Thursday, 24 January 2013

Champagne Truffles



Last weekend, I gave a friend a box of Baileys truffles for her birthday. I've made them a few times - I adapt my favourite Muscovado Truffles recipe by using 190g double cream with 75ml Baileys and light brown sugar. They're a tad softer than the usual ones and melt the moment you bite into them.

As I was rolling them between my cocoa-stained hands, I started thinking about other types of truffle I could make. I want to try some white chocolate and raspberry truffles using the freeze dried raspberries I bought recently.



But first - champagne truffles. The milk chocolate ones, cloaked in a crisp shell with a dusting of icing sugar. I'm particularly fond of them.

After some experimenting, I discovered that you need a champagne/cream ganache filling, rather than a champagne/water one. I thought that the cream might be obscuring the flavour of the champagne - and milk chocolate is already creamy - but it tasted weak without. Champagne truffles need to be rich and luxurious.

I don't drink much these days, so I use alcohol sparingly in desserts. The key is to use enough so you can recognise the flavour but not so much that the alcohol overpowers everything else. If you want a stronger punch you could try replacing some more of the cream with champagne or even add a touch of cognac or brandy.



I also tested the shell with tempered and untempered chocolate. The tempered ones did crackle beautifully when you bit into them but I don't think it's crucial. If you know how then go for it but I don't think it's worth learning just for this. The icing sugar coating means you're not looking for a shiny or streak-free finish anyway.

The truffles are at their best the day they're made. If the chocolate is tempered, they keep in a container at room temperature for about a week (though I've never managed to keep them that long...) and if not, they'll last in an airtight container in the fridge for a few days.



Finally, I know of two methods for dipping truffles.

You can use a fork to lower the truffle into the chocolate, push it around until it's covered, then tap the fork to remove excess. The fancy forks you can buy have fine prongs so the chocolate drips off easily. You can also improvise and bend a few spokes back on an old, cheap table fork or snap them off a plastic one. I find with truffles like these where the filling is quite soft the fork can dig in and ruin the shape.

In the second method, you smear a tablespoon or so of melted chocolate on both of your palms, then swirl the shaped truffle around until it's fully covered. You usually need to do this twice, as it can create a thin coating. But you get to smother your hands in melted chocolate. It's quite a feeling. Need I say more?



Champagne Truffles
(created with the basic truffle ganache ratio in Paul A Young's Adventures with Chocolate)

For the ganache filling:
100g high quality milk chocolate (34-40%)
70g double cream
pinch of fine sea salt
2 tbsp (30 ml) champagne*

To coat and finish:
few tsps of unsweetened cocoa powder
100g high quality milk chocolate (34-40%)
1-2 tbsp icing sugar

Chop the chocolate for the ganache into very small chunks and place into a small bowl (if you're nervous about ganache or have some trouble, look at the ganache foundation post). Weigh the cream in a small saucepan and add the salt. Place over a medium heat and keep an eye on it until it starts steaming. Pour the cream over the chocolate and leave to sit for a minute. Stir until you have a thick, smooth ganache with no lumps of chocolate left. Add one tablespoon of champagne and stir it in as it fizzles, then repeat with the other tablespoon. Cover and chill in the fridge for three hours until set.

When it has set, tip the cocoa powder into a bowl and dust your palms. Take a heaped teaspoon of the ganache and toss it lightly in the cocoa to stop it sticking, then form it into a sphere with your palms (don't worry if it's not perfect). Place onto a plate. Repeat for the rest of the mixture. Place back in the fridge to firm up for at least 30 minutes.

When you're ready to dip, place some baking parchment on a plate and sift the icing sugar into a shallow bowl. Roughly chop the chocolate and place in a bowl set over a pan of barely simmering water. Heat, stirring occasionally, until fully melted. Temper if desired. If not, let it cool anyway - if it's too hot, it'll melt the filling. When it's room temperature, dip the truffles one by one - either by the palm rolling method or with a dipping fork (if doing two coats, set onto the paper then dip again once set - in a cool kitchen they'll be ready by the time you've done the rest). When coated, drop into the icing sugar bowl and roll around until fully covered. Once the chocolate has set up a bit, transfer to the plate. Continue until you've coated all the truffles - if the chocolate starts to solidify, briefly warm it up over the pan of water. If the chocolate isn't tempered, chill in the fridge for 30 minutes or so to fully set. Eat at room temperature.

You will have a little bit of dipping chocolate left (as you need plenty to coat them) - scrape it onto a bit of baking parchment (if it's started to set, warm the chocolate up a bit first) and leave it to cool so you can use it for another recipe.

*I know it's a small amount to open a bottle for. I bought one of those mini bottles so I only had a little left to share. Or you could open a big one and have a party.

(Makes 16-20, depending on size)



A few related posts (the only three I can think of with alcohol in them):
Ginger Bourbon Pecan Pie
Cider Caramel, Sautéed Apples and Cinnamon Ice Cream
Whisky and Dark Chocolate 'The Beautiful and the Damned' Cake

111 comments:

  1. You actually have no idea how obsessed I am with milk chocolate champagne truffles, so there ARE happening!

    ReplyDelete
  2. What did you do with the rest of the champagne?! This is a beautiful post and tricky, I'm sure, with sticky palms and powdery fingers!

    ReplyDelete
  3. Sarvani @ baker-in-disguise25 January 2013 08:56

    These are beautiful.. I usually make the truffles with cognac/brandy.. next time I'll try champagne.. although I am quite taken in with the baileys truffles!! have to try all of these!!

    ReplyDelete
  4. Love the idea of coating my hands in all that chocolate - it's pretty much what happens when I try to coat truffles anyway! :-)

    ReplyDelete
  5. poiresauchocolat25 January 2013 10:26

    I bought one of those mini 200ml bottles (rip off, but hey) so after I'd made three batches I just had one glass left to drink/share. I did spend quite a bit of time washing my hands!

    ReplyDelete
  6. poiresauchocolat25 January 2013 10:27

    I'm intrigued! Do let me know.

    ReplyDelete
  7. poiresauchocolat25 January 2013 10:32

    It's fun swapping them around! I love the Baileys ones because it sort of melts into the background - with that amount of alcohol you almost can't tell what it is, but it makes them taste fantastic. Hope you enjoy them!

    ReplyDelete
  8. These look brilliant! Where did you get the little box at the end to put them in? The perfect size for gifts!


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  9. poiresauchocolat25 January 2013 20:42

    I really like his book and shops too. I've never tried the port and stilton ones - not a massive stilton fan but maybe the truffle will win me over!

    ReplyDelete
  10. They may have to wait until Christmas, but I am determined! I don't move back to England until the Summer and I'm not 21 to buy alcohol here in America :(, and I've already learnt my lesson trying to make chocolate ganache truffles in a kitchen with an Aga during the Summer - I am determined to try these though!

    ReplyDelete
  11. I definitely agree with your thoughts on the alcohol:chocolate ratio and I've never had a Paul A Young chocolate that I didn't like so I'm pretty sure these are actual bites of perfection.

    ReplyDelete
  12. poiresauchocolat26 January 2013 21:04

    I generally have a problem with over-alcoholic desserts - they put cheap rum in nearly everything at LCB and it drove me crazy. Paul's book is fantastic - do you have a copy? Though sadly he didn't have a champagne one so I had to riff off his basic truffles ratio (which is a universal ratio really, but I felt I should mention him anyway!).

    ReplyDelete
  13. poiresauchocolat26 January 2013 21:05

    Thanks Greta, I'm glad you like them. I just had a look at your lovely blog and left a quick comment - I'm so impressed that you know so much about baking at the age of 12!

    ReplyDelete
  14. Tina @foodfortina28 January 2013 04:03

    beautiful post, with beautiful pics :)

    ReplyDelete
  15. poiresauchocolat29 January 2013 09:18

    I'm glad you like it! I think I'm having withdrawal symptoms after finishing the last batch a few days ago.

    ReplyDelete
  16. Champagne truffles have got to be one of my favorite indulgent chocolate treats, but I would never have thought of making them! I've been wanting to try my hand at truffles for a long time and after this post it seems I have no excuse not to. Your photos are gorgeous, it must be so hard to make blobs of chocolate look attractive!

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  18. poiresauchocolat30 January 2013 19:18

    Funny, isn't it - they were the ones I hadn't thought of making either. I hope you do give truffles a go - they're so much fun to make. Glad you like the photos too.

    ReplyDelete
  19. These look delicious! Thank you for sharing another fabulous recipe with us. Ever since I fell in love with making truffles last summer, I'm constantly on the lookout for interesting and unique truffle recipes so I can try them out. I would like to ask, have you ever tried making matcha truffles? I'm trying to figure out the best proportion of chocolate to matcha and what type(s) of chocolate would be best. If you have any suggestions, that would be great!

    ReplyDelete
  20. poiresauchocolat26 February 2013 12:59

    I can see why you fell in love with truffle making, chocolate is so fascinating. I've never worked with matcha so I can't give specific advice, but I would add a tiny amount, taste and add more until you're happy. Paul A Young's book has a table of different regions of chocolate and their flavours and what they work well with - my copy is in the UK at the moment but you could try that perhaps?

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