | nom nom cat

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