I took a chocolate making class this past weekend and it was so much fun! I have a new appreciation for expensive chocolates. There is so much time and precision that goes into making chocolate, and you have to be very detail oriented. Time, measurements, temperature (you'll need a thermometer), you have to pay careful attention to all of it if you want perfect chocolate truffles. Well, in my case, close to perfect ;)
The truffles have a ganache center, a chocolate coating, and then you can cover them with whatever you like. We chose cocoa powder, powdered sugar, milk chocolate shavings, and white chocolate shavings. Here is how you make them:
- 5 oz chopped darked chocolate (68-72%)
- 1/2 cup heavy cream
- 2 tsp light corn syrup
- 1 tbs unsalted butter, at room temperature
- 1lb of tempered chocolate (we'll get to that later on)
- Place chopped chocolate in a medium size bowl and set aside
- Bring cream and corn syrup to a boil while stirring
- Pour over chopped chocolate and allow to sit for 2 minutes
- Stir slowly with a whisk, until well mixed and emulsified
- When the ganache reaches 95F mix in the softened butter, and stir well
- Let the ganache cool at room temperature for about an hour, or until it has cooled to below 74F
- Line a baking sheet with parchment paper and scoop out small balls of ganache
- Set aside to dry overnight at room temperature, uncovered
Dipping, and *Tempering Chocolate
- Roll the ganache into smooth balls
- Dip in tempered chocolate and roll in desired toppings
- Allow chocolate to set before storing at cool room temperature
*Tempering is the process of melting and cooling the chocolate, which you'll then use for dipping. You'll need to chop the chocolate into small pieces to facilitate the melting. Then melt the chocolate over warm water (not boiling) or in the microwave (at low power.) For dark chocolate you'll want to get it to 115-120F, milk chocolate 100-110F, and white chocolate 100-105F.
Once the melting temperature has been reached, you'll need to add more chocolate to lower the temperature to 93-94F. Just add chocolate in dosages until you get there. Dark chocolate should reach 88-91F, milk chocolate should reach 85-89F, and 84-88 F for white chocolate. It is very important that you keep stirring the chocolate throughout the process. If you ever need to adjust the temperature you can hold the bowl over the stove for about 10-15 seconds until you reach the temperature range you need.
And there you go. Now you can make chocolate truffles!