Recipe: the original Rococo house truffle ganache

I’ve been wondering how to start this blog and the best way of welcoming all you fellow chocolate-lovers but couldn’t think of anything suitable until a chance encounter with one of our founder’s books gave me the answer.

The perfect way to say hello is, of course, with chocolate! So here is Chantal’s original Rococo truffle recipe for you to recreate at home.

A plain ganache is an emulsion usually made with chocolate, cream and butter, although there are a number of variations such as using custard or water instead of cream or omitting the butter. Using a different recipe or a different method will produce a different result, and a ganache is an essential building-block which can be used to create ganache icings, sauces etc. This recipe (from Real Chocolate by Chantal Coady) gives a dense, intense truffle, which is how Chantal likes them best.

Rococo house truffles.
This recipe makes about 100 truffles (depending on how big you make them!) but the recipe can easily be scaled down.

550g good dark chocolate
500ml whipping cream
125g unsalted butter, diced
Unsweetened cocoa powder for dusting.

Break the chocolate into squares then chop very finely or put in a food processor until almost a powder. It might just start to melt but that’s fine – you’re trying to avoid having big lumps that might spoil your ganache.

In a pan bring the cream just to the boil. You want it to rise up, but be careful it doesn’t boil over. Pour about a tablespoon on to the chocolate and mix well. Keep adding the chocolate very slowly, a spoonful at a time, mixing thoroughly after each spoonful to ensure that your mixture emulsifies smoothly.

Once all the cream has been mixed in, leave it to cool for about 15 minutes in the refrigerator then add the butter cubes and beat them in. It may take a short while, but don’t use pre-melted butter or you will end up with a very heavy ganache. Return it to the fridge.

When it has set to the consistency of butter icing you can spoon it into truffle-sized pieces, or pipe it, which we find easiest. Put the mixture in a piping bag (you can make your own using a normal food bag -just fill it then snip a little corner off) and pipe blobs the size of a large cherry onto a tray covered with greaseproof paper or cling film. Leave to cool for at least 2 hours, preferably 24.

Once dry, you can just roll the truffles in a little cocoa powder. You will need to be a little careful when handling them because the heat of your hands will melt them, you might like to dip them in tempered chocolate then drop them into cocoa powder before leaving to set. The excess cocoa powder can be re-used.

Instructions for tempering and dipping coming soon if you’re brave enough!

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