Last week my friend G and I took a little time out for yourselves, Ostrich Mentality was out to pre-sale – we could breath for 2 seconds, and went to Theo Chocolate for their truffle making class.
Making Ganache was way easier than I thought. Tempering chocolate on the other hand was a nightmare.
Theo’s Ganache recipe:
226 grams or 1/2 # dark chocolate
168 grams or 6 oz heavy whipping cream
1 tbsp honey
1/2 a vanilla bean insides
2 oz butter room temperature
Bring the cream, honey, and vanilla to a steam, 145 degrees for 70% chocolate.
Pour it over chopped chocolate and allow it to sit for three minutes. Stir until the chocolate is melted. Add the butter a little at a time until fully incorporated. Let it sit for a few minutes again. Stir the mixture again until it is thick and glossy.
Pour the ganache into molds or pipe it into disks on parchment paper. Let cool completely. Like 12 hours.
Now your ganache truffles can be dipped in tempered chocolate, rolled in cocoa powder or nuts or coconut or….the possibilities are endless.
I plan to make some for the hubs with his favorite pecan whiskey. (just subtract the amount of alcohol from the cream weight)
I’m not going to explain the tempering of chocolate. That was an art. Google it yourself if you really want your truffles dipped.