Kate Shaffer's Bittersweet Chocolate Truffles

2:23 PM, May 9, 2013   |    comments
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Kate Shaffer's Bittersweet Chocolate Truffles

2 3/4 pounds bittersweet chocolate
2 ounces invert sugar or mild honey
3/4 cup heavy cream
5 tablespoons very soft unsalted butter

Chop 12 ounces of the chocolate and place it in a food processor. Pour the invert sugar or honey on top of the chocolate. Place the cream in a small saucepan and bring to a full boil over
medium heat. Once the cream boils, pour it immediately over the chopped chocolate. Allow the cream to sit for a minute or two, then process the mixture for about 30 seconds. Add the butter in small chunks, then whir until the mixture is completely smooth and emulsified and falls off of a rubber spatula in thick blobs. It should be the consistency of pudding. Do not over process, or your ganache will separate.
Scrape the emulsified ganache into a plastic-wrap­lined 8"x8" brownie pan.
Level the ganache carefully with an offset icing spatula, spreading it all the way to the sides and completely into the corners. Allow the ganache to set at a cool room temperature (or in the refrigerator if your house is very warm) overnight.
When the ganache is set, and you are ready to finish your truffles, chop the remaining 2 pounds of bittersweet chocolate. Melt and temper the chocolate.
Remove the ganache from the pan by lifting it out by the plastic wrap.
*Bottom* your ganache by spreading a very thin layer of tempered chocolate on the entire top surface of the ganache. When the chocolate has set, turn the slab over and cut it into 1" squares. ~ Dip the squares, chocolate side down, into the tempered chocolate using a dipping fork.
Alternatively, skip the *bottoming* step and roll the ganache, instead, into walnut size balls and dip or decorate as desired.

Pack the truffles in a shallow paper or cardboard box padded with tissue paper, both under and on top of the truffles. Double-wrap the box in plastic wrap, then place it in a zippered freezer bag, removing as much air as possible from the bag before sealing. Place the truffles in your refrigerator overnight. The next day, move to the freezer. When you are ready to enjoy your chocolates, let the truffles thaw in the refrigerator overnight. The next day, allow the truffles to sit at room temperature in the sealed freezer bag for 24 hours. Only when the truffles have fully thawed and come to room temperature should you remove them from their airtight packaging.

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