Tuesday, December 27, 2011

Panko Chocolate Truffles with Sea Salt


It’s Hanukkah, but this is not fried food. Nor is this a Hanukkah post, so let’s just move on.

Truffles should not be made while your house is at a cool 52 degrees. No, truffles should be made in a temperature-controlled room set to some yet-to-be-determined number. When I figure it out, I’ll let you know.

You see, my house is really cold. Like, so cold that in the winter my roommates and I hide in our rooms, all of which are adorned with space heaters. If we’re really bored, we may bundle up and watch Gossip Girl for an hour in the living room. Then we scamper back to bed.

This was not a problem when I lived with my parents. I’ve had to learn to adjust.

These truffles forced me to adjust.

Honestly, I should have just left the ganache on the counter overnight. When I took it out of the fridge, it was fine. When I left it on the counter for 20 minutes, it was not. I couldn’t roll it, so I had to use a knife to cut it into squares. Those squares were then placed in a glass dish.

That glass dish went on a heating pad. Yeah, I used to a heating pad to warm my ganache.

I then tried to roll the ganache, but it resisted. I persisted. It resisted even more. You have no idea how thankful I was to have bought plastic gloves for this task. My gloves were covered in wasted chocolate.

Apparently, body heat melts chocolate – but just the topmost layer. Sigh.


I eventually got my truffles rolled, which allowed me to proceed to the final task -- dipping. My melted chocolate didn't want to stay melted. No, it wanted to become a fudgy mess. It was tasty, sure, but there are only so many times you can put the same chocolate in the microwave.

The house was so lucky I didn’t burn that chocolate. So lucky. I don’t know what I would have done, but it wouldn’t have been pretty. I would have had to hire someone to clean it up.

Needless to say, my panko chocolate truffles were a big fat pain in the ass. They’re delicious, but damn. If you plan to make them – which you should – make sure your house is heated to above 52F.






Panko Chocolate Truffles
with Sea Salt
Makes ~45 Truffles

Ganache

16 oz. 60%-70% chocolate
2/3 cup heavy whipping cream
1 stick butter
3/4 cup Panko

Coating

6 oz. chocolate
2 Tablespoons vegetable shortening
sea salt




Ingredient Notes: (1) High quality chocolate is key, but go ahead and use a mixture. I used half 60% and half 70% -- Trader Joe's Pound Plus Bars are a good option. (2) If you can temper chocolate, go ahead and do so when it's time to coat the truffles. Shortening is for those of us who lack the skills. (3) Kosher salt works, too. (4) Gluten-free people should try rice cereal instead of Panko.

To Make Ganache Centers:

Heat cream in sauce pan until simmering. Add butter and stir until melted. Remove from heat and stir in chocolate until smooth. 

Let stand for 15 minutes and then fold in Panko. Then place in a lined dish and refrigerate for 2 hours or until the ganache has set into a moldable paste.

Use a melon baller or teaspoon to scoop up ganache and roll into 45 .5 oz. balls. If you have plastic gloves, use them! Then set in fridge while you make coating.


To Coat Truffles:

In the microwave, slowly melt chocolate and vegetable shortening. The mixture should be easy to drizzle. If too thick, add a little more shortening. If too thin, add more chocolate. You may need to readjust as you dip. 

Line a baking sheet with a piece of parchment, then dip the bottom of each ball in the coating. Set the balls coating-down on the parchment so that they form feet. Cool for 10 minutes or until set. 

Remove truffles and place a wire rack over the parchment paper. Place truffles on the rack feet-down. Then using a ladle, spoon a thin layer of coating over each truffle, ensuring that all sides are covered. When hardened, drizzle with remaining chocolate and sprinkle with sea salt.

This video provides a visual explanation. 


Store in an airtight container for up to one week. 




11 comments:

mom said...

now i know why my gas bill is so high when you are home

RavieNomNoms said...

Now that is really interesting, thanks for sharing!

chocolate truffles said...

these are really awesome
nice post

Steph said...

Panko and chocoalte?!! Who woulda ever thought! These look and sound like an amazing likke treat!

Grubarazzi said...

Perfect little truffles. How cool!

Cucina49 said...

Those are really lovely--it would never have occurred to me to use Panko. And just think--since you're not making Hannukah foods, you don't have oil splashed all over your stove like I do.

C.G. the Foodie said...

Yum yum yum yum yum!!!

Russell at Chasing Delicious said...

Yum! These guys looks scrumptious! I am definitely wanting to try these soon.

TheChocolatePriestess said...

I'm usually too warm to make truffles very well -- meaning me, the person is too warm, not my house. But yes, I have truffles to be a big challenge to make myself.

Monet said...

So cold! I couldn't do it. Thankfully, our landlord pays our heat, so I end up cranking it! Thank you for sharing yet another delectable post. I'm exhausted after my first day back from vacation, but happy to be reading your words and seeing your sweets! I hope you are doing well, my friend.

kita said...

Love the sound of these. I have some open panko in the pantry right now calling my name!

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