04 Dec Special of the Day: Chocolate Ganache Truffle Tutorial
A homemade gift you create in the kitchen is a bonus to have on hand throughout the holidays. It’s that something sweet to offer as a hostess gift or wrap up beautifully and pair with a bottle of bubbly for that hard-to-buy-for recipient on your list.
Or even better, enroll your friends in a Truffle-of-the-Month Club, the gift that keeps on giving all year long. The basic recipe for ganache truffles consists of cream and chocolate. By adding flavoring and embellishments, you can adapt them to fit any theme or flavor profile. White chocolate with coconut extract truffles rolled in sweetened coconut could be the Coconut Snowball offering for January, and February could feature a Chocolate Cherry Truffle just in time for Valentine’s Day. Ah, but the sky’s the limit!
Making Chocolate Ganache Truffles is as easy as bringing cream to a simmer, whisking in chocolate and flavoring and chilling before rolling into decadent delights you gift to friends throughout the holidays.
Tricks of the trade when making truffles include using high quality ingredients (the best chocolate you can find) and real cream and having the right tools on hand, including a small cookie scoop to create uniform bite-sized truffles. Smaller is better when forming the truffles as the ganache is quite rich. Store rolled truffles in an airtight container in the refrigerator for gift-giving purposes.
Giving you a bite of something beautiful in this week’s Special of the Day: Ganache Truffle Tutorial for Truffle-of-the-Month Club and recipe for Chocolate Peppermint Ganache Truffles. Enjoy!
Recipes and food photography by Sydne George.
Chocolate Peppermint Ganache Truffles
(makes about 30 bite-sized truffles)
½ cup heavy cream
8 ounces bittersweet chocolate chips (or bar, chopped)
2 tsp. peppermint schnapps
1/8 tsp. kosher salt
6 full-sized peppermint candy canes, crushed
Heat cream in medium sized heavy saucepan over medium high heat. Bring cream to a simmer. Remove from heat. Add chocolate to cream and let sit briefly, until chocolate begins to melt. Add peppermint schnapps and salt and whisk until completely smooth. Transfer to glass bowl. Cover and refrigerate overnight.
Remove from refrigerator and let warm slightly. Use small cookie scoop to scoop ganache balls. Roll with your hands until round and smooth. Roll in crushed candy canes. Enjoy!
Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at firstname.lastname@example.org . Sydne’s recipes from “Special of the day” are archived at http://sydnegeorge.com/blog/.