Peter Greweling

Poodle Truffles

Preparation info

  • Difficulty

    Complex

  • Yield:

    120

    Truffles

Appears in

top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Heavy cream 180 g 6 oz 24%
Dark-roast coffee beans, coarsely ground 10 g 0.5 oz 2%
Milk as needed
Glucose syrup 60 g 2 oz 8%
Dark chocolate, unmelted, tempered, chopped 400 g 14 oz 54%
Butter, soft 40 g 1.5 oz 6%
Coffee liqueur 40 g 1.5 oz 6%
Batch Size 730 g 25.5 oz 100%
Dark chocolate, melted, tempered, for precoating and dipping as needed
Chocolate poodle curls, for finishing as needed

Method

  1. Combine the cream and the ground coffee in a saucepan and bring to a boil. Remove from the heat, cover, and let steep for 5 minutes.
  2. Strain the infused cream through premoistened cheesecloth. Wring the coffee grounds in the cheesecloth to extract the maximum amount of liquid possible.
  3. Return the cream to 180 g by adding milk.
  4. Add the glucose syrup to the flavored cream mixture. Bring to a boil.
  5. Pour the hot cream mixture over the chopped dark chocolate and let sit for 1 minute to allow the chocolate to melt.
  6. Using a spoon or spatula, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
  7. Stir outward in larger circles to spread the emulsion throughout the bowl, checking to see that all of the chocolate has melted. If necessary, heat the ganache over a hot water bath to melt the chocolate. The temperature of the ganache should not exceed 34°C/94°F.
  8. Stir the butter into the ganache, taking care that no lumps of butter remain.
  9. Stream in the coffee liqueur, stirring until the mixture is homogeneous.
  10. Agitate the ganache lightly by placing it on a marble slab and working it gently to induce crystallization.
  11. Using a pastry bag fitted with a no. 3 round tip, pipe truffles onto parchment paper. Allow to crystallize at room temperature until firm enough to handle, about 20 minutes.
  12. Roll the piped truffles into balls and precoat in the tempered dark chocolate by hand-dipping.
  13. Using a round dipping fork, dip the precoated truffles in the tempered dark chocolate and place them in the chocolate poodle curls.
  14. When the chocolate begins to set, use two forks to roll the truffles in the curls to coat them completely.

© 2007 All rights reserved. Published by Wiley.

Photos