The CLASSIC TRUFFLE is a favorite confection of anyone who loves chocolate. Adding fresh fruits, chopped nutmeats and/or exotic flavorings extends your truffle variety and allows you to invent your very own flavor combinations.
If you have a favorite ganache recipe or have made Gourmet Candy Maker’s Classic Ganache, here are some variaions that will really add sizzle and style to your assortments.
Infusing ganache or cream centers with added flavor or even additional ingredients requires just a few variations in a basic ganache recipe.
Adding fruits or berries like raspberries, blackberries or strawberries increases the liquid content so you simply increase the chocolate used in your recipe.
Our basic recipe calls for 16 ounces premium semi sweet chocolate. Adding an additional 4 ounces of premium chocolate when adding 1 cup of fresh or fresh frozen fruit will keep the moisture content and liquidity in balance.
If you are adding finely chopped nuts like pecans, hazelnuts walnuts or black walnuts all of which absorb liquid, simply add more heavy cream. With a little experimenting you will find the precise measurements perfect for your taste and truffle consistency. Add equal parts of heavy cream to amount of chopped nuts; 1/2 cup nuts equals 1/2 cup more heavy cream. Gourmet Candy Makers Classic truffle Recipe calls for 1 cup heavy cream. Add an additional 1/2 cup to accommodate ½ cup chopped nuts.
Introducing a small amount of rum enhances every flavor from the chocolate to nut meats and fruits. You can also experiment with liquors like Chambord for Raspberry truffles or Amaretto for Orange truffles. Try Frangelico liquor for Hazelnut truffles, they are yummy!
A little goes a long way so start light and increase to your taste. If you prefer to avoid alcohol content, use a pure extract in its place but in a very small amount. Again, a little goes a long way !!
By using fresh frozen fruit (always in season) and a dash of rum, this truffle is not only elegant but sophisticated and will definitely put your assortments in a whole new league.
RASPBERRY GANACHE RECIPE
- 16 oz. PLUS 4 ozs. Dark chocolate
- 1 Cup heavy cream
- 1 Tsp. pure vanilla
- 5 Tablespoons salted butter
- 1 Cup chopped raspberries
- 1 Tsp White Rum OR 1/2 Tsp Pure Raspberry extract.
Completely melt chocolate using microwave or double boiler. Heat heavy cream on stove just until steaming, DO NOT boil. Add hot cream to melted chocolate, stir thoroughly. CHOP Raspberries to a uniform but a little chunky texture. Don’t blend or puree. ADD pure vanilla, fresh raspberries, and rum or raspberry extract, blend thoroughly. Refrigerate until ganache is firm and scoopable, approx 2 hours.
Remove from refrigerator. Using a 1″ mellon baller or teaspoon, scoop into 1″ balls. Weight is approximately 1/2 ounce. Shapes are approx. 1 inch in diameter. Recipe yield is approx. 72 truffles. Roll until smooth and uniform, return to refrigerator to chill.
Temper chocolate for outer shell, prepare decorations as desired. When truffles are fuly chilled and easy to handle, coat each truffle with tempered chocolate, decroate as desired. Allow to fully set and put in paper candy cups.
This is just ONE very simple taste variation. Share your recipes with us. We are always looking for new taste combinations. Enjoy!
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