Tuesday, December 15, 2009

Truffles, Dipped And Sprinkled

After making my Penguin Truffles last week, I had some ganache leftover to experiment with other chocolate combinations. I had just gotten a fascinating book in London, called "Adventures With Chocolate", by Paul A. Young. Wild Strawberry and Pink Peppercorn Truffles, Basil and Lemon Thyme Ganache and Maple Macadamia Ganache, are just a few of his interesting concoctions. He inspired me to try some of my own. I dipped some truffles in white chocolate and topped them with pink peppercorns. Next I sprinkled some bittersweet chocolate dipped truffles with lavender sugar. The last ones were just rolled in cocoa since they are delicious in their purity of simple flavors. This book will keep me busy for a while as I try his exotic flavors and play around with a few of my own. His photos are artful and and enticing as chocolate methods are explained.I prefer my truffle recipe since he adds sugar to his, but his unique flavor combinations are inspiring. It now sits among my current cookbook reads before it takes up residency with my 100 plus cookbooks.

Chocolate Truffles


For the ganache:
12 ounces bittersweet chocolate

1 1/4 cups heavy cream


For the rolling, dipping, coating and sprinkling:

2 tablespoons powdered sugar (for rolling)
8 ounces good quality white chocolate* (for dipping)
8 ounces bittersweet chocolate* (for dipping)

1/2 cup cocoa (for coating)
1 tablespoon pink peppercorns (for sprinkling)**
1 tablespoon lavender sugar (for sprinkling)**
1/4 cup shredded coconut (for sprinkling)**
*Use
couverture chocolate or tempered chocolate. Click here for video on tempering chocolate.
** Alternatively use any combination of flavors you desire to sprinkle on top.

To make the ganache: Break 12 ounces bittersweet chocolate into small pieces and process in a food processor until very fine. Heat the cream until just boiling and pour through the food processor feed tube in a steady stream, with the motor running. Process just a few seconds, until smooth. Transfer to a bowl to firm. This should take a few hours at room temperature. You may also put it in the refrigerator. Once firm, using a 1 inch melon baller, scoop out balls of ganache and place on a parchment lined tray. Place in refrigerator to firm, about 30 minutes. Dust hands with powdered sugar and roll ball between your hands to smooth into a round ball.

To coat in cocoa: For the truffles you plan to coat in cocoa, place the cocoa in a large zip lock bag and add truffles a few at a time to toss and coat. If you want to dip them in chocolate as well as cocoa, dip into melted chocolate, let excess drip off and the place in a pan of cocoa. Roll them around to coat in the cocoa. Remove from the pan and let harden on a parchment lined baking sheet.

To coat in white chocolate: Melt 8 ounces white chocolate by breaking it into a medium bowl placed over a pot of hot water. The bowl must not touch the water and the water must not simmer, but just remain hot. Stir until melted and then take off of heat and cool until it is about 84 degrees or dab a small amount on your upper lip. It should feel slightly cool. Using a spoon, dip truffle into chocolate to coat and let let excess drip off before placing on a parchment lined baking sheet. Sprinkle with pink peppercorns, lavender sugar, coconut or other flavor of choice at this point, if desired. Let harden at room temperature.

To coat with bittersweet chocolate:
Melt 8 ounces bittersweet chocolate by breaking it into a medium bowl placed over a pot of hot water. The bowl must not touch the water and the water must not simmer, but just remain hot. Stir until melted and then take off of heat and cool until it is about 84 degrees or dab a small amount on your upper lip. It should feel slightly cool. Using a spoon, dip truffle into chocolate to coat and let let excess drip off before placing on a parchment lined baking sheet. Sprinkle with pink peppercorns, lavender sugar, coconut or other flavor of choice at this point, if desired. Let harden at room temperature.

Makes 60 truffles. Store at cool room temperature for 2 weeks in an airtight container. May also be frozen for up to 3 months, and thawed overnight in the refrigerator.
Chocolate Truffle recipe (pdf)

Stumble Upon Toolbar

11 comments:

Anderburf said...

YUM! YUM! I'm making some of these for gifts this year. I just got some Himalayan pink salt from Sustainable Sourcing https://secure.sustainablesourcing.com and will be sprinkling some on top. I just love the sweet and salty combination. YUMMY!

My Carolina Kitchen said...

I made truffles once following a Julia Child recipe. Mine looked dull compared to your beauties. I'm thinking I should give truffles another chance.
Sam

Providence Wine Examiner said...

Diane, these look incredible. Please come cook for me. I'm tweeting this one! Happy Holidays,

Lisa Magnuson
Providence Wine Examiner

La Table De Nana said...

Oh my gosh I am feeling the need for a truffle:) I love the book too..And Happy Feet..?well he's the icing on the truffle:)

Ju (The Little Teochew) said...

Seriously, Diane! A hundred-plus cook books? That's quite a collection! But then you do them justice. Just look at all the wonderful food you make! Divine. Like these truffles.

zurin said...

Oh Diane... more truffles is never a sin. it can only get better. :))and better...and better.

Lori (All That Splatters) said...

All I can say is - WOW! Those are some gorgeous truffles!!

Susan said...

Love the website and love the chocolate! Can't wait to try this at home. Will be visiting often!

Susan at Charm of the Carolines

Kate at Serendipity said...

I love the flavor combinations you have here. I may have to try some of these. Or maybe cardamom orange??

Mari @ Once Upon a Plate said...

Oh my! I've made truffles before, but NONE to compare to your beauties. And your Penguins? Too precious for words!! (I've seen the ones you've referred to, and I like yours better.)

Dinane you are soo very talented! I'm so happy you are blogging and sharing. xo

The Cooking Photographer said...

Diane those would be such a beautiful gift, and I can do that! How fun.

Laura