Ganache and Truffles

It’s February. That means chocolate. Even if you despise Valentine’s Day, this is still the time to revel in chocolate. Watch the movie Chocolat with Juliette Binoche and Johnny Depp. Look for chocolate candy sales. And eat some chocolate. Not a giant ol’ nasty candy bar, but some smooth, rich, delicate, real chocolate. Like these melt-in-your-mouth truffles.

So we’re going to learn to make and cook with Ganache.

Ganach is simple. It takes 15 minutes to make. It has two ingredients.

So the key is the chocolate you use. You do need some good chocolate. I like Scharffen Berger because it’s pretty good and I can get it at a regular grocery store. If you want, you can order chocolate online – there are all sorts of places that sell really good chocolate. In a pinch, I’ll use Ghiradelli semi-sweet chocolate chips.

Ready? It will take you longer to read this than actually make the ganache. I got most of this from Martha Stewart’s website.

Step 1: Chop Chocolate
8 ounces semisweet or bittersweet chocolate, finely chopped (you can also use milk chocolate if that's your favorite)
1 cup heavy cream

The chocolate must first be chopped into small pieces so that it will melt evenly. If you leave it in large chunks, the outside surface will melt long before the center begins to soften, and the melted portion will stay hot too long, which can ruin the ganache. Use a heavy serrated knife (or a chocolate chopper) to shave off shards of chocolate; these can then be chopped again with the knife, or transferred to a food processor fitted with a steel blade and pulsed briefly; be careful not to let the chocolate melt in the processor bowl.

Step 2: Incorporate Cream and Chocolate
Put chocolate into a large heatproof bowl. Bring 1 cup of cream just to a boil over medium-high heat; pour over chocolate.

Let stand 10 minutes. Stir until smooth. Stir the mixture very gently, incorporating the cream steadily, without overworking. The mixture should begin to appear glossy, a good sign that the suspension is stable.

Step 3: Use in recipe. Or eat. But we’re going to make Peanut Butter Truffles.

Immediately after making ganache, add it little by little to 1 c. smooth peanut butter, whisking constantly, until smooth.

Refrigerate in a 5x8 ½” glass pan covered, until firm, 4 hours to overnight.

Scoop with a 1 1/4” ice cream scoop or a teaspoon and roll into balls. (Note: I don't have a small scoop, so I just cut it into little squares, then rolled each little square. You don't want them too big because they are so rich.) If mixture softens, refrigerate until firm. You will have about 28 truffles. Roll in unsweetened cocoa powder.

Refrigerate in mini baking cups for 30 minutes, or up to 4 days.

These aren't overly sweet because of the semi-sweet chocolate. But they are good. They are very very very good.

For truffles, you can use any flavor combination – mint, orange, cinnamon, cayenne – whatever sounds wonderful. Or you can try:

TOASTED ALMOND TRUFFLES
1 recipe ganache
1 tsp. almond extract
1 c. finely chopped toasted almonds
When you stir the ganache, whisk in almond extract. Chill 4 hours. Shape into 1" ball and roll in almonds. Chill. About 2 ½ dozen.

Coming soon: Whipped Ganache