Truffle Making: You hear that it is so easy to do, makes a delicious gift, etcetera…etcetera…So why aren’t you making them?
The truth is, there is bit an art to it, and frankly, candy making can be intimidating. Confection art is the “deep end” of the dessert pool: time, patience and a good thermometer are a candy maker’s necessities.
The good news with truffles? They defy candy making rules. The art lies in the quality of the ingredients. In order to be successful, you only need the best basic ingredients, along with a pot, a bowl and a flexible spatula.
What makes a good truffle? It starts with the best chocolate, cream and butter… and only gets better from there.
Students at the launch of the TABLE cooking class series were treated to “Bubbles & Truffles” – a paring of confection techniques with rich liquors and sparkling wine. (The spirit pairings only made the approach to candy making even easier!) Students learned 1st hand that it was in fact, VERY easy to do and a lot of fun.
Try your hand at this anything-but-basic version. You will be rewarded with a creamy rich confection that melts in your mouth.
- 6-1/2oz semisweet chocolate
- 5tbs heavy cream
- 1/2cup unsalted butter
- 3/4tsp spirit of your choice
- 1/2cup Cocoa PowderValrhona Brand is ideal
- Coarsely chop the chocolate and put in a small stainless steel mixing bowl with the butter and the cream.
- Set the bowl over a pot filled about 1/3 of the way up with water, making sure the water doesn’t touch the bowl. Bring to a very low simmer and melt the mixture stirring constantly until it is smooth and glossy.
- Remove from heat and stir in the flavoring alcohol if you choose to do so. Pour into a container that will hold the mixture in a 1-inch-deep layer. Refrigerate and chill thoroughly. Have ready a cup of hot water and using a melon baller or a small ice cream scoop, shape the truffles and roll them to form balls.
- Roll truffles in cocoa powder.
- Refrigerate until use. Bring to room temperature approximately 30 minutes before service.
Chocolate Truffle Recipe By Chef Pierre Gignac