Black Forest Truffles
Originating from the CHOCOLATE COOKBOOK: “Chocolate and Confections From Home” this recipe is absolutely delicious. A departure from the purest Ganache recipe of heavy cream and premium chocolate. We highly recommend using PREMIUM chocolate vs Compound coating… The flavor is unparalleled and certainly worth the cost and prep time. Another Gourment Candy Maker suggestion: Use PREMIUM, Tempererd chocolate for coating/dipping your truffles.
Makes: 48 pieces
GET OUR QUICK START GUIDE TO GOURMET CANDY MAKING FREE VIDEO SERIES CLICK HERE!!!
READY TO JUMP RIGHT INTO TO HOLIDAY CANDY MAKING?
4 oz (1/2 cup) Heavy cream
1/2 oz (1 tbsp) Light corn syrup
12 oz (2 cups) White chocolate, pistoles or chopped in 1/2-inch pieces
1/2 oz (1 tbsp) Butter, unsalted, soft
1 oz (2 tbsp) Kirsch
1 oz (3 tbsp) Dried cherries, finely chopped
10 oz (1 2⁄3 cups) Dark chocolate or dark compound coating, chopped in 1/2-inch pieces, for dipping (USE REAL CHOCOLATE)
2 oz (1⁄3 cup) Dark chocolate shavings
1. Line a 9 × 13–inch baking pan with parchment paper.
2. Combine the cream and corn syrup in a 2-quart saucepan and bring to a boil.
3. Remove from the heat. Add the chopped white chocolate or pistoles and butter to the cream and stir until smooth and homogeneous.
4. Stir in the kirsch and the cherries.
5. Pour the finished ganache into the baking pan to make a thin layer and cover with plastic wrap. Refrigerate for 1 hour or more until the ganache is firm.
6. Put the ganache in a mixer bowl and mix on medium speed using a paddle attachment for 30 seconds. Or stir vigorously in a mixing bowl by hand, using a spatula.
7. Allow the ganache to rest at room temperature for 5 minutes. Line a sheet pan with parchment paper.
8. Using a #100 scoop or a teaspoon, scoop out balls of ganache and place on the sheet pan at room temperature.
9. When all of the ganache has been scooped, roll each portion by hand into a round ball.
10. Melt and temper the chocolate for dipping using the procedure shown below. If using compound coating, follow the heating instructions on the package.
11. Dip the ganache centers in the tempered chocolate or compound coating using one of the techniques listed below.
12. After dipping, but before the chocolate sets, roll the truffles in the chocolate shavings.
Keys to Success
• Make sure the ganache has enough time to firm in the refrigerator. An hour is a good guideline, but it is okay to leave it longer, even overnight if desired.
• Resting the ganache after mixing allows it to harden slightly, which makes scooping much easier.
• Dipping the truffles twice creates a thicker chocolate shell, but dipping once provides a faster alternative.
• Spread the chocolate shavings on a sheet pan to make rolling the truffles easier.
1. Place the rolled ganache center into the bowl of chocolate. Using a round dipping fork, push the center into the chocolate to submerge it, and with one swift J motion, invert it and lift it out of the chocolate. Move the fork repeatedly up and down so that the bottom of the dipped center touches the surface of the chocolate. Do this six to eight times.
2. Clean the bottom of the dipped center on the edge of the bowl to remove the excess chocolate from the center. This will prevent a foot from forming when the center is put down.
3. Gently roll the dipped truffle off of the loop and onto the prepared tray.
4. Allowing the front of the dipped center to extend past the end of the fork makes it easier to put the finished piece down.
HAND-DIPPING TRUFFLES To use the hand-dipping technique, with a small amount of chocolate in the palm of one hand, use the fingertips of the other hand to roll each truffle center in the chocolate until completely covered.
To remove excess chocolate, allow the truffle to roll across each of your fingertips on its way onto the prepared tray.