Truffles – Print This Recipe
Yield: 160 truffles
- Heavy cream 400 g/14 oz/30%
- Buckwheat honey 140 g/5
- Praline paste 400 g/14
- Milk chocolate, unmelted, tempered, chopped 400 g/14 oz/30%
- Ganache Batch Size 1340 g/47 oz/100%
- Dark chocolate hollow
truffle shells 160 shells
- Toasted hazelnuts, whole
- Dark chocolate, untempered, or dark chocolate, tempered, for sealing
- Dark chocolate,
tempered, for dipping as needed
- Toasted hazelnuts,
chopped as needed
- Combine the heavy cream
and honey in a saucepan. Bring to a boil.
- In a stainless-steel
bowl, combine the praline paste and the chopped chocolate. Pour the hot
cream mixture over the chocolate and praline paste. Let sit for 60
seconds, to allow the chocolate to melt.
- Using a spoon, stir the
mixture in small vigorous circles in the center of the bowl until it
- Stir outward in larger
circles to spread the emulsion throughout the bowl, checking to see that
all the chocolate has melted. If necessary, place the ganache over a warm water bath (not exceeding 34°C/93°F) to melt the chocolate.
- Pour the ganache into a hotel pan, covering the bottom of the
pan with a thin layer. Place plastic wrap directly on the surface of the ganache. Allow the ganache to rest at room temperature until it reaches 25°C/77°F or slightly lower,
approximately 20 minutes. The cooled ganache should be of a thick but fluid consistency to properly fill the shells.
- Using a disposable
pastry bag with a small opening cut in the tip, fill the hollow shells halfway to the top with the cooled ganache.
- Place one hazelnut
inside of each shell, on top of the filling.
- Fill the shells the rest
of the way with the ganache. Allow the filling
to crystallize at room temperature until the top is solid, approximately 1
- Seal the truffles either
with untempered dark chocolate, using a sealing
tray, or with tempered dark chocolate, using a paper cone.
- Using a round dipping
fork, dip the truffles in tempered dark chocolate.
- As the chocolate begins
to set, drop a pinch of chopped toasted hazelnuts on top of each piece.
Recipe taken from: Chocolates & Confections, 2nd Edition