Few weeks back, I tried making truffles and failed miserably. I hear people saying it’s easy, probably the best dessert you can make in advance and “wow” your friends at the party. Well, for some reason it’s not working in my kitchen.. yet!
When my very close friend Grishma told me she was making truffles for me, you can only imagine my happiness. And my excitement doubled when I saw the flavor combination that she used to make these truffles. I just can’t wait to try it in my kitchen. Now, I might be able to make truffles successfully.
Grishma from Zaika Zabardast lives in Nashville with her husband and loves every thing about food. Her mantra is “Food should taste good and it should be healthy” and in her blog, you will find healthy vegetarian food! Please welcome my cheerful friend Grishma, as she shares these delicious looking truffles.
Grishma @ Zaika Zabardast
What should I tell you about Kankana? Should I talk about her blog/her cheerful personality or her amazing photography? Well let’s begin with her cheerful personality. She is always full of energy. You can literally sense positive energy every time she is talking to you. Well by talk I meant chat. Yes, we are chat buddies.
I love her recipes and LOVE Love love her photography. She is not only a pro in food photography but she captures beautiful travel photographs. She has an ability to showcase new places in such a beautiful way that it will want you to visit the place that was captured by her. Her dedication for her passion makes her very very special and I am honored to share my recipe on her blog today. Kankana dear, Thank you.
Talking about chocolate, I am very picky when it comes to chocolate. I do not like chocolates that are too sweet. For me, it has to be balanced not too bitter not too sweet. That is why I love truffles. Perfectly balanced, easy to make and unlimited combinations of flavors.
On my way to USA from India this time, I spent enough time on Amsterdam airport experimenting on delicious Belgium truffles. Just imagine spending 3 hours on airport enjoying truffles – the best layover treat after 10 hours of flight I think haha!
I always wanted to make truffles at home and our wedding anniversary seemed to be the perfect reason to give it a try. At first I ignored some important technical details and rather than wrapping up truffles in nice golden candy wrapper I ended up whipping the whole batch into delicious truffle butter cream. What a delicious experiment it was! Hahaha. I think I know what went wrong. I used more heavy cream then I was supposed to for the consistency I needed for truffles.
So remember when you are making chocolate ganache, it is important to know what you exactly want to use it for – butter cream, simple ganache drizzle or for truffles! Otherwise you might end up making the same mistake. Well lesson learned!! But once you know the perfect ratio, I bet you can’t go wrong with it. I made it again on Valentine’s day and it was a success!
This is what I did to make my truffles more delicious. I made Orange chili pistachio brittle first and grinded it into fine powder and added it to my chocolate ganache. And tada delicious chili truffles are ready!! Confused? Here’s the recipe!
Orange pistachio Brittle
Inspired by Alton Brown but modified as per my needs
Prep Time: 10 min
Inactive Prep Time: 30 min
Cook Time: 20 min
- 1 ½ cups roasted shelled pistachios
- 1 Tbsp orange zest
- 1 tsp cayenne pepper/ chili flakes
- 3 cups sugar
- 1 1/2 cups water
- Vegetable oil, for coating the saucepan
- 1/4 tsp sea salt (To sprinkle on the top)
In a small bowl combine roasted pistachios, orange zest, and cayenne. Set aside. Brush the inside of a medium sized heavy saucepan with vegetable oil. Add the sugar and water to the saucepan, cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color. Stir in peanuts. This will greatly reduce the temperature of the sugar so work quickly. Once evenly mixed, pour mixture onto a sheet pan lined with a silicone baking mat or buttered parchment paper. Using a buttered spatula, spread thin. You will have to work quickly when pouring out and spreading the mixture in the pan. If necessary, in order to achieve single layer of peanuts, top with second sheet pan whose underside has been buttered. Cool completely and then break into pieces and grind as needed.
Orange chili pistachio Truffles
Must have ingredients to make any truffles
- 1 lb (16 oz) good quality dark chocolate chips/bar – Preferably Belgium ones
- 2/3 cup heavy cream
- 1/2 tsp pure vanilla extract
Options for flavors and combinations – I wanted to make Orange chili pistachio flavors so I used these ingredients but you can put whatever you want.
- 2/3 cup grinded fine powder of Pistachio orange chili brittle
- ¼ tsp cayenne pepper
- Some roasted pistachios and grinded pistachios to roll truffles
- Cocoa powder
Chop the chocolate finely if you are using a bar and keep it aside.
Now heat the cream in a small saucepan until it just boils (just till you see bubbles). Turn off the heat and pour the cream into a heat-proof bowl. Now add chocolate immediately and let it sit for 30 seconds.
With a silicone/wooden spatula or whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the vanilla and your truffle ganache is ready.
Now it is time to flavor it up. So here I added grinded fine powder of Orange chili pistachio brittle (As I mentioned before you can use whatever flavors you like – add chopped nuts, dried fruit etc..) some cayenne pepper and mix well.
Set aside at room temperature for half an hour. And then allow it set in fridge for at least 2 hours or until its firm enough to handle with your hands. I left it overnight.
Once it is firm enough to handle, using your melon scoop, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each scoop of chocolate in your hands to roughly make a round tennis sized ball or may be smaller. You can even put one roasted pistachio in the middle of every truffle while you roll it.
Warning: Your hands are going be chocolaty and messy but I enjoyed the process.
Now roll all the truffles in cocoa powder, or grounded pistachios.
And in the end grab one for yourself and store rest in air-tight container in refrigerator.