(Not Just) Chocolate Truffles, Part II
December 16th, 2005
(Don’t know what the “Part II” is about? Go and read Part I.) The original recipe uses
- 400g good quality dark chocolate,
- 20cl whipping cream and
- 40g butter.
I decided to use half the amount of chocolate and went for a large (250g) bar of Rausch Amazonas (60% cocoa solids) minus some six pieces. I then followed the recipe, breaking the chocolate apart (I was lazy and only broke off the pieces, which I regretted later because the chocolate took quite long to melt), bringing the cream (30% fat whipping cream) almost to a boil, pouring the cream over the chocolate and finally mixing in the diced butter.
I used crushed butter cookies (Butterkeks), chocolate granules (Schokostreusel, like these), unsweetened cocoa powder and icing sugar (Puderzucker) for the toppings.
As mentioned in Part I, I used cayenne pepper, cinnamon, a sweet masala mixture from the organic supermarket, vanilla and salt (fleur de sel, to be exact) for flavouring the ganache itself. I can’t really say anything about the amounts I used; it was pretty much “use what feels right”.
And here’s the summary:
I think the truffles would be nicer with slightly less dark chocolate. Next time I’ll try Rausch Santo Domingo with 55% cocoa solids.
Toppings:
| usage | looks | taste | |
|---|---|---|---|
| butter cookies | works well | pretty | ok |
| chocolate granules | difficult to get to stick to the truffles | quite pretty | nice |
| cocoa powder | works well | pretty | nice |
| icing sugar | difficult: take what seems to be the right amount and it’ll be all melted away 10 minutes later | not too pretty | ok |
Flavorings:
| cayenne pepper | I don’t really know; I think I didn’t use enough (and here I was afraid it might have been too much) |
|---|---|
| cinnamon | Nice. Goes well with the cocoa topping. |
| masala | I’m not sure. But the mixture is a bit too heavy on aniseed (I think) for my taste. |
| vanilla | Not nice. I should probably have used proper vanilla essence. |
| fleur de sel | Not nice. But I think I just used way too much. |
December 16th, 2005 at 11:22 pm
[…] Loesung hier. […]
November 24th, 2006 at 2:11 am
[…] It feels a bit strange to make them: most of the moisture comes from melted chocolate and butter, and they have to stand in the fridge overnight. Then you form small balls, roll them in icing sugar, and put them on a cookie sheet — almost like baking chocolate truffles… […]