Chocolate Truffles

Sugar Work By daisy81382 Updated 13 Apr 2008 , 9:24am by daisy81382

daisy81382 Posted 23 Mar 2008 , 6:53am
post #1 of 6

I made some chocolate truffles for Easter and the truffle centre sort of seized up on me. I tried it 2 different times, the first time I melted Lindt dark chocolate and cream in a glass bowl on top of simmering water. This batch got clumpy and grainy. Was not smooth like it should have been. So I got frustrated and tried again. This time, I just put the chocolate and cream in a small pan and held it up over the heat so that it didnt' burn (this normally works and I have no problems). Again it got lumpy and grainy. I added some orange liquer to the 2nd batch and then put both in the fridge. As they were cooling liquid kept coming to the top and I had to keep stirring it in. I dont' know if this was fat from the cream or chocolate, or what it was. I still used this chocolate for the truffles, and they tasted fine, but I'm just curious as to what happened with my chocolate? This has happened before, but it's so random that I don't know what it is. Any ideas for next time? Is my cream just getting too hot too fast, is it the weather or what?

Thanks for any help!

5 replies
DianeLM Posted 23 Mar 2008 , 1:46pm
post #2 of 6

I've never heard of making ganache over heat. It's so easy to overheat chocolate that I imagine that's what's happening to you.

Rather than adding your chocolate to a pan over heat, pour your heated cream over chopped chocolate in a bowl and stir til emulisified.

daisy81382 Posted 12 Apr 2008 , 11:47am
post #3 of 6

Thank you Diane, I have done that now and it works perfect!!! Never another way again!

aoliveira Posted 13 Apr 2008 , 3:03am
post #4 of 6

Don't heat the chocolate with the cream. Heat the cream and the flavor and then pour that over the chocolate and stir until the chocolate has melted.

You also mentioned liquid coming up. That sounds like maybe water got mixed in. You have to be really careful not to allow water to mix with the chocolate.

aoliveira Posted 13 Apr 2008 , 3:04am
post #5 of 6

I forgot to mention that the ratio of chocolate to cream is very important. If it's not just right, the ganache will either be too liquidy or too thick.

When you put the chocolate in the fridge make sure it has cooled a little before you do so, so it doesn't steam.

Good luck.

daisy81382 Posted 13 Apr 2008 , 9:24am
post #6 of 6

Thanks aoliveira, The liquid that came up looked like butter or an oil, so not sure what happened there. But whatever it was, I shouldn't have to worry about it ever happening again because I will never make it that way again! I didnt' think about the steam...will have to remember that too icon_smile.gif Thanks for all your help.

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