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Topic: I need a chocolate expert (Making truffles!)

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Subject: I need a chocolate expert (Making truffles!)
Date Posted: 12/23/2009 8:01 AM ET
Member Since: 8/1/2007
Posts: 954
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I found a recipe for kaluha chocolate truffles that just looked incredible, then I lost it and found six or seven more, and none of them agreed so I just taste budded the proportions. In other words, I don't know if my filling is the right consistancy, It's not sticky but if you put a glop of it down on a plate it will spread out in an oozy manner. I don't like the texture of cocoa powder enough to want to roll them in it the way it's suggested in a lot of the recipies, but I do need something to make it harder (I'm aiming for those divine individually wrapped truffles you can buy for a buck a pop at upper class grocery stores)

My thought is to freeze my filling, melt the hardest chocolate I can find, dip the frozen filling balls in really quickly, stick it back in the freezer until that's hard and do the whole thing a couple more times until there's a good solid layer of hard chocolate on the outside- Possibly leaving the last layer slightly tacky to stick on chopped nuts, I haven't decided yet.

My first question is, has anybody tried this? Am I doomed from the get go by some unanticipated reason? And if not, what's the hardest at room temperature chocolate I can reasonably expect to find in a physical grocery store the day before Christmas? I'm going shopping in about eight hours and I'm honestly not sure what to get.

Thanks in advance!

Date Posted: 12/23/2009 8:13 AM ET
Member Since: 4/17/2008
Posts: 1,194
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Not sure what recipe you are using but here's mine. They always turn out nice.  The balls will spread some (they shouldn't flatten) before they are put in the refrigerator



9 ounces semisweet chocolate or bittersweet chocolate, chopped coarse
1/2 cup heavy whipping cream
2 tablespoons unsalted butter
1 tablespoon light corn syrup
2 tablespoons Cognac , dark rum, Grand Marnier, Framboise, Kirsch, Frangelico, Amaretto, Kahlua, or port


Chocolate and Cocoa Coating

8 ounces semisweet chocolate or bittersweet chocolate
2 cups Dutch-processed cocoa powder sifted


  1. For the ganache: Melt chocolate in medium heatproof bowl set over pan of almost simmering water, stirring once or twice, until smooth. Set bowl aside. Bring cream, butter, and corn syrup to strong simmer (about 160 degrees) in non-reactive pan over low heat. Remove pan from heat, cool for 5 minutes, then whisk into chocolate. Whisk in liquor. Refrigerate mixture until it cools to 80 degrees, 15 to 20 minutes.

  2. Either in bowl of electric mixer fitted with whisk attachment or with handheld electric mixer, whip mixture at medium speed until slightly lightened and thickened to a texture like store-bought canned chocolate frosting, 25 to 30 seconds. Spoon ganache into large pastry bag fitted with 1/2-inch plain tube. hold bag perpendicular to pan and with tip about 3/4 inch above work surface, and pipe 3/4 -inch mounds (pulling tube away to the side to avoid leaving points) onto parchment or wax paper-covered baking sheet. Alternatively, scoop mounds with tiny (less than 1 tablespoon) ice cream scoop or melon baller. Refrigerate mounds until hardened, at least an hour. NOTE:They do not form perfect balls and will droop slightly

  3. 3. For coating: Following directions in step 1, melt coating chocolate, then cool to 90 degrees, making certain that no water comes into contact with chocolate. Arrange chilled truffle mounds, bowl of melted chocolate, and cocoa-filled high-sided roasting pan on work surface. Working one mound at a time, dip palm of one hand about 1/4-inch deep into melted chocolate, pass one truffle mound with other hand to chocolate-covered hand and close hand around mound to coat, re-dipping hand into chocolate every third or fourth mound. Drop coated truffle into cocoa; roll to coat using fork held in now empty clean hand, leaving truffles in cocoa until chocolate coating has set, about 1 minute. Repeat process until all mounds are in pan of cocoa. gently roll 5 to 6 truffles at a time in medium strainer to remove excess cocoa, then transfer to serving plate or tightly covered container. (Can be refrigerated for up to one week.)

Last Edited on: 12/23/09 8:13 AM ET - Total times edited: 1
Date Posted: 12/23/2009 8:45 AM ET
Member Since: 8/1/2007
Posts: 954
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That's helpful, Diane, thanks! Do you find them to have a powdery taste on the tongue from the cocoa on the outside? I'm looking for a nice hard shell that can burst when you bite into it so the filling comes out.

I guess it'd help to relate what I did, but bear in mind that I was mostly just messing around and trying to get it to taste good.

  • I took 1/2 C sour cream (because I'm out of whipping cream and wanted to try it anyway, I find it gives it a sort of tangy richness that I really like)
  • 1/4 C butter, some vanilla flavouring,
  • about 1/3 - 1/4 C brandy
  • A spoonful of instant coffee (1 tbsp, or so)
  • and a sploosh of hazelnut syrup, heating it all to a simmer until the butter had melted.

I transfered it to a bowl, cleaned the pan and heated about 1 1/2 C milk chocolate until it was smooth, added in the sour cream mixture and found it to be a little thin. I gradually added maybe 1/3 - 1/2 C cocoa powder until it disolved, trying to thicken it. After a while it seemed like the moisture was separating from the chocolate solids, which freaked me out a little until I took a whisk to it, which made everything go back together.

I find now that I've forgotten it for an hour or so that it thickened a bit more, it's still mushy but it doesn't ooze anymore thankfully. They sound like semi similar recipes, though I'm sure yours is much more polished for being an actual recipe instead of a cobbled together experiment =)

Date Posted: 12/24/2009 12:53 AM ET
Member Since: 8/29/2007
Posts: 12
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 It looks to me like you may not have enough butterfat in yours,  you didn't say if you had refrigerated them after blending. If you did and they haven't set up,  that may be why , also too much alcohol can hinder the process.  What are you sweetening them with? Maybe some powdered sugar would stiffen it up.

  There should be enough fat in them ,(from chocolate, butter , cream or a combination ) to firm them up once chilled. ,Cream cheese may work better than sour cream for a non chocolate version.  I usally chill them in a small bowl then scoop them out with a mini ice cream scoop before either dipping in chocolate or rolling in cocoa, the cocoa coating doesn't really pop like a cocolate coating will but it will create a nice dry coating if your filling is a good consistancy, if it's too wet it may pick up too much coating and get powdery. 

 I did'nt make any this year and now I'm getting hungry for some !

Date Posted: 12/26/2009 12:04 AM ET
Member Since: 4/17/2008
Posts: 1,194
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Do you find them to have a powdery taste on the tongue from the cocoa on the outside

Not if I use a good quality cocoa. If I only have a lower quality cocoa I will generally dip them in chocolate after dipping them in the cocoa