Recipe: Truffle ganache

Think eating truffles is addictive?  Once you get the hang of making a good ganache, you'll have a hard time stopping making them.  You don't always need to make a huge batch and worry about eating too many at once, you can simply make the ganache and keep it stored in the fridge (for a reasonable amount of time), then when the inspiration hits, you are already halfway there.  The style I usually make is somewhat multi-layered - I'll dream up a centre, wrap the ganache around it, then dip it in chocolate for a hard shell, then garnish the chocolate either with a different chocolate, or nuts, coarse salt, what have you.  

While the multi-layered truffle comes off as a complex construction, really it is just a series of basic steps, most of which only take a few moments to do, but the result is always impressive.  Depending on your filling, the ganache might be the most complex part, and it may only have two ingredients - but it takes a little while to make and set up to a point where you can use it, thus making it ahead can make things easier.  Since I usually use the ganache as an inner layer, I like it a bit softer and creamier and the ratio I use is generally two parts chocolate to one part cream.  If you are making the ganache to be the truffle in its entirety, you may want to approach a three to one ratio, depending on how long they may sit out (the room can warm up during a party), and if you are adding any liqueur, which will soften the mix.  The nice part is that if you see the set ganache as too hard or too soft, you can simply warm it up again and add a touch more cream or chocolate to get it where you want it.  This is part of the reason I like a tempered chocolate coating - better temperature resistance and the ability to have a very soft centre.  Remember, of the three basic chocolate categories, dark will give you the hardest ganache and white the softest.

You will need:

200g / 7oz             good quality chocolate

100g / 7oz             cream

pinch                     kosher salt

to taste                  liqueur (optional, and your choice of variety)

Method:

 - chop the chocolate into small pieces

 - heat the cream and liqueur (if using) up to a simmer in a small sauce pan

 - pour over the chocolate and add the pinch of salt

 - stir with a spatula until the chocolate has melted and bound with the cream

 - allow to set up at room temperature

 - store in the fridge if not using right away

To use:

 - take the ganache out of the fridge if necessary and let temper up 

 - scoop a small amount and make a small "pancake" in your hand

 - place your filling in the middle and wrap the ganache around it

 - roll into a ball and place on a paper lined tray

 - place the tray in the freezer so the outer surface is very hard and cold

 - warm up your dipping chocolate

 - dip the truffles in the chocolate, and set on the paper

 - top with any garnish

 - let coating set

 - serve at room temperature