Water Ganache Truffles Food

CHOCOLATE TRUFFLES

Steps:

• Chop the chocolate: Use a chef's knife to chop the chocolate as finely as possible; this will help it melt quickly and evenly. Then place it in a medium glass bowl. (Glass retains heat, so the chocolate will stay melted longer.)
• Make the ganache: Heat the cream in a small saucepan over medium heat until bubbles form around the edge. Remove from the heat and add about one-fourth of the chocolate; whisk until smooth. Slowly pour the cream mixture over the remaining chocolate in the bowl and let sit until the chocolate melts, about 30 seconds. Puree the melted chocolate with an immersion blender or beat with a whisk until all the lumps disappear and the ganache is smooth. Stir in the butter until smooth, then add liqueur, if desired. (Jacques adds the liqueur last, so the flavor doesn't cook off.)
• Pour and set: Line a rimmed baking sheet with plastic wrap, leaving a 2-foot overhang on one side. Pour the ganache onto the baking sheet and spread evenly with a rubber spatula. Fold the plastic wrap back over and press directly onto the surface of the ganache. Let cool at room temperature at least 4 hours or overnight.
• For the truffles: Using two teaspoons, scoop small mounds of the ganache onto parchment-lined baking sheets. Set aside until firm enough to roll, about 15 minutes in the refrigerator or 2 hours at room temperature.
• Roll into balls: Place the chocolate mounds between both palms, squeeze slightly and roll. Refrigerate until ready to coat.
• Temper the chocolate: This is a gentle melting and cooling process that gives chocolate a glossy finish. For the coating, place the chopped chocolate in a heatproof bowl set over a saucepan of barely simmering water and stir until melted, about 40 minutes. Pour into a clean glass bowl; stir to cool to between 88 degrees and 90 degrees, about 40 minutes. (Jacques recommends a laser thermometer for checking the temperature.)
• Dip and coat: Spread out the cocoa powder, coconut and nuts on parchment paper. One at a time, dip each truffle in the tempered chocolate with a two-prong dipping fork (you can buy one at a baking-supply store or break off the middle tines of a plastic fork). Lift the truffle and let the excess chocolate drip off. Roll in toppings and place on a rack to dry. Store in an airtight container for up to 2 weeks.

GANACHE TRUFFLES

Steps:

• Shave 1 bar of 72% Green & Black 's and 1 bar 100% unsweetened Ghiradelli. It should make about 2 cups total. Use a serrated knife. The smaller the bits the better. Really brand doesn't matter as long as it is GOOD chocolate. The better the chocolate, the better the texture of ganache.
• Normally, I use 2 full cups cream and no sweetener. If you add in moisture with liquor or honey or a flavored syrup, you have to reduce the cream accordingly. You want the total VOLUME of the liquid to chocolate to be about even. So if you get 2 cups of chocolate after shaving it down, you will need 2 cups of liquid. Heavy cream and flavored syrup both included.
• For Christmas, I divided the chocolate in half and adding a 1/2 cup of liquer to each. Because the mint Bailey's is a chocolate mint, I added some mint extract to increase the mint flavor a bit. With the kahlua, I added a couple tablespoons of espresso ground beans. If you are separating this into several flavors, divide the chocolate before cutting it, it's easier when you use 2 types of chocolate.
• Shave the chocolate into a glass measuring cup. This makes it really easy to add the cream straight into it and, if the chocolate cools too fast, you can place the measuring cup right into the pot of hot water (see next step) and finish mixing.
• Bring heavy cream to a low boil (or high simmer?), using a double boiler (I actually prefer a pot of water with a glass pyrex bowl nestled in it). Stir regularly. You want it just starting to boil.
• Pour the cream over the chocolate. If you are doing more than one flavor of chocolate, try to get the cream divided equally between the chocolates. I suggest leaving the dish of chocolate (or dishes) on the stove so they don't get cold. It blends best this way.
• Let sit for 1 minute and then slowly stir each until well blended. Then beat until it shines. Refrigerate until stiff enough to roll into balls (about 6 hours. I stir hourly). I found 2 teaspoons to be a good size for me.
• If you are going to dip these in chocolate, then once you form them, freeze for one hour. Otherwise, roll them in your topping as you form them into balls. Being warm from your hands helps them pick up the coating.
• If you are rolling in topping:.
• Grind your topping in a food processor or blender. I used my coffee grinder for the cacao nibs. Pour onto a plate and spread out evenly.
• As you roll the truffles into balls, roll them into the topping of choice immediately and set them on a waxed paper lined tray. Refrigerate until serving.
• If you are dipping in chocolate:.
• Using the double boiler, melt the chocolates. DO NOT OVERSTIR. Just let them melt and stir just enough to combine the chocolates. Overstirring leads to stiff chocolate that cannot be used for dipping.
• Line a baking sheet with waxed paper. One at a time, drop the truffles into the chocolate, coat, and then place on the waxed paper. I found that chopsticks were the easier to do this with, as I could grip easily and let it drip off excess. I've read suggestions about stabbing with a fork, but that just didn't work for me.
• These will soften quickly. If they start slipping off the chopsticks or smush as you work with them, put them back in the freezer for a bit. I divided my truffles onto to trays so that one was always in the freezer and just swapped them as the ones out softened. I also put an ice bag on the tray with the truffles to help keep them cool while they were out.
• Once all the truffles are coated, let them get hard enough to move. Then you can nestle them all together on the same tray and drizzle them with white chocolate. Alternately, you can sprinkle them with cocoa powder or ground cacao nibs while still soft.