Sunday, December 6, 2015

THIS is how you make a truffle: ROCKY ROAD & TOFFEE TRUFFLE

Homemade truffles are the tastiest, most decadent and the EASIEST holiday gift but I've got a problem with them.  They usually look like dusty antelope turds. There's a better way.  Truffle logs.  OK.  That doesn't sound any better, does it.  But it looks better.  Professional, in fact.  

I use a fancy pastry mold but you can find something clever at home.  I know you can.  You can cut a Triscuit box into mini molds (see pic below).  Line them with parchment.  Spray with non-stick cooking spray and you just got fancy without spending any money.

And these puppies are so easy to package beautifully without any specialty equipment.  You don't have to purchase a 10000000 count box of candy cups and then run around looking for the perfect box in which you can fit all your dusty turds without smothering them.  You simply wrap them in parchment like a little package and, voila!  Gorgeous truffle treat.  This, my friends, is the future.


For the truffle

1 pound best quality bittersweet chocolate (at least 60%), finely chopped
1 cup heavy cream
2 tablespoons butter
pinch salt

For rocky road

1 jar of marshmallow fluff
1/2 cup of chopped walnuts

For the toffee

2 toffee bars, such as Heath or Skor
2 tablespoons flour
1 tablespoon unsalted butter, cold

Break up the toffee bars and place in the bowl of a food processor.  Sprinkle the flour over the toffee and then break the butter into tiny pieces and distribute over the toffee.  Process until fine or chunky.  Your choice.

You could also fill with peanut butter or dried cranberries or dried cherries or caramel.  The world, she is your oyster.

To assemble 

Place the chocolate in a heat proof bowl.

In a saucepan, combine the heavy cream, butter and salt and bring to a very slight simmer.  Make sure the butter has melted.  Pour over the finely chopped chocolate, making sure the cream mixture covers the chocolate.  Allow to sit a few minutes to allow the chocolate to melt.  Whisk until the truffle mixture is smooth.

Spray your truffle mold with non-stick spray (a VERY light  coating).  I used FIVE 1" x 4" rectangular molds.  Pipe the truffle about 1/3 of the way up the mold and then pipe a strip of marshmallow fluff down the center of the truffle for rocky road and for the toffee, sprinkle about a tablespoon of toffee down the middle.

This is twice as wide as the mold I use.  To package, I cut the truffle in half, lengthwise, once set to make two LONG truffle logs and then coat with cocoa.

For the homemade mold version, consult the pic above.

Cover with more truffle but not all the way to the top of the mold.  Sprinkle the truffle with chopped walnuts for the Rocky Road and more toffee for the ... toffee.

Top with remaining ganache and, using a small offset spatula, smooth out the top.

Refrigerate until solid and then unmold by very gently warming the sides of the mold with a blow dryer (for metal molds) and for homemade molds, just lift out with parchment and unwrap.  Coat in cocoa and YOU ARE DONE!