Hi everyone! How are we all? I hope everyone has had a good start to the new year and may there be more delicious adventures to come. It has been a busy time ever since Christmas Eve, all I’ve been doing is feasting and catching up with friends. Recently, I caught up with a few food blogger friends to bid farewell to 2010 and I decided to make a batch of chocolate truffles to give to them. It was a hit by all (despite the fact that some were a bit melty because it was a warm day and I had to sit on a train with no air-con for about an hour – DAMN you Cityrail!); so much that someone even proclaimed they wanted my babies.. HAHA!
I spent some time thinking what truffle flavour to make, as the options are endless. I had some macadamia paste that I had purchased from the Good Food and Wine Show last year and thought it’d be a good idea to incorporate it into the chocolate ganache filling. However, I found that the chocolate dominated the delicate macadamia flavour so I’d suggest either using milk chocolate and more macadamia paste or simply placing a whole roasted macadamia nut into the centre of a ball of ganache instead.
Working with chocolate is definitely messy; especially if you are trying to roll balls of chocolate ganache! One way to minimise this mess is to use a melon baller to evenly portion the truffles (I also use a teaspoon to shape the ganache into a ball) which were then transferred to a baking tray lined with baking paper. Once all the ganache is shaped into balls, I pop the tray into the fridge for about 10 minutes to firm up before I start rolling them into smooth balls, then I pop them into the fridge once again until I have to coat them with melted chocolate.
I’m no pro when it comes to making chocolate because I have issues with tempering chocolate but it’s something that I’d definitely like to learn to master one day. However, I was quite pleased with some of these truffles because when I bit into one of them, the chocolate coating snapped; a tell-tale sign that the chocolate was tempered properly. The process of tempering involves heating the chocolate to a certain temperature, cooling it and then bringing the temperature up slightly using either the seeding or tabling method. It is essential to get this right so that the chocolate sets with a proper shine, results in a brittle snap and does not develop “bloom“.
My candy thermometer couldn’t reach the lower temperatures so I kind of tempered the chocolate by “feel”. As we all know, when chocolate is melted it becomes silky smooth and runny; to cool the chocolate I placed the bowl over cold water and stirred the chocolate until it thickens up. Once this happens I place the bowl back onto a pot of warm water for about 10 seconds to warm up slightly. Chocolate that has been tempered properly should set very quickly.
The truffles were packaged and given as is. Stay tuned for future truffle recipes as I’ll be continuing to experiment with different flavours.
Makes ~ 36 truffles
An original recipe by Phuoc
200g dark chocolate, roughly chopped
200mL thickened cream
100g macadamia paste (or process 150g macadamia until a paste forms)
300g choc, for coating truffles
100g toasted hazelnuts, crushed (covers about 18 truffles)
- Heat thickened cream and chocolate in saucepan until chocolate melts.
- Add the macadamia paste to mixture and stir to combine.
- Pour the chocolate mixture into a bowl and place in fridge for 2 hours to cool.
- Shape the ganache into balls using a melon baller or two teaspoons and place on baking tray lined with baking paper. Chill in fridge for about 10 minutes.
- Temper chocolate, cover ganache balls and decorate with hazelnuts or chocolate sprinkles.