Best Ganache Truffles Recipes

CHOCOLATE GANACHE FOR TRUFFLES AND CAKE ICING

Steps:

• Place the chocolate in a large bowl.
• Put cream and cinnamon stick (if using) in a saucepan over medium heat. Bring just to the boiling point. Add the butter and stir. Pour the cream mixture through a fine mesh sieve over the chocolate. Rotate the bowl a bit so all the chocolate is covered in cream. Let stand for two minutes. With a rubber or silicone spatula gently stir the mixture working all the cream into the chocolate until all the chocolate is melted and the mixture is smooth and creamy. If using chocolate chips break up any little lumps with the back of the spatula. Add vanilla, coffee and grey salt if using and stir.
• If using as cake filling and icing: Cool the ganache to room temperature. If desired, you can take out about one cup of ganache and refrigerate it to decorate the cake with a pastry bag after it's been filled and frosted. Use about half the mixture to fill your cake. To frost the cake use a lazy susan if you have one. Put four strips of parchment or wax paper under the cake all around. This is so that any extra ganache will fall on the paper and you can gently pull them out. Use the rest of the ganache to frost the cake. Use a flat metal spatula to smooth the ganache around the top and sides of the cake.
• If using for truffles: Chill ganache for at least two hours. To make this as mess free as possible use food grade vinyl or silicone gloves and a cookie scoop. Scoop out the ganache, roll in your choice of toppings to coat evenly and set aside. Truffles can be stored in the refrigerator but should be served at room temperature.
• Suggested toppings for truffles: Cocoa powder (preferably Dutch process), finely chopped nuts, finely crushed toffee bits, finely crushed peppermint candy, cookie crumbs.
• Truffles can also be coated in dark, milk or white chocolate but that's another recipe.

TRUFFLES: MILK CHOCOLATE GANACHE

Steps:

• Bring the cream to a simmer in a small saucepan. Add butter and stir until melted. Add chocolate to saucepan. Stir until completely melted and smooth. Remove from heat and pour the chocolate mixture into a shallow bowl. Cool, cover and refrigerate until firm, at least two hours. Roll mixture into 1″ balls. Roll each ball in coating.

GANACHE TRUFFLES

Steps:

• Shave 1 bar of 72% Green & Black 's and 1 bar 100% unsweetened Ghiradelli. It should make about 2 cups total. Use a serrated knife. The smaller the bits the better. Really brand doesn't matter as long as it is GOOD chocolate. The better the chocolate, the better the texture of ganache.
• Normally, I use 2 full cups cream and no sweetener. If you add in moisture with liquor or honey or a flavored syrup, you have to reduce the cream accordingly. You want the total VOLUME of the liquid to chocolate to be about even. So if you get 2 cups of chocolate after shaving it down, you will need 2 cups of liquid. Heavy cream and flavored syrup both included.
• For Christmas, I divided the chocolate in half and adding a 1/2 cup of liquer to each. Because the mint Bailey's is a chocolate mint, I added some mint extract to increase the mint flavor a bit. With the kahlua, I added a couple tablespoons of espresso ground beans. If you are separating this into several flavors, divide the chocolate before cutting it, it's easier when you use 2 types of chocolate.
• Shave the chocolate into a glass measuring cup. This makes it really easy to add the cream straight into it and, if the chocolate cools too fast, you can place the measuring cup right into the pot of hot water (see next step) and finish mixing.
• Bring heavy cream to a low boil (or high simmer?), using a double boiler (I actually prefer a pot of water with a glass pyrex bowl nestled in it). Stir regularly. You want it just starting to boil.
• Pour the cream over the chocolate. If you are doing more than one flavor of chocolate, try to get the cream divided equally between the chocolates. I suggest leaving the dish of chocolate (or dishes) on the stove so they don't get cold. It blends best this way.
• Let sit for 1 minute and then slowly stir each until well blended. Then beat until it shines. Refrigerate until stiff enough to roll into balls (about 6 hours. I stir hourly). I found 2 teaspoons to be a good size for me.
• If you are going to dip these in chocolate, then once you form them, freeze for one hour. Otherwise, roll them in your topping as you form them into balls. Being warm from your hands helps them pick up the coating.
• If you are rolling in topping:.
• Grind your topping in a food processor or blender. I used my coffee grinder for the cacao nibs. Pour onto a plate and spread out evenly.
• As you roll the truffles into balls, roll them into the topping of choice immediately and set them on a waxed paper lined tray. Refrigerate until serving.
• If you are dipping in chocolate:.
• Using the double boiler, melt the chocolates. DO NOT OVERSTIR. Just let them melt and stir just enough to combine the chocolates. Overstirring leads to stiff chocolate that cannot be used for dipping.
• Line a baking sheet with waxed paper. One at a time, drop the truffles into the chocolate, coat, and then place on the waxed paper. I found that chopsticks were the easier to do this with, as I could grip easily and let it drip off excess. I've read suggestions about stabbing with a fork, but that just didn't work for me.
• These will soften quickly. If they start slipping off the chopsticks or smush as you work with them, put them back in the freezer for a bit. I divided my truffles onto to trays so that one was always in the freezer and just swapped them as the ones out softened. I also put an ice bag on the tray with the truffles to help keep them cool while they were out.
• Once all the truffles are coated, let them get hard enough to move. Then you can nestle them all together on the same tray and drizzle them with white chocolate. Alternately, you can sprinkle them with cocoa powder or ground cacao nibs while still soft.

BASIC GANACHE. DELICIOUS TRUFFLES RECIPE - (4.7/5)

Steps:

• 1# Chop chocolate carefully and place into medium bowl. 2# Heat heavy cream over medium heat and then pour hot cream over chocolate. 3# Allow to sit for one minute and then whisk together till smooth. Place in refrigerator to firm up for 2 hours. *If making a flavored ganache, put the alcohol or extract in the cream while heating. #4 Line a cookie sheet with non-stick pad or parchment paper. Working quickly, scoop with a spoon or small scoop small portions of chocolate ganache on cookie tray...return to fridge to cool for 15 minutes. Be sure to taste your rummy filling! #5 Remove cookie tray and quickly roll scoops between your hands into round balls and return to cookie tray. Gloves are helpful to help keep your hands clean as well as limiting your body heat from melting the chocolate too much. When shaped, return chocolate to fridge. *Roll in desired topping. The easiest are sugars, cocoa or cinnamon. Add 1/2 cup of sugar or cinnamon to small bowl. Add a couple of truffles and roll in powder till well coated. #6 Remove and place onto new cookie sheet. Be sure if making different flavor fillings, that you roll all in the same topping so you and your guests can differentiate. #7 Rolling in chopped nuts, coconut and sprinkles is very similar, except slight pressure is needed. Work one truffle at a time to ensure there is good coverage...remove to new cookie sheet after finishing. *Rolling in melted chocolate is the most difficult. Work in small batches, melting minimal amounts of chocolate in a microwave till halfway melted in short 10 sec intervals. Stir to melt the rest of the way. Add truffles one at a time and coat...remove with fork and place on to tray to set up. Garnish by drizzling another color chocolate over it...for example white chocolate over dark, or dark over milk.