inthekitchen
Ganache Truffles
Toppings add texture and flavour to
popular ganache morsels. Freeze-dried
raspberries are crushed to a powder for
the perfect pop of colour.
ingredients
ganache
2 cups dark chocolate
1 cup 35% whipping cream
1/2 cup light brown sugar
toppings
1/2 cup cocoa powder
1/2 cup freeze-dried raspberries
1/2 cup toasted coconut
1/2 cup crushed, toasted hazelnuts
method
1. Break dark chocolate into small,
even-sized pieces and place in a
medium-size mixing bowl. Set aside.
2. In a small saucepan, add cream
and sugar and bring to a boil. Simmer
for 1 minute to fully dissolve sugar.
Turn off heat and cool for 5-10
minutes. Note: If you pour boiling
cream onto chocolate, the cocoa butter
will separate from the cocoa solids and
split the ganache.
3. Pour cooled cream onto chocolate
pieces and mix well with a spatula
until smooth and very glossy. Allow
to cool to room temperature. Cover
and place in fridge for 2 hours, or
until fully set.
4. Remove ganache from fridge.
Using a teaspoon, scoop even-sized
pieces onto parchment paper. Powder
hands with cocoa powder and roll
into evenly shaped spheres. Note:
Fingertips are cooler and less likely
to melt the truffles as you roll them
as opposed to using the palm of your
hands.
5. Truffles can be rolled in topping
of choice: cocoa powder, tempered
chocolate, freeze-dried raspberry
powder, toasted coconut, or crushed
and roasted nuts of any variety.
Yield 50 truffles
ciao! / apr/may / two thousand eighteen
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