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A truffle will just melt in your mouth in a matter of minutes... But it all winds down to how it is made. In order to get this melt-in-the-mouth result, it has to be made right and with top quality ingredients. Otherwise, this delicacy will end up tasting somewhat okay and you can forget about that melt-in-the-mouth experience that you are craving.
And if you don't want to make your own, try these. They are well worth it!
Ingredients:
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200 grams dark chocolate.
100 milliliters of cream.
1 vanilla pod.
30 grams of butter.
5 tablespoons of cocoa powder.
Preparation:
1. Break the chocolate into small pieces in a bowl, then melt over a pan of boiling water.
2. Split the vanilla pod open lengthways, scrape out the seeds with the point of a knife.
3. Mix the cream and vanilla together in a pan, bring to a boil.
4. Then, pour into the bowl of melted chocolate, mix well.
5. Add the melted butter, stir in with a wooden spoon.
6. Chill.
7. Add the cocoa powder, make mixture into balls. (Keep them as bite-size.)
8. Roll these balls in the rest of cocoa powder before serving. And voila, you have your own homemade truffles!
Chocolate truffle ganache.
Ingredients:
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1 cup of heavy whipping cream.
1 pound (16 ounces) of semisweet or bittersweet chocolate, coarsely chopped.
Note: Truffle ganache can be made with just two ingredients: chocolate and cream. But, optional ingredients can be added in for flavor, richness and a smooth texture. The following 3 ingredients make a great addition.
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1/4 cup of light corn syrup -- for light sweetening and smoothness and shine.
4 tablespoons (1/2 stick) of unsalted butter, softened (for flavor and richness) - Butter that is too soft or melted will result in a creamy texture. To prepare it for mixing, let butter stand at room temperature until softened but still cool. Add the butter in chunks until combined during the mixing stages.
1 teaspoon of instant espresso powder and 1 tablespoon Kahlúa or any liqueur or 2 teaspoons of vanilla extract.
Preparation:
1. Place the chopped chocolate in a medium-sized, heat proof bowl. Make note that the hot cream will eventually be poured
over it and must cover it entirely. 2. Pour the cream into a medium saucepan under medium heat and bring to a boil.
3. Remove from the heat source and pour over chocolate. Shake pan and allow to stand for about 2 minutes.
4. Stir with a whisk until smooth. If making a frosting with a velvety smooth texture, optionally, whisk in the room temperature butter chunks and corn syrup until smooth.
5. Whisk in the espresso powder dissolved in liqueur.
Extra tidbits of info on truffle ganache:
- Truggle ganache can be used as a glaze, icing or whipped.
- To use immediately, stir it over a larger bowl of ice until cooled; less if you want to pour it over something, more for spreading consistency (like buttercream) and the most for whipping (stiff, but not hard). Don't let it get too cold.
- To re-warm, place the heat-proof bowl over a pan of hot water while stirring -- do not reheat.
- Ganache can be refrigerated or set aside. Before you do, cover with a piece of plastic wrap pressed on the top of the ganache so a film does not form. If refrigerated, bring back to room temperature before using by setting in a warm place in the kitchen; it takes about an hour to soften.
- Whipped ganache is used for making truffles, piping, filling or making a mousse. It needs to cool to lukewarm so it stiffens and will whip faster and have a better texture. Place the ganache in a mixing bowl and whip it vigorously by hand or with an electric mixer on medium-high. Do this until mixture has lightened in color and is fluffy. Do not overwhip, otherwise it will become grainy. If it does, reheat in a double boiler and strain.
Chocolate truffle pound cake.
(Makes 16 servings.)
Ingredients for the chocolate truffle pound cake:
1 cup (8 oz/2 sticks/226 grams) of unsalted butter, room temperature. 3 cups of light brown sugar.
6 large eggs, room temperature.
2 1/2 cups of all-purpose flour.
1 teaspoon of baking soda.
1/2 teaspoon of salt.
1/2 cup of unsweetened cocoa.
1 cup of buttermilk, room temperature.
6 ounces of bittersweet chocolate, melted.
1 tablespoon of vanilla extract.
1 teaspoon of almond extract or flavoring.
Preparation of the chocolate truffle pound cake:
1. Preheat the oven to 325F (160 C). Butter and flour a 10-inch tube or bundt pan.
2. With an electric mixer, cream the butter until lightened in color.
3. Add the brown sugar gradually until well combined. Continue to beat for 5 minutes.
4. Add the eggs, one at a time, mixing well after each addition.
6. Add 1/3 of the dry ingredients to the batter, mix well, and then add 1/2 cup of the buttermilk. Add the next 1/3 flour, the remaining buttermilk, and finally the last 1/3 flour. Beat about 1 minute to mix well.
7. Gently fold in by hand the melted chocolate, the vanilla and almond extracts.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 1 hour and 15 to 20 minutes or until a cake tester comes out clean. (Be careful not to overbake, checking the cake after 70 minutes).
10. Let the cake rest in the pan for 15 to 20 minutes, turn out onto cooling rack, and cool completely before icing. Ice the cake, and place on a serving plate.
Ingredients for chocolate truffle icing:
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3 oz. (3/4 stick/6 tablespoons/85 grams) of unsalted butter, softened.
1 pound (16 ounces) of confectioners' sugar.
1/2 cup of unsweetened cocoa.
5-6 tablespoons of buttermilk.
1 teaspoon of almond extract or flavoring.
Cocoa, for dusting top of pound cake.
1/2 cup of chopped or sliced toasted almonds.
Preparation of the chocolate truffle icing:
1. Combine all the ingredients well until light and fluffy, adding additional buttermilk if necessary to make the icing spreadable.
2. Ice the cooled pound cake.
3. Dust the top with cocoa (shaking through a strainer or sifter), and sprinkle chopped or sliced almonds on top. If desired, serve with a tablespoon of whipped cream or creme fraiche.
Chocolate truffle tart.
Ingredients for the crust:
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28 chocolate wafers such as Nabisco Famous, finely ground in a food processor. (1 1/2 cups.)
3/4 stick (6 tablespoons) of unsalted butter, melted and cooled completely.
Preparation to make the crust:
1. Put the oven rack in middle position and preheat oven to 350F. Wrap a sheet of foil over the bottom of springform pan (in case of leaks). Lightly butter side of the pan.
2. Stir together the ground wafers and butter in a bowl until combined, then pat the mixture evenly onto the bottom of pan and 1 1/2 inches up the side.
3. Bake until the crust is slightly puffed, about 10 minutes, then cool completely in pan on a rack, about 15 minutes. Leave oven on.
Ingredients for the filling.
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1/2 lb of fine-quality bittersweet chocolate (no more than 60% cacao).
Coarsely chopped 3/4 stick (6 tablespoons) of unsalted butter, cut into 1/2-inch cubes.
2 large eggs, lightly beaten.
1/2 cup of heavy cream.
1/4 cup of granulated sugar.
1/4 teaspoon of salt.
1 teaspoon of pure vanilla extract.
For garnish: unsweetened cocoa powder for sprinkling.
Preparation to make the filling:
1. Melt the chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool for 5 minutes.
2. Whisk together the eggs, cream, sugar, salt, and vanilla in a bowl.
3. Whisk the chocolate mixture into the egg mixture until it is well combined.
Assemble and bake tart:
1. Pour filling into the cooled crust and rap pan once on counter to eliminate any air bubbles.
2. Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20 to 25 minutes. (Center will continue to set as it cools.)
3. Cool the tart completely in a pan on a rack, about 2 hours.
5. Chill, uncovered, until center is firm, about 4 hours. Remove side of pan and sprinkle with cocoa to serve.
Note: Tart can be chilled for up to 3 days. Cover loosely after tart is completely chilled (covering before may cause condensation). Also, the crust, without filling, can be made 1 day ahead and kept, covered, at room temperature.
