Peter Greweling

Vanilla Milk Chocolate Truffles

Preparation info

  • Difficulty

    Complex

  • Yield:

    125

    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 340 g 12 oz 31%
Glucose syrup 60 g 2 oz 5%
Vanilla bean, split and scraped 1 bean 1 bean
Milk chocolate, unmelted, tempered, chopped 670 g 24 oz 60%
Butter, soft 40 g 1.5 oz 4%
Batch Size 1110 g 39.5 oz 100%
Milk chocolate hollow truffle shells 125 shells
Milk chocolate, melted, untempered or tempered, for sealing as needed
Milk chocolate, melted, tempered, for dipping as needed

Method

  1. Combine the cream and glucose syrup with the vanilla bean and its seeds 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 vanilla bean in the cheesecloth to extract the maximum amount of flavor possible.
  3. Pour the hot cream mixture over the chopped milk chocolate and let sit for 1 minute to allow the milk chocolate to melt.
  4. Using a paddle, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
  5. 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 32°C/90°F.
  6. Stir the butter into the ganache, taking care that no lumps of butter remain.
  7. Pour the ganache into a hotel pan, allowing the ganache to cover the bottom of the pan in a thin layer. Allow to rest uncovered at room temperature until it reaches 32°C/90°F or slightly lower, approximately 20 minutes. The cooled ganache should be of a thick but fluid consistency to properly fill the shells.
  8. Using a disposable pastry bag with a small opening cut in the tip, fill the hollow shells to the tops with the cooled ganache.
  9. Allow the ganache to crystallize at room temperature until the top is solid, approximately 1 hour.
  10. Seal the truffles using either untempered milk chocolate with a sealing tray or tempered milk chocolate applied with a paper cone.
  11. Using a round dipping fork, dip the truffles in the tempered milk chocolate, then place them on an icing screen.
  12. Allow the chocolate to begin to set so that it holds a peak when touched.
  13. Roll the dipped truffles lightly on the screen to texture them, remove immediately, and place them on parchment paper.

© 2007 All rights reserved. Published by Wiley.