Рецепт Two kinds of chocolate truffles…
…dark chocolate raspberry and white chocolate rose, all covered in dark chocolate.
3G wanted something special for his girlfriend for Valentine’s Day, so we made two kinds of truffles. Rather than just rolling balls, we chose to make them in molds to make romantic hearts and roses, and we made two different kinds – dark chocolate raspberry truffles and white chocolate rose truffles, all covered in dark chocolate.
I adapted a recipe from a Daring Kitchen challenge. Be sure to use the best quality chocolate you can your hands on – it makes all the difference. If you’re melting the chocolate in a bowl over a pan of simmering water, make sure that the bowl doesn’t touch the water, and do not get any water in the chocolate – just a drop with make it seize beyond repair. The bottom of the bowl or double boiler will be wet with condensation, so I recommend laying out a kitchen towel on the work bench to put it on, so you don’t end up with a puddle.
Makes 60 (30 of each)
Preparation – 10 minutes for each ganache, 10 minutes for the coating
Cooling & setting – about one hour all together
- You need 60 little silicon molds – we used 2 trays each of heart and rose shapes
- Dark chocolate raspberry truffles
- 200g (7oz) dark chocolate, chopped
- 120ml (1/2 cup) heavy cream
- 3 Tbsp seedless raspberry jam/jelly
- 1/4 tsp vanilla extract
Finely chop or grate the chocolate and place in a heatproof bowl.
In a small saucepan, combine cream and raspberry jam, and heat until it just starts bubbling around the edges of the pot.
Pour the cream over the chocolate and allow to stand for a couple of minutes.
Gently stir the mixture until all the chocolate has melted and it is smooth.
Add vanilla extract and stir in gently.
Set aside to cool and thicken for about 30 minutes.
White chocolate rose truffles
200g (7oz) white chocolate, chopped
50ml heavy cream
1/2 tsp rose water (depends on brand – taste it to check if you need more)
2 – 3 drops pink food colouring (optional)
Finely chop or grate the chocolate and place in a heatproof bowl.
In a small saucepan, heat cream until it just starts bubbling around the edges of the pot. Alternatively, heat it in bursts in the microwave until just starting to bubble.
Pour the cream over the chocolate and allow to stand for a couple of minutes.
Gently stir the mixture until all the chocolate has melted and it is smooth. If it won’t melt easily, place it back on the double boiler to heat very gently, stirring just until melted. Because you are using far less cream than dark chocolate ganache, white chocolate is not so quick to melt.
Add rosewater and food colouring and stir in gently.
Set aside to cool and thicken for about 30 minutes.
Chocolate coating
300g (about 10oz) dark chocolate
Melt chocolate by stirring over low heat in a double boiler, a bowl set over a pan of simmering water, or microwave, stirring every 20 seconds.
Take spoonfuls of the chocolate and pour into the mold, making sure it fills every well. Knock the mold a few times against the bench to get rid of any air bubbles, then turn the mold upside down over the bowl of chocolate and shake out the excess chocolate. Turn right side up and drag a bench or plastic scraper across so all the chocolate in between the wells is scraped off cleanly, leaving you with only chocolate filled wells. Put in the fridge to set, about 5 to 10 minutes.
Remove from refrigerator and fill each well with cooled ganache. I used a piping bag to fill them.
Take another spoonful of melted chocolate and pour it on top of the filled chocolate wells, knocking against a flat surface to settle it in. Scrape excess chocolate off the mold with the bench scraper then refrigerate until set.
When set, pop your filled chocolates out of each well.
Tip: If they don’t want to come out of the molds easily, stick them in the freezer for 10 minutes and they should pop out no problem.
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