Truffles Update

After my last truffle adventure I had plenty of leftover ganache, so I decided to make up the rest of the batch for a work pot-luck. Once the ganache is already made, truffle assembly takes almost no time at all.

At this point, I was low on the honey-balsamic toffee, so I decided to crush it together with some almonds in the food processor. If I were to make these truffles again, I would absolutely use almonds in the original recipe, as it produces more praline and is easier to work with (less sticky). Also, using a food processor for this part (versus hammer and parchment) is an incredible time-saver.

PRALINE AMENDMENT:

Combine equal parts almonds and honey-balsamic toffee in a food processor until mixed evenly and finely ground. Empty praline mixture into a small bowl. Drop ganache balls into praline bowl and roll to coat, pressing in as much praline as possible. Refrigerate until serving.

Honey-Balsamic Truffles

As part of our latest home-food "Challenge," I was looking for an inexpensive yet impressive dessert and decided to make a personal twist on the classic chocolate truffle: a honey-balsamic toffee coating.

HONEY-BALSAMIC TOFFEE:

-1 generous cup honey
-2 tbsp. aged balsamic vinegar
-1 tsp. vanilla
-1/2 tsp. coarse sea salt

Heat honey in a saucepan over medium heat. When honey begins to thin and simmer, reduce heat to medium low and add balsamic vinegar.

Bring to a boil over lowest heat possible (to avoid burning on the bottom).

Add 1/4 tsp. of the sea salt and vanilla.

Using a candy thermometer, continue to boil over low heat, stirring every few minutes to prevent burning and sticking.

When mixture reaches 300 degrees F, remove from stove and pour onto a parchment-covered baking sheet. Color will be a very deep amber. Spread thin, and sprinkle evenly with remaining 1/4 tsp. salt. Set aside or refrigerate to harden.

CHOCOLATE TRUFFLE GANACHE (adapted from Vanilla Garlic @ simplyrecipes.com):

-8 ounces of semi-sweet or bittersweet chocolate (I used semi-sweet chocolate chips, but high quality baking chocolate works better)
-1/2 cup heavy whipping cream
-1 teaspoon vanilla extract (I used 2 teaspoons and taste was not overpowering)

Finely chop/shave chocolate (into pieces as small as possible) and set aside in a metal or heat-proof bowl.

In a saucepan, heat heavy cream and vanilla until simmering.

Remove from heat and pour over chopped chocolate, about 2 or 3 tablespoons at a time. Whisk together the chocolate and cream between each cream addition (of 2-3 tbsps.). Once all cream is added, whisk just until mixture is smooth and glossy. (If mixture is still lumpy with unmelted chocolate chunks, reheat over a double-boiler and whisk until all lumps are gone).

Let ganache cool and then cover refrigerate for at least 2 hours (can refrigerate overnight).

TRUFFLE ASSEMBLY:

Using a hammer (or other preferred tool), crush hardened toffee between layers of parchment paper into pieces as small as possible. Set aside.


Remove hardened chocolate ganache from refrigerator. Using a teaspoon or tablespoon measure (depending on preferred truffle size), scoop ganache from bowl and roll between the palms of your (clean) hands until smooth. Roll quickly, as ganache will begin to melt from the heat.

Press toffee coating into the outside of the chocolate truffle (pressing in the toffee preserves the round shape better than rolling the truffle in it, although it is more time consuming). Place finished truffles onto plate or baking sheet and refrigerate until serving (at a least half hour).


The honey-balsamic toffee coating gives some structural support to the ganache, as well as a delectable sweet-n-salty finish.

Enjoy!