[Chockybits]

I tried making some chocolate truffles last night and they were nice, but not great.

The recipe I used was:
200g dark chocolate
1/3 cup thickened cream
1/2 tspn vanilla extract

The ganache was silky smooth, but as a truffle it was kind of rough if that makes sense. I just used the Cadbury dark choc melts I've seen other recipes say to used 70% cocoa, but I bought the Old Gold 70% one and it was too bitter for my liking.

So, what brand chocolate do you use and where do you get it from?

I've also seen that some recipes use unsalted butter….what does this do for the truffle?

Is there a rough ratio of cream to chocolate for truffles?

Anyone got a good recipe to use that produces a lovely soft, silky smooth centre?

TIA

[wesse]

As far as I understand - its best to use single pouring cream as the thickened cream will separate. I use whittakers 70%, I find it a lot less bitter. Donna hay has some good truffle tips on her website -www.donnahay.com.au/recipes/sweets/slices/chocolate-ginger-truffles-1

Hope this helps

[erindiv]

I use the best chocolate I can afford to get, even for cooking. The melts and compound chocolates just don't cut it for me.

I've only ever made the coconut/condensed milk/marie biscuit kind of truffles so no help with your questions unfortunately!

[Chockybits]

Thanks Wesse, I'll try pouring cream next time.

Erindiv, what chocolate do you use then? The Cadbury melts are real chcocolate, not compound so I thought it would have been ok, but I'm guessing not now. I've come across Callebaut and Ghirardelli?

[erindiv]

Dur, I didn't see the 'Cadbury' up there.. sorry! They'd be fine

[Belinda18]

I always use Aldi Choceur chocolate for my truffles. It's a really smooth mild tasting chocolate and not as expensive as using Cadbury

[Chockybits]

I'm from Adelaide and unfortunately no Aldi here

[TheGreenSheep]

I just use 200g Cadbury chocolate bars.

The recipes I use are all milk chocolate, 200g to 1/4 cup cream, melt together, add flavoring. For eg 2 chopped peppermint bars. Or 3/4cup peanut butter. Refrigerate overnight and roll into balls. Coat the peppermint ones in 200g melted choc. The nut ones I roll in crushed peanuts.

[namie]

I use the same recipe you posted but with pouring cream as a PP suggested.

I use Lindt 70% chocolate for dark truffles and 50% for milk, or when I have a little extra cash I use Callebaut couverture as it's really yummy!

I don't like to eat Cadbury chocolate so I don't use it in any cooking. The Nestle melts aren't too bad and I sometimes use those if I've nothing else.

[Chockybits]

Thanks, I think I'll try with the normal Cadbury blocks and try various flavourings. I imagine increasing the amount of cream will give a softer centre.

Namie, I've never had Callebaut before, had a look online and it's very expensive! Might have to try it one day though! You would want to make sure it doesn't split at that price too!