At Home with The Culinary Institute of America: Chocolate Truffles

[Photograph: Robyn Lee]

20100211chocolatesandconfections.jpgAs much as I'd like to believe that Valentine's Day is a day to celebrate love, for many of us, it's really all about the chocolates. Whether it's the big box of Godiva or a Whitman's sampler from the drugstore, chocolate is the true flavor of Valentine's Day. But why do chocolates have to be store-bought? Wouldn't homemade chocolates be so much more romantic?

I'm going to go out on a limb and say that most of us aren't seasoned candy makers, and the prospect of making chocolates sounds more than a little intimidating. Luckily The Culinary Institute of America has recently released a comprehensive book on the subject entitled Chocolates and Confections as part of their At Home with the CIA series.

Peter Greweling, professor of baking and pastry arts, has put together Chocolates and Confections, a book that covers every aspect of candy-making—from the difference between toffee and taffy to fondants, jellies, marshmallow and more. But since we're talking about Valentine's Day, we thought that we would share a few recipes for homemade chocolates, beginning with these surprisingly simple Chocolate Truffles. This is an adaptable recipe that can be made with milk, dark, or white chocolate, and infused with any number of spices or flavorings once you have the technique down.

Chocolate Truffles

Adapted from Chocolates and Confections by Peter Greweling.

At Home with The Culinary Institute of America: Chocolate Truffles

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About This Recipe

Ingredients

  • For Dark Chocolate Truffles
  • 8 ounces (1 cup) heavy cream
  • 1 1/2 ounce (2 teaspoons) light corn syrup
  • 1/2 ounce (1 tablespoon) butter, unsalted, soft
  • 14 ounces (2 1/3 cups) dark chocolate, chopped in 1/2-inch pieces
  • 12 ounces (2 cups) dark chocolate, chopped in 1/2-inch pieces for coating
  •  
  • For Milk or White Chocolate Truffles
  • 4 ounces (1/2 cup) heavy cream
  • 1 1/2 ounce (2 teaspoons) light corn syrup
  • 1/2 ounce (1 tablespoon) butter, unsalted, soft
  • 12 ounces (2 cups) milk or white chocolate, chopped in 1/2-inch pieces
  • 12 ounces (2 cups) milk or white chocolate, chopped in 1/2-inch pieces for coating

Procedures

  1. 1

    Line a 9 x 13-inch baking pan with parchment paper.

  2. 2

    Combine the cream and corn syrup in a 2-quart saucepan and bring to a boil.

  3. 3

    Remove from the heat. Add the butter and chopped chocolate to the cream and stir until smooth and homogenous.

  4. 4

    Pour the finished ganache into the baking pan to make a thin layer and cover with plastic wrap. Refrigerate for 1 hour or more until the ganache is firm.

  5. 5

    Put the ganache in a mixer bowl and mix on medium speed using a paddle attachment for 30 seconds. Or stir vigorously in a mixing bowl by hand, using a spatula.

  6. 6

    Allow the ganache to rest at room temperature for 5 minutes. Line a sheet pan with parchment paper.

  7. 7

    Using a #100 scoop or teaspoon, scoop out balls of ganache and place on the sheet pan at room temperature.

  8. 8

    When all of the ganache has been scooped, roll each portion by hand into a round ball.

  9. 9

    Melt and temper the chocolate either in the microwave or over a water bath.

  10. 10

    Dip the ganache centers in the tempered chocolate using either a dipper or your hands. Garnish with cocoa powder, ground nuts, sanding sugar or a garnish of your choice.

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