Dark Chocolate Pumpkin Truffles Recipe - Build Your Bite (2024)

FAQs

How to harden chocolate truffles? ›

Chill the truffles briefly, for about 15 minutes, while you prepare whatever you'd like to roll or enrobe them in. If your ganache isn't firm enough to scoop into balls, you can chill it in the fridge to harden.

Use a higher chocolate-to-cream ratio to produce a thicker ganache. Milk chocolate, white chocolate, and compound chocolate all melt down to a thinner consistency than dark chocolate does. For a thicker ganache, like for truffles, use a 2:1 ratio of chocolate to cream.

A truffle is a rich chocolate candy. The inside of a chocolate truffle consists of melted chocolate, butter, cream, nuts and different flavorings such as spirits or liqueurs, vanilla, coffee, and spices.

Homemade truffles can last up to 2 weeks in the refrigerator and for up to 6 months in the freezer. For the best texture and flavor, bring them to room temperature before serving. Even if you're planning on gifting your chocolate truffles, be sure to store them in the fridge or freezer.

You don't add ingredients to chocolate to make it harden, you temper it by heating it to a specific temperature, cooling it to another temperature, then heating it again. This causes the chocolate to crystalize in a way that leaves it hard and shiny. The temperatures are different for different kinds of chocolate.

Using a fridge can cut the hardening time for chocolate by about half. Depending on the type of chocolate you are working with, the hardening time can be reduced to as little as 10-20 minutes. Using your fridge to harden melted chocolate is an effective option when you need to speed up the settings process.

Full-fat coconut milk or a blend of coconut milk and coconut cream are an ideal substitute for heavy cream. The truffles in this photo are made from canned coconut milk; I recommend choosing a brand that is in a container that doesn't contain BPA.

Cool it down first

Another way to fix your runny ganache is by cooling your ganache down first before using it. It is very easy to do, all you have to do is wrap the ganache with plastic wrap and store it in the fridge, at least for an hour. After that, you can mix the ganache again with a mixer to thicken the texture.

For a firmer ganache, you want the chocolate ratio to be double the ratio of heavy cream (2:1). Don't use too much cream or you will be left with a thin runny ganache. The chocolate ganache did not cool long enough. As the chocolate ganache cools, the consistency of the ganache gets thicker.

Dark chocolate contains flavanols, naturally occurring antioxidants that have been shown to reduce the risk of cardiovascular disease by lowering LDL cholesterol while raising HDL cholesterol levels. It decreases the incidence of hypertension and stroke, and increases insulin sensitivity.

Is there a difference between truffles and chocolate truffles? ›

Despite sharing a name, a chocolate truffle does not contain any truffles of the mushroom variety. Nevertheless, some especially adventurous chocolate manufacturers may attempt to make chocolate-covered mushrooms.

Pound for pound, truffle is one of the most expensive foods you can buy. The reason behind such high costs is the scarcity of the produce, truffles are seasonal, extremely difficult to grow, and take many years to cultivate. They also have a short shelf life.

Do not refrigerate chocolate. Whether you only eat gourmet truffles or consume any chocolate put in front of you, please don't store chocolate in the fridge. This is because chocolate easily absorbs the odors of whatever items it is placed near to in a fridge, which can have a detrimental effect on its flavor.

To give as presents, place 8-10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge until you're ready to give them. Will keep in an airtight container in the fridge for three days, or frozen for up to a month.

"A good truffle should melt in your mouth," says Saffitz. If you serve them stone-cold and straight outta the fridge, you're missing the point. That said, letting them sit at room temperature for hours will render them so soft that you can't pick them up.

The chocolate will melt at around 30 Celsius, but will distemper at around 33 Celsius. Distempered chocolate solidifies in a grainy mass. You should not let it go warmer than 33 C, better yet 32, and that's a very narrow temperature range to hit.

The mold should be left undisturbed so it can harden before being demolded. When molding, make sure the temperature of the molds is no higher than 79°F-81°F for milk and white chocolate and 83-85°F for dark chocolate.