If you’re making truffles for someone as a gift, it’s probably not the best time to experiment. But that didn’t stop me.
I decided to make two different types; Amaretto centre, with ground almonds on top and plain milk chocolate filled ones decorated with a white swirl.
I put the white swirl in first, as the writing icing I was using was quite soft, and I thought the chocolate might help it set. It didn’t. Lesson learned!
After coating the moulds with melted chocolate, I made the ganache. To do this, I poured 60ml of boiling cream over 75g of well broken up chocolate and mixed frantically until smooth. Then I split the mixture in two and added Disaronno to one half.
I was using Wilton Candy Melts. They’re really easy to use and brilliant for coating and making solid chocolates. However, it turns out that if you try and make a ganache with them, they don’t really solidify. So I ended up making chocolates with almost-liquid centres. Which was unexpected, but really nice.
Need to practise neatening the edges, but I think they turned out pretty well.