WELCOME!

Welcome to Melbourne Foodie. The blogspace of a young foodie with a passion for cooking, fine dining and quality food and produce. Melbourne Foodie, along with the other sources I write for is my way of casually expressing and recording some of the experiences I have had for others to enjoy. I always welcome any feedback, comments or restaurant suggestions you may have and would love to hear from you soon.

MUST VISIT SOON: Livingroom, Hare & Grace

MOST RECENT FEASTINGS: Pei Modern, Sarti, PM24, Vue de Monde

BLOG OF THE MOMENT: I Eat Therefore I Am

Happy eating,
Jon!




Saturday, August 2, 2008
Chocolate Truffles: much easier than you think
I've been cooking quite a lot lately. Whilst I am being good myself steering away from all of the bad foods I still enjoying making these items and witnessing the enjoyment that others get from them. One place where I really get to see other people enjoying my cooking is at work. It seems that I am making something rather delicious for my team just about every week so I thought I might as well start sharing some of these cooking experiences with you. Below is my recipe for chocolate truffles. They are so simple, but taste so very good. I start off with a basic ganache recipe that can be tweaked to make any variety of truffle you like. I must warn you that these truffles are particularly popular with the ladies and tend to lead to marriage proposals whenever I make them. They really are quite good and you certainly don't need to be a whizz in the kitchen to give them a go.

BASIC GANACHE RECIPE: Makes about 50 truffles
I choose to use a mix of dark and milk chocolate, but you could use all dark chocolate if you prefer. I feel this mix gives a milder, creamier result.

250g good quality dark Belgian chocolate
250g good quality milk Belgian chocolate
Approx 400ml Pure/ Double Cream (45% fat content)

Break up the chocolate pieces and put into a stainless steel or glass bowl over a double boiler on a medium heat. When partially melted add in the cream and constantly mix until smooth. Chill in fridge until set to a malluable texture (about an hour or 2).
=================================================================================

MAKING THE TRUFFLES:

Here are a few ideas for some truffles you may like to try.

CLASSIC: For the classic variety simply use the basic ganache mixture. Roll the set mixture into balls and dust with some fine cocoa.

MACADAMIA: For the macadmia variety I add a nip of Frangelico to the ganache mixture along with some finely diced macadamia nuts and finish them by rolling in crushed macadamias.

JAFFA: For the jaffa variety finely grate some orange zest and add it to the basic ganache mixture. To spice it up I also add a nip of Cointreau. I choose to finish these by rolling in flaked dark chocolate.

CARRIBEAN: For the carribean variety I add in a nip of Malibu and some soft flaked coconut to the basic ganche mixture and roll the balls in flaked coconut.



The truffles really are that easy to make. Just have a little bit of patience and you can make these delicious little treats with very little time or effort. So give them a go and let me know if they are a success. This recipe also works just as well if making a half/ reduced quantity. Simply adjust the measures.

Labels: ,


  posted at 12:04 PM  
  5 comments



5 Comments:
At August 2, 2008 at 3:49 PM, Blogger Cindy said...

Ganache - what a classic! Is this the recipe you used for the truffles you brought to the first food bloggers' banquet?

Does adding Cointreau to your jaffa truffles alter the consistency at all? I found that my melted chocolate developed a funny texture when I added Cointreau to a similar recipe.

 
At August 2, 2008 at 10:30 PM, Blogger Jarra said...

Cool, thanks so much for this. I adore Chocolate Truffles.

 
At August 3, 2008 at 11:13 AM, Blogger Jon! said...

Hey Cindy. This is indeed the simple recipe base I used for those first truffles. I have not found any texture problems by adding Cointreau or any other liquors to the ganache mix. The only observation I can make is that if these truffle are left out at room temperature for too long they can begin to go a bit soft. This is more apparent in those with the liquor as it probably dillutes the consistency. Using a lesser quantity of cream does help this a bit, but they usually don't last that long!!

Thanks jarra, enjoy.

 
At August 3, 2008 at 3:00 PM, Anonymous Anonymous said...

Hey Jon,
Thanks for all the excellent restaurant reviews. It inspires me to make better restaurant and meal choices instead of sticking with what I know.
By the way, the new hair looks great!
Mel

 
At August 3, 2008 at 5:21 PM, Blogger thanh7580 said...

Your look so different in the photo Jon.

I'm going to give these truffles a try. They look really good.

 

Post a Comment

<< Home



About Me


Name: Jon!

Thanks for visiting Melbourne Foodie. I hope you enjoy reading about my personal culinary journeys of Melbourne and beyond. Happy eating!

My Complete Profile

Rate Melbourne Foodie!
Like my posts? Vote up my buzz at Foodbuzz

Need a Professional, Customised Resume?
Jon from Melbourne Foodie is a Professional CV Writer.
  • Alpha Resumes

  • Search This Blog

    Copyright

    Recent Posts

    Blog Archives

    Post Topics

    Favourite Food Blogs

    More Foodie Blogs

    Miscellaneous

    Credits
    Blog Design by:


    Powered by:
    Blogger

    Photos from:
    istockphoto