Firm ganache for rolling truffles
There are two methods to prepare the ganache. Method one is more for the non professional
Ingredients
Ratios of chocolate to cream
The type of chocolate you use, requires different ratios of chocolate to cream. In general, the more chocolate used, the more dense the truffle.
*Dark chocolate truffles can safely be prepared using a ratio of 2 parts chocolate or slightly more to one part cream. For example 200 grams dark chocolate to 100ml cream.
* Milk chocolate truffles can be prepared using a ratio of 2.5 parts chocolate or more to one part cream
* White chocolate truffles can be prepared using a ratio of 3 parts or more chocolate to one part cream.
That being said, some chocolates that have a higher or lower percentage may require adjustments in ratios. For instance, a 50% dark chocolate may need a slightly higher chocolate to cream ratio than a 70% chocolate.
RECIPE
You can reduce or increase quantities by using half or even quarter of the amounts or by doubling:
1. Decide which type of chocolate you want to use (dark, milk or white) and follow the amounts:
200-250g Dark chocolate (about 2 parts chocolate to one part cream)
250-300g Milk chocolate (about 2 and 1/2 parts chocolate to one part cream)
300-350g White Chocolate (3 parts chocolate to one part cream)
100 ml Cream 38%
Method 1
Place the pieces of chocolate into a bowl. If you are using a bar of chocolate, break into small pieces.
Bring the cream to almost boiling, turn off the flame. Pour the cream over the chocolate . Push all the chocolate down so that it is covered with the cream. Wait a minute or two and then start mixing from the center. You should get a circle of chocolate mixed with the cream in the center of the bowl (“an eye”) and then start mixing outwards. Be sure that the temperature of the ganache mixture stays between 34.5o-41o C (94o-106oF) while mixing or the chocolate won’t melt all the way. You may need to give it a zap with a hairdryer or in the microwave. You should get a pudding- like consistency, and it should be shiny and smooth with no oily layer floating on the top (if this happens, your ganache is “broken”- see instructions for fixing a broken ganache).
If you want to flavor the truffles with herbs or spices, teas or coffee, add the spice/tea/coffee etc to the cream before boiling in order to steep. You may want to strain the cream while pouring it over the chopped chocolate. Nice additions can be added according to taste, as you would with a soup! I like adding cardomom, coffee, vanilla, chile like chipotle, cinnamon… whatever is your favorite-just add!
If you want to add some alcohol, that is great and even helps stabilize the ganache.
When the ganache reaches 35C (95F) you may add a tablespoon or two of an alcohol or liqueur (not liqueur that has cream in it as the flavour will get lost completely). Mix gently until all the liqueur is incorporated. Good choices include Whiskey, Brandy, Kahlua, Grand Marnier, etc.
Cover the surface of the ganache with plastic wrap (the plastic wrap should actually touch and lie on the surface of the ganache) and leave on counter overnight during cool weather. During hot weather, put the ganache in the fridge after it has cooled down to room temperature. Waiting stabilizes or crystalizes the ganache. Sometimes more than a few hours is necessary for the ganache to be firm enough to roll. It is a good idea to plan ahead and make the ganache a day before rolling it into truffles.
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. After rolling all of the ganache into balls, let the balls reach room temperature. At this point you can either roll these balls into cocoa powder, cocoa powder mixed with powered sugar. Other options include dessicated coconut (you can even toast it), crushed raw or roasted nuts, crushed cookies, cocoa nibs etc!
Method 2:
Heat the cream to just before boiling point. If you want to add herbs, teas, coffees or spices add before heating the cream to steep. After the cream has cooled down a bit you can add a tablespoon of invert sugar, glucose or even honey or Agave syrup . Adding to cooled cream makes for more effective use of the sugar syrup, which improves shelf life and texture. Allow the cream to cool down to nearly room temperature before adding to melted, tempered chocolate- see next step.
Temper the chocolate. While it is still melted, but tempered, add the room temperature cream and mix. Add alcohol or liqueur if desired and mix gently.
Cover the surface of the ganache with plastic wrap (the plastic wrap should actually touch and lie on the surface of the ganache) and leave on counter overnight during cool weather. During hot weather, put the ganache in the fridge after it has cooled down to room temperature. Waiting stabilizes or crystalizes the ganache. Sometimes more than a few hours is necessary for the ganache to be firm enough to roll. It is a good idea to plan ahead and make the ganache a day before rolling it into truffles.
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. After rolling all of the ganache into balls, let the balls reach room temperature. At this point you can either roll these balls into cocoa powder, cocoa powder mixed with powered sugar. Other options include dessicated coconut (you can even toast it), crushed raw or roasted nuts, crushed cookies, cocoa nibs etc!
If you want to coat the truffles in a thin layer of chocolate, you can temper some chocolate, place a nice 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 a tray or bowl of coating material, like crushed nuts. Give the tray a shake in order to coat the ball, leave it there and begin on the next ball. After a few balls have been coated, remove them to a tray lined with baking paper and repeat the process. If you are not making a huge amount, a small bowl filled with coating material is perfect. Soon you will be as fast as lightening at this method!
