chocolate truffles(30 points) Nnow as promised,the recipe for choclate truffles,easy to make when you have the ingrediants together,but ngh impossible to keep clean while making them,now lest get to the recipe: ingrediants ganache 400g(using the mixture i already posted under the title lesson 1) flavouring of your choice,such as alchohol,tea,fruit tea,cofee,vanilla essence 150g of dark,milk.white chocolate coatin of your choice,such as flaked nuts,sugar,powdered nuts,cocao powder. method!!!!!!!!!!!!! if you decide to make this flavored there is this optional step: as you are preparng the ganche ,add some drops of of your hosen flavouring to it.once the flavourd ganache is cold,place it into an airtight ontainer and leave to stand overnight. but if you want it plain or used the mix you made last lesson start here: 1.beat the ganache until it is smooth and slightly aerated.place some into a savoy bag(icing bag) with a medium tube ending and pipe small bulbs onto a greaseproof sheet ,leave rhwm ro firm at room temperature for aporroximatley two hours,(if especially thick,do it for one hour instead) 2.roll each ganche bulb into a ball with your hands.place the rolled balls back onto the greaseproof paper and leave to firm onced again for a short while 3.temper the chocolate of your choice(usin a microwave safe bowl,and short 20 seconds bursts,remembering to stri it round so it doenst burn) and put some of the melted chocolate on your palms(for goodness sak wait for it to cool first!!!) then roll the ganhe in your palms untll covered in chocolate completely.place the chocolate covered ball onto yheeet of greaseproof paper,to alow to dry.repate this dippin and covering process for all the remianing ganache balls and lay them to dry - make sure they are not touhing eachother,or they will be stuck togther as the chocolate sets. 4.once te first coating of chocolate is dry on all of them,Repaet the above proess to give a second coat of choclate to the truffles.leave the truffles.leave them dry completely on a clean sheet of greaseproof paper at ths stage if you are making plain truffles.if you wish to coat them,roll the truffles in the oatings to add texture and character. when you are rolling the truffles,make sure that they are entirely covered ub their coatings and lay them on some greaseproof paper to dry throughly. 5.once the truffles are completely dry,you will need to store them in an airtight container at room temperature straight away .this recipe will make 20 truffles,but you can up the quantities to make more and store them away for six weeks as usual upmy rep if you liked the recipe this will add 30 points to your cooking score,wich inturn adds up towards your cooking award,the pinkie pie cooking trophy summer 2011 wich will be a little trophy puc to put in your sig
