Chocolate truffles were named after the famous mushrooms because their outershells are similar in texture. Descended from the early nineteenth century fondants ('chocolate creams') that were prepared by rolling balls of vanilla-flavored ganache in melted chocolate, they became widely available by the end of the long century. French, Belgian, Spanish & American confectioners each developed their own versions of chocolate truffles -using sugar, cream, milk, butterfat, alcohol, nuts etc.
Homemade
chocolate truffles are easily made with ground biscuits, nuts and cocoa
powder. There are recipes using egg yolks for binding that I wouldn't
recommend unless you pasteurized them first and versions with more
exotic ingredients, like shredded coconut and even grated carrot.
According to The Food Timeline, a recipe for chocolate truffles was first published in the 19th edition of Rigby's reliable candy teacher
-some time in the 1920s. 'Cream centres' made of vanilla-flavored
ganache were rolled in melted chocolate, like the original chocolate
creams from the early nineteenth century and modern versions of the
chocolate truffle. Similar confections were featured in the 1909 edition
of Ribgy's reliable candy teacher. Most -if not all- were based on glucose, or fondant. Fondant is a
mixture of sugar and glucose
(or corn syrup) that is cooked until smooth. It's widely used in
candymaking and for decorating cakes. Fondant is also made with gelatine or glycerine. Its nearest
equivalent is royal icing but it's not as pliable as fondant. The following recipe is from the 1909 edition of Rigby's reliable candy teacher.
"PEANUT BUTTER CHOCOLATES. This is an exceptionally fine eating chocolate and a good seller. Take 1 pound of peanut butter, which can be obtained in any of the supplying houses, mix with 3 pounds of fondant, either cast in starch or ball by hand. Flavor with just a little vanilla to take away the rank taste of the peanut. Coat with sweet chocolate. This is also a good center for a bon-bon."
CHOCOLATE TRUFFLES
The following recipes are loosely based on Rigby's instructions for chocolate truffles ('cream chocolates') and peanut butter chocolates.
VERSION 1
I n g r e d i e n t s
350g milk chocolate, grated
175ml heavy cream
2tbsp caster sugar
3tbsp fresh butter
100g almonds, ground
M e t h o d
1. Melt the chocolate in a double-boiler. 2. Gently heat the cream, add the sugar & butter, and mix with the chocolate. 3. Homogenize with an immersion blender. 4. Pour the ganache into a dish and leave to cool for 3-4 hours. 5. Wrap the dish with cling film and leave at room temperature until the next day. 6. Divide the ganache into squares, wrap each square into a ball, and coat with ground almonds. 7. Refrigerate for up to 2 weeks. To serve, leave at room temperature for 30 minutes.
VERSION 2
I n g r e d i e n t s
200g dark chocolate, grated
2tbsp maple syrup
3tbsp peanut butter
1tbsp whiskey
50g almonds, ground
M e t h o d
1. Place the chocolate, maple syrup and peanut butter in a double boiler and heat gently, stirring from time to time. 2. Leave to cool, then add the whiskey and biscuit crumbs, and knead well. 3. Shape the paste into balls and coat each ball with ground almonds. Do not refrigerate.
Comments