I decided to make 2 rolled truffles, a lavender-blueberry and a chai flavored. I don't have a functioning candy thermometer, so tempering chocolate was not on the menu at this time. I promise I'll get one and do it soon, because it really is fascinating (as well as a delightful mess)! On to the truffling!
Servings: Makes about 30 truffles
Basic Ganache Ingredients
9-11 oz Bittersweet Chocolate, finely chopped
2/3 cup Heavy Cream
To make the lavender-blueberry ganache, combine 1 1/4 c fresh or frozen blueberries (I used frozen for this) with about 1/3 c sugar in a saucepan and heat over low, crushing berries with your spoon and allowing them to macerate and release their juices. When mushy, increase heat to medium and add 1 tablespoon crushed lavender (culinary).
Boil until thickened and reduced, about 5 minutes.
Remove from heat and push through a fine-mesh sieve, to remove as much liquid as possible.
Add your chopped chocolate (I used about 11 oz for this recipe) to the same bowl.
In a saucepan, heat the cream until it is almost boiling (starts to bubble around the edges of the pot). Pour the cream over the chocolate and whisk until smooth.
To make the chai ganache, combine the cream with 1 1/2 Tbsp loose black tea, 2 cinnamon sticks, 8 cloves, 8 cardamom pods,1/4 tsp fennel seeds and 1/8 tsp salt in a small saucepan over medium heat; cook just until bubbles form around the edge. Cover, remove from the heat and let sit for 30 minutes. Place the chopped chocolate in a bowl, briefly reheat the cream and then pour through a fine-mesh sieve into the chocolate. Let sit for a minute and then whisk smooth.
To roll the truffles:
- Allow the ganache (from above) to firm and use a teaspoon or melon baller to scoop up room temperature ganache.
- With gloved hands, roll the balls between your palms to round them off.
- Dip in tempered chocolate or roll in various ingredients like cocoa or chopped nuts as desired.
- Place on parchment paper until set.
- If dipping in chocolate, refrigerate the ganache balls before dipping so that they're firm and don't melt from the warm chocolate
- For a thicker chocolate shell, dip once in tempered chocolate and allow to set. Then do a second dipping or smear a small amount of chocolate over the truffle and roll in desired ingredients
Although I do not have a candy thermometer, I tried to temper some chocolate for dipping using an instant read thermometer (AKA pain in the a$$). I did get a chance to make a big mess, covered myself in chocolate and dipped a few.