How to:
Making Truffles
Truffles can be covered in a variety of ingredients, most commonly chopped nuts or cacao powder. Here I cover them with chopped pistachios.
TOOLS:
- Ganache (page 69)
- double boiler (or glass bowl and pot)
- rubber spatula
- canvas piping bag with a medium-size round piping tip (#04)
- parchment paper
- baking sheet
- chocolate
- rubber gloves
- chopped nuts or cacao powder for coating
Heat the ganache in a double boiler
(I use a glass bowl over a pot of simmering water), stirring with a
rubber spatula, until melted. Let cool to room temperature, then
place the ganache in the piping bag.
On a parchment-lined baking sheet,
pipe dollops of ganache in even lines, leaving about ½ inch between
each dollop. Refrigerate for about 1 hour.
Melt 2½ to 3 cups (about 500 grams)
chopped chocolate in a double boiler; set aside. Fill a wide bowl
or cake pan with chopped nuts (or cacao powder, if using).
Wearing rubber gloves and working
quickly, roll one dollop of ganache into a ball.
Holding the ganache ball in one
hand, dip the fingers of your other hand into the melted chocolate
and roll them over the ball to lightly coat.
After the ganache ball is lightly
coated in chocolate, drop it into the chopped nut mixture or cocoa
powder and cover completely.
Repeat until all the ganache balls
are covered. Refrigerate for 30 minutes before securing to the
cake. Store truffles refrigerated in an airtight container.