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February 13, 2008 12:14 PM   Subscribe

Last minute valentine idea: Chocolate Ganache Truffles. "You'd have to go a long way to screw it up." (video, expect an interstitial)
posted by rouftop (19 comments total) 14 users marked this as a favorite
Interstitial what?
posted by zwemer at 12:32 PM on February 13, 2008

If you are really lazy, I remember watching Sandra Lee's Semi Homemade Cooking segment on making these by rolling Duncan Hines chocolate frosting balls in cocoa powder. I regret the day that I saw her "chefography" becaue it made me see her as a human who has actually worked hard and had a tough childhood instead of some "how do you function" talking bobblehead of a cooking personality. Luckily, I've been able to avoid Rachael Ray's chefography. I imagine it is 5 minutes long and most of it is about her Maxim spread.
posted by spec80 at 12:40 PM on February 13, 2008

I've made these, but I like to add a little chili powder to the cocoa powder to roll them in, and some spices to the ganache while it is melting. They are good.

I've unfortunately seen the chefography of Sandra Lee and of Rachael Ray. Sandra Lee's was much more humanizing. Rachael's didn't make me like her any more than I don't now. It just showed that she also has irritating names for her dog and husband, too. And that she is cut-throat with ambition. Both made me think that the women do know how to make better food than they demonstrate on air (I know that is kind of the point of their shows, but I doubted that either of them had any real training before seeing the chefographys).
posted by rmless at 12:49 PM on February 13, 2008

Oh hey, the chocolate truffles I make are pretty similar, but I also add a couple tablespoons of Irish Cream liqueur to the mix, too. Sometimes a dash of Kahlua. Grand Marnier works well, too, but remember that the higher alcohol in the drink, the less likely the truffle is to cohere properly.

Anyway, here's how I do:

- 7 ounces semisweet chocolate chips
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 egg yolks, beaten
- 3/4 cups powdered sugar
- 2 tablespoons liqueur
In a double boiler, mix the semisweet chocolate, heavy cream, and butter over medium heat. Stir until all three are melted together. Add the egg yolk and powdered sugar, and stir until completely mixed. remove from heat, and add liqueur. Put in refrigerator overnight to chill, or just put it in the freezer for about an hour, until it's more solid. Make little one-inch balls, then roll them in cocoa powder or powdered sugar or whatever.

Anyway, these are good. When my cousin got married, the dinner was potluck, and I made a bunch of different kinds of chocolate for the occasion. I literally had to slap away the hands of my aunts to keep them from grabbing these as I was bringing them to the food table, shouting "Shoo! Wait!" the whole time. Man, that was a good wedding.

And that's the story of my cousin Eli's wedding.
posted by Greg Nog at 12:49 PM on February 13, 2008 [4 favorites]

I saw this recipe--from someplace else entirely--on Slashfood yesterday... and I bought some chocolate and cream at lunchtime today. Tonight I make truffles. And heart-shaped pepperoni.
posted by uncleozzy at 12:53 PM on February 13, 2008

I love difficult-seeming desserts -- and foods in general -- that can actually be easy to make. A souffle is a classic example of this -- it impresses the hell out of people, but it's just not that tough.
posted by gurple at 1:04 PM on February 13, 2008

i, of course, read it as chocolate ganesh truffles, and thought 'chocolate elephants!'

ummmmm ... chocolate elephants.
posted by msconduct at 1:08 PM on February 13, 2008 [2 favorites]

Thanks for this, I was planning to make my first ganache tonight to spread on a chocolate cake.
posted by Kraftmatic Adjustable Cheese at 1:14 PM on February 13, 2008

Put a toasted hazelnut in the middle. As sort of an interstitial element.
posted by bz at 1:38 PM on February 13, 2008 [2 favorites]

It's so good, you need the recipe twice.
posted by pmbuko at 2:08 PM on February 13, 2008

Totally making these for my husband tomorrow while he's at work. With XO Coffee Liqueur. Nom Nom Nom.
posted by Biblio at 2:24 PM on February 13, 2008

For vegans:

equal parts cocoa powder and maple syrup.
a little less than half that amount of coconut oil (or coconut butter)

Blend. Refrigerate.

So... 2 1/4 cups cocoa powder and 2 1/4 cups maple syrup and 1 cup coconut butter. This'll fill a 9" tart tray and kick your guests' ass at dessert.
posted by dobbs at 8:35 PM on February 13, 2008

I started making truffles for holidays when I first lived on my own during college. They got invited to parties - I didn't.
posted by casarkos at 9:03 PM on February 13, 2008

Okay... I screwed it up. Still tastes good, though.
posted by deCadmus at 6:49 AM on February 14, 2008

Mine aren't so much "round," but they're still pretty fantastic. And Earl Grey-flavored.
posted by uncleozzy at 7:45 AM on February 14, 2008

Earl Grey flavored? Oh man, I'm coming over to YOUR house, uncleozzy!

Sandra Lee makes everything I eat after watching her taste like three-day-old Miracle Whip "jazzed up" with those icky canned fried onion thingies you put on green bean casserole (well, unless you're in my family, where green beans are cooked with bacon and vinegar). Blech! Semi-homemade, my ass. More like semi-ho made.
posted by at 9:55 AM on February 14, 2008

Just put my batch in the fridge. I'm a little nervous -- I may have used chocolate that was TOO dark (Theo's 75% Ivory Coast). Guess we'll just have to see.
posted by rouftop at 11:36 AM on February 14, 2008

I made a batch today to give out to coworkers. I added Kahlua for a little extra Valentine's Day cheer. Thanks!
posted by Alison at 12:53 PM on February 14, 2008

rouftop, I owe you big time. We made, in order of delightful to fan-fucking-tastic:

- Cardamom, rolled in cocoa
- 72%, rolled in crushed walnuts
- Cayenne pepper, rolled in sugar and cinnamon
- Courvoisier and Bacon Salt, rolled in cocoa

Unbelievably tasty all of them, and incredibly easy to make. Thanks again!
posted by eamondaly at 8:17 PM on February 14, 2008

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