Friday, May 4, 2012

Succumb to the Rum - Liquor Laced Chocolate Truffles

I realized, a couple days ago, that I have not previously touched on truffles.  Oh, I have touched on Ganache several times, but I stayed focused on poured and whipped ganache instead of traversing into the arena of the truffle.  For that is all a truffle really is - a Ganache that has been chilled and rolled into some semblance of an orb.  Then, when I do write a post regarding truffles, I bombard everyone with the somewhat questionable addition of glutamate laden cheese to the ganache.

SO, I have decided to post my basic no frills truffle recipe... (it makes about 20-24)  It will hold up to 2 TB of liquor whether it's Chambord, Rum, Bourbon, Drambuie, Irish Whiskey, Creme de Cassis, Cointreau, Frangelico, Kahlua, Galliano, Benedictine, Pama, Campari, Bailey's, Tuaca, Limoncello, Malibu, or Gran Marnier.  Wine is a slightly different story, as it contains a significant amount of water.  I try to go for 1/4 cup, that has been simmered and reduced to about 2 TB before adding it to the cream.  Extracts?  Up to 1 1/2 tsp, depending... Almond is more potent than your standard Vanilla, so use your best judgement.
Which brings me to a very good point.  I add any liquor, extract or wine (or espresso for that matter) to the actual cream right after it comes to temperature on the stove.  Not only does it cool the cream slightly, to ensure it doesn't scorch the chocolate, it also evaporates a little of the alcohol from the hard liquors.  It's also better to disperse any water in lower proof liqueurs or extracts within the cream before adding to the chocolate, since water has a tendency to cause a chocolate seizure.  Not a happy place to be in.

I chose to inoculate my truffles with Rum this time, and simply roll them in Dutched Cocoa powder. Much more prosaic than my previous truffle foray, but still delicious.

Basic Liquor Laced Truffle

8 oz 60-65% Bittersweet Chocolate, chopped
4 oz Heavy Cream
1 TB Unsalted Butter
a pinch of Kosher Salt
2 TB of your favorite Liquor, Liqueur or reduced Wine

Chop the chocolate fairly finely and place in a small glass bowl.

Place the Heavy Cream in a small saucepan along with the Butter and a pinch of salt and place over medium flame.

When the Butter has melted and the Heavy Cream is beginning to show bubbles around the edge of the pan it is ready.

Remove the cream from the heat and add your chosen flavoring (be it Liquor, Extract, Liqueur or Espresso).

Pour the Heavy Cream mixture over the chocolate and let it set for 2 minutes to soften.

Begin stirring in the center....

Slowly but surly the mixture will change, as more chocolate is pulled into an emulsion with the Heavy Cream.

Suddenly, everything will turn shiny and dark.
Cover with plastic wrap on the surface and refrigerate for at least 2 hours.

You know the drill, scoop small 2 - 3 tsp sized balls.

Roll in Dutched Cocoa Powder or Confectioners' Sugar or Natural Cocoa Powder. (you only need to chill them a second time if you are going to coat them in chocolate before rolling in Cocoa Powder)

I prefer Dutched Cocoa on Rum Truffles.


1 comment:

Patti T. said...

Oooooh, with some Chambord, sounds fantastic. Rum doesn't agree with me unfortunately.