Rolling & Dipping Truffles

2 Ingredients

Number of servings

500grams good-quality dark chocolate, roughly chopped
400grams ganache, at room temperature

Description

Envelope pieces of soft ganache in a crisp chocolate shell to create truffles with tempting texture contrast. Roll them by hand and dip them in tempered chocolate to keep the ganache centres fresh for longer.

Method

Step 1 of 6

Line a baking tray with greaseproof paper. Use two teaspoons to shape roughly walnut-sized balls of ganache, and place them on the baking sheet. Repeat until all the ganache has been used up. Chill for 10 minutes until firm.

Step 2 of 6

Remove the truffles from the fridge. One by one, roll each ball in your hand to form consistently sized balls. Work quickly, so that the ganache doesn’t melt. Line your truffles on the baking tray and return them to the fridge for a further 15 minutes.

Step 3 of 6

Meanwhile, temper your chocolate and line another baking tray with greaseproof paper.

Step 4 of 6

Remove the balls of ganache from the fridge. Working quickly and efficiently, pick up a truffle, using the dipping tool or an everyday fork, and completely submerge it in the tempered chocolate. A fork will leave marks on the surface of the chocolates, but specialised dipping tools are made from thin wire that doesn’t mark melted chocolate.

Step 5 of 6

When the ball of ganache is completely covered in chocolate, carefully lift it out and slide the bottom of the dipping tool over the edge of the bowl to remove excess chocolate. Transfer the dipped truffle to the baking tray, gently tilting it to allow it to slide off the tool. Repeat the process with each ball of ganache.

Step 6 of 6

Return the truffles to the fridge for up to 15 minutes to set. Do not store them in the fridge, or condensation might spoil the finish. You can store the truffles in an airtight container in a cool, dark place for up to 7 days.