Truffles

For the Love of Truffles...

~~Truffles~~

         

           Over the last few years money has been tight around the holidays, and I know I’m not alone out there. So for the family I make a batch of these little nuggets of love. Mmmmm who can say no to a truffle? No one in my family, that’s for sure. The great thing about truffles is that you can make a large batch of plain chocolate, and split them into smaller batches and add flavors. Above are three different kinds: white chocolate with Grand Marnier, milk chocolate, and Bailey’s with dark chocolate. You can get creative with them too. I added crumbled bacon to a batch I made a couple years ago, and white chocolate, orange creamsicle. All blissful. Make sure you have ample time to make these. It’s not a difficult process, but it is labor intensive, and you've got to add lots of love. Get some friends together with a nice bottle of bubbles and have everyone pitch in!

Ingredients

For the Ganache:

21 ounces chocolate. (I usually do ½ and ½ bittersweet and milk chocolate, but do it to your preference)

A generous 2 cups heavy cream

4 tablespoons soft unsalted butter, cut into pieces.

For the coating:

(All are optional, the possibilities are endless!)

Orange Liquor 

Baileys 

Crumbled bacon 

Shredded coconut 

Finishing salt

Cocoa powered

Directions:

Chop the chocolate so that it melts quickly and place it in a medium glass bowl. Glass will keep the chocolate melted longer.
Heat the cream in a small saucepan over medium heat until tiny bubbles are present on the rim of the saucepan.
Remove from the heat and add a little of the chocolate; whisk until smooth. Now, pour the cream mixture over the remaining chocolate in the bowl and let sit for a minute while the chocolate melts, about 30 seconds.
Beat with a whisk until all the lumps disappear.
Stir in the butter until smooth.
This is when you can separate into smaller batches and get creative!
Try some orange liqueur, perhaps a little peppermint extract, sea salt.
Grab some baking sheets and line them with plastic, leave an overhang of plastic wrap about the length of the baking sheet.
Pour the ganache (that’s the liquid love we just made), even it out on the tray, and fold the extra plastic back over the ganache.
Let it cool at room temp, or in the fridge.
Note: if you cool it in the fridge, you will have to bring it to room temperature when reading to start rolling truffles.
Let it cool for at least 4 hours and up to overnight.
Take a melon baller or something resembling a melon baller and scoop truffles on a parchment lined baking sheet.
When you’ve portioned them out put the baking sheets in the fridge for about 20 minutes or until pliable.

Roll ‘em up!

Place the chocolate mounds between both palms, squeeze slightly and roll in to a ball.
Refrigerate until you want to coat.

Coating: This is another fun and creative part. You can coat truffles in just about anything. My favorite coating that I used was crumbled bacon, big hit, needless to say. Ahh bacon..BRILLIANT! You could coat in melted chocolate, maybe use a different kind than you did in the ganache. Add some finishing salt, or shredded coconut. Use your imagination. Have your truffles reflect what you and your family enjoy. Make a ganache using white chocolate, or try butterscotch chips instead of chocolate. Don’t think too much, use your soul and put your heart in it.