Welcome to HowToCookThat, I'm Ann Reardon and today we're making chocolate truffles
- Part 4 in flavours that you have requested.
First up we have a strawberry truffle.
Add a little square of chocolate transfer sheet to the centre of each mold, making sure
it has the rough cocoa butter side facing up and that means that we'll get that colour
transferring onto our chocolate.
Then brush around the base with edible luster dust and then fill the mould with chocolate
all the way up to the top.
Then what we want to do is turn it over and tip out the excess, shaking it so that it
tips onto some non-stick baking paper.
And this way, you'll end up with a nice even coating on chocolate all over your mould.
Scrape off the chocolate off the top and then leave that upside down to set.
With the excess chocolate you can scoop that up and put it back into the bowl so nothing
is wasted.
For the filling, we need cream, butter, strawberries, and they need to have been washed and hulled,
glucose syrup, sugar and water.
And I'll put all of the recipe quantities on the HowToCookThat.net website for you and
I'll link to that in the description below.
Place the sugar and water into a pan with the glucose syrup and put that over a high
heat.
Chop your strawberries into small pieces, they don't need to be neat, just chop them
up.
And then once the sugar is just starting to turn golden, add in the butter, give it a
stir and then add in the cream, being careful of that hot steam there.
Then finally add in the strawberries and keep stirring until it starts to boil.
Add a candy thermometer and heat it up to 220F, now that's really hot so don't touch
it, remove it from the heat.
Then push it through a fine sieve to get rid of any of those seeds.
And leave that to cool down.
Add the cooled strawberry filling into each mold, now if you want a thicker filling just
return it to the heat after you've strained it and bring it up to a higher temperature.
Cover each one with chocolate to seal it and then smooth it off.
Once it is set loosen each one from the mold and then gently push each one out.
Next is our RED VELVET truffles For this one I am using a pyramid mold.
And I'm going to add a little square of chocolate transfer sheet at the bottom of each one.
Fill each mold with tempered chocolate, and I am using milk you can swap for dark or white
in any of these truffles.
Turn it over and let the excess chocolate drip out onto some baking paper.
Remember if your chocolate contains cocoa butter you it's real chocolate and that means
that it needs to temper so that it will set at room temperature.
And I'll link to my chocolate secrets video at the end of this one so you can see how
to do that.
Scrape across the top of the mold to neaten it up and then leave it upside down to set.
To make the filling we need sugar, water, cream cheese and red velvet cake.
Add the water to the sugar, stir it through and then microwave on high until the sugar
is dissolved.
Add in your cake and stir that through until the cake breaks down.
Then add the cream cheese to the warm mixture and stir it until you can't see any more streaks
of white.
Now this mixture is still quite lumpy so to make it have a smoother mouth feel we are
going to push it through a fine sieve.
If you have a stick blender you could use that instead.
Pipe some into each truffle shell, being careful not to overfill them or you won't be able
to seal them up properly.
Then top those with chocolate and smooth off across the top.
Once it is set use your thumb to push the truffle out of the mold.
Then carefully use the knife just to lift off that little bit of plastic or the acetate
from the transfer sheet.
Leaving the cocoa butter pattern on the chocolate.
Now for our COOKIE DOUGH truffles.
We are using a sphere mold, some bronze luster dust, cocoa butter and blue candy colouring.
Mix the candy colour which is oil based food colouring in with the cocoa butter.
Then gently brush the inside of each mold with edible luster dust.
Use your thumb of finger to smear on some of the coloured cocoa butter onto each sphere.
Then just fill the mold with chocolate and tap to get rid of any air bubbles.
And tip out the excess.
If you don't have a mold for these ones you can roll the filling into balls and just dip
them in the chocolate.
Then leave that to set.
For the filling you need butter, milk, flour, sugar and water.
Heat the sugar and the water and stir that until the sugar is dissolved.
Then add in the butter and the milk and let that melt.
Tip in the flour and stir until that through and keep stirring it until it thickens.
Remove it from the heat and tip it onto a plate and leave it to cool.
Break off a section of dough and roll it into a ball and push it into the mold.
Top each one with chocolate to seal it and smooth it off.
And once it is set just push using your thumb to get it out of the mold.
Next you asked for MAPLE BACON CARAMEL
To make this one, paint some red cocoa butter onto your mold.
And if it is beading up like this just put the mold in the freezer for a few minutes
to cool it down and then when you paint it on you will be able to smear a thin layer
without it beading up.
Fill it with white chocolate.
Then tip out the excess out, clean up the top of the mold.
And now to make our filling.
Place 3 rashers of bacon into a frypan and heat it until it is cooked through.
Then add in cream and bring that to the boil and we want to allow it to reduce and thicken
up a bit.
Then strain it through a sieve.
If you leave that to cool it will go thick like this - now if you want a strong salty
bacon truffles you can just add a little bit of maple syrup to sweeten that.
But if you want something more subtle put your maple syrup into a saucepan and heat
it up, allowing it to boil until it reaches 310F.
Add in the bacon cream and stir well.
Now remove that from the heat and tip into a lined heat proof container to cool.
Even though it looks liquid as it cools it will thicken up, if you put a small amount
on the counter you'll see starts to thicken quickly as it cools down and you can get an
idea of how thick it's going to be.
Once it is cooled, cut strips and then press that into the mold.
Top it with the chocolate and smooth off the top.
Then once it's set, tip out the chocolates and brush each one with gold edible luster
dust on the red side and I'm going to put some pink dust on the other side.
For our MINT CREAM truffle, place a square of chocolate transfer sheet in the base of
a square mold and then top it with chocolate.
Now this is just a freezer tray for holding small baby food containers, so look around
your kitchen and see what you have that you could use for chocolate truffles.
If you'd rather buy molds I'll link to some of the ones that I've got below.
Tip out the excess just like we did for the others.
And then to make the mint filling we need white chocolate, oil, cream water and fresh
mint leaves, I just got these from our garden.
Rip up the leaves and add it to the cream then microwave that until it is hot.
Leave it for about 10 minutes for that flavour to really infuse into the cream.
Then strain the cream onto the chocolate, now the more you push down on mint leaves
here the stronger the flavour you'll get, so you choose how strong you want it to be.
And then discard those mint leaves, then add the water and the oil and heat that up for
about 30 seconds.
Stir it until it becomes smooth, it takes a little while for that oil to incorporate
in with the cream, then let that cool down to room temperature.
Spoon into each mold.
And then place that in the fridge for that mint ganache to go firm.
And cover it in chocolate and then once it is set just tip them out of the mold.
Remove the acetate from each one leaving that cocoa butter pattern on the chocolate.
So many of the other flavours you asked for I've already done in chocolate truffle videos
1, 3 and 3 so I thought I'd do a quick summary here for you.
And then I'll link to the full how-to video at the end.
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Make it a great week and I'll see you Friday.