Truffles are small, delectable confections (usually round
and made of chocolate), with a rich center created from a combination of
chocolate and cream, co-called “ganache”.
With these recipes (from the folks who make the LINDT chocolate
truffles), you can create your own signature truffle and surprise your friends!
The folks and Lindor do it a bit differently, which allows them to make more truffles quickly, in mass-- they pre-mold hallow balls of shelling chocolate (they make 2 equal halves in a candy mold, then seal them together). Then they use a small hole at the end to fill the hallow ball with the smooth, creamy center.
Even though you don't have those big factory machines, you can still make these at home with the same ingredients, just a more old-fashioned method of forming the truffles. And probably the way they were originally formed, before the company moved up to worldwide production.
Chocolate Truffles (Like LINDT / Lindor)
Makes approximately 20 milk, 20 dark, or 20 white truffles.
Ingredients:
Ganache for milk
chocolate truffels:
¼ cup (60ml)
heavy cream
5oz (150g)
LINDT Milk Chocolate, chopped
1 tablespoon
(15g) butter, softened
Ganache for dark
chocolate truffels:
¼ cup (60ml)
heavy cream
5oz (150g)
LINDT Dark Chocolate, chopped
1 tablespoon
(15g) butter, softened
Ganache for white
chocolate truffels:
¼ cup (60ml)
heavy cream
5oz (150g)
LINDT White Chocolate, chopped
METHOD:
Heat the cream until it just comes to a boil, add the
chopped chocolate and remove pan from heat. Stir or whisk until the chocolate
is completely melted. Only for milk or dark truffles: Stir in the butter
until the ganache is smooth. Put in a
bowl and cover with plastic wrap ensuring that the plastic makes contact with
the entire surface of the ganache. Refrigerate overnight or until the ganache
is set.
FORMING THE TRUFFLES:
TIPS:
Use a melon baller, small ice cream scoop or measuring teaspoon. Roll the ganache in a ball and place on
parchment paper. Roll finished truffles in unsweetened cocoa powder (see
“Finishing the truffles” for decorating tips).
From LINDT’s Maîtres Chocolatiers Ann Czaja & Hans
Mazenauer:
Because of their high fat content, truffles will melt in
your hands when you are rolling them. Make sure you work quickly and don’t over
roll. Use your finger tips and when washing your hands rinse them with cold
water. You may also roll the truffles using cocoa powder to coat your hands.
This will, however, only allow you to use one finish on the truffle (i.e. cocoa
powder).
FINISHING THE TRUFFLES:
Easy Option:
Finishing the truffles can be as simple as rolling them in
cocoa powder or powdered sugar.
You can also roll them in the following: Chocolate shavings,
chopped chocolate.
Or chopped toasted nuts: walnuts, pistachios, almonds,
hazelnuts, Coconut.
After hand-rolling the truffles, place them on a shallow
tray filled with the desired coating.
Roll the truffle in the coating with either a pair of spoons or your
hands.
Intermediate Option:
The second option is to coat the truffles in tempered
chocolate. Temper a few ounces of the desired type of chocolate. Mount truffle on 2 tooth picks (to make it
stay put better during rotating). Hold
truffle by the tooth picks over a container of melted/tempered chocolate. Its best to use shelling chocolate, the kind
used for chocolate-coating fruit (it is usually found in the produce section of
the grocery store, or the baking section).
Use a spoon to scoop and pour the chocolate over the truffle, rotating
the truffle to coat all sides. Place
truffle on wax paper to cool and set.
When tempering chocolate or working with tempered chocolate,
the temperature of your work space is important. The temperature should not be
above 70°F (21°C) or the chocolate might not set. Store truffles in a cool
place. You can put them in the fridge, but they will sweat and potentially
bloom when removed from the cold environment. Truffles are best enjoyed at room
temperature
