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I made some dark chocolate truffles for my sweetie a few days back. Some how I had leftover ganache in my fridge, usually I would just take a spoon to it, but this time around I thought I'd be classy and make some candy instead.
(makes 8 pieces)
(prep time 30 mins + additional time for cooling, shaping and dipping)
First you will need to make the chocolate ganache, and then you will need to let it set in the fridge overnight.
Heavy cream 1/2 cup (use 36%)
Your favorite dark chocolate 5 oz (chopped up into small bits)
Butter 1 Tbs
Flavors like brandy, or any other liqueur 1 Tbs (optional)
Milk chocolate 4 oz (to be used later for dipping the truffles in)
You will also need a small piece of Styrofoam (explained later)
Keep the chocolate bits in a large bowl and set aside.
In a heavy based pot bring the cream to a gentle simmer over medium high heat.
Pour half of the cream onto the bits of chocolate and mix well.
Then pour the rest of the cream, mix and combine very well.
Stir in the butter and flavours.
The chocolate should have completely melted and you should have a chocolaty smooth and shiny mixture in front of you that's difficult not to lick!
Let this mixture sit in the fridge for 6 hours or over night.
The next day you will be able to scoop it out with a spoon, and you should be able to shape them. They are very delicate and melt quickly in your palms so you need to work quickly and gently.
Dust some cocoa powder on your hands, this prevents the ganache from sticking to your hands too much, scoop out a tablespoon worth of ganache in your hands, carefully roll it into a small ball and place it back in the fridge. This is your basic truffle, you can roll this in cocoa powder, ground nuts, coconut flakes etc and you are set.
However I wanted it to have a hard outer shell similar to the truffles that you get from fancy chocolate stores.
That means you need to dip it in tempered chocolate.
You can make tempered chocolate from scratch but I cheat a bit and melt a regular chocolate bar on a double boiler and let it sit till it cools down completely and reaches room temp. The chocolate stays melted for a long time at room temperature. I used about 4 oz of milk chocolate for this.
I also like to freeze the ganache for 45 mins before dipping it in the chocolate.
Half way through freezing time take the ganache out and re-shape it into round balls, and stick a toothpick in it. Re-shaping it gives it a rounder shape (no flat bottoms), the toothpick makes it easier to dip them in chocolate and later you can stick it in some Styrofoam till the chocolate fully hardens, again this prevents flat bottoms.
Now all you gotta do is dip the truffles in melted chocolate and let it rest in the fridge until the chocolate hardens. Place them in candy liners and ta da you're done! I drizzled some melted white chocolate on top, made a little gift box and gave these to my honey :-)