Monday, May 30, 2011

Mother's Day Chocolate Raspberry Rose Truffles

Bunches of posts today because while I've been baking, my wonderful friend Sandy reminded me that I've been slacking on the posts.  I made these truffles for my mom for Mother's Day this year.  My mom and I love truffles and have been enjoying testing out all the flavors from Anna Shea Chocolates near her house.  These were a little tricky to work with but were well worth the effort.  You will need a food scale for this recipe, don't try to estimate or your ganache won't set right.  I used a 1/2 inch cookie scoop to scoop the ganache and then dipped the chilled ganache balls into dark chocolate but you could roll them in cocoa powder.  Enjoy!

Chocolate Raspberry Rose Truffles
Makes about 2 dozen truffles
Raspberry Rose Ganache:
  • 5.25oz (147g) 64% bittersweet chocolate, finely chopped.
  • 3 tablespoons (42g) heavy cream
  • 2 teaspoons (14g) light corn syrup (or inverted syrup)
  • 1/4 cup (42g) strained raspberry purée
  • 1 tablespoon (14g) granulated sugar
  • 1 tablespoon (14g) salted butter, cubed and softened but not melted
  • 2-4 drops of culinary grade rose petal oil or rose water
To Finish The Chocolates:
  • 8oz (224g) 64% bittersweet chocolate, melted and tempered OR
  • Cocoa powder
  1.  To prepare the ganache, place the chopped chocolate into a medium sized bowl.
  2. Combine the cream, purée, corn syrup and sugar in a small sauce pan. Bring to a boil over medium high heat stirring constantly. Once it reaches a rolling boil, pour the cream mixture evenly over the chocolate and allow to stand for 2 minutes without stirring.
  3. Once 2 minutes has passed, stir slowly to incorporate the ganache. Once the mixture has cooled to 95°F you may add the butter and rose oil/water, stirring gently to combine.
  4. Allow the ganache to set up over night in the refridgerator.  Once set, use a 1/2 inch cookie scoop to scoop out the ganache.  Roll between palms to create completely round balls.
  5. Place balls into the refridgerator to set.
  6. Dip cooled balls into tempered chocolate or roll in cocoa powder.

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