Yesterday Hobby Victim invited me and Boyfriend over for a day of food, video games, and chocolate making. She had a godly supply of fine chocolate, truffle shells, and liquor. I arrived with a bag of equipment and flavouring oils. We quickly got started:
You can make truffles by rolling them by hand – which is difficult – or by using truffle shells. A truffle shell is a hollow chocolate sphere, with a hole in the top, which you can pipe a filling into. It yields a more even and professional look.
Each truffle consists of a filling of rich dark chocolate ganache, a shell of white or dark chocolate, a coating of milk chocolate, and a lovely garnish. We made 4 flavours:
- Triple Sec and orange cream
- Baileys Irish cream
- Crème de Cassis (black currant) and raspberry
To prepare the ganache for the fillings, Hobby Victim scalded the cream while I chopped the chocolate. She tempered the hot cream into the chocolate and whisked it up.
We divided the ganache into 4 bowls, and added the liquor and essential oils to taste.
An essential oil is a pure concentrated oil, whereas flavour extracts are a mixture of oil and alcohol. The oils are about 4 times stronger than extracts, yielding a much more intense flavour. You can find these oils in specialty shops or online.
The fillings were cooled in the fridge for awhile, then transferred into piping bags, and the ganache was squirted into the open hole in the top of the shells. Back into the fridge for awhile to set.
We made second batch of ganache to use as a final coating. Each truffle was dipped in the bowl and transferred to a cookie sheet, where various decorations were added while the coating was still soft, so when it hardened it would look like so:
Aren’t they lovely? They remind me of little ornaments.
I’m pleased to report they all tasted delicious.
These took awhile to make, but I had a great time. Baileys shots makes any lengthy task worth doing. I will definitely make these again, and when I do, I’ll post some how-to pictures for you.