Good Day Cafe: dark chocolate truffles - FOX 13 News

Good Day Cafe: dark chocolate truffles

Posted: Updated:
MYFOXNY.COM -

Liz Gutman and Jen King, owners of Liddabit Sweets in Brooklyn, showed viewers how to make dark chocolate truffles just in time for Valentine's Day. 

Recipe

(Makes 40-50, 1-inch rolled truffles)

For the ganache

16 ounces (455 g) chopped dark chocolate (about 2½ cups)

1 cup (225 g) heavy (whipping) cream

2 tablespoons (45 g) light corn syrup

¼ teaspoon (1 g) fine sea salt

For dipping

3 cups (19 ounces/540 g) chopped dark chocolate, or 3 cups (19 ounces/540 g) chopped dark chocolate and ½ cup (110 g) mild vegetable oil

Simply perfect; perfectly simple. This recipe uses a classic 2:1 ratio of chocolate to cream, resulting in a ganache that is pliant and smooth, and ideal for rolled truffles. The corn syrup helps keep it emulsified and helps prevent crystallization, and the sea salt helps temper the sweetness. The ratio leaves room for additions, but the base is delightful on its own (when made with a delicious high-quality dark chocolate, of course-see page 10 for suggestions).

1 Make the ganache: Place the chopped chocolate in a medium-size bowl and set it aside.

2 Combine the cream, corn syrup, and salt in a small (1- to 2-quart) saucepan and bring it just to a boil over medium heat (there will be tiny frothy bubbles around the edge and it will begin to steam).

3 Pour the hot cream mixture over the chocolate and use a rubber spatula to push down any pieces that are not submerged. Allow it to sit for 5 minutes.

4 Using the spatula, gently stir in small circles in the center of the bowl until the ganache starts to emulsify, about 5 minutes. Continue to stir gently until the ganache becomes smooth and glossy, another 3 to 5 minutes.

5 Allow the ganache to cool to room temperature, about 45 minutes. Transfer it to a lidded container and store it in the refrigerator overnight. (Ganache will keep like this for up to 4 weeks; stored airtight in the freezer, it will keep for up to 6 months.)

6 Roll the truffles: Once the ganache has set, scrape along the surface with a metal tablespoon and roll each spoonful between your palms into a 1-inch ball. Place the balls on one of the prepared baking sheets.

7 Dip the truffles: Temper the 3 cups dark chocolate according to the instructions on page 26, or use the 3 cups dark chocolate and ½ cup oil to make Cheater's Chocolate Coating as directed on page 32.

8 Use the swirly dipping fork (or a regular fork) to dip the truffles into the chocolate following the instructions below. Place the dipped truffles on the remaining prepared baking sheet and let them set up, 15 to 20 minutes.

Store the dipped truffles in an airtight container at cool room temperature for up to 3 weeks.

  • Good Day CafeMore>>

  • Good Day Cafe: Easter dessert by Chef Eric Ripert

    Good Day Cafe: Easter dessert by Chef Eric Ripert

    Friday, April 18 2014 10:05 AM EDT2014-04-18 14:05:18 GMT
    Chef Eric Ripert, owner of Le Bernardin, prepared milk chocolate pots de creme egg in the Good Day Cafe. Chef Ripert is taking part in an gala fundraiser for City Harvest. For more information on the event and how you can help the two million New Yorkers who face hunger yearly, visit CityHarvest.org
    Chef Eric Ripert, owner of Le Bernardin, prepared milk chocolate pots de creme egg in the Good Day Cafe. Chef Ripert is taking part in an gala fundraiser for City Harvest. For more information on the event and how you can help the two million New Yorkers who face hunger yearly, visit CityHarvest.org
  • MetLife Stadium Chef Eric Borgia

    MetLife Stadium Chef Eric Borgia

    Friday, January 24 2014 8:27 AM EST2014-01-24 13:27:06 GMT
    Executive Chef Eric Borgia oversees the culinary operations for the entire 82,500-seat MetLife stadium. He has the big job to create 20 original recipes for the big game.
    Executive Chef Eric Borgia oversees the culinary operations for the entire 82,500-seat MetLife stadium. He has the big job to create 20 original recipes for the big game.
  • Professor Thom's Nachos

    Professor Thom's Nachos

    Monday, January 20 2014 1:47 PM EST2014-01-20 18:47:17 GMT
    One of the most popular snacks served on Super Bowl Sunday will be nachos but there are tricks to building delicious nachos. Peter Levin, owner of Professor Thom's in the East Village has some suggestions. Here are the ingredients he suggests:
    One of the most popular snacks served on Super Bowl Sunday will be nachos but there are tricks to building delicious nachos. Peter Levin, owner of Professor Thom's in the East Village has some suggestions. Here are the ingredients he suggests:
Powered by WorldNow

FOX 13 / WTVT-TV
3213 West Kennedy Blvd.
Tampa, Florida 33609
Main: (813) 876-1313
Newsroom: (813) 870-9630
Fax: (813) 871-3135

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices