I'm making a chocolate chip cheesecake, covered in chocolate gnache and surrounded by chocolate truffles. I got the chocolate and the truffle molds- but what do I put in the middle? Anyone have a good recipe?
I found these 3 ... I haven't personally tried them but they make my mouth water just looking at the recipes lol
hmmmm, i'm a little unclear: are you looking for a truffle mixture recipe to use to fill pre-made chocolate molds, or ideas for additions to the truffle mixture?
i make truffles by hand (scoop portions, chill, roll in hands, chill again, dip and set), and my most popular addition to the truffle mixture (firm ganache) has been SKOR bar bits, which are sold by hershey as "Chipits Skor Bits". they are a almond-butter-brickle candy...which not incidentally also go REALLY well with cheesecake (beware though -- some people are allergic to almonds), but if you're using molds and pouring in HOT ganache to fill them, then the skor bits might melt.
if this is cake for adults, you might want to spike the truffle mixture with a little liquer (my bailey's irish cream truffles are always a hit), but be sure to make such a mixture with extra chocolate (weight of extra chocolate equal to fluid ounces of liquer used) so that your mixture doesn't get too soft.
of course, you needn't fill or flavour truffles with anything at all -- they're good just as they are. i hope that helps...if you're looking for a truffle mixture recipe, i can send you a private message with my truffle recipe and directions as an attachment.
I've actually got molds that I'm wanting to fill. I'd appreciate your truffle recipe though!
hi amberlicious! (love your name, btw).
i tried to send you a private message yesterday, but it wouldn't accept a Word.doc attachment, and when i tried to turn my .doc into a pdf the program kept failing . anyhoo, if you'd like the full recipe, please send your email address and i'll fire it off.
in the meantime...the proper mixture for the centre of a truffle is firm ganache made with dark eating chocolate and cream (35% BF or MF) (don't add butter - that's really for adding to pouring ganache when you want a smooth, glossy finish). the ratio is 2:1 in favour of the chocolate, so for every ounce or gram of chocolate, use half that number of fluid ounces or milliliters of fluid cream. chop up your chocolate and put it in a metal or glass or glazed ceramic bowl (anything heatproof and non-porous, so NO plastic). boil the cream (watch it, as it comes up to the boil really fast). pour the hot cream over the chocolate. wrap the bowl top in plastic wrap to help keep the heat it. let sit for a couple of minutes, and then stir the mixture with a non-porous spoon or whisk (no wood!) until smooth. allow the mixture to cool slightly, but not entirely firm, so that you can put it in a piping bag with a small tip (or better yet, a filling-tip) and pipe into your pre-made truffle molds. if your molds have a large opening, melt some coating chocolate and dab onto the openings to seal them.
i've had great success using the inexpensive 500g dark chocolate bars from wal-mart, which in canada are less than $4 each.
..if you're looking for a truffle mixture recipe, i can send you a private message with my truffle recipe and directions as an attachment.
I would LOVE your recipe and directions. I pm'd you already. Thanks.
shaloop: i've just posted the recipe (though i think there may be a typo in the title that i can't change at this point), and it should be in the recipes list in a day or two after approval by the site administrators. it's under no-bake cakes, called "Aunt-Judy's Popular Chocolate Truffles".
if you have any questions about the recipe/directions, don't hesitate to ask.