The history of chocolate truffles dates back to 1828 .Ganache is the center component of a truffle. Ganache is a velvety smooth combination of solid semisweet chocolate and cream. Cooked at just the right temperature it cools to form a rich and firm paste with intense chocolate flavor. A truffle is a confection made of a round ganache center, often flavored, covered with a shell of milk, dark or white chocolate. Truffles are often covered in cocoa powder, sugar or finely chopped nuts.Perhaps originating in France, the truffle is named for its visual similarity to the French mushroom-like fungus of the same name. Like the original truffle, chocolate truffles have become synonymous with luxury and a sumptuous taste experience.
What you need for this luscious truffles....?
Dark chocolate ( 80% cocoa) - 100 gms
Full Cream - 1 cup ( approx 14 ounce)
Cocoa powder for dusting
Dark rum - 1/2 ounc pinch of roasted cinnamom and clove powder(optionmal)
Lemon zest - 1 pinch(optional)
1.Heat chocolates in a pan and milk until chocolates are partially melted.Remember low heat. Remove from heat and stir until completely melted. Whisk in desired flavoring until creamy-smooth. Add all the other ingredients.
2.Transfer to a bowl and let stand in refrigerator until firm enough to hold its shape, about 2 - 3 hours.
3.Using a tablespoon,mold chocolate into balls, 1 level Tb. at a time, and place on a cookie sheet lined with greased parchment paper.
4.Place desired cocoa powder coating in a small bowl. Working one at a time, drop truffles into the bowl with greased fingertips. Shake bowl back and forth so truffles are completely coated. If necessary, roll truffles by hand to make round. Return to parchment. (Can be refrigerated in an airtight container up to 5 days or frozen up to 1 month.) Before serving, let stand at room temperature to soften slightly.