For our last Tuesday with Dorie for 2016, the recipe was Chocolate Truffles. These chocolate truffles were a little different to all other recipes that I have seen for truffles, as they contain just chocolate and cream, whereas these truffles also contain corn syrup and butter.
Dorie informed us that truffles are dusted in cocoa because they are meant to look like truffles in the forest. I am not sure that making chocolates to look like forest funghi is a great idea, but it works - most people seem to like truffles.
Other Dorie bakers made their truffles pretty by rolling them in alternative coatings, but I found that just did not work for me, as the coating did not stick. Accordingly, cocoa it was.
I have only made chocolate truffles once before at Savour cooking school, but their truffles were made by piping the ganache into ready made chocolate shells. What these truffles and the Savour truffles had in common is mess - my hands were unavoidably coated in ganache as I rolled spoonfuls of it into balls.
I made my truffles straight up with no extra flavourings, but I think a splash of booze in the ganache would be great.
To see what the other Dorie cooks made this week, visit the LYL section of the TWD website.
9 comments:
Yours look great! I had so much trouble with these when I first made them - I just finished a second batch here in France using 1/2 the amount of cream and no corn syrup (none to be found) and they were a much better texture for rolling out (my original batch would not harden enough to roll out even after 36 hours in the fridge and 1/2 a day in the freezer... I'm not sure I would make these again but I am glad I figured out what went wrong the first time. Noone else seems to have had this much trouble except me though :(
Yeah, I hear you on the mess! I don't think I'd want to use gloves, so I guess it's worth it to get my hands on some homemade truffles. I think a little booze would be great, too. Hope you had a terrific Christmas!!!
I get really messy hands when I roll truffles too. I have very hot hands so that makes it worse apparently!
I haven't made truffles in ages, but I remember the same issue as you - hands coated in it! It was always fun, and the product is so yummy.
When I made mine, my palms were covered with ganache! I didn't roll the whole batch at once and surprisingly, when I made the last half of it, my hands weren't nearly so chocolatey. Maybe room temperature has something to do with it.
I wore gloves to roll mine. And yes, a little added booze next time.
I always get messy hands when I make truffles but I have found that having some water to slightly dampen my hands stops them caking with the mixture! Though I am not sure I have made these sorts of truffles before. I like Dorie's comments about the cocoa coating - never seen it that way before though they sometimes remind me of potatoes covered in dirt.
I do love a good truffle. Especially chocolate ones. I will have to go check out this recipe.
That is an unusual recipe, I usually just use a ganache. I always advocate a dash of alcohol!!
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