My second try at truffles. This time I wanted to make a nice creamy milk chocolate truffle. The first time I made my truffles, I did it the messy way, and I wasn't content on the finished product. So this time I figured that I would use a candy mold, instead of going out and buying a candy mold, I just used an old quice tray. I tempered the milk chocolate coating using a heat blanket, the heat blanket is great for tempering chocolate because the heat is just perfect and won't over heat the chocolate which result in burnt chocolate, which is never tastey and won't melt, so you get these peices of hard chocolate on your truffle. I had a little trouble getting the chocolate extremely thin, so it was kinda diffuicult to work with, I have to find a chocolate that melts well, the chips that you buy at craft stores melt well, but taste horrible, but all and all, they came out looking pretty descent, I will use this technique again!
My trusty heat blanket!!!
Coat a thin layer of chocolate onto the tray.
Put into the fridge until firm.
While waiting for your chocolate cups to firm up, start making your milk chocolate ganche. Heat your heavy cream and butter in a sauce pan until boiling and then pour over your chocolate, don't stir for 5 minutes.
Finished ganache.
Pour your ganche into a pastry bag or a ziploc.
Fill your hallow chocolate cups with the ganche and put into the freezer until the ganche is firm, then use your melted milk chocolate and coat the bottoms of your chocolate cups, put back into the freezer until firm.
Your finished truffles!
Yum!
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