Loading... Please wait...
Follow Us
http://www.twitter.com
http://www.facebook.com

http://www.finechocolateindustry.org

How to Make Truffles With Ganache

Hi, I'm Ed Engoron from Choclatique and I am The Chocolate Doctor. We're going to be making beautiful milk chocolate truffles today out of a milk chocolate ganache. Now ganache is very simple to make. It's just pretty much equal portions of milk or cream and chocolate but we've already made that up so let me tell you you need two implements or you need one of two implements. You either need a melon baller or you need a small scoop. I prefer a small scoop because it's a lot easier to get the chocolate out of. So here's how we start, we have our scoop and we take a little bit of chocolate and we put it in the palm of our hand and we're going to roll that into a truffle. Now these are going to look like a truffle that you'd find over in France, that's where the pigs go with their snouts, go looking for them underneath the tree roots and then we're just going to put it into a little bit of cocoa powder. This is beautiful butter ganache truffle. Now we can use a variety of different dippings to put them in or toppings. Again, we just roll it, the most traditional one is cocoa powder, the one that I just did and that's a combination four to one, powdered sugar to an unsweetened cocoa powder. This one is just all powdered sugar and you want to do different flavors, kind of treat them a little bit differently so that you can tell them apart and here we're going to scoop another beautiful truffle. This one we're going to do in crushed nuts and we can continue to do these, you can have more fun if you want to do something that's a little more kid-like you can put them in decoratifs or you can put them into non-pareils. Now we have an adult non-pareil and we have a children's non-pareil. The adult non-pareil is all glice. You've seen non-pareils in the store. Normally they're not put on truffles but I think they're fun so I put them on just about anything and lastly we're going to do the real children's one with the coored nonpareils. After you have these coated put them in the refrigerator for about ten minutes to firm them up and then they're ready to serve. I'm Ed Engoron. I am the chocolate doctor. Take two truffles and call me in the morning.