Liquor / Liqueur truffles

[Sthitch]

My newest hobby is making various types of chocolates (something my employees love), so I was looking through Jacques Torres web site looking for some new ideas and saw that he advertises Champagne truffles made with real Champagne. I am curious how one would get the Champagne into the ganache. Would it displace some or all of the cream? Should it be reduced? Or mixed in after the ganache has been made? I would love any advice I can get on accomplishing this.

[devinf]

When making ganache with alcohol I usually substitute 20-25% of the weight of the cream. You may have to play with the numbers a bit, but that might be a good start for you.

Devin

[David Lebovitz]

Champagne in 'Champagne Truffles' almost always refers to the fact that cognac is used in them, not champagne (the bubbly kind). The term 'Champagne' refers to the mountain-region of France (mid-Atlantic) where the grapes are grown for cognac.

David L.

Edited January 12, 2005 by David Lebovitz (log)

[Sthitch]

Champagne in 'Champagne Truffles' almost always refers to the fact that cognac is used in them, not champagne. The term 'Champagne' refers to the mountain-region of France (mid-Atlantic) where the grapes are grown for cognac.

David L.

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David,

Thanks, but Torres specifically says that he puts Tattingers in his truffles, so he is talking about the bubbly stuff.

[nightscotsman]

Here is Jacques Torres's recipe for champagne truffles: click.

[Rachel Perlow]

His recipe calls for "marc de champagne" (in addition to champagne). What is that?

[Drewman]

Marc de Champagne is brandy that's made with the remaining grape skins & seeds after pressing the grapes for Champagne. It adds more flavor without adding much liquid.

[Wendy DeBord]

Welcome to eGullet David!

I haven't tried this yet, but I understand that Dridopple has a champange emulsion that's supposed to be quite good.

[David Lebovitz]

Thanks Wendy...

I'd be interested to know how those truffles turn out. To use real champagne (the kind with bubbles) seems like a waste, since once you mix it with a ganache, I can't image being able to taste it. Using marc de champagne seems like the way to get some flavor in there.

If you really wanted champagne taste, you perhaps could reduce it down. (Which I can't image any Frenchman doing!)

Still, I'd prefer to drink a nice glass of champagne with my truffle, instead of within.

David

Edited January 12, 2005 by David Lebovitz (log)

[Sthitch]

David,

Where I saw it was his descriptions of truffles that he makes, not on one of his shows. This question was asked for more than one reason, the first because it sound interesting, and a demi sec might actually give a nice honey flavor to the truffle, and also to figure out how to best add any wine to the chocolate for flavor.

[Aria]

Hi all!

I would like to introduce Chambord truffles ( I know...a little late!! ) for Val. Day and would like to know if anyone has a recipe. I was thinking of a dark chocolate ganache infused w/Chambord ( raspberry ) liqueur and some raspberry pulp put in there. Also, I plan on making them rectangular and dipping them in white chocolate with a heart transfer design on them. Anyone would like to join me in experimenting w/these! Thanks and take care

[mrose]

Try this

1# dark chocolate

8 oz butter

3/4 cup raspberry puree

2 tbps chambord.

Depending on how strong you want the liquor taste, you will have to work with puree & chambord balance to hand make truffles.

This makes a very nice hand made truffle.

Mark

[Aria]

Thanks so much mrose! Just was wondering, could I sub. good quality, no sugar added raspberry jam for the puree? Thanks!

Hi all!

I would like to introduce Chambord truffles ( I know...a little late!! ) for Val. Day and would like to know if anyone has a recipe. I was thinking of a dark chocolate ganache infused w/Chambord ( raspberry ) liqueur and some raspberry pulp put in there. Also, I plan on making them rectangular and dipping them in white chocolate with a heart transfer design on them. Anyone would like to join me in experimenting w/these! Thanks and take care

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[Kerry Beal]

Thanks so much mrose! Just was wondering, could I sub. good quality, no sugar added raspberry jam for the puree? Thanks!

Hi all!

I would like to introduce Chambord truffles ( I know...a little late!! ) for Val. Day and would like to know if anyone has a recipe. I was thinking of a dark chocolate ganache infused w/Chambord ( raspberry ) liqueur and some raspberry pulp put in there. Also, I plan on making them rectangular and dipping them in white chocolate with a heart transfer design on them. Anyone would like to join me in experimenting w/these! Thanks and take care

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If I were going to use the no sugar added jam I'd put it in the food processor with a bit of water, then put through the finest blade on the food mill to remove all the seeds. Your center will be sweeter than with puree.

[mrose]

Thanks so much mrose! Just was wondering, could I sub. good quality, no sugar added raspberry jam for the puree? Thanks!

You probably can, not sure of the proportions (approx the same). It will be a bit sweeter. I would just make sure the 1st ingrediant is raspberry rather than sugar

Mark

[John DePaula]

Thanks so much mrose! Just was wondering, could I sub. good quality, no sugar added raspberry jam for the puree? Thanks!

Hi all!

I would like to introduce Chambord truffles ( I know...a little late!! ) for Val. Day and would like to know if anyone has a recipe. I was thinking of a dark chocolate ganache infused w/Chambord ( raspberry ) liqueur and some raspberry pulp put in there. Also, I plan on making them rectangular and dipping them in white chocolate with a heart transfer design on them. Anyone would like to join me in experimenting w/these! Thanks and take care

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If I were going to use the no sugar added jam I'd put it in the food processor with a bit of water, then put through the finest blade on the food mill to remove all the seeds. Your center will be sweeter than with puree.

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For my 2 cents, I'd say that I agree with Kerry with the addition of saying that I think it's going to be too sweet. Unless you're planning to use a 77%+ bittersweet... I think you'll get a better result by just cooking up your own raspberry puree with fresh raspberries.

[Aria]

I think I'm going to go with John's suggestion and cook up my own puree. Here's the recipe I plan to use:

http://www.joyofbaking.com/raspberrypuree.html ( BTW, great site !)

Also, for all Ontarians, esp. those around Toronto, does Bruno's or similar sell raspberry puree?

Thanks so much mrose! Just was wondering, could I sub. good quality, no sugar added raspberry jam for the puree? Thanks!

Hi all!

I would like to introduce Chambord truffles ( I know...a little late!! ) for Val. Day and would like to know if anyone has a recipe. I was thinking of a dark chocolate ganache infused w/Chambord ( raspberry ) liqueur and some raspberry pulp put in there. Also, I plan on making them rectangular and dipping them in white chocolate with a heart transfer design on them. Anyone would like to join me in experimenting w/these! Thanks and take care

←

←

If I were going to use the no sugar added jam I'd put it in the food processor with a bit of water, then put through the finest blade on the food mill to remove all the seeds. Your center will be sweeter than with puree.

←

For my 2 cents, I'd say that I agree with Kerry with the addition of saying that I think it's going to be too sweet. Unless you're planning to use a 77%+ bittersweet... I think you'll get a better result by just cooking up your own raspberry puree with fresh raspberries.

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[Lloydchoc]

We used to use chambord, but we discovered Bonny Doon Vineyard's Framboise to be much superior.

Try this:

18 oz dark chocolate, finely chopped

6 oz Framboise

1 oz butter

1 oz trimoline

Heat Framboise and add it to the chocolate. Emulsify and add butter and trimoline. This makes a very stiff ganache which can be cast in a frame, cut into squares and dipped in bittersweet chocolate.

[Kerry Beal]

Also, for all Ontarians, esp. those around Toronto, does Bruno's or similar sell raspberry puree?

I don't know about Bruno's but Qzina sells frozen boiron raspberry puree in 1 kg containers.

[Desiderio]

Just be aware if you have to have them ship the pure , it will cost you more the shipping than the puree.

I use fresh or frozen raspberry , I pass them thru a fine sieve and then warm it up , warm up the cream ,mix them and pour onto the chocolate.Cool slightly add butter and chambord.

[Okbrewer]

You can buy fruit purees from you local home beer/wine making shop, or go to:

http://morewinemaking.com/product.html?product_id=16731

and order online with free shipping!

Bob R in OKC

[Desiderio]

Ahh thank you for the link

[cakegrl]

I like to add blackberry or raspberry tea to my cream and then strain it out before adding it to the chocolate. Yummy, especially the blackberry.

[aguynamedrobert]

I saw you guys discussing purees and I just wanted to recommend one to try...it is..."Perfect Puree" of Napa Valley...they sell a lot of nice purees...just a heads up...

Robert

Chocolate Forum

[Aria]

Hi everyone!

Just finished all my Vday deliveries before the big snow storm hits...Kerry, I heard it's already coming down where you are! I wanted to thank mrose for his wonderful Chambord truffles recipe, I used it and it was really well received. I tweaked it a bit and the recipe is below. This got me thinking about how selflessly everyone here shares recipes, offers advise and hears vents...thanks all!

Mrose's tweaked Chambord truffles ( that really turned out well!! )

1 lb dark choc ( I used Valrhona Eq. Noir )

3 oz cream

5 oz butter

2/3 cup raspberry puree

2 tbsp Chambord liqueur