Lets Make Truffles

Ganache — a combination of cream and chocolate that forms the velvety  heart of truffles. It can be used to glaze cakes, to coat nuts or be coated with a crisp layer of chocolate.

To make ganache, gently heat cream until it starts to boil and then pour it over chopped chocolate or chocolate buds, all the while constantly stirring until the mixture is smooth and silken.

Let the chocolate/cream mixture cool to room temperature and then cover it and refrigerate it for at least 2 hours. I usually let it set overnight.

I also like to add a little liqueur like Grand Marnier. Some other flavours that go well include coconut essence, a tablespoon of black coffee or try rolling the ganache in desiccated coconut or chopped pistachios or hazelnuts.

Truffles are surprisingly easy to make but be prepared to get your hands dirty. It’s a rather messy affair and you’re likely to end up with chocolate in your eyebrows.

But don’t despair, the mess is worth the result. Just lay down a sheet or two of newspaper and remember this tip — keep your hands cold.

Ganache is delicate and sensitive to heat. When it comes to rolling time, I  always have a bag of ice next to me and in between every second rolling of the truffle balls I simply lay my chocolately hands on the bag and cool them down.

• 1/2 cup semisweet chocolate pieces
• 1 teaspoon instant coffee granules
• 2 tablespoons water
• 2 tablespoons light corn syrup
• 2 teaspoon vanilla extract
• 1 cup finely crushed chocolate wafer cookie crumbs
• 1/2 cup sifted powdered sugar
• 1/2 cup finely chopped blanched almonds or macadamia nuts
• more finely chopped blanched almonds, macadamia nuts, or cookie crumbs for coating
• In top of double boiler over hot water, combine chocolate chips, coffee granules, water, corn syrup, and vanilla. Stirring frequently, heat until chocolate is melted. Beat with electric hand-held mixer or whisk until smooth; remove from heat. Stir in the cookie crumbs, powdered sugar, and nuts. Mix until well blended; let stand for about 10 minutes, until cool enough to handle. Shape mixture into small balls; roll in finely chopped nuts or chocolate cookie crumbs. Place truffles on waxed paper; cover loosely and chill overnight. Store in a tightly covered container.
  Makes about 3 to 4 dozen chocolate truffles.