I ventured into the world of chocolate truffle making the other night, with mixed results. The truffles TASTE great, but are far from culinarily artistic perfection. I thought today I’d share what I did along with my questions, hoping you can teach me the right way to do this!
For reference, THIS (click here) is the recipe I primarily used (although I referenced a few others as well).
Okay, the Truffle 101 Discussion Group is now beginning.
- When they say finely chop the chocolate, they mean FINELY chop the chocolate. I just had a few small pieces here and there (see pic), but they were just too big to melt in the heated cream.
- I wanted to do some hazelnut-flavored truffles. I split the recipe in half and added ~1 1/2 tsp of hazelnut oil, but you honestly cannot tell that they were flavored. Has anyone used hazelnut oil in a similar situation? How much should I use?
- When should you form your truffle balls? One recipe said to leave the mixture out for 1 hour then make the balls. I did that – the chocolate was still so soft it was nearly impossible to work with. Another recipe said to refrigerate for 1 hour then make the balls…so I put the mixture in the fridge for 30 minutes. When I tried to make the truffles I actually BROKE the melon baller the chocolate was so hard. It was the biggest pain making the balls (which is why mine look so lumpy). What technique do you suggest? Do you use a melon baller, fingers, two spoons? HELP!
I THINK that was all the questions/troubles I had. Seriously, if you’ve made truffles and they came out, tell us what you did!
Even though my truffles don’t LOOK as pretty as I would have liked…it’s not stopping us from eating them!