Before I introduce you to this easy RumChata Limón Truffle Recipe, let me tell you how I came about making truffles to begin with. Until recently, I considered chocolate truffles to be something only professional chocolatiers create. Then, my close friend asked me to join her for a Truffle Making Class. How exciting! What is more, the class included a box of everything we would need to master the art of Chocolate Truffles. Plus, a Zoom Class! In short, the class was fun, informative and I learned exactly how EASY it is to make truffles. Not to mention, you can make endless truffle flavors and combinations! I was on a mission to perfect my new skill.
So, what is a truffle?
A truffle is a rich, delicious chocolate treat! The inside of the truffle consists of chocolate, butter, cream and flavoring known as ganache. The outside is a shiny, crisp chocolate coating. Alternatively, the ganache can also be rolled in chopped nuts, cocoa, or other delicious ingredients.
3 Main Things to Keep in Mind
To tell the truth, the class gave us a LOT of information in a short amount of time. After reflecting on the experience, I realized that there are only 3 main things to keep in mind and have available to be a successful truffle maker.
- High Quality ingredients
Make sure that when you gather your ingredients that you purchase HIGH quality chocolate. High quality chocolate will make the world of difference! I bought Ghirardelli chocolate chips because I found a deal online for 3 bags. One of each; Semi-Sweet Chocolate, Milk Chocolate and White Chocolate. Here is what I bought.
- Understand How to Temper Chocolate
Tempering chocolate is something I had never thought about. I knew that delicious truffles had that crisp, shiny chocolate shell around the ganache center, but I didn’t consider how to make it. More on the tempering process down below. It is easier than you think!
- Have the Right Tools
Above all, gather the tools you will need PRIOR to beginning! Do not attempt to begin making the truffles without everything you need on hand. Consequently, this will cause you unnecessary stress and to be honest, who wants to be stressed out while working with chocolate?! Here is the list of tools you will need:
- Recipe Ingredients (of course!)
- Food Thermometer (needed for tempering the chocolate)
- Measuring cups
- Double boiler or pot with glass bowl
- Parchment paper
- Small cookie scoop
- Assorted Spoons
- Candy making tools. Here is the set I purchased, and they are excellent!
- Additional flavoring and items for decorating your truffles
Next let’s talk about tempering chocolate, what it is and the steps to creating the perfect result needed for truffles. If you are already a master at tempering chocolate, skip to the recipe!
What is tempered chocolate?
The word tempered means to improve the hardness of a material by reheating and then cooling. Tempered chocolate is chocolate that heats up to a specific temperature and then specifically cooled so that the sugar crystals in the chocolate behave in a certain manner.
Have you ever opened a bag of chocolate and there is a white chalky or grainy substance on it? As a result, I assumed the chocolate it expired. However, not the case. This chalky substance happens when the fat separates itself from the cocoa solids during the melting process and then cools. This is called a Fat Bloom. It can also happen when the chocolate comes into contact with water during the melting process. This is called a Sugar Bloom.
Steps to Tempering Chocolate Correctly
In all honesty, working with chocolate and making candy made me nervous! The process sounded confusing and difficult. On the contrary! Below are the easy steps for tempering chocolate:
- Begin by adding a small amount of water to the bottom pot of the double boiler or add the water to a stove top pot and place a glass bowl on top of it.
- Add the chocolate to the top of the double boiler or your glass bowl. Make sure the steam from the water does not come into contact with the chocolate! As a result, it will cause a Sugar Bloom.
- Simmer the water until it begins to heat up and melt the chocolate, stirring continuously.
- Using your food thermometer, test the chocolate temperature and continue stirring and heating until the temperature rises to 120 degrees Fahrenheit.
- Remove the melted chocolate from the heat and using your thermometer, cool the chocolate down to at least 80 degrees Fahrenheit.
- When you are ready to dip your ganache balls (we will get to them in a bit), simply heat the chocolate back up to the perfect dipping temperature of 90 degrees Fahrenheit.
Thats it! You now know how to temper chocolate! Easy right?!
Now that we know what a truffle is, what tools are needed, how to prepare ahead of time to make them, and how to temper the chocolate, let’s get to the recipe, shall we? I promise this is the EASIEST truffle recipe!
- 1/2 cup cream
- 1 tablespoon butter
- 2 cup high quality milk or dark chocolate, divided
- 1 teaspoon RumChata Limón
- 1/2 teaspoon Lemon Flavoring.
- Topping ingredients such as coconut or nuts or whatever you like!
Steps to make the ganache (truffle filling)
- Place 1 cup of chocolate in a shallow bowl.
- Heat the cream and butter on the stove to just when it starts to simmer. Remove from heat and pour over the chocolate.
- Let the cream sit with the chocolate for a bit and then begin to stir and blend by hand with a whisk.
- Add the RumChata and Flavoring. Continue to stir and blend. Chocolate will start to get smooth and melted. However, make sure your flavoring is in liquid form, otherwise you can cause lumpy chocolate.
- Place bowl in fridge or freezer to cool and solidify the ganache. The shallower the bowl the quicker it will cool.
Steps to make the chocolate for dipping
This part of the recipe is the tempering of the chocolate as described above.
- Place 2/3 cup of chocolate in the top of the double boiler or heat safe glass bowl and place the bowl on top of the pot. The heat will begin to melt the chocolate. Do NOT let the steam come into contact with the chocolate or it will cause “sugar blooming” as discussed above.
- Continue to heat and stir the chocolate and monitor the temperature using the food thermometer. Heat the chocolate up to 120 degrees Fahrenheit.
- Once at 120 degrees, remove from the pot and stir in the last 1/3 cup of chocolate. It will melt in with the other and assist with the cooling process. Cool the chocolate down to at least 80 degrees Fahrenheit.
- Once at 80 degrees or below, you can heat it back up to 90 degrees. That is the perfect temp for dipping!
Dipping the ganache balls
So, now we are at the final good part of the recipe, dipping!
- Take your ganache out of the freezer. Use a small ice cream scoop or cookie scoop to scoop up the ganache into a round shaped ball. Should be about the size of 2 tablespoon.
- Roll the ball between your hands to form round. You can use gloves if you would like.
- If the ganache is nice and cold and keeping the round shape, move on to dipping. If not, make the balls and pop them back in the freezer for a bit.
- Using a fork or skewer stick or candy making tool, stick your ball into the chocolate. Coat it well.
- Let the extra chocolate fall off and then move it over to a pan or plate lined with parchment paper.
- Decorate now if you plan on decorating, before the chocolate melts.
Thats it! Enjoy!