Classic Truffle Recipe – What is Ganache?
You may not have considered what goes inside a chocolate truffle, but it’s actually filled with ganache. But what is this magical, delicious ingredient?
The Paris manufacturer Maison Siraudin invented ganache in 1862, developed the written recipe in 1869, and named it after a vaudeville company by Victorien Sardou, called “Les Ganaches” (“The Chumps”). In basic terms, ganache is made from chopped-up chocolate and cream, and is prepared by heating that cream and pouring it over that chopped-up chocolate. The mixture is then stirred until smooth. You can also add butter to give it a shiny texture.
Ganache is different than what you typically think of as frosting - frosting is whipped and is generally “fluffy”, and is made by creaming together butter and sugar. However, ganache can be used as a frosting. So, to put it simply, ganache can be a type of frosting, but not all frosting is ganache.
If you’re new to cooking but want to try to make classic truffles, here’s a good starter recipe.
Classic Truffle Recipe (Don’t Be Afraid To Get Messy!)
1 cup of heavy cream
4 tablespoons of unsalted butter
2 teaspoons of light corn syrup
1 pound of finely chopped semisweet chocolate, plus 12 ounces for dipping
1 cup of Dutch-process cocoa powder, sifted
Using a 1 ¼-inch ice cream scoop is the easiest way to form the truffles, but you can also use 2 spoons.
- In a small saucepan, bring cream, butter, and corn syrup to a full boil over medium heat, and once boiled, turn off the heat. Add 1 pound of chocolate, gently swirling the pan to cover the chocolate with cream, but do not stir it. Let it stand for 5 minutes.
- Slowly whisk until the ingredients are combined, and transfer the mixture to a large bowl. Refrigerate it, but take it out every 15 minutes to stir.
- The mixture will thicken quickly after 45 minutes, so begin to stir it every 3 to 5 minutes for another 10 to 20 minutes until it’s thick enough to scoop. Using the ice cream scoop or the two spoons, form them into 1-inch balls and then transfer them to a parchment-lined baking sheet.
- Chill the formed truffles until they are firm, but not hard, for 10 minutes. Remove them from the refrigerator, and then roll them in your palms to form a ball. To fix any irregular shapes, gently press them with your fingers. Chill them until you are ready to dip. Place the remaining 12 ounces of chocolate in a heatproof bowl over a pan of simmering water, stirring occasionally until the chocolate melts. Remove it from the heat and cool it slightly.
- Place the cocoa in a small bowl, and remove the centers from the refrigerator. Using one hand, dip one center into melted chocolate, then roll it in your hand to coat it evenly, letting the excess drip back into the pan. Place the truffle in the cocoa, and with your clean hand, cover the truffle in cocoa. Let it sit in the bowl for 20 seconds.
- Lift it out of the pan and set it on the parchment-lined baking sheet. Repeat with all of the remaining truffles. If you have a warm kitchen, avoid them melting by putting them in the refrigerator for 5 minutes to set. You can store the truffles in airtight containers up to 1 week at a cool room temperature.
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