A chocolate truffle is in essence just a rolled up ball of chocolate ganache. It is a bite sized portion of smooth chocolate cream with a coating of some sort so as to make handling it easier.
For the ganache:
- 32g salted butter
- 160ml pouring cream
- 43g glucose
- 200g of 70% chocolate, grated
Bring the butter, glucose and pouring cream to the boil and pour onto the chocolate. Stir until all chocolate is melted and incorporated. The chocolate might look all lumpy like below, but keep stirring and it will come together.
For the individual flavours, add 30ml (1/8 cup) of each flavouring to a quarter portion of the chocolate ganache. If you add too much liquid, the ganache won't set and you will not be able to roll it up into balls. If on the other hand, too many nuts are added, the ganache will lose its beautifully smooth consistency.
Place the ganache overnight in the fridge. You will find that for the alcoholic flavours, some of the alcohol will evaporate overnight and the flavour will develop.
The next day, you should be able to use a melon baller, or teaspoons to scrape out the ganache into ball shapes. Try not to make them too large. Roll each ball in a coating of your choice. Or if you want a more advanced challenge, temper some chocolate to coat the balls in.
For the coating:
- tempered chocolate
- dessicated coconut
- cocoa powder
- ground nuts
Be creative! Try out different flavourings and coatings! Also make sure to use high quality chocolate, as lower quality chocolate will result in truffles you will not want to eat.
