Guest guest Posted March 21, 2006 Report Share Posted March 21, 2006 For chili ones - I would suggest steeping a few dried chilis in the milk while heating it, and maybe adding a pinch of ground dried chili. They might also taste better with a darker chocolate. Basic Truffles 8 oz semisweet chocolate, chopped into 1/4 " pieces 1/2 c heavy cream unsweetened cocoa for rolling Heat the cream over medium heat. Bring just to a boil - don't let if get a lot of " skin " . Pour the cream over the chopped chocolate (get all the chocolate under the cream). Let stand a few minutes (3-5) so the chocolate melts. Stir with a whisk until smooth. Cool 1 hour at room temperature. Refrigerate 15 minutes, stirring every 5. Scoop about 1 tbsp of the ganache (the stuff you just made) out onto a sheet of parchment or wax paper - do this til you use up the ganache and have about a dozen little mounds. Now, go wash your hands in really cold water and *dry them thoroughly* (basically, you want cold dry hands). Take portion of ganache and gently roll it in your palms, just enough to round the shape. Roll in cocoa until covered. Dark chocolate sets up harder and your truffles will not be as soft. If you use dark chocolate and want them softer like the semisweet try reducing the cream to about 1/3 cup, and adding 2 tbsp of unsalted butter. It is not a science, but more an art - try a few different combinations til you get the texture and flavor you like. Quote Link to comment Share on other sites More sharing options...
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