Truffles
I've decided that I want to try my hand at making truffles, perhaps for Valentine's Day. I've never made them before, but from what I understand it is just a basic ganache (chocolate and whipping cream) that is cooled and formed into balls, and then either rolled in cocoa powder (or nuts, or whatever) or dipped in chocolate... am I right?
That being said, I'm not really sure of what the ratio of cream to chocolate should be, can anyone tell me? Also, if I want to add flavoring, at what point would I add it? I have a bottle of Chambord that I was considering, but I also read somewhere that you can stir in raspberry preserves.
I want to do a couple of trial runs with these before I make a batch for Valentine's Day, so I figured I'd get an early start. Thanks in advance!!
That being said, I'm not really sure of what the ratio of cream to chocolate should be, can anyone tell me? Also, if I want to add flavoring, at what point would I add it? I have a bottle of Chambord that I was considering, but I also read somewhere that you can stir in raspberry preserves.
I want to do a couple of trial runs with these before I make a batch for Valentine's Day, so I figured I'd get an early start. Thanks in advance!!