How do i make chocolate truffle balls?!
How do i make chocolate truffle 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!
Additional Details1 week ago
i used 1 pound milk chocolate, 1 cup whipping cream and 2 tablespoons butter for the recipe.
Answers:
1 week ago
i used 1 pound milk chocolate, 1 cup whipping cream and 2 tablespoons butter for the recipe.
I know you can make truffles with ganache, but since you're having problems with it setting up, try adding some cream cheese to your ganache (if you used 8 oz of chocolate, use 3 oz of cream cheese). That should help them set up better. I'm assuming you made your ganache with chocolate, heavy whipping cream, and butter? Since you used 16 oz of chocolate, then add 6 oz of cream cheese.
My recipe has 1/2 cup more whipping cream and 2 tablespoons more butter, maybe add more of each of those and see if it sets up before adding cream cheese.
When you finally get them to set, roll them in unsweetened cocoa powder.
I'm not a candy expert; but if the ganache has not firmed up after freezing--I don't think there's anything you can do with it. I've made truffles using ganache and after being refrigerated overnight, the mixture was similar to medium frozen ice cream.
I made these truffles for a holiday tea party and everyone raved about them:
Oreo "Truffles"
8 oz. cream cheese
1 pound Oreos
1 pound milk or dark chocolate
1/2 pound white chocolate
Grind Oreos to find powder in food processor. With a mixer, blend cookie powder and cream cheese until thoroughly mixed (there should be no white traces of cream cheese). Roll into small or large balls and place on wax-lined cookie sheet. Chill 45 minutes.
Line two cookie sheets with wax paper. In double-boiler, melt milk or dark chocolate. Dip balls and coat thoroughly. With slotted spoon or fork, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet. In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool.
Store in airtight container, in refrigerator.
Here is a site that might help with your ganache.
if its a school project , they probably are ok with the "spirit" of the idea of truffles, and not a perfectly authentic recipe. Tomorrow, go get a pack of nilla wafers and put them in the food processor till they are fine dust crumbs, Take out the ganache and let it come to room temp, then mix in the crumbs and roll in powdered sugar or bittersweet cocoa poweder. You can store em till next week.
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Huuuuuuum Yummy cut and paste this tx
Im made it with this same recepie it tasted fabulous some friends also told me.
Quite long but be patient. and (read through)
Obtain 1 pound (455 g) of dark chocolate and 1 cup (235 mL) heavy whipping cream. Be sure to select a chocolate that you enjoy the flavor of.
Cut the chocolate into pieces using a large serrated knife (like a sturdy bread knife). Cutting the chocolate into strips about 5 mm apart with the serrated knife will cause the chocolate to break into small pieces. Pieces of chocolate will fall all over the place, so I like to place the cutting board in a sheet pan to catch the chocolate shards.
After breaking down the whole pound of chocolate, you should have a bunch of similarly sized pieces. Small, uniformly sized pieces will make melting the chocolate evenly easier. Pour all the pieces into a medium heat proof bowl.
Bring the cup of heavy whipping cream just to a boil. (This is called scalding.)
Pour the scalded heavy cream onto the chocolate and allow it to sit for five minutes.
Stir the now melted chocolate with the cream. Chocolate and small amounts of aqueous solutions (liquids containing water) do not mix well - the chocolate clumps up in what is called seizing. However, when a substantial amount of liquid is added to the chocolate, we can make chocolate syrup. A ganache is simply a syrup of chocolate and cream that does not contain enough cream to be liquid at room temperature. Once this mixture cools, it will form a hard ganache that can be molded into shapes.
The melted ganache should be smooth in texture without lumps. If not all the chocolate has melted, you can heat the ganache gently over a hot pot of water. Stir until the chocolate melts and the ganache is smooth.
You can transfer the ganache into a smaller bowl to cool. When the ganache is solid, it may be easier for you to scoop out when working with a smaller bowl. Let the ganache cool down and chill for about an hour in the refrigerator to harden. Cold ganache is harder to scoop, but easier to form into a ball.
Using a melon baller or small ice cream scoop (such as a #70), scoop out balls of hard ganache and place on a cookie sheet lined with either parchment paper or a silicone baking mat. As the ganache gets warmer, it will have a tendency to stick to the scooping device. You might find it easier to work with after rechilling the ganache, dipping the utensil in ice water, or simply using your hands to form rough spheres.
After forming all the balls, chill the pan in the refrigerator for fifteen minutes to allow the ganache to harden back up and set into their shapes.
Scoop a little cocoa powder into a small bowl. Use a pair of spoons to pick up and roll each ganache ball in the cocoa powder to coat.
If you prefer a hard chocolate shell, then you'll need to melt and temper some chocolate (usually, a couple ounces will be more than enough to coat the truffles). Once the chocolate has been tempered, use a spatula to spread some onto the palm of one hand. Place the ball of ganache into the layer of chocolate and rotate, coating the ball. Place the truffle on a sheet of parchment paper or silicone baking mat or other nonstick surface for it to cool and set. Repeat the spreading of chocolate on the palm and coating for each truffle. The tempered chocolate will shrink slightly as it cools and clad itself to the ganache. Because of this shrinking action, if it cools too rapidly, the shell can crack, so don't immediately chill them in the refrigerator - allow the truffles to set in a cool room. The ganache should also be allowed to warm up a bit before you coat them. After the chocolate has hardened, chill for 15 minutes in the refrigerator and then remove and store at room temperature. The chocolate coated truffles should not be allowed to touch each other (touching the truffles together can mar the hard surface of the truffles) - so divide them with small paper cups or paper muffin liners.
The cocoa dusted truffles can be packed together without harm. These truffles can be stored at cool room temperature in an airtight container for at least a month - but good luck keeping them from being eaten for that long!
Chocolate Truffles (yields about 32 to 36 truffles)
1 lb. (455 g) dark chocolate cut into small pieces pour onto chocolate wait 5 min. stir until smooth chill form into balls dust
1 cup (235 mL) heavy whipping cream scald
cocoa powder
Written by Michael Chu
Published on November 18, 2006 at 12:56 AM
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