Really Good Chocolate Truffle Filling Receipe Anyone?
Decorating By ArtieTs Updated 27 Jan 2009 , 7:32pm by CHoxie
Hi there CC,
I keep reading cake combo descriptions that mention a chocolate truffle filling. Does anyone have a good receipe I can try in both chocolate & white chocolate variations? I've not been able to find too many online, so figured you guys would be a great resource. Thanks
i know that chocolate truffles are usually only as good as the chocolate... if you buy good quality chocolate then you'll have good truffles...
as for the recipe, i believe it's a 2 to 1 ratio chocolate to heavy cream BY WEIGHT...
bring the heavy cream to a boil in a saucepan, and watch it carefully, once it starts to boil it WILL foam up and make a mess, and once it boils, remove from heat and add the chocolate until it all melts
it takes flavors extremely well, anything from candy flavors to liquers
to use as a filling i would just let it set up either sitting out or in the fridge but obviously if you refridgerate it you'll need to let it reach room temp because it won't be very easy to spread
anyways i hope that helps... 
I think the 2:1 ratio is usually for actual chocolate truffles. For truffle/ganache "icing" most use 1:1 ratio (that's what I do). Boil up the cream as suggested, pour over chopped chocolate (the finer the better, but chips are ok) and wait 1 minute. Then whisk until smooth. Then add unsalted butter and liqueur for depth (even vanilla, that's my choice) and whisk gently to blend. Let it cool completely (meaning, all day long, or overnight, covered but on the counter) and then to give it some volume for the filling, whip it for a short bit. Meaning, 10 seconds to maybe a minute tops. If you overbeat it will go grainy on you. I do it just long enough to inflate it a bit, and the color lightens. Then spread it on. The darker your chocolate, the harder it will be to spread, so I use a piping bag actually.
I do not know the ratio for white chocolate though, that may be the 2:1 ratio that cakesbyjen is referring to. maybe 1.5:1...I'm not really sure!
This is what I use - it's so easy and so good!
Truffle filling
16 oz cream cheese, softened
4 c milk chocolate chips (2 bags)
1/3 c butter
1-1/2 t vanilla
2 c PS, sifted
Beat the cream cheese. Melt the chocolate and butter together in microwave; beat into cream cheese. Add vanilla and PS; mix well.
You can use any type of chocolate, even colored candy melts, and try various flavorings.
Everything you ever wanted to know about ganache:
(Overview, master and other recipes including white chocolate. Includes info on glazing, smoothing, stacking and so much more.)
http://www.cakecentral.com/cake-decorating-ftopict-497433-.html
Chocolate 101:
http://tinyurl.com/ytby97
HTH
Truffle filling
16 oz cream cheese, softened
4 c milk chocolate chips (2 bags)
1/3 c butter
1-1/2 t vanilla
2 c PS, sifted
MacsMom...this one is slightly different than the one you posted on the doctored cake thread (double the cream cheese & choc. chips here)...is this just another variation, or could there be a misprint somewhere?
Truffle filling
16 oz cream cheese, softened
4 c milk chocolate chips (2 bags)
1/3 c butter
1-1/2 t vanilla
2 c PS, sifted
MacsMom...this one is slightly different than the one you posted on the doctored cake thread (double the cream cheese & choc. chips here)...is this just another variation, or could there be a misprint somewhere?
This is the right one. I think I wrote 2/3 c butter in the first? Or maybe didn't add the butter?
I keep adjusting it--I think I finally nailed it with this one. I made a batch using semi-sweet that didn't taste great with peanut butter cake, so I tried milk chocolate for my s'mores cake and it complemented it perfectly. Glad you noticed!
MacsMom.....does it matter if the butter is salted or unsalted? I want to make it and I don't feel like running to the store
Nope! The butter is just to make it softer, not necessarily for flavor.
YAY!!!!! (I'm too tired to go to the store )
I make my truffles out of cookie crumbs and cream cheese.
1 8oz pkg cream cheese
1 pkg Oreo, any flavor.
Crumble cookies in food processor. Add softened cream cheese and mix together well until it makes a "paste". Form into small balls and chill. Remove from fridge, dip in melted chocolate, any color, and set on wax paper. Drizzle with assorted toppings, chocolate, crumbs, coconut...
Makes around 50 small truffles. I have used peanut butter flavored cookies, orange, lemon, raspberry... Never seem to last.
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