The Christmas force is strong with you. If I wanted to do a coffee flavor, would I add instant espresso into the ganache and a pinch of salt? Or would you just add it as a dusting on top?
Well, it could be all due to the editing. I'm sure Claire and the BA producer/editor could've edited their piece so that it seemed like Claire was an expert at chocolate tempering.
I think it's because Claire does it from scratch, whereas seeding requires some already-tempered chocolate. Also it takes like 15 minutes longer. Source: chocolatedisorder.com/2016/01/24/tempering-chocolate-seeding-method/
@@KoyasuNoBara And yet I've never seen anybody fail at tempering chocolate in the Great British Bake off, even though they use the cooling and stirring method. Claire has tried a couple of methods, it's just her big weakness. Carla burns bread, Brad struggles with English and an unbroken chain of thought, Chris & that f*cking cheese, etc.
BA also recognizes that we enjoy watching the failures and missteps of professionals. It humanizes them, and it's really endearing. I like when people like Chef John and Emmy Made leave in their failures as well.
I've made these every year for Christmas gifts since this recipe came out. Just rewatching to refresh the memory, even though I've got it written out in my recipe book :) always a hit! If I'm lazy (often) I just coat with cocoa powder instead of chocolate coating.
This is just quality content. Without any effort you just showed how to temper chocolate for us amateurs. Its something even experienced chefs struggle with. Just ask Claire Saffitz lol
Hi Chef, Just came upon this recipe and did try making them (with the help of a little prayer, mind you!) They came out great! Thanks for a great recipe and a simplified method that even I can follow!
My 4 year old son is HERE FOR THIS. Chef John is Peter's fave! And he won't let me close TH-cam until he hears CJ's closing jingle. 💯 Oh, and these truffles look fab. That ganache? Yessir. Smooth chocolatey balls of wonder.
This year I went FW-old school and made your amazing burnt caramel sea salt dark chocolate coins, which was the first FW recipe I've ever tried 10 years ago. They are as amazing as I remembered them to be, and to be honest we ate the whole first batch 😅 but brought some to our elderly neighbours, too. So I had to go back to the store and make a second batch as gifts. And no, I don't regret a single bite. 😋
I'd considered making truffles before. This video gave me the final push to do it. In lieu of pumpkin-pie spice, I put about 75 grams of Werther's hard caramels in a food processor and chopped them to teeny-tiny particles, and added that, plus about a teaspoon of sea salt, to the ganache. It worked well! (I also used both white and dark chocolate to cover. The white chocolate was more trouble than it was worth, in my opinion -- like trying to keep a new pair of white shoes clean while walking on a mud path.)
I've found that rolling the truffle in nitrel glove covered hands produces a thin shell of chocolate, after a few truffles being coated you don't need to refresh the chocolate on your gloves each time.
I just finished making these, they turned out a bit messy but I'm proud of how they turned out considering I've never worked with chocolate before. I used cinnamon coffee powder to flavour some of them and they're delicious! thank you Chef John
I'm glad I took your advice Chef John and did NOT miss this transformation. Came out beautifully. I used the ganache to dip the bottom half of Harry & David pears into. People who received this were impressed. :-)
Just made two versions of these - one with dark chocolate and orange flavouring (liquor, juice and zest), and one with a combination of white and ruby chocolate and strawberry ganache filling. Both turned out beautiful and super good, and I'll be sharing them with my co-workers tomorrow. Thanks Chef John!
Just made these today. Made 32 of them. They look almost as good as they taste!! Thank you so much! I had no idea they were this easy! I never saw myself making them until I saw your video! Please do more candy! LOL! Plus, thanks to you and Amazon, now I have a bunch of metal mixing bowls and a new scale! Thanks for the inspiration! I used to love cooking, and your videos are bringing that love back into my spare time! 🙂
Chef John, consider releasing a kitchen supplies line with cutting boards and/or cookie sheets that say “ol’ tappa tappa” and bowls that say “ol’ shake-a shake-a” I’ll buy those
You can also move them to a tray lined in parchment paper before they dry/harden. And the footprint that the first placement left can be remelted to conserve chocolate. Yummy!
What do you do if you add a little bit of liquid as a spice? Like a bit of cognac or something like that. Will the ganache be too "liquidy"? Do you need to adjust the cream ratio? Or add a spoon of cocoa powder or something?
There are no better videos to watch than Chef John's. And there are no better TH-cam comments than from Chef John's fans. What funny bunch of people! Reading the comments is almost half the fun for me.
I'm doing these instead of cookies to give to my family this year, because cookies take a lot of effort and I'm recovering from a spinal fusion, and can't be up for a long time, nor do things that require some strenght like making a dough. I'm sure my family will love it.
There is another easier method for the soft center which uses just a mixture of cocao powder and sweetened condensed milk which I've also been wanting to try.
The 60% ratio is golden information. With the mention of coffee flavored I'm wondering about how you go about that. Would adding coffee seize the ganache or ruin it? Do you use grounds and not liquid coffee? I suppose the same goes for any liquid flavor or even fruits or extracts. A little more on flavors would be helpful.
Basically in this kind of recipe, the most important thing actually the shells. That's what keeping the structure together. I heard some fancy truffles can even use liquors, which made the inside totally a mess except in refrigerator temperature, but as long as the shells properly tempered and solid enough, then it's good. That's what I heard, though.
I use instant espresso powder, dissolve it in the cream before adding to the chocolate 🍫. Was wondering about other liquids myself, like liquor. Would you subtract amount cream for it's addition?... still I'd add it to the cream, not the mixture.
I'm VERY picky/chosy with food. Somehow I still enjoy your videos. If I see something on a menu, I discard many things of the bat. But the majority of what you make, makes me want to try it anyway. And your dry humor is so much like northern/western danish humor. I'm sliding of the chair many times. Keep it up. :)
My mom and I tried to make truffles once. By the time we were done, we had chocolate ganache up to our elbows, half of it was all over the kitchen, and we were hysterical.
I followed the exact recipe for the chocolate ganache: 326 grams of chocolate 196.5 grams cream Let the cream bubble around the edge of pot but not boil. Pour into chocolates and wait 2-3 min before stirring. The chocolate won’t set after 2 days in the fridge. It was still too loose. Are you sure it’s not 40% of cream to chocolate ratio and not 60%? I fixed it by reheating the chocolate ganache and adding in 2 tablespoons of chocolate powder to get it to the right consistency. Anyone else have this issue? I love all your recipes, Chef John. It’s just this one was driving me nuts with waiting.
Hope you had a great holiday and happy new year, Chef John!! I don't know if you have a video, but have you ever made Zeppole (Savory with anchovies, it's like an Italian fried dough?) Sorry to bother you, but my wife and I... even my son love your videos! Keep up the great content!! Thank you!
..That really was a lot easier than I thought it would be. I like truffles myself and haven't had any in quite a bit so this is pretty cool..Most of my family actually like Cherry Cordials instead especially since I'm one of the few in my family who enjoys dark chocolate..it's a very common Christmas gift to hand my relatives a box of cherry cordial candy if I can't afford anything more expensive for the holidays.
I’m excited that I have the same brand and style of microplane as Chef John. I couldn’t tell which grater he used. Is the grater a size small or is it the star grater? Thank you!
I love your videos.. seriously I was watching a old video from 6 years ago and I love how you explain things and I was hoping you had recently added new ones and BEHOLD ! Yay (:
Instead of the spices, add some peppermint extract to the ganache, and then when you swirl the pure chocolate coating, add a sprinkle of crushed peppermint on top.
Chef, would you be willing to tackle some unique, traditional recipes from other cultures? Like Salad Olivier or Herring Under a Fur Coat?? Would love to see your take on them! ☺️
I'm wondering if you could set up a rack over a something to catch the excess chocolate and coat the truffles with gravity like in a factory to get an even coating
As Pastry Chef and Chocolatier I frequently said, “Cacao”. I think it’s funnier when my four-year-old Grandson calls it, “Cocky Cow”! 😂👵🏻♥️👦🏻 Thank you Chef John I enjoy watching your videos every day. I wish you and your family the Happiest of Holidays.
Dear Chef John, I would really appreciate you approximating your truffle recipe into ounce measurements. I know it won't be quite as accurate, but I just don't have the measuring equipment needed for the recipe. I really appreciate it, and we wish you very Happy Holidays from our home to yours ❤❤❤
Request: Lonesome man chili. Chili is a misnomer, as it's more of a stew. It's an old recipe that is popular enough to have multitudes of pages on the net about it, but not a single youtube video.
Wow. Very impressive that you're showing folks an easy way to temper the enrobing chocolate. That'll really make a lot folks happy, as the perfect truffle really needs that outer chocolate 'shell'-! I've been making homemade truffles for about 25 years and have worked through all sorts of chocolate/cream ratios, and many different brands and compositions of chocolates. I've ended-up with a 2.5:1 ratio of 59-60% to 70% chocolate - along with a *tiny* amount of 22-24% fat [Dutch-processed] cocoa, to which I add cream at a much-higher ratio of about 1.16. [So, a tiny bit more cream than chocolate, by weight. It kinda depends on the amount of cocoa butter in the chocolate(s)]. Intensifying the chocolate flavor by incorporating some 70% chocolate into the 60%, along with a little high fat cocoa, allows you to really increase the creaminess of the ganache, but still produce a very chocolate-forward truffle. And then enrobe it in a blend of 55 & 60% chocolates of different flavor profiles (some 'fruity', some 'nutty', etc.), and you really have a treat with several delicious flavors, all melting on your tongue at the same time.
I guess you could do a marble effect for the coating by adding some white chocolate to the dark chocolate, mix together a couple of times in a figure 8 till you get a marble effect ad simply pour over the truffles. Just an idea.
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Check out the recipe: www.allrecipes.com/recipe/277647/how-to-make-chocolate-truffles/?internalSource=hub%20recipe&referringContentType=Search
Wow. I somehow tapped "Jingle Bells" with the metal spatula without knowing it. There are forces at work that we don't fully understand.
The Christmas force is strong with you. If I wanted to do a coffee flavor, would I add instant espresso into the ganache and a pinch of salt? Or would you just add it as a dusting on top?
Have been on a peanut butter kick lately, wheels are turning now...
I thought it was just in my head when I heard it, but then I saw this comment.
Amazing watermelon Vs 70 eggs
For the lazy ones: 8:13
Chef John's clear instructions will prevent any kerfuffle of your Chocolate Truffle.
Nice 👍
ahhhhh I see what you did here!!
Ned Flanders is that you??
@@gkm2928 why hi didly ho neighbor burrito
Nobody knows the truffles Chef John’s seen.
LOL
Haha, I like it!😁
awww Walt...Thanks for the loud HEARTY laugh...HaHaHa...BTW...I really admire clever people... *: )* Hope you have a very pleasant weekend...Poppy
niice 🎶
Walter Tomashefsky
You’re too, too funny! 👍🏼👏🏼👏🏼👏🏼👏🏼
Dear Chef John: You are definetly the BEST chef in the net ! Regards from Buenos Aires, Argentina.
Just finished watching Claire from Bon Appétit struggle with tempering chocolate. You make it look so easy!
Well, it could be all due to the editing. I'm sure Claire and the BA producer/editor could've edited their piece so that it seemed like Claire was an expert at chocolate tempering.
I think it's because Claire does it from scratch, whereas seeding requires some already-tempered chocolate. Also it takes like 15 minutes longer.
Source: chocolatedisorder.com/2016/01/24/tempering-chocolate-seeding-method/
@@KoyasuNoBara And yet I've never seen anybody fail at tempering chocolate in the Great British Bake off, even though they use the cooling and stirring method.
Claire has tried a couple of methods, it's just her big weakness.
Carla burns bread, Brad struggles with English and an unbroken chain of thought, Chris & that f*cking cheese, etc.
BA also recognizes that we enjoy watching the failures and missteps of professionals. It humanizes them, and it's really endearing. I like when people like Chef John and Emmy Made leave in their failures as well.
It is “Chef” John after all
I've made these every year for Christmas gifts since this recipe came out. Just rewatching to refresh the memory, even though I've got it written out in my recipe book :) always a hit! If I'm lazy (often) I just coat with cocoa powder instead of chocolate coating.
This is just quality content. Without any effort you just showed how to temper chocolate for us amateurs. Its something even experienced chefs struggle with. Just ask Claire Saffitz lol
Hi Chef, Just came upon this recipe and did try making them (with the help of a little prayer, mind you!) They came out great! Thanks for a great recipe and a simplified method that even I can follow!
My 4 year old son is HERE FOR THIS.
Chef John is Peter's fave! And he won't let me close TH-cam until he hears CJ's closing jingle. 💯
Oh, and these truffles look fab. That ganache? Yessir. Smooth chocolatey balls of wonder.
mkyker Mine too. He’s obsessed with Chef John!
My five year old BEGS for “that Food Wishes guy with the big hands!”
CHEF JOHN IS COOKING BY WEIGHT!!
Be still, my heart! 💜
This year I went FW-old school and made your amazing burnt caramel sea salt dark chocolate coins, which was the first FW recipe I've ever tried 10 years ago. They are as amazing as I remembered them to be, and to be honest we ate the whole first batch 😅 but brought some to our elderly neighbours, too. So I had to go back to the store and make a second batch as gifts. And no, I don't regret a single bite. 😋
I've got this year's DIY Christmas gift already in process but these truffles are definitely something that I will consider giving people next year!
Beautiful! Thanks for keeping it simple Chef John!
I'd considered making truffles before. This video gave me the final push to do it. In lieu of pumpkin-pie spice, I put about 75 grams of Werther's hard caramels in a food processor and chopped them to teeny-tiny particles, and added that, plus about a teaspoon of sea salt, to the ganache. It worked well! (I also used both white and dark chocolate to cover. The white chocolate was more trouble than it was worth, in my opinion -- like trying to keep a new pair of white shoes clean while walking on a mud path.)
I've found that rolling the truffle in nitrel glove covered hands produces a thin shell of chocolate, after a few truffles being coated you don't need to refresh the chocolate on your gloves each time.
I just finished making these, they turned out a bit messy but I'm proud of how they turned out considering I've never worked with chocolate before. I used cinnamon coffee powder to flavour some of them and they're delicious! thank you Chef John
I'm glad I took your advice Chef John and did NOT miss this transformation. Came out beautifully. I used the ganache to dip the bottom half of Harry & David pears into. People who received this were impressed. :-)
Just made two versions of these - one with dark chocolate and orange flavouring (liquor, juice and zest), and one with a combination of white and ruby chocolate and strawberry ganache filling. Both turned out beautiful and super good, and I'll be sharing them with my co-workers tomorrow. Thanks Chef John!
Do you remember how much liqueur you added?
"This chocolate is exactly 326 gms." *picks up a chocolate chip* "Or just slightly under."
I love that little microblade! You should make an amazon store! I would buy all of your recommendations! *Just another way to make money!*
You are the adorable puppy snuffle of your Christmas chocolate truffle.
Im only making a few of your recipes but I could listen to you ALL day. 🇮🇪
I have two daughters. They both ask to watch cooking videos. My eldest loves hearing you say tappa tappa... We all love your videos.
They look scrumptious! Never tried making truffles. You explained everything so nicely I will definitely try making them! Thanx!
gingerbread > pumpkin pie. Also thank you for re-educating how to get a percentage, I legitimately needed that
A ginger snap based crust, pumpkin pie/cheesecake filling, topped with apple fruit sauce and ginger bread crumbs would be amazing though!
chef lightning mcqeen goes “cacao” instead of “kachow”
*McQueen
Ohh Lord, perfect timing, the recipe I didn't know I needed til now!!
Just made these today. Made 32 of them. They look almost as good as they taste!! Thank you so much! I had no idea they were this easy! I never saw myself making them until I saw your video! Please do more candy! LOL! Plus, thanks to you and Amazon, now I have a bunch of metal mixing bowls and a new scale! Thanks for the inspiration! I used to love cooking, and your videos are bringing that love back into my spare time! 🙂
Chef John, consider releasing a kitchen supplies line with cutting boards and/or cookie sheets that say “ol’ tappa tappa” and bowls that say “ol’ shake-a shake-a” I’ll buy those
I need these chocolate truffles for Christmas! 😍🍫 Thanks for your recipes and epic videos, Chef John! 🤗
I'm having flashbacks to the I Love Lucy episode where she makes chocolates.
No One SPEEEED IT UP
You can also move them to a tray lined in parchment paper before they dry/harden. And the footprint that the first placement left can be remelted to conserve chocolate. Yummy!
You are the most entertaining person to watch and listen to 🤣
Yeah, he sounds like one of those people on tv shop.
What do you do if you add a little bit of liquid as a spice? Like a bit of cognac or something like that. Will the ganache be too "liquidy"? Do you need to adjust the cream ratio? Or add a spoon of cocoa powder or something?
Here to give that play button the ol' tappa tappa once again.
Happy Friyay!
Holy cow, exactly what I wanted to make :D You rock once again, Chef John. Any chance to post other flavor options on the blog? :D
Love your videos. Made this and everyone loved them. Thanks
There are no better videos to watch than Chef John's. And there are no better TH-cam comments than from Chef John's fans. What funny bunch of people! Reading the comments is almost half the fun for me.
I'm doing these instead of cookies to give to my family this year, because cookies take a lot of effort and I'm recovering from a spinal fusion, and can't be up for a long time, nor do things that require some strenght like making a dough.
I'm sure my family will love it.
Thank you so much for this. I adore truffles...now I can make them myself.
Oh I've actually really wanted to make some truffles, since they're so overpriced in the stores. Thank you, chef John!
There is another easier method for the soft center which uses just a mixture of cocao powder and sweetened condensed milk which I've also been wanting to try.
The 60% ratio is golden information.
With the mention of coffee flavored I'm wondering about how you go about that. Would adding coffee seize the ganache or ruin it? Do you use grounds and not liquid coffee? I suppose the same goes for any liquid flavor or even fruits or extracts. A little more on flavors would be helpful.
That would be some useful information. Am partial to trying the coffee flavor.
Basically in this kind of recipe, the most important thing actually the shells. That's what keeping the structure together. I heard some fancy truffles can even use liquors, which made the inside totally a mess except in refrigerator temperature, but as long as the shells properly tempered and solid enough, then it's good.
That's what I heard, though.
Add instant coffee (espresso) powder.
Try it in you next batch of brownies or chocolate cake, too.
I use instant espresso powder, dissolve it in the cream before adding to the chocolate 🍫. Was wondering about other liquids myself, like liquor. Would you subtract amount cream for it's addition?... still I'd add it to the cream, not the mixture.
You are so enjoyable to listen to and your recipes speak to me, thank you so much!
Looks fantastic! Thanks for the detailed instructions!
I'm VERY picky/chosy with food. Somehow I still enjoy your videos. If I see something on a menu, I discard many things of the bat. But the majority of what you make, makes me want to try it anyway. And your dry humor is so much like northern/western danish humor. I'm sliding of the chair many times. Keep it up. :)
Great job chef. They look very good.
Chef John is the ThisOldTony of the food world. Change my mind.
For some reason I thought I was the only person who knew about ThisOldTony.
The Ganesh of your ganache...wonderful.
My mom and I tried to make truffles once. By the time we were done, we had chocolate ganache up to our elbows, half of it was all over the kitchen, and we were hysterical.
lol
Wow, Chef John! I am making chocolate truffles this very moment! Great minds think alike ❤️ Love your videos.
I followed the exact recipe for the chocolate ganache:
326 grams of chocolate
196.5 grams cream
Let the cream bubble around the edge of pot but not boil.
Pour into chocolates and wait 2-3 min before stirring.
The chocolate won’t set after 2 days in the fridge. It was still too loose. Are you sure it’s not 40% of cream to chocolate ratio and not 60%?
I fixed it by reheating the chocolate ganache and adding in 2 tablespoons of chocolate powder to get it to the right consistency.
Anyone else have this issue? I love all your recipes, Chef John. It’s just this one was driving me nuts with waiting.
Love your recipes, have tried quite a few. Your narration is great too!
My daughter and I love chef John!😁😗😉
Your commentary is crazy. Thank you for the recipe. This was wonderful.
We love you chef John
Perfect timing since this is one of the many goodies I want to make this Christmas.
Great vid! Simple ingredients and easy method.
Scrumptious will try these soon
Thanks so much for always inspiring me to make it myself. It's saved me so much money and really increased my confidence in the kitchen.
Prefect, I needed an extra small gift for my boyfriend's mom!
throathammer1 What the hell, man?
Beautiful Chef John!
If I can make a suggestion: lightly spritz your sorbet scoop with cooking spray for an easier release of all that chocolatey goodness!
@tyvek05 That's why I said spritz and not dip. Use a neutral flavored oil and you will be fine.
@@MrHootiedean Thanks, a bit of spray...coconut oil.
Nice looking box. Or a box like this! Classic Chef John!
He did the “ I love Lucy “ bit with is fingers on the chocolate lol
Hope you had a great holiday and happy new year, Chef John!! I don't know if you have a video, but have you ever made Zeppole (Savory with anchovies, it's like an Italian fried dough?) Sorry to bother you, but my wife and I... even my son love your videos! Keep up the great content!! Thank you!
I’m already clicking 👍before I even watched. Don’t @ me, it’s heckin’ chocolate truffles! 💕💕💕💕
Oh Wow! If I can’t find time during the holidays. Definitely for Valentine’s Day!
..That really was a lot easier than I thought it would be. I like truffles myself and haven't had any in quite a bit so this is pretty cool..Most of my family actually like Cherry Cordials instead especially since I'm one of the few in my family who enjoys dark chocolate..it's a very common Christmas gift to hand my relatives a box of cherry cordial candy if I can't afford anything more expensive for the holidays.
These are still as nostalgic as the first I ever saw. Thank you Jhon :)
This right here is the content that YT needs.
I’m excited that I have the same brand and style of microplane as Chef John.
I couldn’t tell which grater he used.
Is the grater a size small or is it the star grater?
Thank you!
"or just slightly under"
Classic Chef John
So easy! What are some other flavor ideas to add to the ganache?
I just coat my truffes with cacao. I guess they keep up better with melted chocolate coating. Will certainement try that
Love your videos, great help to relax when I get stressed from work. Thank you very much! Keep them coming! I even cooked some :-)
My kitchen is cold too. It is called seeding. I never cut, etc. on my slipways. I may be wrong but I have seen others do it. Sighhhh. Great vid
“Dry hands make smooth balls.” My wife’s been saying that for years.
She also swirls the top, right?
Explain it to @Dorian Gray
Oh Chef John, they look delicious! I want one ... ☺️
I love your videos.. seriously I was watching a old video from 6 years ago and I love how you explain things and I was hoping you had recently added new ones and BEHOLD ! Yay (:
Math = precision!
Thank you.
Not when your rounding and eating the food. 😋
How could I modify this recipe to include liqueur (for a liquor filling with a bit of kick) without diminishing the alcohol content?
I like your recipe very much 👍👍👍
The T-shirt sayings from this recipe are going to be a fun one...
Instead of the spices, add some peppermint extract to the ganache, and then when you swirl the pure chocolate coating, add a sprinkle of crushed peppermint on top.
Chef, would you be willing to tackle some unique, traditional recipes from other cultures? Like Salad Olivier or Herring Under a Fur Coat?? Would love to see your take on them! ☺️
I just made your Italian crema ice cream..it was amazing. Can't wait to try this!
I'm wondering if you could set up a rack over a something to catch the excess chocolate and coat the truffles with gravity like in a factory to get an even coating
As Pastry Chef and Chocolatier I frequently said, “Cacao”. I think it’s funnier when my four-year-old Grandson calls it, “Cocky Cow”! 😂👵🏻♥️👦🏻 Thank you Chef John I enjoy watching your videos every day. I wish you and your family the Happiest of Holidays.
Maybe I’ll try making these with my granddaughter.
I bet using Ghiradelli chocolate would make these really awesome!
Flavor these with the syrup from Luxardo Maraschino Cherries, maybe dice some of the cherries up very fine as well. Yum.
👏 I'mma make these as edible gifts. Chef John saves Christmas!
Dear Chef John,
I would really appreciate you approximating your truffle recipe into ounce measurements. I know it won't be quite as accurate, but I just don't have the measuring equipment needed for the recipe. I really appreciate it, and we wish you very Happy Holidays from our home to yours ❤❤❤
Request: Lonesome man chili. Chili is a misnomer, as it's more of a stew. It's an old recipe that is popular enough to have multitudes of pages on the net about it, but not a single youtube video.
I do agree......it does have a lot of panache!
Before I start this video I am going to say that I am very excited for the next video...Hi from Croatia ツ
Wow. Very impressive that you're showing folks an easy way to temper the enrobing chocolate. That'll really make a lot folks happy, as the perfect truffle really needs that outer chocolate 'shell'-! I've been making homemade truffles for about 25 years and have worked through all sorts of chocolate/cream ratios, and many different brands and compositions of chocolates. I've ended-up with a 2.5:1 ratio of 59-60% to 70% chocolate - along with a *tiny* amount of 22-24% fat [Dutch-processed] cocoa, to which I add cream at a much-higher ratio of about 1.16. [So, a tiny bit more cream than chocolate, by weight. It kinda depends on the amount of cocoa butter in the chocolate(s)]. Intensifying the chocolate flavor by incorporating some 70% chocolate into the 60%, along with a little high fat cocoa, allows you to really increase the creaminess of the ganache, but still produce a very chocolate-forward truffle. And then enrobe it in a blend of 55 & 60% chocolates of different flavor profiles (some 'fruity', some 'nutty', etc.), and you really have a treat with several delicious flavors, all melting on your tongue at the same time.
QUESTION: If you're using something liquid for your flavoring, what's the most you can safely add and still have this come out right?
Do you know how long these would last? Awesome recipe! Can’t wait to try it.
I guess you could do a marble effect for the coating by adding some white chocolate to the dark chocolate, mix together a couple of times in a figure 8 till you get a marble effect ad simply pour over the truffles. Just an idea.