I've made the ganache, according to the recipe. Waited a whole day. It's still too soft and sticky to roll into a ball. What can I do. I've got quite an investment in chocolate and creme for 120 truffles!
Debby
Comments for
How do I make too soft truffle ganache firmer?
If you start with the correct balance of chocolate and cream there should be no real problem of it not firming up.
I use 3/5ths chocolate to to 2/5 cream. There are variations to this but it's a good starting point.
Boil the cream,stirring to make sure it doesn't burn; add the melted chocolate to the cream and mix. I prefer to melt the chocolate as this ensures I get no little lumps of unmelted chocolate. Allow to cool but not firm; at this point adding flavouring. I like using Bermudian Black Rum which is quite strong but imparts a lovely flavour.
I leave overnight in the 'fridge and then work off; it handles quite well.
Dec 15, 2011
I can't make my truffles into balls...how come?NEW by: Nancy
I made chocolate truffles with heavy cream last night...the recipe said to cover it with saran wrap and refrigerate it for at least 4 hours up to a week. Then remove from fridge and form into balls, refrigerate again for 15 min. and then roll balls into cocoa powder. Well, my problem is my chocolate falls apart when I try forming the balls. I've even tried a melon baller. What am I doing wrong?
Dec 15, 2011
Can't Form Truffle BallsNEW by: Angie
Hi Nancy,
I moved your question here since it seems to fit this discussion best. :)
I'm not quite sure what you mean when you say that your chocolate "falls apart" when you try to make your truffle balls. Do you mean it is too crumbly or it is too soft or what?
If you made the ganache by heating heavy cream to just before boiling point and then stirring in the chocolate to make a firm ganache, it should have worked okay unless you didn't add enough chocolate as mentioned above.
I haven't tried reheating a ganache truffle mixture in order to add more chocolate and thicken it up, but I don't see why it wouldn't work.
The main precaution is to be careful not to burn it when you reheat the mixture. This time, you don't really want to boil it. You just want to heat it enough to be able to melt more chocolate into the mix.
When I roll my truffle centers, I just quickly roll them between the palms of my hands and plop them on a waxed paper lined tray to re-chill before dipping.
Hope that helps.
Jan 12, 2012
Fix GanacheNEW by: Anonymous
How do I fix ganache if it is too wet for molding?
Jan 12, 2012
Fixing GanacheNEW by: Angie
As mentioned above, you can try fixing the ganache by slowly reheating it and stirring in more chocolate.
Another option not mentioned above is to also stir in some powdered sugar to help thicken up the ganache. Be aware that you will be slightly changing the taste and texture, but it will still make nice truffles and salvage your ingredients.
