For my birthday today…
In the kitchen I
made chocolate truffles and I
will eat them alone.
Emily’s Birthday Truffles
Recipe adapted from Andrew Shotts’ cookbook, Making Artisan Chocolates
for the ganache
- 4 oz dark chocolate*
- 1/2 cup heavy cream
- 2 teaspoons light corn syrup
- 1 tablespoon salted butter, cubed and softened
- 1 1/2 teaspoons Grand Marnier
- drop or two of orange oil
for the finishing touches
- 2 cups crushed almonds, lightly toasted
- 1 tablespoon Grand Marnier
- 1 pound dark chocolate, tempered
Bring heavy cream and light corn syrup to a boil. Pour over dark chocolate. Let stand for 2 minutes; stir. Next, add the butter. Stir until incorporated. Pour the Grand Marnier into the ganache. Stir a bit more. Let the ganache rest for 45 minutes until firm enough to pipe with pastry bag. Pipe ganache onto cookie sheet covered in parchment paper; allow to sit overnight at room temperature.
Meanwhile, lightly toast 2 cups of crushed almonds. Sprinkle with Grand Marnier. Put in large, rectangular pan that’s lined with parchment paper.
The next day, temper chocolate. Dip truffles into tempered chocolate and roll in toasted almonds. Alternatively, you can forgo tempering the chocolate and roll the truffles in the almonds. Turns out great either way.