Truffle recipe Christie & Sissy Truffles La Vegan - review

[Guest guest]

> Well I made them! I decided to cut down the recipe, knowing that if

> I used a pound of chocolate I'd probably eat them all and make

> myself vey sick, LOL. This further messing about with amounts meant

> that I think that my chocolate to cashew cream ratio was a bit off

> so next time I shall use more cashew cream. (I never thought I'd see

> the day the I'd say that chocolate was too overpowering, LOL.) The

> chocolate I used was 75% cocoa solids so perhaps it needed toning

> down a bit as the truffles are extraordinarily rich. I tried rolling

> them in cocoa powder which just made them even more chocolatey and I

> found they really soaked it up so I ended up using dry icing sugar

> which worked well.

 

Sometimes it takes two coats, also. Or refrigerate them for a bit in

between rolling to shape and rolling in the powder of choice.

 

> Oh, and I completely forgot the point of the whole exercise which

> was to use chilli so I shall have to make some more - oh dear, what

> a shame :-) I also think they would be really good with ginger -

> perhaps tiny pieces of crystallised ginger - mmm.

 

One of the ones I had at Valentines (from that Chuao place I posted

earlier) was Zen - ginger ganache infused with green tea and covered

with Venezuelan dark chocolate. Yum. I would suggest steeping green

tea in the cream, stirring in tiny bits of candied ginger after you

mixed it with the chocolate (and after the chocolate is melted) if you

want to try this.

 

For a chili one - I would suggest putting as many chilis as you like

in the liquid (milk or cream usually) and heating, then steeping

(kinda like tea!). Strain and use the liquid in the recipe.

 

Here's an easy recipe for you.

 

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

hands). Take portion of ganache and gently roll it in your palsm,

just enough to round the shape. Roll in cocoa until covered.

 

 

If you use a dark chocolate rather than semisweet, reduce the cream to

about 1/3 cup, and add 2 tbsp of unsalted butter (dark chocolate sets

up harder and your truffles will not be as soft unless you do this).

It is not a science, but more an art - try a few different

combinations til you get the texture and flavor you like.