Chocolate Truffles with Ganache

Baking and Desserts | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

The truffles in our kitchen were prepared by pastry chef Emily Johnson.

Ingredients

Liquid dark chocolate - 14.8 oz
10% cream - 7 fl oz
Butter - 1.1 oz
Rum - 0 fl oz
Liquid dark chocolate - 5.8 oz

Step by Step guide

Step 1

Prepare the chocolate ganache. Break 220 grams of dark chocolate into pieces. Bring the cream to a boil in a saucepan. Pour the hot cream over the chocolate and add 15 grams of butter.

Step 2

Mix until smooth. If there are any lumps in the chocolate, gently heat the cream, add it, and stir until the mixture is smooth and glossy. Add the rum. Cover the ganache with plastic wrap and refrigerate for 8 hours.

Step 3

Lemon ganache. Melt the milk chocolate in a double boiler. Add 15 grams of butter.

Step 4

Bring the juice of half a lemon to a boil.

Step 5

Pour the lemon juice into the melted chocolate. Bring the ganache to a smooth consistency. Cover the ganache with plastic wrap and leave it in the refrigerator for 8 hours.

Step 6

Break 200 grams of dark chocolate into pieces. Heat it in a double boiler until it reaches 113°F, stirring constantly.

Step 7

Melted chocolate should be cooled in ice water. Place the bowl with the melted chocolate in the water for 5 seconds and then remove it. Repeat this process until the temperature of the chocolate reaches 79°F; in other words, the chocolate is tempered.

Step 8

Prepare the molds for piping the chocolate. Place the mold on parchment paper.

Step 9

Reheat the chocolate in a double boiler to 88°F. Immediately pour it into the mold. Tap the mold to remove any air bubbles. Invert the mold and let the excess chocolate drip onto parchment paper. A thin layer of chocolate will remain on the sides of the mold. Place the mold in the refrigerator for 10 minutes.