Servings: 60 Truffles
Equipment
- Saucepan
- Glass Baking Dish
- Parchment Paper
- Utensils
Ingredients
Part 1: Ganache
- 1¼ cup Heavy Cream
- ½ tbsp Molasses
- 1½ tbsp Dark Maple Syrup
- ¼ tsp Pumpkin Pie Spice
- 2½ cup Valrhona Bahibé Dominican Republic 46% Dark Milk Couverture Chocolate Feves ( chopped )
Part 2: Toppings/Garnish
- 4 cup Valrhona Bahibé Dominican Republic 46% Dark Milk Couverture Chocolate Feves ( for enrobing )
- Chopped Pecans ( toasted, for garnish )
- SMET Caramel Curls Blossoms ( for garnish )
Instructions
Part 1: Ganache
- In a saucepan, combine the cream, molasses, maple syrup and spice mixture - bring to a boil.
- Melt the 2½ cup Valrhona Bahibé Dominican Republic 46% Dark Milk Couverture Chocolate Feves in a microwave safe bowl in increments of 30 seconds until completely melted, but not hot. Slowly pour the hot liquid over the melted chocolate in several additions, mixing thoroughly before adding more liquid.
- When all the liquid is incorporated, blend with an immersion blender until smooth.
- Pour into a shallow pan (i.e. 8x10” glass baking dish or similar) and refrigerate until completely set- minimum of 6 hours up to overnight.
- Once the ganache is set, remove from the refrigerator and use a small scoop (1 ¼ “to 1 ½ “) to form balls of ganache.
- Roll the scooped ganache between your palms to form round spheres.
- Return to refrigerator.
Part 2: Assembly
- Roll the ganache in finely chopped toasted pecans, making sure to press the nuts firmly into the ganache.
- Roll the ganache in tempered 4 cup Valrhona Bahibé Dominican Republic 46% Dark Milk Couverture Chocolate Feves. In a clean bowl, place 2-4 truffles in the bowl. Using one hand protected with a glove, scoop out a small handful of chocolate from the bowl of tempered chocolate, rolling the ganache to completely coat. Immediately place the coated ganache on a parchment paper lined baking tray and sprinkle with chopped toasted pecans and SMET Caramel Curls Blossoms, as desired.
- Repeat the process until all the ganache is coated. The truffles may crack slightly due to the tempered chocolate hardening. To prevent this, you can roll the truffles twice in chocolate, adding the pecans after the second coat.