Chocolate Truffles Part 4

It has been exactly five years since I uploaded my very first video to How To Cook That. What a great journey and an enormous learning curve too! When I first started, I didn’t know anything about YouTube channels and only started uploading to the site because my original website couldn’t handle large video files.
I had no idea that this would turn out to be my full-time job. I certainly never even dreamt How To Cook That would become one of Australia’s biggest YouTube channels and one of the most-watched online baking shows in the world!! How funny! THANK YOU so much for being with me on this epic journey, I’m loving every minute of it. OK not every minute, I must admit that this week’s edit was HUGE! After about 15 hours into the edit, I was scolding myself for deciding to do the second half of the video. Try and imagine a video editing page with more than 30 video files playing at the same time (when you watch it, you’ll understand)! Now that it’s finished, I hope you’ll love it.

Strawberry Truffle Filling Recipe

(makes 100ml)

135g (4.76 ounces) or 1/2 cup plus 2 Tbsp sugar
1 Tbsp glucose or corn syrup
40millilitres (1.35 fluid ounces) or 2 Tbsp plus 2 tsp water
15g (0.53 ounces) or 1 Tbsp butter
2 Tbsp of cream (35% fat)
200g (7.05 ounces) (approx 1 1/3 cup) strawberries, washed, hulled and finely diced

Place the sugar, water and glucose syrup in a saucepan over high heat. Stir until the sugar is dissolved then wash down the sides of the pan and leave unstirred until it starts to go golden. Add in the butter and cream and stir well. Add in the strawberries and heat to 220F (104.44 degrees Celsius).

Strain through a fine sieve to remove seeds. Cool completely before filling shells.

Red Velvet Truffle Filling Recipe

makes 150millilitres (5.07 fluid ounces) of filling

60g (2.12 ounces) or ¼ cup plus 1 tsp sugar
30millilitres (1.01 fluid ounces) or 2 Tbsp water
80g (2.82 ounces) red velvet cake
80g (2.82 ounces) or 1/3 cup cream cheese

Heat the sugar and water until the sugar has dissolved. Add in the cake and squash it down until it softens and breaks up. Add the cream cheese and mix through. Push through a fine sieve or mix with a stick mixer to get the filling smooth and lump free.

Cookie Dough Truffle Filling Recipe

Makes 4 tablespoons of dough

60g (2.12 ounces) or ¼ cup plus 1 tsp sugar
20millilitres (0.68 fluid ounces) or 1 Tbsp plus 1 tsp water
25g (0.88 ounces) or 2 tbsp butter
20millilitres (0.68 fluid ounces) or 1 Tbsp plus 1 tsp milk (4% fat)
80g (2.82 ounces) or 1/2 cup plain/all-purpose flour
cinnamon / vanilla to taste (optional)

Heat the sugar and water until the sugar is dissolved. Add in the butter and milk and stir well. Add in the flour and stir until it just starts to thicken. Remove from heat and spread onto plate or tray to cool.

Maple Bacon Chewy Caramel Truffles

3 rashers of bacon
2 cups or 476g (16.79 ounces) cream
1 cup maple syrup

Place the bacon in a pan and heat until it is cooked through.

Add in the cream and bring to the boil and allow it to reduce. Strain through a sieve.

If you leave that to cool it will thicken up. If you want strong salty bacon truffles you can just sweeten that with maple syrup and use that as your filling. But if you want something more subtle…

Heat the maple syrup, allowing it to boil until it reaches 310F (154.44 degrees Celsius).

Add in the bacon cream and stir well. Once it is combined remove it from the heat and tip into a lined heat proof container to cool.

Mint Truffles

220g (7.76 ounces) white chocolate
140millilitres (4.73 fluid ounces) or 1/2 cup plus 1 Tbsp vegetable Oil, I used canola oil
80millilitres (2.71 fluid ounces) or 1/3 cup cream (35% fat)
20millilitres (0.68 fluid ounces) or 1 Tbsp plus 1 tsp water
2 sprigs of fresh mint leaves

Rip up the leaves and add to the cream then microwave that until it is hot. Leave for about 10 minutes for the mint flavour to infuse into the cream.

Strain the cream onto the chocolate and discard the mint leaves. Add the water and the oil then heat for 30 seconds in the microwave. Stir it until it becomes smooth and then leave to cool to room temperature.

Resource: howtocookthat.net