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Re: M.S.'s truffle recipe

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Posted by Janet on September 05, 2008 at 19:15:50:

In Reply to: Re: M.S.'s truffle recipe posted by Janice S. on September 05, 2008 at 17:47:51:

Actually, that recipe already has more chocolate vs cream than I would use. But it also has a lot of butter, which is what is making it soft. Is your friend dipping the truffles in tempered chocolate, or just rolling them in cocoa? If the latter, that's her problem. Of course, the tempering and dipping is also the hardest part of the process of making real truffles. A nice, rich ganache with good mouthfeel needs to be dipped if you want to be able to serve it and pick it up at room temperature. I would suggest that she try doubling the liqueur and cutting the butter by half a stick if she doesn't want to coat them. If she does want to coat them, the easiest method for her would be to quick temper some dark chocolate, and dip each truffle partway into it then roll it between her chocolatey palms and drop it into the cocoa. The cocoa will hide any tempering issues. (Ideally, she would use her palms to roll a light undercoat and then dip them again with a dipping tool, but that is probably going too far for her purposes.) Another question is how she is allowing the ganache to set up and how she is forming the truffles...

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: Actually, that recipe already has more chocolate vs cream than I would use. But it also has a lot of butter, which is what is making it soft.  Is your friend dipping the truffles in tempered chocolate, or just rolling them in cocoa? If the latter, that's her problem. Of course, the tempering and dipping is also the hardest part of the process of making real truffles. A nice, rich ganache with good mouthfeel needs to be dipped if you want to be able to serve it and pick it up at room temperature. I would suggest that she try doubling the liqueur and cutting the butter by half a stick if she doesn't want to coat them. If she does want to coat them, the easiest method for her would be to quick temper some dark chocolate, and dip each truffle partway into it then roll it between her chocolatey palms  and drop it into the cocoa. The cocoa will hide any tempering issues. (Ideally, she would use her palms to roll a light undercoat and then dip them again with a dipping tool, but that is probably going too far for her purposes.) Another question is how she is allowing the ganache to set up and how she is forming the truffles...  


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