Chocolate Truffles with Gemma | Kin Community


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GEMMA’S CHRISTMAS TRUFFLES RECIPE

Dark Chocolate Ganache:
1/2 cups heavy cream
7 oz bittersweet chocolate, finely chopped

White Chocolate Ganache:
8 ounces Ghirardelli White Chocolate Baking Bar
1/3 cup plus 2 tablespoons heavy cream
For decorating the truffles
6 oz good quality White chocolate
4 tablespoons grated coconut
1 cup (4oz) Candy canes, broken into small pieces

*for decorating the truffles
6 oz good quality chocolate (72%)
2 tablespoons Cocoa powder
1 cup (4oz) toasted Pecans, chopped

Method:
All the truffles are made using the same technique: Heat the heavy cream in a heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Make sure that you have chopped the chocolate as finely as possible to allow it to melt quickly and easily. Place the chopped chocolate in a medium-size mixing bowl.

Make a ganache by pouring about half of the cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then slowly whisk until smooth and silky. Mix as little as possible because the fats will separate from the chocolate.

If the ganache separates (this happens from over mixing) it is very easy to fix. Simply add a small amount of cold cream and whisk well. This will bring the ganache back together. The ganache should be thick, shiny, and smooth.

Add the desired flavoring and mix until fully incorporated. Cover the ganache with plastic wrap and allow it to cool for at least 4 hours at room temperature then put it in the fridge to set. Your ganache can be made 1 week in advance.

For the Dark Chocolate Truffle varieties:

Using a spoon or melon baller scoop a small bite size truffle. Shape it in a ball in the palm of your hands. This can be a messy job but that’s half the fun.

Melt good quality dark chocolate and leave to cool.

Dip your truffle into melted dark chocolate. Use a fork to lift it in and out. Let the excess chocolate drip off.

Roll your truffle in cocoa powder to coat it. Set it aside and continue with the other truffles.

Roll your truffle in the toasted pecans to coat it. Set it aside and continue with the other truffles.

Carefully lay them on parchment paper to dry and set. Truffles will last for 1 week in the fridge.

For the White Chocolate Truffle varieties:

Melt good quality white chocolate and leave to cool

Dip your truffle into melted white chocolate. Use a fork to lift it in and out. Let the excess chocolate drip off.

Roll your truffle in crushed candy cane. Set it aside and continue with the other truffles.

Roll your truffle in the grated coconut. Set it aside and continue with the other truffles.

Carefully lay them on parchment paper to dry and set. Truffles will last for 1 week in the fridge.

Place you truffles in candy papers and wrap them up to gift at Christmas time. Store the truffles in the refrigerator. Enjoy!

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