I believe that most of the chocoholics out there would agree that Chocolate Truffles is the quintissensial treat for the chocolate purist! I've been obssessed in making truffles for quite some time now I've tried dozens of recipes out there and most of the time its a hit and missed thing. I've seen a recipe where it has a butter or a corn syrup, i've never like it that way coz I think that adding butter will ruin the intensity of the chocolate and that what I want when I make truffles.
Basically the recipe came from Gale Gand's book titled "Butter, Flour and Eggs", I just tweak the recipe a bit to my liking. The core of my truffles is a Bittersweet Chocolate Ganache, which I enrobed with Semi sweet Chocolate to form an outer shell, then I rolled it in Coco Powder. Its a very tidious and messy work, but I think the end product is worth it. I tend to serve it (hmm.. correction eat it) straight out from the fridge. Ive read in many baking books that it should be serve at room temp, but with our hot weather I find that the truffle center melts too fast. Straight out from the fridge the truffle center are still supple so as you bite into it, it melts right in your mouth and coat your tougue with an added texture of the shell so there's also something crunchy.
Truffles making for me is an art form it takes patience and a lot of practice! Before I find it frustrating that I haven't been able to do those perfect balls of truffles like we would often see in display. But lately I've learn to accept that not all things have to be perfect the import thing for me is that they look good, taste good and more importantly I had fun doing it.