Assorted Truffles in a Chocolate Bowl
I had leftover ganache from my Coffee Cookie Dough Fudge Cheesecake, and I'm so glad I didn't throw it away. I decided to make some truffles with it . . . which gradually turned into making 4 varieties of truffles and chocolate bowls to serve them in.
The four truffles are plain, oreo coated, hazelnut, and tuxedo. I think the plain ol' truffles turned out to be my favorite, but they were all good. You can't go wrong with rich ganache coated in more goodness!
Assorted Truffles
Recipe by: Bon Appétit (ganache) and Robert Linxe (method)
Yields: Perhaps around 30-40 truffles?*
Ganache Ingredients:
3/4 cups whipping cream
10 ounces bittersweet or semisweet chocolate, chopped (I use a combination)
Optional ingredients for Hazelnut Truffles:
whole hazelnuts
melted semisweet chocolate
Nutella
Optional Indredients for Oreo Coated Truffles:
7 pulverized oreo cookies
melted semisweet chocolate
Optional Ingredients for Plain Truffles:
cocoa powder
melted semisweet chocolate
Optional Ingredients for Tuxedo Truffles:
vanilla candy coating (I use CandiQuik)
chocolate candy coating (I use CandiQuik)
melted semisweet chocolate
Directions:
First, set up your work area to minimize the amount of chocolate you have on random kitchen surfaces when you finish. Then, for all truffle types, make ganache. Bring whipping cream to simmer in large saucepan. Remove from heat; add chocolate. Whisk until chocolate is melted and ganache is smooth. Let sit at room temperature for about 30 minutes before transferring it to the refrigerator.
Plain truffles: Roll chilled ganache into a ball of desired size. Don cute plastic gloves. Smear melted (and slightly cooled) chocolate on one glove and gently roll the ganache ball in the smear until coated. Toss into a bowl of cocoa powder and toss to coat with a fork. Transfer the truffle to a sieve and shake off excess cocoa powder. Store truffles in sealed container in the refrigerator.
Oreo truffles: Repeat plain truffle procedure, but instead of coating in cocoa powder, coat in oreo crumbs. Store truffles in sealed container in the refrigerator.
Tuxedo Truffles: Repeat plain truffle procedure, but instead of coating in cocoa powder, place chocolate-coated ganache ball on a plate and freeze for at least 10 minutes. When hard, use a toothpick to dip each ball into melted vanilla candy coating, wiggling the ball off onto wax paper to dry. You may have to double-dip if the white doesn't fully cover. When dry, dip the sides of each white truffle into chocolate candy coating to form "lapels." Use a toothpick to dab on chocolate candy coating "buttons," forming a tuxedo design. Store truffles in sealed container in the refrigerator.
Hazelnut Truffles: Toast hazelnuts on a cookie sheet at 350 degrees F for about 5-7 minutes, checking and shaking the pan periodically. Save some of the hazelnuts whole to form the center of truffles. Chop the rest of the toasted hazelnuts up very finely and let cool. Place cooled, chopped hazelnuts in a bowl. Prepare another bowl of melted chocolate.
Roll chilled ganache into ball of desired size and poke a whole, toasted hazelnut into its center. Don cute plastic gloves. Smear nutella on one glove and gently roll ganache ball in the nutella until coated. Drop coated ball into bowl of chopped hazelnuts and toss with a fork to coat. Drop coated ball into the melted chocolate to coat. Finally, coat the ball in chopped hazelnuts one last time. Set on wax paper to dry. Store truffles in sealed container in the refrigerator.
*Note: Since I made this with leftover ganache, I used a different amount, and can't say exactly how many this recipe will make; however 30-40 is my best estimate.
To find out how to make cute chocolate bowls, see more truffles, or read about what plastic gloves nd balloons have to do with this recipe, head over to my baking blog, Willow Bird Baking!
x-posted to food_porn, cooking, picturingfood
The four truffles are plain, oreo coated, hazelnut, and tuxedo. I think the plain ol' truffles turned out to be my favorite, but they were all good. You can't go wrong with rich ganache coated in more goodness!
Assorted Truffles
Recipe by: Bon Appétit (ganache) and Robert Linxe (method)
Yields: Perhaps around 30-40 truffles?*
Ganache Ingredients:
3/4 cups whipping cream
10 ounces bittersweet or semisweet chocolate, chopped (I use a combination)
Optional ingredients for Hazelnut Truffles:
whole hazelnuts
melted semisweet chocolate
Nutella
Optional Indredients for Oreo Coated Truffles:
7 pulverized oreo cookies
melted semisweet chocolate
Optional Ingredients for Plain Truffles:
cocoa powder
melted semisweet chocolate
Optional Ingredients for Tuxedo Truffles:
vanilla candy coating (I use CandiQuik)
chocolate candy coating (I use CandiQuik)
melted semisweet chocolate
Directions:
First, set up your work area to minimize the amount of chocolate you have on random kitchen surfaces when you finish. Then, for all truffle types, make ganache. Bring whipping cream to simmer in large saucepan. Remove from heat; add chocolate. Whisk until chocolate is melted and ganache is smooth. Let sit at room temperature for about 30 minutes before transferring it to the refrigerator.
Plain truffles: Roll chilled ganache into a ball of desired size. Don cute plastic gloves. Smear melted (and slightly cooled) chocolate on one glove and gently roll the ganache ball in the smear until coated. Toss into a bowl of cocoa powder and toss to coat with a fork. Transfer the truffle to a sieve and shake off excess cocoa powder. Store truffles in sealed container in the refrigerator.
Oreo truffles: Repeat plain truffle procedure, but instead of coating in cocoa powder, coat in oreo crumbs. Store truffles in sealed container in the refrigerator.
Tuxedo Truffles: Repeat plain truffle procedure, but instead of coating in cocoa powder, place chocolate-coated ganache ball on a plate and freeze for at least 10 minutes. When hard, use a toothpick to dip each ball into melted vanilla candy coating, wiggling the ball off onto wax paper to dry. You may have to double-dip if the white doesn't fully cover. When dry, dip the sides of each white truffle into chocolate candy coating to form "lapels." Use a toothpick to dab on chocolate candy coating "buttons," forming a tuxedo design. Store truffles in sealed container in the refrigerator.
Hazelnut Truffles: Toast hazelnuts on a cookie sheet at 350 degrees F for about 5-7 minutes, checking and shaking the pan periodically. Save some of the hazelnuts whole to form the center of truffles. Chop the rest of the toasted hazelnuts up very finely and let cool. Place cooled, chopped hazelnuts in a bowl. Prepare another bowl of melted chocolate.
Roll chilled ganache into ball of desired size and poke a whole, toasted hazelnut into its center. Don cute plastic gloves. Smear nutella on one glove and gently roll ganache ball in the nutella until coated. Drop coated ball into bowl of chopped hazelnuts and toss with a fork to coat. Drop coated ball into the melted chocolate to coat. Finally, coat the ball in chopped hazelnuts one last time. Set on wax paper to dry. Store truffles in sealed container in the refrigerator.
*Note: Since I made this with leftover ganache, I used a different amount, and can't say exactly how many this recipe will make; however 30-40 is my best estimate.
To find out how to make cute chocolate bowls, see more truffles, or read about what plastic gloves nd balloons have to do with this recipe, head over to my baking blog, Willow Bird Baking!
x-posted to food_porn, cooking, picturingfood