Firm ganache for rolling truffles 


Ingredients 

500 - 550g dark chocolate  ( more for milk about 600-650g and even some more for white - maybe about 700-750g)
200 g Cream
50 g liqueur (Grand Marnier, Navan etc)
60 g glucose or inverted sugar

There are two methods that I use to prepare the ganache:

Method 1 (quicker, but I prefer method 2)

Place the chopped pieces of chocolate into a bowl.

Bring the cream to almost boiling, turn off the flame and let it cool for just a few minutes.  Add the invert or glucose and mix.

Pour the cream gradually over  the chocolate while mixing. Some people like to pour it all at once, wait a few miutes and then mix. Make sure that the temperature of the ganache mixture stays between 34.5^o-41^o C (94^o-106^oF) while mixing. You may give it a zap with the hairdryer or in the microwave if necessary.

When the ganache reaches 35^o C (95^oF) add the liqueur . Mix gently until all the  liqueur is incorporated. Cover the surface of the ganache with Saran wrap and leave on counter overnight. If the room temperature is too hot, put the ganache in the fridge after it has cooled down to room temperature. You may even wait only a few hours if you are in a rush. Waiting stabilizes or crystalizes the ganache. Sometimes more than a few hours is necessary for the ganache to be firm enough to roll.

Method 2:

Heat the cream to just before boiling point, add the butter after it has cooled a bit and then add the invert or glucose after it has cooled down considerably. This makes for more effective use of the invert syrup. Allow the cream to cool down to room temperature.

Temper the chocolate.  While it is still melted, but tempered, add the room temperature cream to the melted tempered chocolate and mix. Add the liqueur and mix gently.

Cover the surface of the ganache with Saran wrap and leave on counter overnight. If the room temperature is too hot, put the ganache in the fridge after it has cooled down to room temperature. You may even wait only a few hours if you are in a rush. Waiting stabilizes or crystalizes the ganache. Sometimes more than a few hours is necessary for the ganache to be firm enough to roll.

When the ganache is firm enough to roll, use a teaspoon to scoop up about 8-10 g of ganache and hand roll into balls. At this point you can either roll these balls into cocoa powder, cocoa powder mixed with powered sugar, dessicated coconut (you can even toast it), crushed raw or roasted nuts, crushed cookies, nibs etc! Or you can temper some chocolate, place a smear in your palm, roll the ganache ball around in it, and then let the ball roll off, from your palm to the tips of your fingers and into the tray of coating. Give the tray a shake in order to coat the ball, leave it there and begin on the next ball. Soon you will be as fast as lightening at this method!

Note: you do not have to use liqueur. You can replace it with cream, fruit puree or any other liquid.