sister herb
Official TTI Chef
(15 - 20 truffles)
6 ounces high-quality, white-chocolate, chopped
4 tablespoons heavy cream
1 teaspoon vanilla extract
1/8 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1. Pour the cream into a small heatproof bowl and place over a pan of simmering water, making sure that the water does not come into direct contact with the bowl. Stir the cream with a wire whisk until heated through (i.e. warm to the touch).
2. Combine the spices in a small mixing bowl; set aside.
3. Stir the white chocolate into the cream until it is melted and smooth. Remove the bowl from the
double-boiler, and stir in the vanilla and about one-half of the spice mixture. Cover the bowl with plastic wrap and place into the refrigerator to cool for approximately 1 hour. When ready, the ganache should be firm but pliable enough to scoop.
4. Using either a teaspoon or a small ice cream scoop, place mounds of the ganache onto a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate again, for 15 minutes.
5. Remove the sheet from refrigerator and roll the ganache mounds in the palms of your hands to
create rounded truffles. Try to work quickly; the truffles become stickier as they warm to room temperature. Depending on size, this recipe yields about 15-20 truffles.
6. Dust truffles with the remaining spices, cinnamon, or powdered sugar. If you plan to ship the truffles or give them away as gifts, as I did, you can purchase candy cups and boxes from a craft store like Michael’s.
7. Store the finished truffles in the refrigerator, but allow them to come to room temperature before eating.
*DELICIOUS VARIATIONS
You can create milk- or dark-chocolate truffles using the same ganache recipe but substituting your desired type of chocolate. When making chocolate truffles, I usually add 1 teaspoon of instant coffee, which contributes to the depth of flavor without adding a discernible coffee taste. You can coat the truffles with toasted hazelnuts, toffee pieces, crushed peppermints, or melted chocolate. The possibilities are endless, and the results are reliably delicious