Burlington, Vermont – March 4, 2011
Here's a tasty treat for you-- chocolate truffles! We've got an expert from Lake Champlain Chocolates, Kirk Weed, to show us the tricks of the truffle trade.
Plenty of butter, a little salt, a secret Vermont ingredient, and of course, chocolate.
For more, watch the video from The :30.
Salted Dark Chocolate Truffles
Yields 6-7 Dozen Truffles
Ingredients:
- 54% Dark Chocolate (available in our retail stores) - 20 oz.
- Unsalted Butter - 4 oz. (1 stick)
- Maple Syrup - 2 tbsp
- Vanilla Extract - 2 tsp.
- Heavy Cream - 1 cup
- Sea Salt - ¼ tsp.
Instructions:
1. Begin by tempering the dark chocolate. If you are uncertain of how to temper, visit our website for tips on how to temper chocolate at home -- www.lakechamplainchocolates.com/Recipes/Chocolate-Making.aspx
2. Soften the butter in the microwave until it is spreadable consistency but not melted. Add to the tempered chocolate all at once. Stir until the mixture blends together.
3. Add the maple syrup, vanilla extract, and salt at room temperature.
4. Lastly, add the heavy cream in two additions, stirring after each.
5. Put the ganache into a piping bag fitted with a medium sized tip. (We used a standard 804 size.)
6. Pipe the ganache into rounds in whatever size you wish.
7. Allow the truffles to set up at room temperature for 1-2 hours.
8. Once they are firm, hand roll each piece into a sphere shape.
9. Once they are all rolled, either dip each piece into tempered chocolate to finish or coat in cocoa powder or our Old World Hot Chocolate curls. Other options can be confectioner's sugar, milk chocolate, or white chocolate. Be creative!
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