Raspberry Milk Chocolate Truffles

Photo by Brett Jordan on Pexels.com

ingredients and instructions to be updated

Ganache Ingredients

  • 2/3 cup cream
  • 8 oz ( g) milk chocolate, finely chopped
  • 1 tsp vanilla
  • 2 tbsp butter
  • 1/8 tsp salt

Coating Ingredients

  • 8 oz. (500 g) dark chocolate
  • chocolate sprinkles, Oreo cookie crumbs or other garnish (optional)*

Ganache Mixing Instructions (option 1 – add chocolate to warmed cream)

  1. heat cream with butter and salt until boiling in bowl (microwave or oven) or pot (stove top)
  2. let heated cream sit a few minutes before next step
  3. add chopped chocolate to the bowl/pot in which you have warmed cream
  4. gently move the chocolate so the warmed cream covers it, do not stir yet
  5. let the chocolate and cream sit for a few minutes to warm the chocolate
  6. mix just until the chocolate is melted and the ganache is smooth
  7. add in vanilla
  8. mix just until the ganache is smooth
  9. transfer to a container or leave in existing bowl/pot until the ganache has set

Ganache Mixing Instructions (option 2 – add warmed cream to chocolate)

  1. place chopped chocolate into bowl
  2. heat cream with butter and salt in microwave or on stovetop until boiling
  3. let heated cream sit a few minutes before next step
  4. add warmed cream to the bowl in which you have placed the chopped chocolate
  5. gently move the chocolate so the warmed cream covers it, do not stir yet
  6. let the chocolate and cream sit for a few minutes to warm the chocolate
  7. mix just until chocolate is melted and the ganache is smooth
  8. add in vanilla
  9. mix just until the ganache is smooth
  10. transfer to a container or leave in existing bowl until the ganache has set

Ganache Mixing Instructions (option 2b – add warmed cream to chocolate in food processor)

  1. finely chop chocolate in food processor
  2. heat cream with butter and salt until boiling
  3. let heated cream sit a few minutes before next step
  4. add warmed cream into food processor
  5. process briefly (10-20 seconds), just until combined
  6. add vanilla
  7. process briefly, just until combined
  8. transfer to a container until the ganache has set

Ganache Setting Instructions

  1. time permitting, let ganache sit until reaches room temperature then cover with saran or bowl/pot lid
  2. time permitting, let ganache sit covered overnight at room temperature to completely set
  3. once the ganache has set you can store in fridge or freezer until you are ready to scoop and form truffle centres, this should not affect the ganache. Before scooping / forming truffle centres the ganache should be left at room temperature long enough so that it can be scooped.
  4. alternatively you can cover the ganache and cool immediately in fridge or freezer but it may affect texture a bit

Ganache Scooping Instructions

  1. scoop using size 100 (approximately 2 tsp) scoop onto parchment or waxed paper lined sheet
  2. gently shape scooped centres into spheres, remembering that truffles do not need to be perfectly round
  3. if the centres are quite soft, you may want to let them set a bit before you gently form into spheres and so that they are a bit easier to dip

Notes

makes xx truffles using size 100 scoop (a size 100 scoop provides 100 portions per quart and holds 9 ml (almost 2 tsp)