Ann Reardon

Chocolate Truffles Part 4

chocolate truffles recipe ann reardon how to cook that

 

It has been exactly five years since I uploaded my very first video to How To Cook That. What a great journey and an enormous learning curve too! When I first started, I didn’t know anything about YouTube channels and only started uploading to the site because my original website couldn’t handle large video files.
I had no idea that this would turn out to be my full-time job. I certainly never even dreamt How To Cook That would become one of Australia’s biggest YouTube channels and one of the most-watched online baking shows in the world!! How funny! THANK YOU so much for being with me on this epic journey, I’m loving every minute of it. OK not every minute, I must admit that this week’s edit was HUGE! After about 15 hours into the edit, I was scolding myself for deciding to do the second half of the video. Try and imagine a video editing page with more than 30 video files playing at the same time (when you watch it, you’ll understand)! Now that it’s finished, I hope you’ll love it.

 
 

Strawberry Truffle Filling Recipe

(makes 100ml)
Strawberry Truffles

135g (4.76 ounces) or 1/2 cup plus 2 Tbsp sugar
1 Tbsp glucose or corn syrup
40millilitres (1.35 fluid ounces) or 2 Tbsp plus 2 tsp water
15g (0.53 ounces) or 1 Tbsp butter
2 Tbsp of cream (35% fat)
200g (7.05 ounces) (approx 1 1/3 cup) strawberries, washed, hulled and finely diced

Place the sugar, water and glucose syrup in a saucepan over high heat. Stir until the sugar is dissolved then wash down the sides of the pan and leave unstirred until it starts to go golden. Add in the butter and cream and stir well. Add in the strawberries and heat to 220F (104.44 degrees Celsius).

Strain through a fine sieve to remove seeds. Cool completely before filling shells.
 

Red Velvet Truffle Filling Recipe

makes 150millilitres (5.07 fluid ounces) of filling
red velvet truffles
60g (2.12 ounces) or ¼ cup plus 1 tsp sugar
30millilitres (1.01 fluid ounces) or 2 Tbsp water
80g (2.82 ounces) red velvet cake
80g (2.82 ounces) or 1/3 cup cream cheese

Heat the sugar and water until the sugar has dissolved. Add in the cake and squash it down until it softens and breaks up. Add the cream cheese and mix through. Push through a fine sieve or mix with a stick mixer to get the filling smooth and lump free.

 

Cookie Dough Truffle Filling Recipe

Makes 4 tablespoons of dough
cookie dough truffles

60g (2.12 ounces) or ¼ cup plus 1 tsp sugar
20millilitres (0.68 fluid ounces) or 1 Tbsp plus 1 tsp water
25g (0.88 ounces) or 2 tbsp butter
20millilitres (0.68 fluid ounces) or 1 Tbsp plus 1 tsp milk (4% fat)
80g (2.82 ounces) or 1/2 cup plain/all-purpose flour
cinnamon / vanilla to taste (optional)

Heat the sugar and water until the sugar is dissolved. Add in the butter and milk and stir well. Add in the flour and stir until it just starts to thicken. Remove from heat and spread onto plate or tray to cool.
 

Maple Bacon Chewy Caramel Truffles

maple bacon caramel truffles

3 rashers of bacon
2 cups or 476g (16.79 ounces) cream
1 cup maple syrup

Place the bacon in a pan and heat until it is cooked through.

Add in the cream and bring to the boil and allow it to reduce. Strain through a sieve.

If you leave that to cool it will thicken up. If you want strong salty bacon truffles you can just sweeten that with maple syrup and use that as your filling. But if you want something more subtle…

Heat the maple syrup, allowing it to boil until it reaches 310F (154.44 degrees Celsius).

Add in the bacon cream and stir well. Once it is combined remove it from the heat and tip into a lined heat proof container to cool.

 

Mint Truffles

mint truffles ann reardon how to cook that

220g (7.76 ounces) white chocolate
140millilitres (4.73 fluid ounces) or 1/2 cup plus 1 Tbsp vegetable Oil, I used canola oil
80millilitres (2.71 fluid ounces) or 1/3 cup cream (35% fat)
20millilitres (0.68 fluid ounces) or 1 Tbsp plus 1 tsp water
2 sprigs of fresh mint leaves

Rip up the leaves and add to the cream then microwave that until it is hot. Leave for about 10 minutes for the mint flavour to infuse into the cream.

Strain the cream onto the chocolate and discard the mint leaves. Add the water and the oil then heat for 30 seconds in the microwave. Stir it until it becomes smooth and then leave to cool to room temperature.

 

More truffles

Chocolate Truffles Part 1
chocolate truffles recipe

Chocolate Truffles Part 2
chocolate truffles

Chocolate Truffles Part 3
chocolate truffles ann reardon

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

92 Comments View Comments

  1. Rating: 5

    Hi Anne,
    I live in the USA and I was wondering what brand of Luster Dust you use or recommend, I am looking for a deep red color. Also I love your videos and you have inspired me in baking so much. Thank you!

  2. Rating: 5

    Hi there, could you tell me how many Mint truffles this recipe will yield? Thank you so much for all your recipes!

  3. Rating: 5

    Hi Ann, I made a few truffles and they were the best. Could you make L&P truffles?

  4. Rating: 5

    Hi I’ve watched your tempering chocolate videos a few times and Ive used the freeze dried cocoa powder method. It works great but I’ve only used it for milk chocolate as there’s no temperature for tempering white and dark chocolate. Can you please tell us what degree the white and dark chocolate needs to be cooled to before the cocoa powder can be added. Thanks so much

  5. Rating: 5

    Hi,

    I was wondering if you would now how to make a ganache for truffle that feels cold when you eat it, like the zero chocolate bar (originally from meurisse, now from côte d’or)

  6. Rating: 4.5

    Hi again could you tell us what cake decorating/baking stores you recommend in Melbourne! Thank you. Happy Easter

    • Ann

      Hi Darcey If I am thinking ahead then I order online from cakes around town – they package well so things arrive in one piece. Otherwise if I am in a hurry I go to my local one which is quite small and often doesn’t have everything I need.

      • Thanks so much for your advice Ann. I’ll definitely check out that site. I usually use cakers paradise and baking pleasures for online orders.
        Keep yourself and your family safe during this difficult time.
        Best wishes to you and the family ?

  7. Rating: 5

    Hi just wondering when you’re making truffles, if you need to reheat the chocolate because it gets too thick will that bring it out of temper? Would you need to keep adding the freeze dried cocoa powder every time you reheat it? And can you reheat it multiple times if needed as im guessing it would take a while to make a fair few different truffles. Thanks so much

    • Ann

      Hi Darcy as long as you don’t let it set completely, when you notice it start to thicken take out a good large spoonful into another bowl then microwave the bigger bowl for 5 seconds, then add back the smaller bowlful – that chocolate is tempered already so should bring the rest back into line.

      Alternatively you can buy a tempering machine. I’ve looked at these many times and have decided they are too expensive unless you are a chocolatier using it every day. Or find a cheap way to keep the bowl at a set temperature – like sitting the bowl in a water bath heated to the right temp using an aquarium heater. Just be carful not to get water in the chocolate. ?

  8. Rating: 5

    I was wanting to inhance my mother’s receipt for rum balls. Would orange zest, dried cranberries & crushed almonds work. Not sure & how much. To pkt of biscuits, 1 teas zest,2tab cranberries,2tab nuts?

  9. Hi Anna I am from India and can’t wait to try out your chocolate truffles recipes!! Could you tell me what exactly dark chocolate would mean 50% bitter sweet or 70% or 90% please help

    • Admin HowToCookThat

      Hi Rishu, You can use any dark chcolate from 50% upwards. It is really up too you.

  10. Hi Anna I am from India and can’t wait to try out your chocolate truffles recipes!! Could you tell me what exactly dark chocolate would mean 50% bitter sweet ,70% or 90% extra bitter dark chocolate!! I want to buy the right dark chocolate for your recipe please help !!

  11. How much truffles does each recipe make?

  12. What can I replace with cocoa butter?

  13. Hi Ann, I was just wondering if you had done a coffee truffle, and if so which video it was on

  14. Hi Ann, my birthday is 2morrow can you make a Nutella-caramel truffle recipe, maybe?

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