Page 301 - YC Cooking School

There are a few different ways to make a ganache and we’ve covered the other techniques
in the recipe. If you like really soft, squidgy truffles, now is the time to add an extra 50-80ml

of cream to the mixture.

Stir as little as possible
Don’t stir your chocolate ganache too vigorously as this can shock it and cause it to seize.

Low and slow is best
When melting chocolate, it’s always better to work slowly and with a low heat. A scorching,
scalding heat can cause the chocolate to burn, so take your time and be patient. It should
take 5-10 minutes for the chocolate ganache to become smooth and glossy so that it falls
off your spoon in a beautiful silky ribbon.

Melting chocolate in the microwave
Chocolate purists and chocolatiers might disagree, but you can also melt chocolate in the
microwave. Start with 20-30 second bursts on the lowest heat setting and remove the
chocolate after each burst to stir gently. Then return it to the microwave and repeat until it

has melted completely.

Let it set
Once your chocolate, cream and butter have combined to form a gooey puddle, leave the
ganache to stand for a minute or two, then stir until the mixture is smooth and glossy. Pour

it into a bowl, cover with cling film and pop it into the fridge to set for about an hour. This is
important, as you’ll struggle to roll the ganache into truffles if it is still soft and runny. You
can also leave it to set outside the fridge, but factor in extra time for this.

Prepare your toppings

Once you’ve rolled the truffles, you’ll need to cover them with toppings immediately, so
make sure that you’ve prepared and laid out everything in advance.

Roasted, crushed nuts make a perfect topping for truffles
Balance the sweetness of the chocolate with any type of crushed nut. Mixed nuts, salted

peanuts and cashew nuts all work well but pistachio nuts are best because of their
beautiful, bright-green colour. To roast nuts, drop them into a dry pan over a medium heat
and cook them for a few minutes, tossing them from time to time until they become golden
and fragrant. You can also roast nuts on a baking tray in the oven for 5-10 minutes at 180
°C. Either way, keep a close eye on them as they can burn quickly.

Play
To assemble the truffles, take your chopped pistachios and sprinkle them onto a plate (the
same goes for cocoa powder, desiccated coconut, or any other pretty bits you'd like to
adorn your truffles with). Use a teaspoon or melon baller, dipped in hot water and wiped
dry, to scoop out little balls of chocolate. Roll them gently between cold hands, then dip and

2/3