Today we will adventure in chocolate truffles recipes. So, to start, you are going to need six bowls each with three tablespoons of cream.
So, get some fresh ginger and cut off the outer rough skin and slice it into thin slices and put that into your first bowl. Put some fresh mint leaves into your next bowl. Now, be warned. Don’t add too much fresh mint, because then if you do that, instead of a beautiful, fresh minty flavor, you’ll get this intense, inedible flavor to the next one. Add half a teaspoon of hot, chopped chili. Now this amount that I’m adding here made it taste a little bit hot and spicy. Once it was just the ganache, but once it was enrobed in the chocolate, it wasn’t very hot. So if you want a strong head of chili, double the amount that I added for the next flavor, add a quarter of a teaspoon of instant coffee into your cream and then in the next bowl, add some finely chopped pistachios or nuts of your choice.
The last bowl we live in, plain for the moment, but it won’t stay plain. Give them all a stir using separate spoons, of course, and then transfer them to a microwave plate and heat them until they boil. Now you can use a saucepan on the stovetop if you prefer, but you’re going to need lots of separate saucepans. Give them a stir. Leave them to sit for at least 15 minutes for those flavors to infuse through the cream, then strain the ones with lumps in them pushing on the sieve to get the maximum amount of flavour out with the nuts. Now that they’re boiled, they’re going to be soft, so you should be able to push them through the sieve if you like. The ginger is in large enough pieces that you should just be able to pull those out and press them on a fork and the mint just take it out. There’s no need to squeeze that in for extra flavor. Reheat all of those so that the cream is boiling again and then add your chocolate.
You can choose to use dark milk or white chocolate. Just break it into pieces and make sure it’s pushed down below the level of the cream. Now, because we’re using such small quantities of cream, it may not hold the heat for long enough to completely melt the chocolate. If that’s the case, just microwave it in five second bursts, stirring after each time until there are no lumps left. Now, I just wanted to show you what happens if you don’t have quite enough cream. For example, if you boil your cream over in the microwave or something, when you stir in the chocolate, it will seize if you don’t have enough and it will start to look lumpy like this. Don’t panic, just add more cream, a teaspoon at a time until it becomes smooth again and looks glossy. Now for our plan. Ganache, you can leave it just plain or I’m going to add in some popping sugar, which is a favorite with my kids. Okay. So our feelings are nearly ready. We have a few different options of what to do next. Firstly, the most simple way is you can just put the bowl in the fridge overnight and then use a melon baller to take scoops of the cold ganache and roll it into balls and dip it in unsweetened cocoa powder. Or you can dip it in confectioners sugar or icing sugar and then just put those on a plate and they’re ready to go.
Your next option, you can use a mold to use the mold, put your ganache into a Ziploc bag and push it to one corner, twist the top and cut off the corner. You can buy all different molds for making chocolates in all different shapes and sizes. This one that I’m using isn’t even a chocolate mold. It’s just a plastic container that some Easter eggs came in that I kept for this purpose. For the outside of your chocolates, you need to use chocolate that is in temper. Now, if you’re not sure what I mean by chocolate that’s in Tampa, make sure you click on the link in the description below this video to go to the Chocolate Tutorials playlist. That’s really important because if your chocolate isn’t in Tampa, your chocolates will be soft and melting in your hands at room temperature. Fuji molds completely with the chocolate. Leave it for a moment and then tip it out. This leaves a thin layer of chocolate on your mold. Now you need to leave that to sit firmly. And if your chocolate is tempered, that shouldn’t take too long. You can work on your other chocolates while you wait. When it is firm, fill it with your ganache. You need to be out completely in case the filling in your chocolate. So try not to overfill each mold and then top all of them with chocolate and using a spatula or a palette knife level off the top and leave them to set. Once they’re set, turn them out of the molds. And there you have chocolate, coffee, truffles. If you’re using a mold and your tempered chocolate, you’ll get that nice shine on the truffles. Option number three doesn’t need a mold. You can take a small container, line it with baking paper and put your ganache in, label the paper and put them in the fridge to set. Now, this is best left overnight for the ganache to really firm up Once it set, run a knife around the edge, lift the paper out, peel it off, and then using a hot, sharp knife, cut it into cubes or rectangles. You can use a circle cutter to cut out circles, if you prefer. And then I place those in the freezer for an hour to let them go really firm.
Take your cubes of ganache and using a fork, dip them into your tempered chocolate. Swipe off the excess chocolate on the edge of your container and place it on a sheet of non-stick baking paper. For presentation of these chocolates. I’ll show you a few different ideas here for the ginger one. I’ve placed a square of chocolate transfer sheet on top. You just leave that to sit and then peel it off. And the pattern that was on the transfer sheet that’s made out of coloured cocoa butter sticks to your chocolate and it looks pretty. If you chocolate is starting to get too thick to use, just give it another five second burst in the microwave and stir it. Well, dip your chilli ganache cubes into the chocolate just like before. And while it’s still soft, sprinkle one corner with flaked sea salt and then you have chilli and sea salt truffles. If you want to add some crunch, cocoa nibs are a nice addition to the top. I’ve added that to the pistachio one. The other option with those is to push a nut onto the top of each of your cubes. The nuts and nicer if you roast them lightly in the oven. First let them cool. Put one on the top of each cube and then dip that into the chocolate. If when you put your truffles on the paper, you have a trail of chocolate. Just take a knife and run the knife around the base. Once it’s set, they’ll come off cleanly, looking nice and neat. With our popping sugar truffles. I’m running the fork over the top and down one side before they set to give a nice pattern. You just need different patterns and different presentation so that you can identify which chocolates are which. They make delicious homemade gifts or serve them on a platter after a dinner party.
To fill Chocolate Truffles, always use cream butter, the liqueur of your choice, and, of course, chocolate. And you need to add the cream and the butter to a bowl and microwave that all of the recipe quantities that you’ll need for all of the truffles are on the how to cook that net website and a link to the chocolate truffle recipe page in the description just below this video for you. Once that butter is melted, add the chocolate and stir it through until you have a nice smooth ganache. Add in your alcohol and stir that through as well. And then just put that to one side. Fill a chocolate mold with tempered chocolate. Now, this mold is actually just a tray that came with some little baby food containers that I have. So just look through your kitchen and see what you’ve already got. Tip it up and tap it on the back to tip out the excess chocolate. And doing this just gives a nice thin layer of chocolate all over the chocolate mold, turn it back the right way up and scrape off the excess and then just leave that at room temperature to set firm, then fill each mold with a little bit of ganache. And I’m using a shallow mold for this one because it’s quite strong. So I don’t want heaps of filling in these top it with more chocolate.
Now, for all of these truffles, you want to make sure you temper your chocolate. And what that means is that you bring it to the right temperature so that it sits firmly once it’s come back to room temperature. And there’s a video explaining all of that on the channel for you to watch. If you don’t want to tamper, you can use compound chocolate instead, but then it doesn’t taste as good. Add a piece of chocolate, transfer a sheet on top, and this is just plastic, which has a coloured cocoa butter pattern printed onto it and the heat of the chocolate will melt that cocoa butter and then that pattern will stay on the chocolate. So just let it sit. And then once it’s set, peel off the plastic and you can see the pattern just stays there and makes it look beautiful in the mould over and tap it to tip them out. And you’ve got these beautiful looking little chocolates with a layer of liqueur ganache in the middle. Coming in at number nine was wasabi. Now, personally, this is not for me, but some people love wasabi. I’m colouring my mould and I’ll show you how to do that later on and one of our other truffles and then fill your mould with chocolate, just like we did for the first one, and then tip out the excess and eaten it up with that extra chocolate. Each time you tip it out, just fold your paper in half, scrape it all to one side and tip it back into your bowl. Once the shells are set, fill each one with some wasabi. Now you could just add a tiny bit here or go the full hog like I am dop them up with chocolate and then flatten off the tops. Now add a chocolate transfer shade on top of your one too that we did before and gently rub your finger on each one to make sure it’s actually touching the chocolate with the whole pattern. If you like wasabi, that’s great. If not, why not fill the rest of them up with something nice and make it a bit like one of the booze or chocolate things so that you don’t know what you’re going to get. You could get wasabi or you could get something yummy.
And once it’s set, peel the transfer sheet off and tap on the bench to get them out. Pop a small drop of chocolate onto some non-stick baking paper and then place the hemisphere on an angle on top so that the flat pattern side is facing up. And now you get a nice one or a wasabi one. I wonder which one you’ll get. Each one just tastes like chocolate. Coming in At number eight was cheesecake, chocolate truffles. And these tastes so good to make them place your cream cheese, sugar, flour and salt into a mixer and mix on higher speed. Turn on your oven to 160 C or 320 F while that’s mixing.
And then once your mixture is thick and smooth, add your egg vanilla, extract cream and mix it all in well until it looks like this. It’s a bit like melting ice cream dripping off there. Pour the cheesecake mixture into a small bowl and tap it on the bench to get rid of any air bubbles. Place it into a larger bowl and then pour some water down the side of the larger bowl so that it comes halfway up the side of the bowl as the cheesecake in it. Place that into the oven and bake it for about 30 minutes or until it’s firm in the middle when you give it a little shake. For the base of its cake. Mix together butter, flour, cocoa powder, sugar and one egg until it forms a ball. Roll it out between two sheets of baking paper and just bake that in the oven for 10 minutes, then take it out. And while it’s still hot, use two forks to crumble it up. You can just buy some biscuits and crush them together if you prefer, but this way you can flavor it how you want. Place them butter into a bowl and melt it. And you can do this in a saucepan. If you don’t have a microwave, then add your cookie crumbs and stir them in. Well, until you’ve got that butter sort of evenly coated all the way around it, tip it onto some baking paper and squash it down using a fork, then add more baking paper on top and use a rolling pin to squash it more and make it thin and even layer. And you can use two sticks. I’ve got two painting stirring sticks either side here just to guide you to get it even thickness and then place that into the freezer to chill. Once it’s cold, it will stick together. Just use a circle cutter to cut out bases and little circles there for our truffles.
Once your cheesecake is cooled, you can place that mixture into a bowl and whip it using electric mixers. Place that into a piping bag fitted with a star shaped nozzle and pipe a little stir by squeezing the bag and then stop squeezing and pull it up. And once they’re finished, the cheesecake truffles will need to be stored in the fridge and they’ll last about one week, put those cheesecakes into the freezer to firm up and then place them onto a cooling rack with baking paper underneath pipe chocolate over the top of each one, letting it drip all the way around to encase the filling. And then once they’re set, you can leave them just like that or rest them on something round and smaller than the actual truffle and pipe lines of white chocolate from the top down around to the base. So you have like a swirl sort of pattern on those. At number seven, we have pumpkin truffles, much to my kids disgust. They don’t like pumpkin, but they did actually like these pumpkin truffles. So that’s saying something to make them take some pumpkin and chop it up into chunks and place it on a roasting dish with a little bit of water and cover that with foil and roast it in the oven for about 40 minutes or until your pumpkin is soft. And then you can let that cool right down, remove the rind and measure out 160 grams or 5.6 ounces of your pumpkin. MASH that up and then add your cream and the butter and stir them all together and then heat that in the microwave until the butter is melted. Add your chocolate and then stir that through until that’s melted and you’ve got a nice smooth mixture. Now you can add the spices of your choice to that. Some countries have pumpkin spice and you can add that to taste. If you don’t have pumpkin spice, then you can make your own. Just mix together cinnamon, nutmeg, ginger and cloves, and I’ll put the quantities for those on the website. And then I’m going to add about half a teaspoon of that mixture into the pumpkin. And it just gives like a pumpkin pie flavor to it. Pour all of that into a blender and blender until it’s nice and smooth. And if you don’t have a blender, I’ll show you an alternative. When we make the next truffle, pour that into a bag, twist the top, fold it under and place it on a plate in the fridge to cool. Fill a silicon mold with white chocolate and then just tip out the excess neon up the tops and then let them set. Once the shells are set, fill each one up with the pumpkin ganache and then seal off the tops with white chocolate. Smooth that off using a spatula, and once they’re set, you can just push them out of the molds.
Now, you can keep these pumpkin ones in the fridge for a few days. Next, we have banana truffles. Now, to make these, take two bananas, some chocolate butter and orange juice. And in a saucepan, mash those bananas with a fork, then add the juice and stir it through heated over the stovetop, and then add in the butter and stir that through until it’s melted. Remove that from the heat, add in your chocolate and stir that in. Then immediately pour it into a fine sieve and using a spatula or the back of a spoon, push it through the sieve. Now this is just making sure it’s really smooth and if you have a blender, you can use a blender to do this. Instead. It will take longer pushing it through a sieve, but it will work just as well. Line a container with baking paper and pour in the banana mixture. Level off the top and place that in your freezer. Once it’s frozen, slice it into cubes. Now you can, of course, pipe this banana mixture into the center of molded truffles for a neater finished truffle. But this is just in case you don’t have any molds. I’m just giving you options and you can use this option with the others as well. Take one of the cubes, place it onto the end of a fork and place it into your tempered chocolate and spoon. More chocolate over it. Lift up your fork, tap it on the side of the bowl to get rid of any excess and then place it onto some baking paper. Once they’re set, you can trim off any extra chocolate that you’ve got around the base there to uneaten them up and then pipe a couple of strips of extra chocolate onto the top. And these taste of fresh banana, they’re really nice and you can store them in the fridge for about four days. Next we have nougat. Now, I actually have a video on my channel already showing you how to make nougat or what you need to do to find that is just click on how to cook that under any of my videos and that will take you through to the channel. And then you can click on videos and you’ll see a list of all of my videos, or you could click on one of the playlists on the front page and see everything under that category. Slice your nougat into triangles and then dip them into your tempered chocolate.
Tap the fork on the side just like we did before and place them instead of onto baking paper, this time onto a textured plastic sheet or a texture mat. Once it’s set, you can just peel it off and you see you’ve got the pattern there on your chocolate. Use a knife to neat and around the base and if you like, you can brush a little lustre dust onto the chocolate just to highlight the pattern that you’ve got there. And these are one of my husband’s favorites. He loves nougat. Lots of requests for Oreo truffles and let’s have some fun with these instead of making them how everybody else makes them, let’s make them a little bit different to make them a bit more special. Open up your truffle, take at that center and roll it into a rough ball. Now we’re going to place all these in the freezer so it doesn’t matter if they’re not perfect yet because it will be out and eat them up once they’re cold. Place the biscuit part into a bag and crush them. If you roll the rolling pin over them, you’ll get rid of any little bits and big bits that you’ve got in there and make it nice and crumbly. Place some cream and chocolate into a bowl and microwave it in short bursts until it’s melted and then stir it till it’s smooth. Pour in the Oreo crumbs and mix together really well using the back of your spoon to kind of squash it all together. Take the middles out of the freezer and reroll them to make smooth spheres, then take half a tablespoon of the Oreo crumb mixture, add a ball of frosting to the middle and close over the top to hide it completely and give it a little roll between your hands. And then we’re going to place those back into the freezer. Once they’re chilled, drop them into the tempered chocolate, take them out with a fork, tap them on the side of the bowl, and then carefully place them onto the baking paper. And once they sit and you bite into them, you’ll reveal the Oreo ganache and then the frosting in the center.
Next, most requested was marshmallows or s’mores. They’re kind of similar there to make these make one quantity of the sugar cookie recipe and roll it out between two sheets of baking paper and then cut lots of little circles, remove the excess dough and bake them in the oven for 6 minutes or until just turning golden. If you want to color the outside of your chocolate so you can color white chocolate using powdered oil based food color. If you use liquid color, it might make it. CS And if you’re not using oil based color, it’s not going to dissolve into the chocolate, so you’re not going to get a nice color. Then you can either cover the whole mold with that colored chocolate or you can put streaks of different colors. If you’re using streaks, then let them set up first and then top it with more chocolate in a different color. So I’m using the white chocolate here and tip it out just like we’ve done before, then eaten up the top and let that set. Now we’re going to add half a marshmallow into each one and then top it off with one of your little cookies, cover it with chocolate to seal it and smooth off the tops. And then once they’re set, you can just tip them out of the mold. And now for Honeycomb, these are one of my personal favorites, but I have a whole video showing you how to make honeycomb already so you can go to the channel and watch that, pour your honeycomb into a bowl lined with non-stick baking paper and leave it to cool completely.
And that will take a few hours. Once it is cold, turn it out of the bowl and smash it. Now you can just dip the big chunks into chocolate, but if you want neat and even chocolates, then take the smaller bits and crush them a bit more. You don’t want powder, you just want little pieces. So don’t completely squash them for chocolate. You don’t have to use boring shaped molds. You can use whatever you like. I’m using these little Lego men ones. Just fill them up with chocolate, tip out the excess uneaten up the tops and then add your honeycomb chips. Top it up with more chocolate neat and up the backs. And because we are encasing this honeycomb in chocolate, it’s going to stay yummy and crisp because none of the moist air can get to it. Once it is set, push the back of the mold to get them out. And you have an army of little honeycomb chocolate Lego men and now we have cookies and cream. Let’s make this one extra special for the cookie part. Take some biscuit crumbs and place them on a baking tray and bake them for a few minutes until they are nice and crispy. Add some vanilla. Extract to your cream and heat that up and then add the chocolate to the hot cream and stir it until you’ve got that nice, smooth vanilla ganache. Pour in your crumbs. Now, I found my crumb softened a bit because of the cream and the ganache that didn’t stay super crispy. So if you want them to be crisp, you’re going to need to coat them in butter before you add them. So do that, just like we did with the cheesecake base crumbs. But instead of squashing them together, we’re just going to tip them in here for a bit more of a fancy presentation. You can use coloured cocoa butter. Scrape a tiny bit out of the bottle using a knife and melt that in the microwave and then use a brush to add a thin layer of the coloured cocoa powder to your moulds. Now this method that I’m using is just half of a cheap ice sphere cube tray, and you can get silicone moulds that are specifically for making chocolates, but they are quite expensive.
So just look around and see what you can find. Now, if you can’t get coloured cocoa butter, you could just use plain cocoa butter and add an oil based food colouring to it. Use a dry brush and brush that with gold luster dust and then tap the mould on the bench firmly to get rid of any excess dust. Pour in your tempered chocolate to fill them up and then tip out the excess and lighten up the top sear like we’ve done all along and allow that to sit fill each hemisphere with cookies and cream ganache and then top that with chocolate and then eaten up the back. Once they’re set, tap the mould on the bench to get them out of the mould. Spread some tempered dark chocolate onto a sheet of baking paper and tap it to get rid of any air bubbles and smooth it out. Then let that sit, then spread some tempered white chocolate over the top and while it’s still melted, drop the hemispheres onto it. Don’t let it sit. We want them to sink down. So you get like that sort of pattern to it. Once it’s starting to firm up, place a circle cutter over the top and push it down hard so that you get through the white and the dark chocolate and then push it out of the cutter. And you have a pretty truffle with a ring of dark and white chocolate, and you can present your beautiful truffles in rows on tiles if you’re selling them individually or boxed them up as gifts.