How do you make chocolate truffles balls?!
How do you make chocolate truffles balls?
I have to make truffles for a school project!! I just made the ganache but when forming the balls they went flat as soon as i put them on the parchment paper!! They were definitely cold enough too! i had put them in the fridge overnight! But when they hadn't firmed up enough I had put them in the freezer for about 5 hours! What should I do? PLZ help! i have to bring them in on thursday!
Answers:
Brownie Base:
1 cup unsalted butter
7 ounces unsweetened chocolate, chopped
2 cups granulated sugar
4 eggs
1 cup all-purpose flour
1 teaspoon vanilla extract
1 cup walnuts, chopped
Truffle topping (see recipe below)
In a heavy saucepan over low heat, add butter and heat until just melted; remove from heat. Add the unsweetened chocolate to the melted butter, stirring constantly with a wooden or nylon spoon until the chocolate is completely melted. Add the sugar and stir to completely combine. Add the eggs, one at a time, stirring vigorously after each addition to thoroughly combine the egg into the batter. Add flour and stir to combine. Add the vanilla and walnuts. Pour batter into prepared baking pan.
Bake for 20 to 25 minutes only (the brownie may still look soft and shiny). Care must be taken not to over bake the base or it will end up being dry and crumbly. Remove from the oven and place on a cooling rack. Cool completely before adding topping.
Truffle Topping:
4 (2 ounces each) dark chocolate bars
3/4 cup whipping cream
1 tablespoon light corn syrup
1 tablespoon unsalted butter, softened
Shaved dark chocolate and unsweetened cocoa (optional)
Chop the chocolate and place in a stainless steel or heat-proof glass bowl. Check to make sure the bowl will fit on top of your saucepan.
In a small heavy saucepan over medium-high heat, add 1 inch of water. Bring water to a simmer. Remove the saucepan from the stove.
Place the bowl containing the chopped chocolate on top of the pan of simmering water. Stir the chocolate until it is completely melted. Remove the bowl from the top of the pan and dump the water out of the saucepan.
Place the cream and corn syrup into the saucepan and bring to a boil. Pour the hot cream/corn syrup liquid over the melted chocolate and whisk to completely combine.
NOTE: You now have a ganache. A ganache (gah NAHSH) is defined as a combination of chocolate and cream, melted together slowly. When used warm, ganache is poured over cakes or cookies to form a smooth glossy coating. If chilled, it can be formed into chocolate truffles.
Set the chocolate mixture aside and allow the ganache to cool for 5 minutes. Whisk the softened butter into the chocolate mixture. Allow the ganache to cool to room temperature. The mixture will have a thick, custard-like consistency.
Whisk the ganache until it begins to lighten in color slightly. Spread the ganache evenly over the cooled brownie base.
Sweetened condensed milk make these truffles quick and easy to prepare, and they can be made with a little more bourbon and less vanilla, if desired.
INGREDIENTS:
1 can (14 ounces) sweetened condensed milk
3 cups semisweet chocolate chips
1 tablespoon vanilla extract
2 tablespoons bourbon
1/2 to 3/4 cup finely chopped pecans
granulated sugar, unsweetened cocoa, or very finely chopped pecans
PREPARATION:
Combine chocolate chips and sweetened condensed milk in a saucepan over low heat. Heat, stirring, until melted and smooth; remove from heat. Stir in the vanilla, bourbon, and 1/2 to 3/4 cup pecans. Transfer to a small bowl.
Cover and chill for 3 to 4 hours, or until mixture is firm.
Working with fingertips, shape into 1-inch balls; roll in finely chopped pecans, sugar, or unsweetened cocoa. Place on a tray or baking sheet, cover loosely, and chill for at least 1 hour. If desired, put each truffle in a decorative fluted paper or foil cup and keep in tightly covered container in the refrigerator until giving or serving. Keep these refrigerated, tightly covered.
Chocolate Truffle Cookies
INGREDIENTS
* 4 (1 ounce) squares unsweetened chocolate, chopped
* 1 cup semisweet chocolate chips
* 6 tablespoons butter
* 3 eggs
* 1 cup white sugar
* 1 1/2 teaspoons vanilla extract
* 1/2 cup all-purpose flour
* 2 tablespoons unsweetened cocoa powder
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 1 cup semisweet chocolate chips
DIRECTIONS
1. In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. Stir in the vanilla and the chocolate mixture until well mixed. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.
2. Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are 2 inches apart.
3. Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
First, If you first attempt at truffles is still edible after all you have done to it you might be able to turn it into a decent sauce for ice cream by stirring a little bit of heavy cream into it. Truffles are easy to make, but the quality of the ingredients is critical. you have to start with good chocolate. As this is only your second try I would suggest a mix of Hershey's Special Dark and Hershey's Milk Chocolate because they are reasonably good and reasonably priced. Use only heavy cream for truffles. Whipping cream just doesn't contain enough milk fat to make a decent truffle. You have some room for error in truffles. The more chocolate you put in your truffles the firmer they will be. I generally don't like to put chocolate anything in the refrigerator, cold can do bad things to chocolate. Your ganache can be refrigerated to harden it, but remember that the container should be warmed to close to room temperature before making truffles.
ask a granny''
Ingredients:
1/2 pound chocolate
1 1/2 tablespoon unsalted butter
1/4 cup liqueur - any flavor
1/2 cup heavy cream
1/3 cup powdered sugar
1/2 pound chocolate for covering
Directions:
Melt the chocolate with the butter, cream and liqueur. Beat well to blend together. Pour into a bowl and chill. When firm enough to shape, roll into balls. It helps to roll them in cocoa powder and set on a sheet of waxed paper.
Leave in the freezer to chill and meanwhile slowly melt the remaining chocolate. Dip the truffles into the chocolate, allowing the excess to drip off. Let set on sheets of waxed paper.
Note: This makes an extravagant dessert to serve with whipped cream, chocolate sauce, hot coffee and liqueurs. This is an easy and delicious recipe for making truffles. It can be varied by the liqueur used for flavoring and by the addition of fruits or nuts. It also works well with white chocolate.
This recipe for Easy Chocolate Truffles serves/makes 2 dozen