Truffle Tips [Follow-up post]
Alrighty! So a number of you guys tried out my Truffle Recipe from a few weeks ago, and had a little trouble with it. So, I thought I’d share a couple of tips and tricks. I’ve also done some research to learn a bit more about it myself, so I’ll share my newfound knowledge with you here.
Originally, as posted on Facebook, I had planned to make the truffles again trying out these methods myself… Which I still plan to do… But in the meantime, I thought I’d share what I’ve learned, and hopefully this will help bring some soft truffles back to life! Remember though, *most* of this is head knowledge… We’ll see how it all plays out, when I actually get a chance to try these things. In the meantime, however, bear with me. We’re in this together. 😉
Here are some common questions I got from you guys, and now, here are some answers, as best as I am able to give them at present.
1) My truffles are too soft/The ganache is too runny
There could be a couple of reasons for this:
The first being my fault; chocolate chips, as I mentioned before, are not the best quality chocolate. If you use a higher quality chocolate, you’ll get a higher cocoa butter content– which yields a firmer truffle when you’re finished. So, while chocolate chips usually work for me, that could have something to do with the brand you’re using– so maybe try using a different brand of chocolate chips, or just forget those altogether, and use a higher quality chocolate.
The second reason could be that, as I mentioned in my post, your ganache has separated. This basically means that the fat and water portions in your ganache are not blending well, and the ganache will take on a more grainy, runny texture. It will set okay (kinda-sorta), but the finished truffles will be quite soft– and the texture will not be as smooth. If this is the problem, you can fix it be re-heating your ganache to 95-100 degrees F, and then whisking it like the dickens until it comes together again in a thick, smooth mixture. If you want to know what that should look like, check out my Truffle Recipe and look at the photos. 🙂
In the event that doesn’t work, you can then add a small amount (1-2 tsp) of room temperature milk (not cream), a little at a time, to the ganache while again… whisking like the dickens. If the ganache comes back together before you’ve added all your milk, stop adding liquid; the lesser amount added the better.
2) Should the truffles be hard?
They will be quite firm when cold, and not so much when they are room temperature. This recipe is meant to yield a soft, melt-in-your-mouth kind of center. It is *excellent* coated in a chocolate shell… But I chose to do the simpler method for the recipe, for simplicity and speed. I don’t like to let them sit out for too long before serving them; straight out of the fridge is good, but I like them best when they’ve been out for a few minutes first.
3) How long will they last?
Well, I don’t usually notice them lasting long, if you know what I mean. 😉 Hehe, but in all seriousness, if you store them in an airtight container in the fridge, they should be good for at least 4-6 weeks.
4) How should I store them?
Definitely in the fridge. They will be too soft if left out for too long, and keeping them cold will preserve them longer.
5) Can I use 18% or Half and Half cream instead?
No. There are no substitutes here! A lesser fat content will make the truffles runny, and they will not turn out.
Hope this helps! If you have any other questions, feel free to ask… Or maybe just wait until I post again with my experiences using these methods, and we can go from there. 😉
Bye for now!
**EDIT: Well. I tried. I tried to make the ganache separate so that I could share my experience with getting it back together again… Buuut…. It wouldn’t work. It looks perfect. And try as I might, I can’t mess it up. *sigh* The chefs of the world are shaking their heads… Sorry guys! There is something incredibly frustrating about this… and something kind of nice…
…The thing is, I know I’ve made it separate before. So… Yeah, weird. I’m capable of creating a truffle disaster, just not when I try to. 😛
Let me know if you try either of these methods out! I’d love to hear about it.