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Truffle filling is ganache (chocolate and heavy cream) that is blended with butter and invert sugar. (See below.) If you want to infuse the filling with tea, do so when the cream is being heated, and allow the heated cream to steep, covered, for 10 minutes. Then bring the cream back to a simmer and strain out the tea. If the ganache is too warm when the butter is added, the ganache might separate; pay attention to the temperatures notes in the recipe. The smooth consistency of the ganache can be greatly enhanced by adding a bit of invert sugar such as glucose syrup. You can buy it in baking, candy, and kitchen shops. You can also use light corn syrup, or Light Corn Syrup Substitute (see recipe page). This recipe will make around 50 truffles. 11 ounces 65% dark chocolate, chopped into small pieces Place the chocolate in a metal bowl and set it aside. Meanwhile, place the cream and glucose (or light corn syrup, or Light Corn Syrup Substitute) into a small saucepan set over medium heat and bring it to a boil. Immediately remove from the heat and pour it over the chopped chocolate. Let this sit for 2 or 3 minutes. Stir gently with a wire whisk until it is smooth and reaches 95 degrees Fahrenheit. Add the softened butter and stir gently with a whisk until smooth, being careful not to incorporate air into the filling. Pour the filling into an 8- or 9-inch baking pan that has been lined with plastic wrap. Set the pan in the fridge until the truffle filling is firm enough to roll into balls. Refer to the Recipe Guidelines page for information on rolling the truffle filling into balls. (To print the recipe, right-click the window and select PRINT) |