Sat, 12 May 2018
Ingredients:
Hazelnuts
400g of dark 70% chocolate
Additional 100g of dark 70% chocolate
For the Chocolate Ganache:
200g cream
1 tsp vanilla extract
160g 55% chocolate
60g diced softened butter
Method:
1. Make the chocolate ganache preferably the night before. Place the cream and vanilla into a saucepan and heat till just below the boil
2. Pour the hot cream over the chocolate and stir until melted and fully combined.
3. Add the diced butter and continue to stir until fully incorporated.
4. Allow the chocolate ganache to cool slightly. As it cools it will thicken.
5. Place the ganache into a piping bag and leave to until sufficiently Firm that it can be piped and hold its shape
6. When ready to use, line a baking tray with parchment paper. Pipe a small amount of chocolate ganache about the size of half a golf ball.
7. Place a hazelnut on top of the piped ganache and cover it over with a little more chocolate ganache.
8. Repeat until all the ganache is used. Place the tray into the fridge for 5 to 10 minutes to allow the chocolate to ganache to firm.
9. Using disposable plastic gloves remove the piped ganache from the fridge. Roll each one round.
10. Return the rolled chocolates to the fridge to firm up and they will soften when rolled.
11. Temper 400g of dark chocolate, Place 400g of dark 70% chocolate in a clean dry bowl and place over gently simmering water.
12. Melt the chocolate. Check the temperature of the melted chocolate using a probe thermometer.
13. Once the chocolate reaches between 50C and 55C remove the bowl from the heat.
14. Add 100g of unmelted chocolate to the bowl stirring continuously. The addition of the unmelted chocolate will help lower the temperature.
15. Gently stir the bowl of chocolate until the temperature has lowered to 28 29C. This may take 5 to 10 minutes.
16. Return the bowl of melted chocolate to the simmering water for just a few seconds to raise the temperature to 30C. The chocolate is now tempered and ready to use
17. Using a cocktail stick, dip the rolled chocolate in the tempered chocolate, allow any excess chocolate to drip off.
18. For an added crunch, once dipped roll each chocolate in crushed nuts to create a crunchy exterior. You now have a rolled chocolate truffle coated in dark chocolate rolled in crushed nuts with a soft chocolate ganache and hazelnut centre.
19. Stored in an airtight container these chocolates will last for several days
Enjoy!
