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  • Welcome to How To Cook That I am Ann Reardon

  • And today we are making chocolate truffles. There are so many possibilities for fillings

  • that I could show you, today and I have decided to selected just 6 fillings and if your favourite

  • isn't here put your requests in the comments and I will do another video later. I will

  • do part 2 with the most requested fillings.

  • To start with you're going to need 6 bowls each with 3 tablespoons of cream. Now for

  • the printable copy of this recipe with all the quantites visit the blog at howtocookthat.net

  • there's a link in the description below this video.

  • Get some fresh ginger and cut off the outer rough skin and slice it into thin slices and

  • put that into your first bowl.

  • Put some fresh mint leaves into your next bowl, now be warned don't add too much fresh

  • mint because then if you do that instead of a beautiful fresh minty flavor you'll get

  • an intense inedible flavour.

  • To the next one add 1/2 a teaspoon of hot chopped chilli, now this amount that I am

  • adding here made it taste a little bit hot and spicy once it was just the ganache but

  • once it was enrobed in chocolate it wasn't very hot so if you want a strong hit of chilli

  • double amount that I added.

  • For the next flavour add 1/4 teaspoon of instant coffee into your cream.

  • And then in the next bowl add some finely chop some pistachios or nuts of your choice.

  • The last bowl we are leaving plain for the moment but it won't stay that way.

  • Give them all a stir, using seperate spoons of course.

  • Then transfer them to a microwave plate and heat them until they boil. You can use a saucepan

  • on the stove top if you prefer but you are going to need lots of seperate saucepans.

  • Give them a stir and leave them to sit for at least 15 minutes for those flavours to

  • infuse through the cream. Then strain the ones with lumps in them pushing

  • on the sieve to get the maximum amount of flavour out.

  • With the nuts now that they are boiled they will be soft so you should be able to push

  • them through the sieve if you like.

  • The ginger is in larger pieces so you can just be able to pull those out and press them

  • on a fork

  • The mint should just be taken out, there is no need to squeeze that in for extra flavour.

  • Reheat all of those so that the cream is boiling again and then add your chocolate. You can

  • choose to use dark, milk or white chocolate just break it into pieces and make sure it's

  • pushed down below the level of the cream.

  • Becasue we are using such small quantities of cream it may not hold the for heat long

  • enough to completely melt the chocolate, if that is the case just microwave in 5 second

  • bursts, stirring after each until there are no lumps left.

  • Now I just wanted to show you what happens if you don't have quite enough cream, for

  • example if you boil the cream over in the microwave or something, when you stir in the

  • chocolate it will seize if you don't have enough and it will start to look lumpy like

  • this. Don't panic just add more cream a teaspoon at a time until it becomes smooth again and

  • looks glossy.

  • For our plain ganache you can leave it just plain or I am adding in some popping sugar

  • which is a favourite with my kids. OK so our fillings are nearly ready we have

  • a few different options of what to do next, Firstly the most simple way is you can just

  • put the bowl in the fridge overnight and then use a melon baller to take scoops of the cold

  • ganache, roll it into balls and dip in unsweetened cocoa powder or you can dip it in confectioners

  • sugar or icing sugar. Then just put those on a plate and they are ready to go.

  • Your next option you can use a mold. To use the mold put the ganache into a ziplok bag,

  • push it to one corner, twist the top and cut off the corner.

  • You can buy all different molds for making chocolate in all different shapes and sizes

  • this one that I am using isn't even a chocolate mold it's just a plastic container that some

  • easter eggs came in that I kept for this purpose. For the outside of your chocolates you need

  • to use chocolate that is in temper, now if you are not sure what I mean by chocolate

  • that is in temper make sure you click on the link in the description below the video to

  • go to the chocolate tutorials playlist. That is really important because if your chocolate

  • isn't in temper your chocolates will be soft and melting in your hands at room temperature.

  • Fill your molds completely with chocolate, leave it for a moment and then tip it out,

  • this leaves a thin layer of chocolate on your mold. Now you need to leave that to set firmly

  • and if your chocolate is tempered that shouldn't take too long, you can work on your other

  • chocolate while you wait. When it is firm fill it with your ganache,

  • you need to be able to completely encase your filling in your chocolate so try not to over

  • fill each mold. Top all of them with chocolate and using a spatula or pallete knife level

  • off the top and leave them to set. Once they are set turn them out of the molds

  • and there you have chocolate coffee truffles. If you are using a mold and your tempered

  • chocolate you will get that nice shine on the truffles.

  • Option number 3 doesn't need a mold. You can take a small container and line it with baking

  • paper and pour your ganache in, label the paper and put them in the fridge to set, this

  • is best left overnight for the ganache to really firm up.

  • Once it is set run a knife around the edge, lift the paper out and peel it off. Then using

  • a hot sharp knife cut it into cubes or rectangles. You can use a circle cutter to cut circles

  • if you prefer. And then place them in the freezer for an hour to let them go really

  • firm.

  • Take your cubes of ganache and using a fork dip them into your tempered chocolate., swipe

  • off the excess chocolate on the edge of your container and place it on a sheet of non-stick

  • baking paper. For presentation of these chocolates I will show you a few different ideas, here

  • for the ginger one I've have placed a square of chocolate transfer sheet on top. You just

  • leave that to set and then peel it off and the pattern that was on the transfer sheet

  • that was made out of coloured cocoa butter sticks to your chocolate and it looks pretty.

  • If your chocolate is starting to get too thick to use just give it another 5 sec burst in

  • the microwave and stir it well. Dip your chilli ganache cubes into the chocolate

  • just like before and while it is still soft sprinkle one corner with flaked sea salt.

  • And then you have chilli and sea salt truffles.

  • If you want to add some crunch cocoa nibs are a nice addition to the top. I've added

  • that to the pistachio one. The other option with those is to push a nut onto the top of

  • each of your cubes, the nuts taste nicer if you roast them lightly in the oven first,

  • let them cool, push on on the top of each cube and then dip that into the chocolate.

  • If when you put your truffles on the paper you have a trail of chocolate just take a

  • knife and run the knife around the base, once it is set they'll come off cleanly and look

  • nice and neat.

  • With our popping sugar truffles I am running the fork over the top and down one side before

  • they set to give a nice pattern. You just need different patterns and different

  • presentation so that you can identify which chocolate are which.

  • They make delicious home made gifts or serve them on a platter after a dinner party.

  • And if you have a favourite truffle filling that you want to know how to make just leave

  • it in the comments below this video and I will make a part two video with the most requested

  • fillings.

  • Thanks for watching and I'll see you next week, Bye. [music by Set Sail youtube.com/setsailtv

  • ]

Welcome to How To Cook That I am Ann Reardon

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B1 chocolate ganache cream mold dip chilli

Chocolate Truffles Recipe HOW TO COOK THAT Chocolate Truffle Ann Reardon

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    Elma Chang posted on 2014/04/05
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