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The ganache that the filling uses as its base can be flavored in many ways. For flavorings that need to be steeped, such as crushed spices, zests, or tea, bring the cream to a boil with the flavoring agent, cover the pan, remove it from the heat, and allow it to steep (10 minutes for tea, up to 30 minutes for spices). Then remove the cover, add the glucose or corn syrup, and bring to a boil again. Strain out the flavoring agent and pour the milk and glucose mixture over the chopped chocolate. Proceed according to the truffle filling recipe. For additions such as chopped nuts, coconut, candied zests, and other such flavorings, gently stir them into the filling after the butter has been thoroughly incorporated. Add liqueurs and other alcoholic flavorings, or flavored syrups, to the milk before you pour it over the chocolate. Here are some suggestions for flavoring agents that can be used in truffle making: Crushed spices, such as long pepper, cinnamon, mace, allspice, black peppercorns, cloves (use sparingly), white peppercorns, and cardamom. (Steep these in the hot cream.) Fresh herbs such as basil, cilantro, mint, rosemary, thyme, lavender, and lemongrass. (Steep these in the hot cream.) Ground spices such as cinnamon, cayenne pepper, curry powder, pumpkin pie spice, ginger. Add these to the cream just before you pour it over the chopped chocolate.) Chopped nuts, coconut, crushed nut brittles, candied fruit peels, etc. (Add these to the filling after the butter has been thoroughly incorporated.) (To print the recipe, right-click the window and select PRINT) |