Chocolate Truffles
With Michael Metcalfe
Time: 30 mins
Serves: 30
Cost: $12
Ingredients for Chocolate & Ginger Ganache Filling:
400g 72% Dark Chocolate
400g Cream
1 Tbsp fresh Ginger Zested
1 Tbsp Vanilla Essence
1 Cup Toasted Coconut Thread
1 Cup Chopped Raisins
Method
Begin by placing a pot on the stove with aprox 2 inches of water to make a Bain Marie, then into a metal bowl put the Chocolate and Cream. Once on a gentle boil place the bowl of chocolate on-top of the pot and begin to melt the chocolate. Keep whisking until the mixture is totally melted to avoid the chocolate cooking and becoming gritty.
Chop the Raisins and toast till golden brown the coconut thread in the oven, once cooled add to the Chocolate Ganache.
Once the chocolate is melted place to the side to cool. Once the mixture is cool, add the zested ginger, Vanilla. Pour into a shallow container with about 1" deep so it cools quickly and is easy to roll.
Cover a tray with gladwrap to place the truffles on.
Once its cool roll using a melon ball scoop or small ice cream scoop to make 1" round balls and place onto the greaseproof covered tray and place back into the fridge.
Ingredients for Milk Chocolate, Plum & Pistachio Outer Coating:
400g milk chocolate
3 Tbsp Plum powder
3 tsp warm milk
150g Pistachios - Ground
Method:
Microwave the milk in a small bowl till it is warm, then add the plum powder and mix till it is hydrated.
The same as before you begin by placing a pot on the stove with approx 2 inches of water to make a Bain Marie, then into a metal bowl put the chocolate and cream. Once on a gentle boil place the bowl of chocolate on top of the pot and begin to melt the chocolate.
Once the chocolate is melted place to the side to cool. Once the mixture is cool till it is lukewarm, this will be enough to roll the truffles in without them melting. Put the ground pistachios onto a flat plate. Then, one by one dip the chocolate ginger truffle into the chocolate mixture, using a fork and coat, then drain off the excess chocolate and put into the ground pistachios and roll to coat. You must work quickly here to get them back onto the tray and into the fridge to set.
Leave them in the fridge for approx 1 hour till set then bring out and take off the tray and place them into an airtight container and leave in the pantry.
(TX: 17 November 2011)
