Thanksgiving is almost here, and Christmas is just around the corner! While all you fabulous bakers are basting your turkeys and making cranberry compote for this Thursday, here is a little recipe for your next big social gathering!
We love chocolate at Stardust, we really really love it. In the spirit of the holidays here is one of our favorite truffle recipes!
Candy Cane Truffle Recipe
Ingredients
6 1/2 ounces (182g) 29% White Chocolate, chopped
2 1/2 ounces (70g) Heavy Cream
3 Fresh Mint Sprigs
1/16 teaspoon (a splash) Clear Creme De Menthe
2 – 4 drops Natural Peppermint Oli
1/2 ounce (14g) Salted Butter, cubed – soft but not melted
12 ounces Candy Cane, roughly chopped
1 pound (453g) 29% White Chocolate, tempered
To Make the Ganache
Place the chopped chocolate in a medium sized bowl, set aside.
Combine the heavy cream and fresh mint in a saucepan. Cook over medium heat until the mixture starts to simmer, then remove from heat and cover. Let the cream mixture steep for 15 minutes.
Once the mixture has steeped place the pan back on the stove, add the creme de menthe and the peppermint oil and cook once more over medium heat. Once the mixture reaches a rolling boil, pour over a fine mesh sieve directly over the chocolate. Let sit for two minutes, then stir to incorporate all of the ingredients. Using a candy thermometer placed in the center of the bowl, check the temperature. Once the ganache has reached 95° F (35° C) add the butter and stir well.
Once the chocolate is firm enough to pipe, place the chocolate in a pastry bag fitted with a large round tip. On a baking sheet lined with parchment, form your truffles by piping out your ganache in about 1″ rounds. Let them sit overnight at room temperature to allow them to dry.
Once the rounds have set overnight, using your hands quickly roll them into balls, so they are easier to cover.
To finish the truffles, using a fork take the ganache ball and dip it into your bowl of tempered chocolate. Once any excess chocolate has dripped off, roll the truffle into the chopped peppermints and set aside to let the chocolate completely set!
Line a baking sheet with parchment paper, and place the chopped candy canes into a shallow bowl.
To Temper The White Chocolate
There are three official methods for tempering chocolate: seeding, ice bath, and tabling. However, you can also use a microwave which may be easier for home use
Microwave Method
Place the chocolate in a glass bowl then into the microwave. Heat at 60 second intervals with the power set at 50%. Between the 60 second intervals take your bowl out and stir the chocolate with a rubber spatula. You want the chocolate to be heated somewhere between 100 – 110° F (37 – 43° C). Be very careful as the high milk and sugar content in white chocolate will cause it to burn easily. At this point the melted chocolate should be smooth, stir and set aside for about 10 minutes. To complete the tempering process you need to bring the chocolate’s heat up again once more. Heat the bowl in the microwave for 1-5 seconds, the temperature needs to reach 86° F (30° C). To test for a good temper, dip the tip of a butter knife into your chocolate and set aside, if you have achieved a good temper the chocolate should set up within 5 minutes and be nice and glossy!
Happy Chocolate Making!
Stardust
