Soft and Firm Ganache Truffles

 

Use the Basic Dark Chocolate Ganache (Soft)
Instructions for each ganache, as only ingredients vary.

Recipe: Basic Dark Chocolate Ganache (Soft)
Ingredients:
120 g Cream
120 g Dark Chocolate Discs
1 tablespoon Soft Butter
Instructions:
Bring cream to a boil and pour over the chocolate.
Cover for 2 minutes and stir smooth.
Mix in soft butter.
Allow it to cool to room temperature.
Once filling has cooled to room temperature, it is ready to use.
While filling is cooling, make the Tempered Dark Chocolate Shell (see recipe below).
Pour tempered chocolate into your candy mold.
Be sure to tap out all the air bubbles and scrape off the excess chocolate using a flat spatula.
Allow chocolate to set up slightly, just to form a shell in the candy mold.
Tip the mold over and pour the majority of the chocolate back into your bowl and scrape the mold clean.
– You should be left with a shell that has an empty cavity.
Using a piping bag, pipe your ganache filling into the chocolate shell, leaving room to cap it off with more tempered chocolate.
Once they are all full, cover the candy mold again with tempered chocolate, tap out excess air and scrape clean.
Place in a cool area and allow the chocolates to completely set, about 20 to 30 minutes.
To remove from the mold, twist the mold to loosen the chocolates and turn over.
If they do not release clean, refrigerate for 5 minutes and try again.

Recipe: Tempered Dark Chocolate Shell
Ingredients:
450 g Dark Chocolate Discs
Instructions:
Gently heat 2/3 of your chocolate (chopped or discs/pieces) over a double boiler, stirring constantly until melted.
Chocolate will be melted at 49°C (120°F).
Be careful that no steam or water gets into your chocolate as it is being melted.
Cool the chocolate by adding fresh chocolate pieces and constant agitation, or stirring, until it reaches about 29°C (84°F).
Quickly return your bowl to the heat and heat the chocolate to 31°C (88°F), stirring constantly.
Chocolate is now tempered and ready to use.
If chocolate hardens and needs to be re-melted, or gets above 33°C (91°F), you must re-temper it.
See Basic Dark Chocolate Ganache (Soft) recipe above for tempered shell/molded chocolate use instructions.

Recipe: Milk Chocolate Ganache (Soft)
Ingredients:
120 g Cream
180 g Milk Chocolate Discs
1 tablespoon Soft Butter
Instructions:
Follow instructions in above recipes for Basic Dark Chocolate Ganache (Soft) and Tempered Dark Chocolate Shell.

Recipe: White Chocolate Ganache (Soft)
Ingredients:
120 g Cream
240 g White Chocolate Discs
1 tablespoon Soft Butter
Instructions:
Follow instructions in above recipes for Basic Dark Chocolate Ganache (Soft) and Tempered Dark Chocolate Shell.

Use the Dark Chocolate Ganache (Firm)
Instructions for each ganache, as only ingredients vary.

Garnishes are optional and only limited to your imagination.

Recipe: Dark Chocolate Ganache (Firm)
Ingredients:
120 g Cream
360 g Chocolate Discs
1 tablespoon Soft Butter
Finely chopped nuts, sea salt, transfer sheets or other candied garnish (optional)
Instructions:
Spread the firm chocolate ganache filling to desired thickness on a cookie sheet, baking pan or plate and let set up.
Once firm ganache is completely set (usually overnight), it is ready to use, make sure to use it at room temperature.
Cut into desired shapes like rectangles, squares or even triangles. (Using a hot knife allows for clean, easier slicing).
Drop into tempered chocolate and lift out using a fork or dipping fork.
Allow excess chocolate to drip off, then run the fork against the rim of your bowl to scrape off the excess.
Place onto parchment-lined pan, working from top to bottom and right to left.
Before the chocolate has hardened, you can sprinkle on some decorative accents, such as nuts, salt or chocolate shavings.
You can also press an image onto the chocolate using a chocolate transfer sheet.
Allow it to fully set, about 20 minutes, before removing the transfer sheet.

Recipe: Milk Chocolate Ganache (Firm)
Ingredients:
120 g Cream
540 g Milk Chocolate Discs
1 tablespoon Soft Butter
Instructions:
Follow instructions in above recipes for Dark Chocolate Ganache (Firm) and Tempered Dark Chocolate Shell.

Recipe: White Chocolate Ganache (Firm)
Ingredients:
120 g Cream
720 g White Chocolate Discs
1 tablespoon Soft Butter
Instructions:
Follow instructions in above recipes for Dark Chocolate Ganache (Firm) and and Tempered Dark Chocolate Shell.

Number of servings (yield): 75 to 100 pieces.