A basic ganache really only needs two ingredients: dark chocolate and heavy whipping/double cream. Something to roll the chocolate truffle in would be good too. To test the Cooking for Engineers chcocolate truffles recipe out, I used a 200g bar of Cadbury Bourneville Classic ‘Dark’. Actually, it wasn’t that dark as the first ingridient was sugar, but I did not notice that until later. In any case, this was to test a recipe and I needed an inexpensive bar of chocolate. I used a little over 100 mL of cream.
The most annoying aspect about the experience was cutting the chocolate. You need a sharp knife, but cutting took a good portion of my time because of the melting chocolate and lack of good knfie. Afterwards, I scalded the cream in a saucepan and poured it over the chopped chocolate, let it stood for 5 minutes, and then started mixing them together. I put it in the fridge, but I was unsure if this would actually work. Two hours later, I found it did harden somewhat to a thick cream, but not too hard. Still, I haphazardly scooped, chilled, and rolled the chocolate in my Whittard’s 70% dark hot chocolate (ingredients: cocoa 70%, sugar, flavouring). While they are deformed, they did not taste half bad, melted in my mouth, and proved that the recipe did work.
The Cadbury chocolate was too sweet for my liking, and next time, I will definitely use Valhrona (one of my favourite chocolates in the world and excellent for truffles and baking). Very easy to adapt and add liquer, nuts when dusting and so on. The problem is that now I have all these truffles which are too sweet for me and not enough people willing to finish them. I am glad I only used 200grams. Too rich for me! I can barely resist eating them just to experience that melting effect. These should last a month in an airtight container for up to a month, but I am currently putting them in the fridge.