Truffle Making: Adventures and Tips

Truffle Making: Adventures and Tips

Happy 15th day of blogmas!

I began my truffle making adventures last night but didn't feel like staying up all night to finish them.  That's all the better though because I think it's definitely easier if they are split into two days, especially  if you're dipping them for a chocolate shell.

The recipe that I used can be found in my previous blog post. (I made the dipped chocolate ganache truffles.) Now these have never gone well for me in the past but this time I managed to make it work.

Last night with my chocolate nibs and my cow spatula :)

And here are the finished products! (I forgot to take pictures of the intermediate stages because it was late / I was ready to go.)

All the truffles have the same semi-sweet insides, just different coatings: milk chocolate and white chocolate.

They turned out to be really polished looking while still maintaining that "homemade" feel, in my opinion.

I got positive reviews on these (I brought them to work), but I think there are a few slight changes I would do for next time. Therefore, I have tips!

Tips:

While this whole process was relatively simple, I do have a few tips to help you out.

1. I highly suggest splitting this into two sessions. The longer the ganache balls can chill, the less chance they will become all melty and messy during the dipping process.

2. These are SUPER rich, so I suggest making them small. The recipe is supposed to yield 30-40 which tells you how small they were supposed to be (I ended up with 26 because some of them were bigger)

3. Take these out to dip in small numbered sessions, that way they all stay refrigerated until they absolutely have to be removed for dipping. I kept taking the whole tray out so the ones I dipped last were all melty and a pain to dip.

4. Don't be afraid to have fun with these :) I made this whole batch as plain chocolate flavour (which was delicious) but next time I think I will experiment with creme de menthe and coffee.