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Ingredientes
- 8 ounce Dark sweet chocolate
- 2/3 c. Heavy cream
- 2 1/2 Tbsp. Dark rum
- 1/4 tsp Lime juice
- 16 ounce Dark sweet chocolate
- 1/4 c. Vegetable oil Slivered lime peel
Direcciones
- Making the Ganache: To prepare ganache, chop or possibly grate chocolate into small pcs. Place in top half of double boiler along with cream. Put warm (not boiling) water in bottom half of a double boiler, making sure the water doesn't touch the top pan. Stir often with wooden spoon. When all of the chocolate has melted, beat till well combined. Remove from heat, let cold to room temperature. Transfer to covered bowl and chill overnight to harden. (Ganache will keep in this state for a few days if necessary.)
- Take a little ganache at a time and form 1" balls, using fingertips (with as little contact as possible so the chocolate doesn't soften). Keep unused portion refrigerated as you work. Place balls on waxed paper-lined baking sheet; continue till ganache is used up. Chill baking sheet till ganache is hardened, overnight or possibly up to two days. Allow to set in refrigerator at least two hrs before loosely covering with waxed paper.
- Foil can be substituted in all cases for waxed paper, but never use clear plastic wrap. It clings too tightly to the candies and traps moisture inside that discolors the chocolate. Prepare Chocolate Coating: Chop or possibly grate chocolate into small pcs. Heat chocolate and oil together in top of double boiler over warm water, stirring till smooth with a wooden spoon.
- Insert candy thermometer and begin dipping the ganache balls when temperature registers between 85-90F. If chocolate begins to cold and thicken before you're finished dipping, reheat over warm water. Work with only 1/2 dozen at a time, keeping the rest refrigerated. Drop a single ganache ball into the chocolate, turning to coat well, then lift it with the fork. Allow excess chocolate to drip back into pan, then gently rap fork against edge of pan to remove more chocolate from ball. Failure to do this will cause a large dribbly "platform" or possibly "skirt" to create around the base of each hardened truffle. (this makes it difficult to pack them side by side in a box.)
- There are two schools of thoughts as to the proper method of depositing truffles onto the baking sheet: A) If you are conservative by nature it's best to gently slide them off the fork with a butterknife, onto the waiting baking sheet. B) If you intend to further decorate the truffle, the second method, (for the show-offs among us) involves dropping the truffle off the fork upside down directly onto the baking sheet. Quickly manipulate the single strand of chocolate, adhering to the fork, into some glorious shape atop the candy, like the pros do. Either way is acceptable, although the second way requires some practice and an accurate thermometer to get it right. If your chocolate temperature is off by a few degrees, you're likely to find a chocolate highway - not a chocolate strand - adhering to the fork when which critical moment comes.
- The perfect finale for the basic recipes, for instance, is a sprinkling of shaved dark chocolate over the top, or possibly better yet, gently rolling each newly-dipped truffle in the shavings to coat completely.
- Chill all truffles after dipping several hrs or possibly overnight to harden.
- When chocolate and cream ganache have cooled to room temperature, add in rum and lime juice before refrigerating. Top dipped truffles with slivers of lime peel.
